Black Cake

Ingredients

• One pound of browned flour
• 1 pound of butter
• 1 pound of brown sugar
• 12 eggs
• 2 pounds raisins
• 2 pounds of currants
• 2 tablespoons of cloves
• 1 tablespoon of cinnamon
• 1 tablespoon of mace
• 2 nutmegs grated
• 1 tumbler of molasses
• 1 tumbler of brandy

Method

1. 1

   Beat butter and sugar to a cream, stir whites in alternately with the flour, add gradually 2 pounds raisins dredged with flour, 2 pounds of currants, spices, and molasses.

2. 2

   Slice 1 pound of citron thin, put a layer of the batter in mold, then several slices of citron and so on until all has been added.

3. 3

   Bake in a moderate oven for 4 hours.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 140. The excerpt below is the record exactly as published.

% tablespoon of cinnamon, 1 teaspoon of soda dissolved in 1 gill of cold water, 3 pints of flour. Roll very thin and bake in a rather quick oven. A little cayenne pepper improves them. Plum Cake. One pound of butter, 1 pound of granulated sugar, 1 pound of flour, 1 dozen eggs, whites and yolk^ beaten separately, V/^ pounds of plums, 3 pounds of seeded raisins, 1 pound of currants after they have been cleaned, % pound of citron cut. in thin slices, 1 coffee cup of mixed spices, cinnamon and nutmeg, 1% pounds of blanched almonds sliced, 1% pounds of candied fruit cut in small pieces, cherries, apricots or peaches are the best, but do not cut the cher- ries. The juice of 2 lemons and the juice of 2 oranges, 1 coffee cup of golden syrup, 1 champagne glass of good rum, 1 champagne glass French brandy. Cream butter and sugar together; add the yolks that have been beaten; spices and liquor; then the whiter beaten stiff. Flour your fruit from the pound of flour. Put in flour, then add fruit, beating it well together; grease the mold and put a piece of white paper at the bottom, sift in flour. Pour in the mixture by degrees,* putting the split almonds in layers. Tig Cake. One cup granulated sugar, % cup of milk, 3 tablespoons but- ter, 1% cup of flour, 2 eggs, -2 teaspoons baking powder, 1 teaspoon vanilla. Cream butter, add sugar and yolks, milk, then flour with baking powder; stir in whites, add vanilla. Bake in square jelly tins. Filling for Cake. One-half pound of figs chopped fine, 2% coffee cups granulated sugar, 1 cup boiling water; cook icing until it strings; then pour on figs and stir until cool enough to spread on cake. 234 KENTUCKY RECEIPT BOOK. Black Cak0. One dozen eggs, V^ pounds of butter, ll^ pounds of brown sugar, 1% pounds browned flour, ^ teacup of molasses, % pint of whisky, i/^ cup of sour cream, with 1 teaspoon soda, 5 pounds of raisins, 2 pounds pecans, 1 pound of dates, 3^ pound citron, 1 tea- spoon of cloves, 1 tablespoon cinnamon, 1 grated nutmeg, 1 teaspoon allspice. Cream butter, add sugar, molasses and sour cream, whisky and spices. Flour fruit from the flour for cake. Stir in flour and fruit alternately. Put in a greased mold with buttered paper and cook slowly 4 or 5 hours. Test with a straw; when done leave in mold until partially cook Black Cake. One pound of browned flour, 1 pound of butter, 1 pound of brown sugar, 12 eggs. Beat butter and sugar to a cream, stir whites in alternately with the flour, add gradually 2 pounds raisins dredged with flour, 2 pounds of currants, 2 tablespoons of cloves, 1 table- spoon cinnamon, 1 tablespoon of mace, 2 nutmegs grated, 1 tumbler of molasses, 1 tumbler of brandy

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