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Black Cake
From The new Kentucky home cook book, 1884
Serves 15
Mrs. Annie Lee
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 135. The excerpt below is the record exactly as published.
BLACK CAKE. Take two pounds of currants, two pounds of seeded rai- sins, one pound of citron, one pound of butter, one pound of flour after it is browned, one pound of white sugar, one nutmeg, twelve eggs beaten separately, one table-spoonful of cinnamon, one table-spoonful of allspice, one table-spoon- ful of cloves, one table-spoonful of mace, one cupful of brandy, one-third of a tea-spoonful of soda stirred into a pint of wTarm molasses. Add the juice of an orange and a little of the peel chopped fine. Cream the butter and sugar to- gether, then add the yelks, molasses, and flour. Stir the whites lightly through, then the fruit, spices, and brandy. Bake in a slow oven for four hours. Leave in the cake-pan until cold. Mrs. Annie Lee. SLACK CAKE. Take one pound of browned flour, two pounds of seeded raisins, two pounds of currants, three-fourths pound of but- ter, one pound of rolled almonds, one-half pound of citron cut fine, one-half pound of figs cut into small pieces, one- half pound of candied orange peel, one pound of wrhite su- gar, one cupful of molasses, one tea-spoonful of soda, stirred into a little buttermilk, nine eggs beaten separately, three table-spoonfuls of ginger, one nutmeg, one table-spoonful of cinnamon, one table-spoonful of mace, one table-spoonful of cloves
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