Black Cake

Ingredients

• One pound of butter
• one and half pounds of sugar
• the same of flour
• ten eggs beaten separately
• a teacup of rich cream
• one of molasses
• a teaspoonful of saleratus
• the same of cinnamon
• the same of cloves
• half an one of powdered mace
• two pounds of raisins seeded
• two of currants washed and dried
• half a pound of citron cut in little strips

Method

1. 1

   Stir the butter and sugar to a cream, add the spices and a tablespoonful of brandy.

2. 2

   Beat well, then add the yolks of the eggs and stir again.

3. 3

   Add the molasses, and when that is well mixed in, add the flour alternately with the whites of eggs, leaving out a small teacup of the flour to stir in the fruit.

4. 4

   Just before you put in the fruit, beat in the cream with the saleratus dissolved in it; now add the fruit and put in the pans.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 106. The excerpt below is the record exactly as published.

two pounds of raisins seeded, two of currants washed and dried, half a pound of citron cut in little slips, one table- spoonful of powdered mace, one of cinnamon, one nutmeg ; mix a large wine-glass of Madeira wine and one of brandy and steep the spices in it over night. Stir the butter and sugar to a cream, add the yolks of the eggs beaten light, then the wine and spice ; beat well and add the flour alternately with the whites of the ^gs beaten to a stiff froth ; mix all the fruit together, put on them two heaping tablespoons of flour, stir it through them, and add all to the cake, when ready to put it in the pans. Bake in two cakes, slowly nearly two hours. Line the pans with but- tered paper, and cover the cake with thick pap^i as soon as it it brown on top. (210) 280 COOKERY FROM EZPERUSKCK *BbiekCaka. One pound of batter, one and % balf pounds of sugar and the same of floor, ten eggp beaten separately Teiy li^i, a teaenp of rieh cream, one of molasses, a teasnoonfnl of saleratosj tbe same of einnamon and clores, balf an one of powdered maee, two poonds of raisins seeded, two of eorrants washed and dried, and half a pound of eitron enl in little strips. Stir the bvttn and soger to a eream, add the spiees and a tablespoonliil of beat brand J ; beat well, then add the yolks of the eggs and stir agun, add the molasses, and when that is well mixed in, add the floor alternately with the whites of ^gs, leaving out a small teaeop of the floor to stir in the firoit. Jost before yoo pot in the froit, beat in the cream with the saleratos dissolved in it; now add the firoit and pot in the pans ; if all in one, it will take nearly foor hoars to bake and most be pot in a moderate oven. As soon ss it browns on the top^ eover with thiek paper. The bottom and ndes of the pan most be oovered with battered white paper. English Froit-eake. One poond of hotter, the same of soger, the same of floor, nine ^g|i, two pounds of eorrants washed and dried, a ^[oaiiet of a poond of shelled almonds, blanehed, dried and chopped, a quarter of a poond of eitnm cot in little strips, half a poond of candied orange peel, the same of candied lemon peel, cot in small pieces, half a grated notmeg, half an oonce of ground all- spice, a quarter of an ounce each of ground einnamon, powdered maee^ ground ginger and coriander seed pounded in a mMxrtari and a gill of good brandy. Stir the butter and sugar to a creamy add the spice, then the yolks of the eggs beaten light, then the brandy, then the flour, alternately with the whites of the eggs beaten to a stiff froth ; beat up well, and add the froit, with a ooople of tabkspoonsfril of floor, which yoo have left oot of tfie poimd ; line the pan with bottered paper, poor the cake in, and bake in a moderate oven nearly two hoorsi eover the cake with thick paper, when brown on top. If yoo add half a poond of stoned raisins to this cake, it is English CAKE. 221 Fanaer's Fruit-cake. Three oo£Feeoups of dried apples, two of molasses, one of batter, one of sugar, one of raisins stoned and chopped, two eggs, the juice and grated rind of one lemon, two teaspoonsful of soda, and one pound and about half a cupful of flour : to be the con- sistence of soft ginger-cake. Put the apples to soak in cold water over night ; in the morning chop them very fine and stew them in a cupful of the water they were soaked in and two of molasses. When very soft, take them from the fire, turn them out to cool, and add to them whilst warm two teaspoonsfrd of powdered cinnamon, the same of cloves, and the juice and rind of the lemon. Stir to a cream the butter and sugar, and add the eggs beaten light, then the apples and raisins, then the flour, and last the soda dissolved in a tablespoonfril of hot water. Bake in a moderate oven an hour and a half or two hours; tesi with a splint. Harrison Cake. Five cups of flour, five eggs, one and a half cups of butter, the same of sugar, one cup of molasses, one of milk, with a teaspoonful of soda dissolved in it, a wine-glass of brandy, one pound of raisins, half a pound of citroui a teaspoonful of pow- dered cloves, the same of cinnamon. Mix like pound-cake, leaving out a little flour for the fruit ; add the milk and soda last ; then stir in the fruity and bake all in one, or in square flat tins. * Imperial Cake. One pound of butter, the same of sugar, and the same of flour, two wine-glasses of brandy, one pound of raisins, half a pound of citron, one pound of almonds blanched and split in half, half a teaspoon of soda in a very little milk, and ten eggs. Mix like pound-cake, leaving out two tablespoonsfril of the flour to stir through the fruit. Stone the rabins and cut the citron in little strips ; add the fruit last, and stir in the soda just before you add it Bake all in one, or in small square tins ; flavor with two nnall nutmegs grated. 222 COOKEBT FROM EXPERIENCK Fire onpe of powdered sugar, three cups of fresh butter, two enps of milk, six eggs^ ten oups of sifted flour, a wine-glass of brandj, one of wine, three grated nutm^, two teaspoons of ioda or pearlash, one pound of raisins seeded, a quarter oi a pound of citron eut in strips. Beat the eggs separately ; cream the butter and sugar, then add the eggs, a little of the flour, then wine, brandy and spice, then the rest of the flour, leaving out a little to dust through the fruit, then the milk with Ae pearlash dissolved in it, and last the fruit. Divide in four pans, and will take about one hour to bake ; bake in round bread pans. French Loaf-cake» Ho. 2. One pound of flour, one of sugar, three-quarters of a pound of butter, eight eggs beaten separately, one pound of raisins, mixed with two tablespoons^ of flour from the weight, one glass of wine, the grated rind and juice of one lemon, one nut meg grated ; stir the butter and sugar to a cream, add the wine and lemon-juice; beat well; then the yolks of the eggs, then the flour alternately with the whites of the eggs, fruit last ; bake like pound-cake or in square tins. Put the lemon-peel and nut- meg in before you add the flour. Plain Fruit-cake. Three-quarters of a pound of butter, one and a quarter pounds of sugar, one and three-quarter pounds of flour, five eggs, one pint of rich milk, a teaspoonful of saleratus

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