Black Cake

Ingredients

• One pound flour
• one of currants
• one of raisins
• one of sugar
• half pound citron
• half pound chopped figs
• three-fourths pound butter
• ten eggs leaving out two whites
• tea-cup molasses
• one of sour cream
• one gill brandy or good whisky
• half cup cinnamon
• two table-spoons allspice
• two table-spoons cloves

Method

1. 1

   Rub butter and sugar together, add yolks of eggs, part of flour, the spice, and whites of eggs well beaten; then add remainder of flour, and wine and brandy; mix all thoroughly together.

2. 2

   Cover bottom and sides of a four-quart milk-pan with buttered white paper, put in a layer of the mixture, then a layer of the fruit (first dredging the fruit with flour), until the pan is filled up three or four inches.

3. 3

   Bake three and one-half or four hours in a slow oven.

As published

This recipe was extracted from Buckeye cookery (1892), page 35. The excerpt below is the record exactly as published.

BLACK CAKE. One pound flour, one of currants, one of raisins, one of sugar, half pound citron, half pound chopped figs, three- fourths pound — butter, ten eggs leaving out two whites, tea-cup molasses, one of sour cream and soda, one gill brandy or good whisky, half cup cin- . ~ namon, two table-spoons allspice

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