Plum Cake, Christmas. — Cream I
lb. of butter and I lb. of sugar togeth-
er ; add the beaten yolks of eighteen
eggs, one gill of molasses, I lb. of
sifted flour, six table-spoonfuls of
coarse flour, and one wineglassful of
brandy ; beat all together for five
minutes. Add 3 lbs. of seeded rai-
sins, 1 lb. of dried currants, Y/z lb.
each of almonds and sliced citron,
well floured; 2 ozs. of grated cocoa-
nut, one table-spoonful each of ground
allspice, mace, and cloves, and two
grated nutmegs ; lastly, add the
beaten whites of the eggs. Mix
well, pour in one large or two smaller
cake moulds, and bake in a moderate
oven for six hours ; ornament when
cold with fancy sugar-plums and a
wreath of holly.
Pound Cake (old - fashioned). —
One pound of sweet butter, 1 lb. of
flour thoroughly dried in the oven.
Stone 1 lb. of raisins, cut them in
two, and sift them lightly with flour.
Cream the washed butter and stir into
it 1 lb. of sugar. Grate one nutmeg
into the creamed mixture, and the yel-
low rind of a lemon. Measure two
table-spoonfuls of good brandy and
dissolve in it a piece of soda the size
of a pea. Take seven saucers and
break one egg into each one of four
of the saucers; into the other three
saucers put two eggs each✪ Pound Cake (old-fashioned). Into the
creamed mixture turn one egg with one
table - spoonful of flour, and beat for
five minutes. Treat the four single
eggs in this manner, beating the re-
quired five minutes each time. Then
add two eggs at a time, and after all
are stirred in beat the batter ten min-
utes. Put in the brandy, the juice of
the lemon, and then the prepared rai-
sins. Beat ten minutes longer. Bake
this in a paper-lined and well-buttered
cake -tin. This cake should require
about two hours to bake; the oven
should grow hotter as the cake bakes.
Always place a loaf of cake to the
ear when testing it to see if it is done.
So long as a cake “ sings” it is not
ready to be taken out.
Another way : — Beat 1 lb. of fresh
butter to a cream. Beat into it I lb.
of fine sugar, pounded and sifted, upon
part of which, before it was pounded,
the rind of two oranges or lemons has
been rubbed ; I lb. of dried flour, a
pinch of salt, eight eggs which have
been thoroughly whisked, the vrhites
and yolks separately, and a glass of
wine, brandy, or rose-water. Beat
the mixture for twenty minutes, and
pour it into a tin which has been lined
with buttered paper. Bake in a well-
heated though not fierce oven, and, if
possible, do not increase the heat until
the cake is baked. Though the cake
must be turned about that it may be
equally browned, the oven door must
not be opened oftener than is abso-
lutely necessary ; and if the cake gets
too highly colored before it is done
enough, a piece of paper should be
laid upon it. In order to ascertain
whether it is sufficiently baked, put a
skewer to the bottom of it, and if it
comes out dry and clean the cake is
Columbia Public Library
Columbia , Mo ,
Pound Cake
CAKES
Puffs, Cream
✪ Puffs, Cream
Page 70 · 3 recipe records on this page
Presented as published in 1902. 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
Plum Cake, Christmas. — Cream I lb. of butter and I lb. of sugar together ; add the beaten yolks of eighteen eggs, one gill of molasses, I lb. of sifted flour, six table-spoonfuls of coarse flour, and one wineglassful of brandy ; beat all together for five minutes. Add 3 lbs. of seeded raisins, 1 lb. of dried currants, Y/z lb. each of almonds and sliced citron, well floured; 2 ozs. of grated cocoanut, one table-spoonful each of ground allspice, mace, and cloves, and two grated nutmegs ; lastly, add the beaten whites of the eggs. Mix well, pour in one large or two smaller cake moulds, and bake in a moderate oven for six hours ; ornament when cold with fancy sugar-plums and a wreath of holly.
Pound Cake (old - fashioned). — One pound of sweet butter, 1 lb. of flour thoroughly dried in the oven. Stone 1 lb. of raisins, cut them in
two, and sift them lightly with flour. Cream the washed butter and stir into it 1 lb. of sugar. Grate one nutmeg into the creamed mixture, and the yellow rind of a lemon. Measure two table-spoonfuls of good brandy and dissolve in it a piece of soda the size of a pea. Take seven saucers and break one egg into each one of four of the saucers; into the other three saucers put two eggs each. Into the creamed mixture turn one egg with one table - spoonful of flour, and beat for five minutes. Treat the four single eggs in this manner, beating the required five minutes each time. Then add two eggs at a time, and after all are stirred in beat the batter ten minutes. Put in the brandy, the juice of the lemon, and then the prepared raisins. Beat ten minutes longer. Bake this in a paper-lined and well-buttered cake -tin. This cake should require about two hours to bake; the oven should grow hotter as the cake bakes. Always place a loaf of cake to the ear when testing it to see if it is done. So long as a cake “ sings” it is not ready to be taken out.
Another way : — Beat 1 lb. of fresh butter to a cream. Beat into it I lb. of fine sugar, pounded and sifted, upon part of which, before it was pounded, the rind of two oranges or lemons has been rubbed ; I lb. of dried flour, a pinch of salt, eight eggs which have been thoroughly whisked, the whites and yolks separately, and a glass of wine, brandy, or rose-water. Beat the mixture for twenty minutes, and pour it into a tin which has been lined with buttered paper. Bake in a wellheated though not fierce oven, and, if possible, do not increase the heat until the cake is baked. Though the cake must be turned about that it may be equally browned, the oven door must not be opened oftener than is absolutely necessary ; and if the cake gets too highly colored before it is done enough, a piece of paper should be laid upon it. In order to ascertain whether it is sufficiently baked, put a skewer to the bottom of it, and if it comes out dry and clean the cake is
Columbia Public Library Columbia , Mo ,
Pound Cake
Puffs, Cream
Records on this page
Pound Cake (old-fashioned)Pound Cake (a very old recipe)Puffs, Cream