Blackberry Cake

Ingredients

• 1/4 cup butter
• 1 cup sugar
• 2 eggs
• 4 tablesp cold water
• 1 cup cooked blackberries
• 2 cups flour sifted
• 1 teasp soda
• 1 teasp cinnamon
• 1/2 teasp cloves

Method

1. 1

   Cream butter and sugar, add eggs, water, blackberries, and flour sifted with soda and spices.

2. 2

   Bake in layers and ice as preferred.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 28. The excerpt below is the record exactly as published.

1 teasp cinnamon, l^^ teasp each cloves and nutmeg, and 2 teasp baking powder. — [A. H., Wis. Quick Sponge Cake Beat 3 eggs separately until very light, add 1 cup sugar and beat again, 1 tablesp milk and 1 cup flour sifted with 1 teasp baking powder. Bake in a shallow pan. — [Mrs. W. H. B., Mass. Velvet Sponge Cake Boil 1 lb sugar with 6 tablesp water until clear; then pour this hot syrup into the well-beaten whites of 6 eggs, beating vigorously all the while, and after the mixture has cooled some, add the beaten yolks of the eggs, and lastly 2 cups flour, but no baking powder. — [Mrs. J. S. W., Pa. Lemon Sponge Cake Beat to a cream 1 scant cup sugar and yolks of 4 eggs, add grated rind and juice of 1 lemon, stir until creamy and then add the beaten whites of 4 eggs and mix in lightly without "beating 1 cup flour sifted with 1 teasp baking powder. It is best to add whites of the eggs and the flour little by little, alternately. The mixing must be done very lightly, as beat- ing the batter makes this cake tough. — [Anon., Col. SPONGE AND EGG CAKES 47 Fairy Sponge Cake This is an excellent cake to eat with fruits, ices, creams» etc. Beat the yolks of 4 eggs with 2 cups sugar until very- light, add to this the grated rind and juice of 1 lemon, then scant % cup boiling water in which 1 tablesp butter has been dissolved. Then add gradually 2 cups flour sifted with 2 teasp baking powder, and lastly the stiffly beaten whites of eggs. It is best to sift the flour several times, as this makes a finer grained cake. Bake in a loaf tin, and frost with a boiled icing. — [Mrs. A. S., Tenn. Gold Cake — Silver Cake This recipe will use up in the two cakes the yolks and the whites of the eggs, and do away with the objection of having one or the other left over. For the silver cake cream i/4 cup butter with 1 cup white sugar, add % cup milk, 1 1/^ cups flour sifted with 1 teasp baking powder, and flavor with lemon extract. Lastly add the beaten whites of 4 eggs. For the gold cake cream l^ cup butter or any good shortening with 1 cup brown sugar, add the yolks of 4 eggs, l^ cup milk, and 2 cups flour sifted with 1^/^ teasp baking powder. Flavor with vanilla. These are two fine cakes and the recipes have never failed me. — [Mrs. W. C, Mich. Huckleberry Cake To 1 cup sugar add 3 tablesp butter, 1 egg, % cup milk, 2 cups flour sifted with 2 teasp baking powder. Lastly stir in 1 pt fresh huckleberries. Bake in a square, shallow tin. This is nice warm or cold, and may be eaten' with or without sauce, as preferred. — [Mrs. E. E. S., Pa. Blackberry Cake Cream i/4 cup butter with 1 cup sugar, add 2 eggs, (saving out the white of one for icing), 4 tablesp cold water, 1 cup cooked blackberries, juice and all, and 2 cups flour sifted with 1 teasp each soda and cinnamon, and % teasp cloves. Bake in two layers and put together with any preferred icing. This cake may also be baked in patty pans, the tops scooped out when cold, and the cakes filled with sweetened whipped cream. It is nice to serve these little cakes for dessert with a generous portion of whipped cream heaped about them on the plates. Do not whip the cream until shortly before serving. — [Mrs. E. E. S., Pa. Fresh Fruit Cake This cake can be made with fresh berries of any kind, or ivith pitted cherries. Cream 1 cup butter with 2 cups sugar, add 3 beaten eggs, 1 pt milk and enough flour to make a stifC 48 FARM AND HOME COOK BOOK batter, sifted with 3 teasp baking powder. Then dredge the fruit with flour and stir in batter the last thing. Bake in dripping pan. This is nice eaten warm, with butter or cream. [Mrs. O. T., Mich. Cornstarch Cake Cream 1 cup sugar with ^^ cup butter, add ^ cup sweet milk, ^ cup cornstarch and 1 cup flour sifted with 1 teasp cream tartar and scant i/^ teasp soda. Flavor to taste and lastly add beaten whites of 3 eggs. May be used for layer or loaf cake. — [E. T., Va. Ribbon Cake Cream 1^ cups sugar with % cup butter, add 3 eggs, % cup milk, and two cups flour sifted with scant 2 teasp baking powder. Take out one-third of the batter and add to it spices to taste and ^ cup currants. Bake two light layers and one dark layer and put together with jelly or any preferred icing. — ' [L. W. D., Mass. Children's Cake Cream % cup sugar and 3 tablesp butter, add 1 e^^, ^^ cup milk, and 1 cup flour sifted with 1 teasp baking powder. Bake in a square tin. Sprinkle sugar and cinnamon on top. This is a plain, wholesome cake, much liked by children. — [F. I. L., Wis Cheap Walnut Cake Cream scant % cup butter or any other good shortening with 1 cup sugar, add 2 beaten eggs, ^ cup milk, li/^ cups flour sifted with 2 scant teasp baking powder. Lastly add 1 cup chopped walnuts. Bake in a square tin, and when cold frost, mark off in small squares and put half a walnut on each square. — [Mrs. S. E. P., Wash. Mocha Cake Beat 2 eggs light, add 1 cup sugar gradually, and 1^ cups flour sifted with 1 teasp cream tartar and % teasp soda

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