The century cook book

Black Cake (very rich.) Stir together a pound of sugar and a pound of butter for fifteen minutes, then stir in two wineglassfuls of brandy and two of wine, then beat in the beaten yolks of twelve eggs; put in two wineglassfuls of sour cream, one teaspoonful of soda, four grated nutmegs, one tablespoonful of cinnamon, one of mace, one of clove, three pounds of raisins, stoned and chopped, three pounds of currants. washed and dried; and three pounds of citron or two pounds of citron, and one-half each of orange and lemon peel ; when these are well mixed in, stir in a pound of flour, and last of all the beaten whites of twelve eggs. Bake in a moderate oven for about four hours. This cake is very rich; is nice enough for any entertainment, and will keep for months. It should be made at least two or three weeks before using. Apple Cake. Stir together one and one-half cupfuls of sugar, with a large half cupful of butter; add two eggs, the whites and yolks beaten separately, one-half cupful of sweet milk, two cupfuls of flour, one teaspoonful of cream tartar, sifted in the flour, and a half teaspoonful of soda, dissolved 122 Cake in the milk. Put in jelly-cake tins, cover the top with sliced apples and bake; when done put a little melted butter, or thick whipped cream on the apple, sift powdered sugar over all, and serve at once. Spice Cake. Stir for five minutes two cupfuls of sugar with one of soft butter, add four beaten eggs, and stir for five minutes longer, then mix a cupful of sweet milk, a grated^ nutmeg, a tablespoonful of cinnamon, one of mace, one of clove; measure three cupfuls of flour and mix with it two teaspoonfuls of cream tartar and one of soda; sift twice and Cinnamon. Stir in with the rest of the ingredients. Bake from forty to sixty minutes in a moderate oven. Spice Cake No. 2. Mix two cupfuls of sugar, with two-thirds of a cupful of butter, add three beaten eggs, a cupful of sour or buttermilk in which has been dissolved a teaspoonful of soda and three and one-half cupfuls of flour; add spices to taste. Bake in shallow square tins; when done cover with the yolk of an tgg^ beaten with powdered sugar. Cut in squares to serve. Dried Apple Cake. Soak three cups of dried apples over night in warm water. In the morning chop or cut them into small bits, put in a stew pan with two cupfuls of N. O. molasses and simmer for two hours ; add two beaten eggs, one cupful of sugar, one of milk, one-half cupful of butter, two teaspoonfuls of soda, spice to taste, and flour enough to make a stiff batter. Bake as you would fruit cake. Pound Cake. Put together a pound of sugar, and threefourths of a pound of butter, and beat for ten minutes, add the beaten yolks of eight eggs; mix three teaspoonfuls of baking powder with a pound of flour. Put in with the sugar, butter and yolks a grated nutmeg, and part of the flour, and Cake 123 stir until smooth, then add the beaten whites of the eggs, and the rest of the flour. Bake in a moderate oven. Imperial Cake. Rub to a cream one pound of sugar, and three-quarters of a pound of butter, add ten well beaten eggs, a pound of flour, a pound of almonds blanched, and cut fine; one-half pound of stoned raisins, one-half pound of citron, sliced fine, rind and juice of a lem^n, and one grated nutmeg. Mix all well together, and bake slowly.