Black Cake (very rich)

Ingredients

• a pound of sugar
• a pound of butter
• two wineglassfuls of brandy
• two of wine
• the beaten yolks of twelve eggs
• two wineglassfuls of sour cream
• one teaspoonful of soda
• four grated nutmegs
• one tablespoonful of cinnamon
• one of mace
• one of clove
• three pounds of raisins
• three pounds of currants
• three pounds of citron
• one-half each of orange and lemon peel
• a pound of flour
• the beaten whites of twelve eggs

Method

1. 1

   Stir together the sugar and butter for fifteen minutes, then stir in the brandy and wine.

2. 2

   Beat in the yolks of the eggs, add the sour cream, soda, nutmegs, spices, raisins, currants, citron, and peels.

3. 3

   Mix well, stir in the flour, and last the beaten whites.

4. 4

   Bake in a moderate oven for about four hours.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 71. The excerpt below is the record exactly as published.

one teaspoonful of soda, spice to taste, and flour enough to make a stiff batter; bake in paper lined tins in a moderate oven for about one hour. Measured Pound Cake. Four cupfuls of flour, three ^t^^^^g^^ of sugar, two of butter, one and one-half ^g|^^*T^f^|k of sweet milk, nine eggs, two teaspoon- "''^tl*^'^ ' '*^ * fuls of baking powder; beat the butter Pound Cake. and sugar together, stir in the milk, then the yolks of the eggs well beaten, next sift in the flour and baking powder together, and last of all stir in the whites, beaten to a stiff froth. Bake in a moderate oven for about forty-five minutes. Cake 121 French Cake. Beat three eggs and one and one-half cupfuls of sugar to a cream, add one-half cupful of soft but- ter, and beat from three to five minutes longer, put in a cup- ful of sweet milk and beat again, measure off three cupfuls of flour and add to it two teaspoonfuls of cream of tartar and one of soda, sift twice and add in two parts to the mixture, stirring in thoroughly each time, line a round bak- ing pan with buttered paper and bake in a moderate oven. A nice addition to this cake is a large cupful of nut meats or two cupfuls of raisins or currants. This cake is fully as good if made two or three days before using. Black Cake (very rich.) Stir together a pound of sugar and a pound of butter for fifteen min- utes, then stir in two wineglassfuls of brandy and two of wine, then beat in the beaten yolks of twelve eggs; put in two wineglassfuls of sour cream, one tea- spoonful of soda, four grated nutmegs, one tablespoonful of cinnamon, one of mace, one of clove, three pounds of raisins, stoned and chopped, three pounds of currants. The Nutmeg. washed and dried; and three pounds of citron or two citron, and one-half each of orange and lemon peel ; when these are well mixed in, stir in a pound of flour, and last of all the beaten whites of twelve eggs

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