Blackberry Cake
From How we cook in Tennessee .., 1906
Serves 3
Mrs. S. B. Lawrence.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 82. The excerpt below is the record exactly as published.
f 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
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