Bread Cake

Ingredients

• Two cups or a pint-bowlful of raised dough ready for baking
• one cup of butter
• two cups of sugar
• one teaspoonful of ground cinnamon
• half a nutmeg grated
• three eggs
• one teaspoonful of soda
• half a cup of flour

Method

1. 1

   Cream the butter, and add the sugar.

2. 2

   Then put in the bread dough, and work together till well mixed.

3. 3

   Add the eggs, then the flour, and last the soda.

4. 4

   Let it stand in a warm place for one hour, and bake in a moderate oven for forty-five minutes.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 113. The excerpt below is the record exactly as published.

Bread Cake. Two cups or a pint-bowlful of raised dough ready for baking ; one cup of butter ; two cups of sugar ; one tea- spoonful of ground cinnamon, or half a nutmeg grated ; three eggs ; one teaspoonful of soda in quarter of a cup of warm water, and half a cup of flour. Cream the butter, and add the sugar. Then put in the bread dough, and work together till well mixed. The hand is best for this, though it can be done with a wooden 228 CAKE. spoon. Add the eggs, then the flour, and last the soda. Let it stand in a warm place for one hour, and bake in a moderate oven forty-five minutes, testing with a broom- straw. A pound of stoned and chopped raisins is a nice addition. Omitting them, and adding flour enough to roll out, makes an excellent raised doughnut or bun. Let it rise two hours ; then cut in shapes, and fry in boiling lard. Or, for buns, bake in a quick oven, and, a minute before taking out, brush the top with a spoonful of sugar and milk mixed together. Plain Buns. One pint-bowlful of dough ; one cup of sugar ; butter the size of an egg ; one teaspoonful of cinnamon. Roll the dough thin. Spread the butter upon it. Mix sugar and cinnamon together, and sprinkle on it. Now turn over the edges of the dough carefully to keep the sugar in, and press and work gently for a few minutes, that it may not break through. Knead till thoroughly mixed. Roll out ; cut like biscuit, and let them rise an hour, baking in a quick oven. The same rule can be used for raised doughnuts. Doughnuts. First put on the lard, and let it be heating gradually. To test it when hot, drop in a bit of bread ; if it browns as 3^ou count twenty, it is right. Never let it boil furi- ously, or scorch. This is the rule for all frying, whether fritters, croquettes, or cakes. One quart of flour into which has been sifted a teaspoon- ful of salt, and one of soda if sour milk is used, or two of baking powder if sweet milk. If cream can be had. CAKE. 229 use part cream, allowing one large cup of milk, or cream and milk. One heaping cup of fine brown sugar ; one teaspoonful of ground cinnamon

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