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Belfast Cake
From The Cook County cook book, 1912
Serves 4
Can be made as a loaf or layer cake.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 370. The excerpt below is the record exactly as published.
tea- spoon salt, 2 even teaspoons baking powder, ^ cup butter, ^ cup sugar. 1 egg, white and yolk beaten separately, 1 cup sweet milk, 1 heaping cup huckleberries, or very thin sliced apples, added last. Bake in a thin pan ^ an hr. — Mrs. Wm. P. Williams, 4463 Wood- lawn Ave., Chicago, 111. APPLE SAUCE CAKE.— 1 cup brown sugar, creamed with ^ cup butter; add 1^ cups apple sauce, 1 cup raisins, 2 teaspoons of soda, dissolved in a little water, ]/^ teaspoon of cloves, J/2 tea- spoon cinnamon, % teaspoon nutmeg and 2 cups flour. The apple sauce serves instead of milk or water and keeps the cake moist for a long time. — Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, III. BELFAST CAKE.— Cream together y. cup butter, V/2 cups sugar; add 1 cup sour milk, 2 cups graham flour, ^ cup white flour, 1 cup raisins, 1 teaspoon soda, ^ teaspoon cinnamon, ^ tea- spoon salt, a saltspoon of nutmeg
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