Black Cake, — One pound each butter and sugar, one gill
double cream, one-half pint brandy, one pound, two ounces flour,
two pounds zante currants, washed and picked, two pounds rMsins,
seeded and chopped, two pounds sultanas, washed, picked and
dried, one and one-haif pounds citron,,cut into long, thin strips, two
tablespoons cinnamon, two grated nutmegs, one teaspoon mace,
one tablespoon each powdered cloves, powdered allspice and orange
flower water. Rub butter and sugar together until smooth;
whip whites sixteen eggs to stiff froth and stir them into the
cream, one-third at a time, working until smooth ; mix flour
with fruits and spices until al are evenly diffused and stir all/
together, adding the orange water last. Beat the whole
very lively, pour into long, square pans lined with but-
tered paper, smooth over with wet Knife blade, and bake
in moderate oven three hours. If too hot at bottom put Bride o«k6P«n.
several folds of paper in bottom of pans, or cover with paper if too
hot at top. Do not turn out until cold. Rub with flour, wipe with
cloth, ice with white icing and finish with chocolate icing. Will
keep for a year or more. If to be eaten within a week or two no
brandy is needed. When properly and carefully made, one of the
richest and best.
Bread Cake. — When making wheat bread, and the dough in
light, and ready for^the oven, take out enough Jor^a large^loa^^mix^
64 CAKE-MAKING.
with it a teacuuful of powdered sugar, and the same of butter that
has been mixed smootnly with a teacup warm milk. Add one beat-
en egg, knead well, put into a square pan, dusted with flour, cover
and Bet in warm place to rise. When light bake in a moderate
oven, and wrap immediately in a thick cloth. It is best when fresh.
Or for a richer cake, to two pounds of bread dough as above, add
three ounces each of butter and sugar creamed together, two beaten
eggs and half gill rose water. Knead until smooth. Last add half a
grated lemon rind and two ounces currants ; pour into greased pan
an inch and a half deep, top dress with roll glaze. Take an ounce
each of sugar, butter and flour, and a teaspoon of cinnamon, rub to-
gether with bread crumbs, sprinkle over top, let rise, and when light
bake in a moderate oven.
Cake Sponge, — Stir gradually and lightly into a pint of blood-
warm water enough flour to make a soft smooth batter — about a
pint and a half will be needed — and mix well with it three gills of
fresh yeast. Cover, and set in a warm x)lace to rise over night. It
should be very light and ready to use next morning. When a
sponge is used in making Bread, Cakes, etc., this is very nice.
Carolina Cake, (Without eggs.) — Rub two large tablespoons
butter into one coffee-cup powdered sugar, add one-half cup sweet
cream, one-half teaspoon soda, one ana one-half cups flour ; bake
quickly in small tins or gem pans, and send to table warm. ✪ Coffee Cake
Page 49 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Black Cake, — One pound each butter and sugar, one gill double cream, one-half pint brandy, one pound, two ounces flour, two pounds zante currants, washed and picked, two pounds raisins, seeded and chopped, two pounds sultanas, washed, picked and dried, one and one-haif pounds citron,,cut into long, thin strips, two tablespoons cinnamon, two grated nutmegs, one teaspoon mace, one tablespoon each powdered cloves, powdered allspice and orange flower water. Rub butter and sugar together until smooth; whip whites sixteen eggs to stiff froth and stir them into the cream, one-third at a time, working until smooth ; mix flour with fruits and spices until al are evenly diffused and stir all together, adding the orange water last. Beat the whole very lively, pour into long, square pans lined with buttered paper, smooth over with wet Knife blade, and bake
in moderate oven three hours. If too hot at bottom put [illustration: Bride cake pan] several folds of paper in bottom of pans, or cover with paper if too hot at top. Do not turn out until cold. Rub with flour, wipe with cloth, ice with white icing and finish with chocolate icing. Will keep for a year or more. If to be eaten within a week or two no brandy is needed. When properly and carefully made, one of the richest and best.
Bread Cake. — When making wheat bread, and the dough in light, and ready for^the oven, take out enough for a large loaf, mix
with it a teacuuful of powdered sugar, and the same of butter that has been mixed smoothly with a teacup warm milk. Add one beaten egg, knead well, put into a square pan, dusted with flour, cover and Bet in warm place to rise. When light bake in a moderate oven, and wrap immediately in a thick cloth. It is best when fresh. Or for a richer cake, to two pounds of bread dough as above, add three ounces each of butter and sugar creamed together, two beaten eggs and half gill rose water. Knead until smooth. Last add half a grated lemon rind and two ounces currants ; pour into greased pan an inch and a half deep, top dress with roll glaze. Take an ounce each of sugar, butter and flour, and a teaspoon of cinnamon, rub together with bread crumbs, sprinkle over top, let rise, and when light bake in a moderate oven.
Cake Sponge, — Stir gradually and lightly into a pint of bloodwarm water enough flour to make a soft smooth batter — about a pint and a half will be needed — and mix well with it three gills of fresh yeast. Cover, and set in a warm place to rise over night. It should be very light and ready to use next morning. When a sponge is used in making Bread, Cakes, etc., this is very nice.
Carolina Cake, (Without eggs.) — Rub two large tablespoons butter into one coffee-cup powdered sugar, add one-half cup sweet cream, one-half teaspoon soda, one ana one-half cups flour ; bake quickly in small tins or gem pans, and send to table warm.
Records on this page
Coffee CakeBlack Cake