After watching the DVD of Becoming Jane, I re-read Jane Austen's Mansfield Park. Austen doesn't waste words on food. One of her rare and brief menu descriptions concerns the left-overs on two breakfast plates.
One gentleman had eaten eggs, the other pork with mustard.
Fanny Price, the heroine, remarks on food only when it's lacking or poorly presented. She visits her relatively poor family in Portsmouth, and is served greasy bread on half-clean dishes.
Austen did not approve of gluttony. A minor character in the novel becomes apoplectic and dies after imbibing three large dinners in one week.
You must, however, try this lovely cake. Made with six fresh eggs, whole milk, unsalted creamery butter and freshly hulled walnuts, it is quite good enough for tea time at an English country estate like Mansfield Park, or your own.
Traditional English Walnut Cake
The cake will serve thirty. But after horseback riding or a vigorous walk in the fresh air, your guests will be sure to want more than a thin slice, so do not count on it serving more than ten.
- 1-1/2 cups unsalted butter, softened to room temperature
- 2 cups white granulated sugar
- 6 eggs, separated
- 3/4 cup whole (homogenized) milk
- 1/4 cup fine brandy
- 1 tsp. vanilla
- 3-1/2 cups flour
- 1/2 tsp. salt
- 2 cups freshly shelled, coarsely chopped English walnuts (or other chopped walnuts)
- 1 tsp. cream of tartar
Separate egg yolks from whites when cold, placing whites in a glass or ceramic dish (not plastic).
Lightly beat egg yolks.
Let separated eggs stand in their bowls on the counter to reach room temperature.
Meanwhile, preheat oven to 275 degrees F.
Grease a 10" non-stick bundt (tube) pan, with shortening, then flour.
Cream softened butter.
Add sugar gradually, beat smooth until mixture is fluffy and lightens in colour.
Mix beaten egg yolks, milk, brandy and vanilla.
Set aside.
Set aside.
Sift together flour and salt.
Alternate adding flour mixture and egg mixture to creamed butter and sugar till all is combined.
Stir in nuts.
In a separate bowl, beat egg whites till foamy.
Add cream of tartar, beat further till whites form stiff peaks.
Gently but thoroughly fold whites into cake batter.
Gently but thoroughly fold whites into cake batter.
Pour batter into prepared bundt pan.
Bake at 275 degrees F for 2-1/2 to 3 hours or until cake is done when tested.
