Blackberry Cake (Alternate)

Ingredients

• Three eggs
• one cup butter
• two and one-half cups flour
• six tablespoons sour cream or buttermilk
• one teaspoon soda
• one teaspoon each of cloves
• one teaspoon each of spice
• one teaspoon each of nutmeg
• one teaspoon each of cinnamon
• one and one-half cups blackberry jam

Method

1. 1

   Mix spices in coffee and stir in batter.

2. 2

   Delicious.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 81. The excerpt below is the record exactly as published.

three eggs, one cup water, three cups flour, two teaspoonfuls cream tartar, one teaspoonful soda. Bake as for jelly cake. Filling. — One and one-half cups brown sugar, half cup milk, one cup molasses, one teaspoonful butter, one tablespoonful flour, two tablespoonfuls cold water. Boil this mixture till it ropes, add half a cake Baker's chocolate (grated), boil till it hardens moderately when cool. When it cools some add a large teaspoonfnl of vanilla and one-quarter of teaspoonful of soda, and beat till it begins to harden and spread between layers. This makes two small cakes. — Mrs. H. C. Irby. Brown Stone Front. — One cup sugar, half cup butter, half cup sour milk, one cup flour, two eggs, teaspoon soda dissolved in milk. Second Part — One cup chocolate (half cake Baker's chocolate), half cup water, yolk one egg, one cup sugar. Boil till thick, add vanilla and stir into first part. Bake in layers and use icing between. — Mrs. Lee Agnew. Marshmallow Cake. — Use whites of eighteen eggs, two and one-fourth cups sugar, one and one-half cups flour, two tea- spoons cream tartar, one tablespoon white wine. Sift flour three times, add cream tartar and sift again. Beat eggs to a stiff froth on a large platter ; add sifted sugar, then flour very gently, then wine. Bake in three layers. Filling. — Whites of five eggs, two cups sugar, one pound 142 HOW WE COOK IN TENNESSEE. fresh marshmallows, one cup boiling water. Boil sugar and water until it ropes well from spoon; have marshmallows broken in small pieces; add to boiling syrup, keep well under until they melt, then pour into well beaten whites of eggs and beat until smooth and cold. — Mrs. B. 0. Snider. Marshmallow Cake. — Whites of ten eggs, three cups of sugar, one and one-half cups of butter, one cup of sweet milk, half a cup of water, five cups of flour, two teaspoonfuls of baking powder. Filling. — Two cups of white sugar, half a cup of cold water ; cook till it begins to drop thick from the spoon; add fifteen cents worth of fresh marshmallows ; mash until dissolved ; pour this into the white of three eggs beaten stiff; then spread on cake. Devil's Food. — Brown sugar two cups, butter half cup, two eggs, half cup buttermilk, one teaspoon soda, half cake sweet chocolate dissolved in half cup hot water. Beat eggs together in a bowl, add butter not creamed, add milk with soda in it, then flour, chocolate and raisins last. Use caramel filling: — Two cups brown sugar, one tablespoon butter, half cup milk; stir while cooking and put on the cake just before it begins to harden. — Mrs. J. C. Lanham. Devil's Food. — One cup sugar, half cup butter, three cups flour, three eggs beaten separately, half cup milk. Then take one cup grated chocolate, half cup milk, one cup sugar, yolk of one egg and let come to a boil. Add this to the cake batter, and bake in three layers. Filling. — Two cups sugar, one tablespoon vinegar, half cup water. Cook till it candies real stiff; add one-quarter pound marshmallows, the whites of three eggs well beaten. — Mrs. Hibernia Neil. Devil's Food Cake. — Part First. — One cup sugar, one cake grated sweet chocolate, half cup sweet milk, yellows of three HOW WE COOK IN TENNESSEE. 143 eggs. Mix well and cook in hot water to a thick paste; set aside to cool. Part Second. — One cup of sugar, half cup of butter, half cup sweet milk, two cups flour, whites of three eggs, one teaspoon baking powder in flour. Mix well, add dark mixture and bake in two loaves. — Mrs. J. L. Nelson. Black Cake. — One cup of brown sugar, half cup of molasses, two and one-half cups of flour, half cup of sweet milk, one level teaspoon of soda, half cup of butter, two and one-half teaspoons each of cinnamon and cloves, one nutmeg, one pound raisins, two eggs. — Mrs. Balch. Blackberry Jam Cake. — Make as in the recipe below and use one cup seeded raisins chopped very fine. You can hardly tell it from fruit cake. — Housekeeper. Blackberry Cake. — Three eggs, one cup sugar, three-quarters cup butter, two cups flour, one cup of jam, three tablespoons sour cream, one teaspoon soda dissolved in cream, one teaspoon each of spice and cinnamon and nutmeg, three tablespoons of whiskey. Bake in layers and put together with icing. — Mrs. S. B. Lawrence. Blackberry Cake. — Three eggs, one cup butter, two and one- half cups flour, six tablespoons sour cream or buttermilk, one teaspoon soda, one teaspoon each of cloves, spice, nutmeg and cinnamon, one and one-half cups blackberry jam. Mix spices in coffee and stir in batter. Delicious. — Mrs. A. T. Pegues. Jam Cake. — Cream one cup butter and two of sugar ; add the beaten yolks of eight eggs, one teaspoonful each of cinnamon, cloves and allspice, one cup of wine, three of flour, three tea- spoons of baking powder, one cup of jam. Bake in layers, put together with a white icing. Nuts in the icing add much to this cake. Cocoa Cake. — One cup sugar, nearly half cup butter, yolk one egg, one teaspoon soda, one cup buttermilk, a pinch of salt, two and one-half cups sifted flour and four teaspoons 144 HOW WE COOK IN TENNESSEE. cocoa dissolved in a little water. Bake in a square pan. Ice and cut in blocks. Cup Cake. — One cup butter, two cups sugar, three cups flour, four eggs, one teaspoon of baking powder, one cup sweet milk. — Mrs. Sam Lancaster. Feather Cake. — One egg, one tablespoon of butter, one cup sugar, half cup sweet milk, one and one-half cups of flour, one teaspoon baking powder. Double the quantity, it makes nice cake to be eaten while warm with sauce. — Mrs. A. T. Pegues. Dolly Varden Cake. — Two cups sugar, four eggs, half cup butter, three cups flour, one cup sweet milk, two teaspoonfuls baking powder well sifted with the flour; cream butter and sugar together, add yolks and beat them well in, then the beaten whites and about half the milk, then the flour and bal- ance of milk. Take out half in another dish and add to it one cup of raisins, half cup of currants, half nutmeg, one teaspoon each of ginger

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