A Very Good Seed Cake

Ingredients

• 1 cup of butter
• 1 cup of sugar
• 1/2 lb. of sifted sugar
• 1 lb. of Dousman's Best Patent flour
• 1 wine glassful of brandy
• mace to taste
• nutmeg to taste
• caraway seeds to taste
• 3 eggs

Method

1. 1

   Cream the butter, mix in the flour, sugar, mace, nutmeg, and caraway seeds.

2. 2

   Whisk the eggs and stir in the brandy.

3. 3

   Beat the cake again for 10 minutes.

4. 4

   Bake from 1 to 2 hours in a Jewel Range.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 99. The excerpt below is the record exactly as published.

cups of sugar, 2% cups of butter and lard stirred to a cream, 3 eggs, 1 wine glass of wine or lu'andy. 1 nutmeg and a little nuu-e, 3 cups of sultana raisins ajul 1 cup of citron and flour enough to mix soft. Let rise until light. Put in pans and let rise again al)out t] liour. Makes 3 loaves. Bake in a Jewel Eange. Mrs. Thomas Walters. Blitz Cake. One cup butter, 1 cup sugar, creamed ; 4 eggs beaten separately, 2 cups Dous- man's Best Patent flour. 2 tahlespoonfuls water, 1 teaspoonful baking powder. Spread nut nu^ats. sugai' and t'innamon on to|). Bake in a Jewel Eange. ]\[rs. IL Jaedecke. Minnehaha Cake. One cup sugar. 1/. cu|) butter. 1 cu]) milk or water, 2 teaspoons baking powder, whites of 5 eggs, flavor A\itli vanilla. P>ake in 2 layers in 2 long tins in a Jewel Eange. FiLLiNt4. — Two cups of granulated sugar, (i tablespoons of water. Boil until it threads from the spoon; beat the whites of 2 eggs stiff and pour the boiling sugar into it; beat until almost cold, then add 1 cup of raisins, chopped, and 1 cup of hick- ory nuts, chopped. Spread between lay(M-s and on to]i. Mrs. Geo. Bamford. Apple Kuchen. One and one-half cups Dousman's Best Patent flour, II/2 teaspoons Eoyal bak- ing pow'der, butter size of an egg. Mix thoroughly. Break 1 egg in center, add milk enough to make a soft dough, add a little salt, cover top with quartered apples, sprinlded with sugar and lumps of butter. Bake in a Jewel Eange. Miss Heyn. Oshkosh Cake. Cream 1/2 a cu]) of butter. Add gi-adually 1 cuj) of granulated sugar, the yolks of 3 well-beaten eggs and 14 cuj) of milk. Mix 1% cups of Dousman's Best Patent flour with 21/0 teaspoonfuls baking i)owder and add to the first mixture Avith the 3 whites beaten stiff'. When the batter is thoroughly beaten, add % cup of nut meats broken in very snuill pieces. Bake in Imttered and floured cake pan 40 minutes in a Jewel Eange. N. W. Krogman. SUPICkMOR COOKjKOOK 133 A Very Good Seed Cake. (),„, 11,. ,,r luitlcr. li c.ii-ji-s. % 11). of sirt('<l siin-ar. iiiacr aiul -Tatc«l luitmcg to taste. I 111. of Dousinairs Hrst Patent Hour. ^^ "^-- "'' •ii'^away .<(v(l.<. 1 wine o-jassl'ul of brandy. Meat the Imttcr to a civani. divd^ic in the ilonr. add the sn«rar, mace, imtnieo- and carawav seeds, and mix lliese inurcdienis w.ll lo-rtlici'. Wliisk tlie c^gs stir to them tlie l)ran<lv. an<l Weal the cake a-ain fnr Ki minutes. I'.akc from ll/o to 2 h(.ui'> m a J.'wrl Ifan-e. Mi-'-^- •\- MorTtaK. Cocoa Cake. Cream i-. enp butter and 1 eni) sugar: add ' | eii|. cocoa and beaten yolks of 3 eggs, 1 teaspoon cinnamon. ' :- cup water. 1 Vi 'nps DousmanV I'.est I'atent flour and 8*teaspoons hakim- powder, beaten whites of :i eggs. l'.ak<' in 2 layers in a Jewel Eange. Mrs. Spouli-y. Buttermilk Cake. Two eu])s ot l)rown sugar. 1 cup of shortening (hall' dripinng. lard and butter), 3 eggs, 1 nutmeu. 1 teaspoonful cinnam(.n. ' • . teaspoonful allspice, "i cups of butter- miilv or smir niilk. L'. teaspocm of lemon and V:.. teaspoon of vanilla. 2 cups of clioi)l)ed rai^in^ 1 teaspoon soda. l)ousman"s I'.est Patent Hour enough, hut do not make very thick. P>ake in a J.'wel IJang.'. ^flis. T. .J. Flyxn. Hard-Time Cake. One cupful suo-ar, '.l euus. 1 cupful Dousnum's Best Tatent Ihuii'. 1 teaspoonful bakino- powder. Mix well.'add slowlv i ., cup .d' boiling water. Bake in a Jewel T^ang?. ^fi«« ^^THIER. Pork Cake. One lb. salt pork choppe<l very line or 1 Ih. well >alte<l lard. 1 cups boiling water :\ cu])s brown sugar. 2 cups inolasses, 2 cups raisins. 8 cups Dousman's Best Patent flour 2 teasi)oons even full of soda, spices to taste. Bake m a Jewel Eange. ' ]\[iss Sweet. Marble Cake. Beat half a cupful of initter to a cream: add gradually a cupful and a half of <uo-ar- then add half a cupfu! of water, then one cupful of flour, a pinch of salt; then add the white* of four eggs well beaten, then another cupful of flour and the iuice and I'ind of a lemon. Stand this aside while yon make the dark portion of the cake bv beating together until verv light a (piarter of a cujifnl of butter, one cupful of brown .-^ugarand the volks of four eo:ori,: then add half a cupful of water and one cupful and a half of tlou'r. Beat until smooth, then add two ounces of melted choco- late and one te.ispoonful of vanilla : mix well and add a teaspoonful of baking powder and also add a teaspoonful of baking powder to the light mixture which v<m have previouslv made. (Jrease a cake-])an. Put in a layer of the white mixture, tiien a layer of th'e dark. am\ so continue until all is use.l. i^ake in a moderate oven for three-ipiaiters of an hour. Miss L.mka \\Ai.Ti:iis. St. I.ouis, .\io. One Egg Cake. One ouj) suirar, 1 egg, ^ cup butter. -.', cu[) milk. •.' cups Hour, 2 teaspoonfuls of baking !)owder. "^ Bake in lavers. Mrs. Jaiix. Eggless Cake. One and one-half teacups of sour milk. \ cup butter, 1 teaspoon soda, i ten- <!)oon cinnamon, h teaspoon grated nutmeg, 1 teacup raisins chopped, 3 cups ot Jfted flour. ' ^I'^s- OLE Walseth. 134 StJPEKIOK COOK BOOK Corn Starch Cake. Olio Clip InitttT, 2 cups ,-u,:^ar. 2 cups Hour, 1 cup milk, 1 cup eorji starcJi, 4 eggs,. 2 to.ispooiLs baking ])o\vder. Bako one houi-. Miss Myrtle Tucker. Fruit Cake. One and nne-lialf pounds salt pork cli()j>[)cd line. 1 pint boiling water, Vj pounds j-aisins. ]i i)()unds currants. 1 pound ligs,l pound lemon peel, 2 cups molasses, 2 cups ])ro\vn sugar, 2 teaspoons allspice, 2 teaspoons cloves, 2 teaspoons cinnamon, 2 teaspoons ^oda, Dousman's Best Patent flour to thicken. Mrs. Ole Walseth. Potato Rolls. One cup of flour; one cup of uiilk; (Uie-lialf cuj) of lard: cme-half cup sugar (scant) : oiu"' cujj of potatoes wliicli liave been ])ut tiirough the potato ricer ; two eggs, well beaten: one teas])()onful of salt: one cake of yeast, dissolved in half a cup of lukewarm water. ]\Iix tlioroughly the lard, salt, potatoes and sugar, add the eggs, then flour, milk, tlien tlu' y(>ast. Set to rise for two hours; make into a soft dough by adding a ([uart of flour and set to rise again for two hours. Make into rolls (a(b1ing sutticieut flour) and set to rise again for aliout an liour. Bake quickl^y. Mrs. M. M. Allen. Victoria Cake. One cup of butter, 2 cups of sugar, 4 eggs, 1 cup molasses, 1 cu}) sour milk, 1 teaspoon cinnamon, 1 teaspoon cloves, i/> teaspoon allspice, 5 cups of Dousman's Best Patent flour, 1 cup of raisins, 1 teaspoon soda, heaping. Bake in a Jewel Pange. Miss A. M. McDov^'ell. Blackberry Jam Cake. One cup of sugar, <^ cup of butter.

Cook this with the app: pantry check, scaling, and the assistant.