The Pattern cook-book

Work the butter thoroughly into the batter before adding the beaten eggs and the sugar, spice and brandy. Seed and chop the raisins, flour them, and beat them in at the last. Place the cake in two medium-sized tins, and when it has risen nicely, bake slowly for fifty minutes. DOUGH CAKE. The following materials will make two loaves: Four cupfuls of light bread dough. Two tea-spoonfuls of cinnamon. Two cupfuls of sugar. One tea-spoonful of cloves. One cupful of butter. One tea-spoonful of grated nutmeg. One cupful of raisins. Three eggs. One tea-spoonful of soda. One table-spoonful of cold water. Dissolve the soda in the water, and add the latter to the dough ; then thoroughly mix in the butter and sugar, and add the rest of the recipe. Bake in two well buttered tins, first allowing the cake to rise in the tins until quite light. Bread dough cake or raised cake requires much beating to mix it thoroughly, it being frequently necessary to use the hands to make the whole entirely smooth. NUT CAKE. One and a-half cupful of sugar. One-half cupful of butter. Three-quarters cupful of milk. Two cupfuls of flour. Two tea-spoonfuls of "baking-powder. Four eggs (whites only) One and a-quarter pounds of English walnuts. Mix the ingredients the same as for loaf cake, adding the beaten whites of the eggs last. Crack the nuts, and reserve twenty-five perfect halves for use on the icing upon the top ; chop the rest of the meats fine, and stir them into the cake just before adding the eggs. Bake in one loaf for forty-five minutes. Frost the top with plain frosting (see page 550), and place the perfect meats on top of the frosting, sinking them into it in squares. COCOANUT DROP CAKES. One cupful of sugar. One-half cupful of batter. One cupful of milk. One cupful of cocoanut. Two cupfuls of flour. Two eggs. Two tea-spoonfuls of baking-powder. Place the cocoanut in the milk and let it soak for an hour ; then rub the butter and sugar together, and add the beaten eggs, the milk and cocoanut, and lastly the flour, into which has been stirred the baking-powder. Bake in well buttered gem-pans or patty-pans. Frost the cakes. CREAM MOLASSES CAKE. One egg. One and a-half tea-spoonful of soda. One-half cupful of sugar. One tea-spoonful of cinnamon. One cupful of molasses. One-half tea-spoonful of cloves. One cupful of sour cream. One-half tea-spoonful of nutmeg. Flour to thicken. Two tea-spoonfuls of cold water. Stir the sugar into the egg. Add the soda to the water, and when it is dissolved stir the liquid into the molasses, and add the latter to the cream. When the whole is well stirred together, mix it with the egg and sugar. Sift the spice into a little flour, and add this, and enough more flour to make a not too thick batter. Pour the latter into a well buttered tin, and bake for an hour. SILVER CAKE. One-half cupful of butter. One and a-half cupful of sugar. One-half cupful of milk. Two and a-half cupfuls of flour. Four eggs (whites). Two tea-spoonfuls of baking-powder. Place the ingredients together the same as for loaf cake, adding the whites of the eggs, well beaten, at the last. Bake in a well buttered tin for forty minutes. GOLD CAKE. One-half cupful of butter. One and a-half cupful of sugar. ^ One-half cupful of milk. Two and a-half cupfuls of flour.