Blackberry Cake

Ingredients

• 3 eggs
• 1 cup of sugar
• ^ cup of butter
• 1^ cups of flour
• 1 cup of blackberry jam or preserves
• 8 tablespoons of sour cream
• 1 teaspoon of cinnamon
• 1 teaspoon of allspice
• 1 teaspoon of soda
• 1 nutmeg

Method

1. 1

   Mix well and bake in layers, and spread white icing between.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 60. The excerpt below is the record exactly as published.

^ cup of butter. Cream together and flavor with lemon, wine, or brandy. HARD SAUCE FOR PLUM PUDDING Cream a cup of butter and work into it 2 cups of powdered sugar. Season with 2 tablespoons French brandy and a scant teaspoon of vanilla. Beat the white of an egg and stir into it. Set on ice and serve with the hot pudding. Some prefer a mixture of whisky and rum to the brandy. LEMON SAUCE 1 pint sugar, 1 tablespoon butter. Pour over ^ pint hot water. Add the juice of 1 lemon. Let it boil, and add 1 tablespoon corn- starch. Strain and serve hot. 238 SAUCES FOR PUDDINGS SAUCE FOR BLUE GRASS PUDDING ^ pound butter, 2 cups of sugar, 2 eggs. Mix and cook in saucepan with boiling water. Stir till it begins to thicken. When ready to serve, stir in 1 glass of brandy or whisky. SAUCE FOR CABINET PUDDING E. D. P. Cream 1 tablespoon of butter into ^ pound of sugar. Add Well-beaten yolks of 4 eggs, Juice of 1 lemon, and A little of the rind grated. With cinnamon to taste, ^ teacup of wine. Cook all together in a saucepan placed in hot water. Stir well while boiling, till thick as custard. Serve hot with pudding. £39 THE BLUE GRASS COOK BOOK SAUCE FOR CAKES AND PUDDINGS Mrs. Henry C. Buckner 1 pint of brown caramel sugar. Butter size of an egg. Yolk of 1 egg, ^ pint of cream. Cream butter, sugar, and egg, and add cream and boil till thick. Season with whisky or wine, if preferred. SAUCE FOR COCOANUT PUDDING 4 ounces of butter, 6 ounces of sugar, . 1 glass of wine. White of 1 Ggg. Beat the butter and sugar till very white; add the whipped egg ; then the wine ; nutmeg on the toD. SAUCE (Lady Lee Pudding) F. C. G. 1 cup of white pulverized sugar, ^ cup of butter, 240 SAUCES FOR PUDDINGS 1 wineglass of Madeira wine. Beat all together and set in the refrigerator for 2 or 3 hours. Just before serving, set over teakettle of boiling water, but be careful not to stir it again. VERY FINE SAUCE FOR PLUM PUDDING 1 cup of cream, 1 cup of powdered sugar, Whisky to taste. Cream the butter till light ; add the sugar ; then break an egg over it and mix thoroughly. Put the sauce in a bowl and set in hot water. Stir till it melts and add the whisky and serve. 241 Cakes ALMOND WAFERS Mrs. Henry C. BiicTcner 1 tablespoonful of powdered sugar, ^ saltspoonful of salt. Stir well together. Beat white of 1 egg just enough to break it; add enough flour to sugar to make it creamy. Flavor with a few drops of bitter almond essence. Grease the pan lightly and flour. Drop ^ teaspoonful of the paste on the pan, and with a wet finger spread into a thin round wafer. Bake in a moderate oven till the edges are lightly browned ; then before removing from the oven door, lift each wafer and turn round a stick. ANGEL'S FOOD CAKE Miss Armie White Whites of 12 eggs, 10 ounces icing sugar, 243 THE BLUE GRASS COOK BOOK 3^ ounces flour, 1 teaspoon vanilla, 1 teaspoon cream of tartar. Sift flour 5 times ; add cream of tartar and sift again. Sift sugar 3 times. Beat eggs very light ; add sugar, vanilla, and flour last, stirred in very lightly. Bake 50 or 60 minutes. When done, do not take out of mould till cold. The mould should be greased only on the bottom. When taken out of the oven it must be turned upside down on some- thing to let the air to it. BLACK CAKE (No. 1) Mrs. John W. Fox 1 pound flour, 1 pound sugar, sifted, 1 pound butter, 12 eggs, beaten separately, 2 nutmegs, 1 small teacup of blackberry jam, 1 cup of dark molasses, 2 cups of brandy or whisky, 2 pounds raisins, 2 pounds currants, ^ pound citron, 244 CAKES 1 tablespoon cloves, 2 tablespoons cinnamon, 1 tablespoon mace, 1 tablespoon allspice, ^ pound figs, chopped fine, ^ cup of nuts, 1 small cup vinegar, 1 teaspoon soda, ^ pound candied orange. Put the flour in a bread-pan and brown to a dark color. Do not bum it. Beat the eggs separately, then together. Cut the citron in very thin slices and dredge with flour. Dredge the fruits with flour and chop the figs and crush the nuts. Beat the butter and sugar to a cream, and add eggs alternately with the flour. Add molasses, jam, brandy, and spices, and then the nuts. Stir the fruits in lightly, and just before putting in the pan, add the vinegar, in which the teaspoon soda is stirred, and pour foaming into the mixture. Put in a layer of the mixture, then sprinkle the citron over it, then another layer, and so on, but do not put any on top. Bake slowly for 4 hours or longer. When cold, cover with icing flavored with a little citric acid. 245 THE BLUE GRASS COOK BOOK BLACK CAKE (No. 2) Mrs. Henry C. Buckner 1 pound of browned flour, 1 pound of sugar, 1^ pounds of butter, 13 eggs, 4 pounds of raisins, 2 pounds of currants, 1 pound of citron, ^ pint of whisky, 1 nutmeg, 1 teaspoon of cinnamon, ^ teaspoon of mace, ^ teaspoon of cloves, 1 pint of acid cherry preserves. Just before putting in the oven, stir in a small teacup of vinegar with 1 teaspoon of soda. Bake 4 or 5 hours in a moderate oven. BLACKBERRY CAKE Mrs. Mary E. Goddard 3 eggs, 1 cup of sugar, f cup of butter, 246 CAKES 1^ cups of flour, 1 cup of blackberry jam or preserves, 8 tablespoons of sour cream, 1 teaspoon of cinnamon, 1 teaspoon of allspice, 1 teaspoon of soda, 1 nutmeg

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