Around-the-World Cook Book Cake

Ingredients

• Cream the butter
• Flour very lightly
• the yolks of the eggs
• with the sugar
• finally add the molasses
• to which a little soda is added

Method

1. 1

   Cream the butter and flour, stir the yolks of the eggs with the sugar until very light.

2. 2

   Add the whipped egg whites, seasoning, and fruit in small quantities.

3. 3

   Finally, add the molasses with a little soda just before putting it in the pan.

4. 4

   Bake in a deep pan for 4 hours.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 81. The excerpt below is the record exactly as published.

Flour very lightly all that is put in, as that prevents the fruits from settling at the bottom of the pan. Cream the butter and flour, stir until very light the yolks of the eggs with the sugar. Then add the whites of the eggs 238 AROUND-THE-WORLD COOK BOOK CAKE which have been well whipped. Next the seasoning and after that the fruit must be added, in small quantities at a time, and finally add the molasses, to which a little soda is added just as it is put in. Bake in a deep pan for 4 hours. Be sure it does not bake too long else it will be too dry. This cake will keep a year; and is at its best when 4 weeks old. WHITE FRUIT CAKE Butter, 1 pound, Granulated sugar, 1 pound, Eggs, 10, Grated lemon-rind, 1, Seeded raisins, 1 pound, Citron, thinly sliced, 1 pound, English walnut kernels, 14 pound, Flour, 1 pound, Soda, 1/2 teaspoon. Nutmeg, 1/^ teaspoon, Brandy, or rum, 14 cup. Mix the same as a pound cake, beating long and hard before adding the fruit. It is better to use pastry flour, and sift it twice. Reserve a part of the sliced citron to stick in the top of the batter after it is in the pan. SPICE CAKE Flour, 2 cups, Granulated sugar, 1 cup, Sour milk, 1 cup, Seeded raisins, 1 cup, Soda, 1 teaspoon, Egg, 1 yolk, 239 CAKE AROUND-THE- WORLD COOK BOOK Butter, a piece size of an egg, Cinnamon, i^ teaspoon. Cloves, Y2 teaspoon, Nutmeg, a pinch. Allspice, a pinch. Chop the raisins and mix with the sugar and ground spices. Beat the egg yolk, and stir it into the butter. Dissolve the soda in the milk, and stir it into the Qgg and butter. Then add a little flour and stir this mixture into the raisins and sugar. COFFEE CAKE Flour, 2 cups, Sugar, 1 cup, Butter, ^2 cup, Molasses, % cup, Eggs, 2, Seeded raisins, 1 cup, Cinnamon, 1 teaspoon. Cloves, 1 teaspoon. Mace, 1 teaspoon. Baking-soda, 1 teaspoon, Cold coffee, 14 cup. Mix well. The baking-soda must be dissolved in the coffee. Bake in a loaf, and when done, turn out, and ice the bottom and sides with white frosting. POUND CAKE, NO. 1 Flour, 1 pound. Butter, 1 pound. Sugar, 1 pound, Eggs, 12, 240 AROUND-THE-WORLD COOK BOOK CAKE Brandy, 1 tablespoon, Mace, 1 salt spoon. Cream the butter and sugar ; beat the whites and the yolks of the eg^ separately, and very light. Add the brandy and mace to the creamed butter and sugar. Stir in the yolks, and after beating hard for a couple of minutes, then add the flour and the beaten whites of the eggs, alternately, whipping them lightly, but not stirring after they have gone in. A pound-cake batter should be as stiff as it can be stirred. Bake in brick tins, or in small pans, in a steady oven, covering with paper to prevent too quick browning. POUND CAKE, NO. 2 Butter, % pound, Sugar, 1 pound, Eggs, 10, Flour, IVi pounds, Rosewater, 1 teaspoon. Brandy, 2 teaspoons. Beat the butter and sugar until very light. Add the yolks of the eggs

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