Black Cake

Ingredients

• Two scant pounds of flour lightly browned
• 1 1/2 pounds butter
• 1 1/2 pounds brown sugar
• 1 dozen eggs
• 4 pounds of raisins, seeded and flattened
• 2 pounds of currants, washed and dried
• 1 pound figs cut in pieces
• 1 pound citron thinly sliced
• 1 pound pecans
• 1 cup of molasses
• 1 tumbler of whisky
• 1 cup sour cream
• 1 nutmeg
• 1 dessertspoon cinnamon
• 1/2 teaspoonful cloves
• 1/2 cup of candied orange peel
• 1/2 teaspoon soda

Method

1. 1

   Flour fruit and mix well.

2. 2

   Bake in mold with greased paper at bottom in a slow oven.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 147. The excerpt below is the record exactly as published.

Black Cake. Two scant pounds of flour lightly browned, 1^/^ pounds butter. 1% pounds brown sugar, 1 dozen eggs, 4 pounds of raisins, seeded and flattened, 2 pounds of currants, washed and dried, 1 pound flg§ cut in pieces, 1 poilnd citron thinly sliced, 1 pound pecans, 1 cup of molasses, 1 tumbler of whisky, 1 cup sour cream, 1 nutmeg, 1 des" sertspoon cinnamon, ^ teaspoonful cloves, % cup of candied orange peel, % teaspoon soda. Flour fruit and mix well. Bake in mold with greased pa.per at bottom in a slow oven. Chocolate Cake With Whipped Cream. • Three coffee cups of flour, 1 teacup of sweet milk, % cup but- ter, 1% cups granulated sugar, 3 eggs, 2 scant teaspoons baking powder, 8 tablespoons of grated chocolate, 3 tablespoons granulated sugar, % teacup sweet milk. Cook chocolate, milk and sugar until dissolved. Cream butter, add sugar, then eggs, without separating chocolate and rest of milk, lastly the flour sifted with baking powr der. Bake in a pan with greased paper at bottom. When cold cut in blocks and place on a plate. Have 1 quart cream sweetened with 14 teacup sugar flavored with vanilla. Whip until stiff, then pile on top of cake and serve. ^ Chocolate Cake With Beaten Cream. c Beat to a cream 1% cups of granulated sugar, % cup of but- 244 KENTUCKY RECEIPT BOOK. powder. Flour fruit well from the flour to be used in the cake. Cream butter, add sugar, then yolks beaten light, molasses, spices, flour, fruit and whites stirred in lightly. Grease mold and place but- tered paoer at the bottom ; cook in slow oven 6 or 7 hours. This quan- tity makes 2 fruit cakes. It will keep a year in cake tin box. . Pecan Cake. One pound of C sugar, 1^ pounds flour, 3 heaping tumblers of pecan kernels, 1 tumbler of whisky, 1 teacup molasses, ^ pound butter, 1 teaspoon baking powder, 6 eggs ; flour fruit from the pound of flour. Cream butter, add sugar, molasses, whisky, flour, fruit and whites stirred in lightly. Bake in a greased mold about 3 hours; test with a straw. Sponge Cake. Two tumblers of powdered sugar, 2 tumblers of flour, 8 eggs, 1 teaspoon of cream of tartar. Sift flour, then measure it, and add cream of tartar and sift 3 times, also sift sugar, beat yolks well, then add sugar. Beat until white and light. Add flour and whites alter- nately, stir m very lightly, 1 teaspoon of extract of lemon. Bake in a nuick oven 1 hour. Ging^ Cake. Four eggs, 1 teacup of brown sugar, 1 teacup of molasses, 1 tea- cup of butter and lard mixed, 3 teacups of flour, 1 teacup of sour milk, 1 teaspoon of cinnamon, 1 nutmeg and 1 tablespoon of ginger. Cream, butter and sugar and add 2 yolks well beaten, then flour, whites and milk with soda dissolved in it. Sauce — One pint of white sugar, ^ pint of water, l^et come to boiling point, add 1 tablespoon of butter with 1 dessertspoon of butter rubbed in it. After it boils well take off and flavor with wine glass of wine and nutmeg. Spice Cake. Yolks of 7 eggs, 2 teacups of brown sugar, 1 teacup of molasses, 1 teacup of butter, 5 teacups of flour. Spices of all kinds mixed, 1 teacup of sour cream with 1 teaspoon of soda stirred in the last thing. Doughnuts. Two small teacups of sugar, 5^ teacups of flour, 1 dessertspoon of butter,,2 light teaspoons of baking powder, ^ a cup of sweet milk, nutmeg and cinnamon to taste, 2 eggs. Beat butter and sugar together; add yolks well beaten, then milk; flour and whites alter- nately. Chocolate Cake. Two ounces of Baker's chocolate, 4 eggs, ^ cup of sweet milk, 1 teaspoon of vanilla, % cup of butter, 1% cups of granulated sugar, 1 heaping teaspoon baking powder, 1% cups of flour. Dissolve the chocolate in 5 tablespoons of boiling water. Beat the butter to a KENTUCKY RECEIPT BOOK. 245 cream, add gradually the sugar, beating all the while; then the yolks; beat again, the milk and melted chocolate and flour. Give the whole a vigorous beating. Have whites very stiff and stir lightly into the mixture, add baking powder and vanilla, stirring very lightly. Put in a greased cake pan, bake in a moderate oven 45 minutes. Ice with chocolate icing when cold. White Cake. Whites of 10 eggs, 2 coffee cups of sugar, 1 coffee cup of but- ter, 3 coffee cups of flour, 1 teaspoon cream of tartar, % teaspoon soda, 1 tablespoon of ice water. Beat well and bake in greased mold. Potsdam Cake. Sift into a mixing bowl 2 cups of flour and 2 teaspoons baking powder. To this add 1 cup of sugar and ^ cup of butter creamed. Break into tumbler 2 whole eggs and fill it up with sweet milk; stir and pour into the mixture. Beat briskly. Currants or nuts may be added. Bake in small cake pans. Layer Cake. Use raisin cake recipe and omit raisins. Divide mixture into 4 parts and bake in jelly tins ; when cakes are cold spread currant jelly or icing. Use Angel Pood recipe and bake in jelly tins. Ice with white icing. Black Cake. Two scant pounds of flour lightly browned, 1% pounds butter. 1% pounds brown sugar, 1 dozen eggs, 4 pounds of raisins, seeded and flattened, 2 pounds of currants, washed and dried, 1 pound fig? cut in pieces, 1 poiind citron thinly slice

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