Bread Cake
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 70. The excerpt below is the record exactly as published.
cupfuls of butter, then stir in six beaten eggs, two cupfuls of sweet milk, one pound of stoned and chopped raisins, one pound of chopped or sliced citron, six and one-half cupfuls of flour, and two teaspoon- Cake 119 fuls of soda, dissolved in a little warm water; line the bak- ing pans with buttered paper and bake from two to three hours. Pork Cake. Chop one pound of fat pork very fine, and pour over it a pint of boiling hot water, then stir in three cupfuls of brown sugar, one of molasses, one tablespoonful of ground cinnamon, one of ground cloves, one pound of stoned raisins, eight cups of flour, and two teaspoonfuls of soda dissolved in a little water; stir four or five minutes and bake same as fruit cake. Clove Cake. Stir together one cup of soft butter with one of sugar and molasses, add one cupful of strong black coffee, in which has been dissolved a teaspoonful of soda, two tea- spoonfuls of ground cloves, two of cinna- mon, four cupfuls of flour, and two well beaten eggs; mix well, and bake in a moderate oven Bread Cake. Beat together one cupful The Clove. of butter with two of sugar, add two well beaten eggs, two cupfuls of stoned raisins, two-thirds tea- spoonful of soda in one of milk, and last of all stir in three cupfuls of light bread dough
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