Bread Cake

Ingredients

• Two coffee cups bread dough
• two teacups sugar
• two eggs
• one teacup butter
• two teaspoons essence lemon
• one nutmeg
• teaspoon each cloves
• cinnamon
• and allspice
• wine glass brandy
• coffee cup raisins

Method

1. 1

   Let rise before baking.

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 23. The excerpt below is the record exactly as published.

BREAD CAKE. Two coffee cups bread dough, two teacups sugar, two eggs, one teacup butter, two teaspoons essence lemon, one nut- meg, teaspoon each cloves, cinnamon and allspice, wine glass brandy, coffee cup raisins. Let rise before baking. Mrs. A. S. Lane. 58 "Mother Hubbard's Cupboard." COFFEE CAKE. One cup brown sugar, one cup molasses, one cup butter, one cup strained coffee, wine glass brandy, one pound raisins, one pound currants, one tablespoon cinnamon, one tablespoon cloves, two nutmegs, one teaspoon soda, four cups flour. Mrs. L. Winans. FRUIT CAKE WITHOUT EGGS. One pound fat pork, chopped fine ; pour over it one pint boiling water or coffee, two cups molasses, one cup sugar, one and one-half pound raisins, one-half pound currants one tablespoon cinnamon, one teaspoon saleratus, eight cups flour. Mrs. H. Doty. raised loaf cake. Four cups flour, one cup butter, one-half cup yeast, one cup milk ; let it raise over night, then add two cups sugar, two eggs, one-half teaspoon saleratus, one pound raisins ; put in tins ; let rise again and bake. Mrs. Flint. nut CAKE. Two eggs, one cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups sifted flour, two tea- spoons baking powder, one large cup chopped walnuts. Frost when baked, mark in squares and put half a nut on each square. Mrs. Mattie C. Dayfoot. NUT CAKE. Two-thirds cup butter, two cups sugar, one cup milk, three eggs, three cups flour, three teaspoons baking powder, one cup nuts ; bake in shallow tins about two inches thick, cut in squares, frost and put walnut meat on each piece. E. B. Cake. 59 POUND CAKE. One and one-half cups flour, one cup butter, one and one- half cups sugar, one cup eggs, one-half teaspoon baking powder. Beat butter and flour to a cream ; beat the eggs and sugar very light ; put all together and add the baking powder. Mrs. M. K. Woodbury. WHITE CAKE. One cup butter, two cups sugar, two and one-half cups flour, one-half cup sweet milk, whites eight eggs, two tea- spoons baking powder. Mrs. W. ALMOND CAKE. Two cups sugar, three cups flour, one cup butter, one- half cup sour milk, whites of eight eggs, two teaspoons baking powder, one teaspoon bitter almonds, one cup blanched almonds. Mrs. A. Churchill. SNOW CAKE. One cup sugar, one and one-half cups flour, two teaspoons cream tartar. Sift all together through a sieve ; add the whites of ten eggs beaten stiff. Bake in a quick oven. Mrs. E. W. Sage. LEMON CUP CAKE. One cup butter, three cups sugar, five cups flour, one cup milk, one teaspoon saleratus, six eggs, peel and juice of one lemon. Mrs. C. IMPERIAL CAKE. One pound sugar, one pound butter, one pound flour, two pounds raisins, one pound citron, one pound sweet almonds, two tablespoons wine or brandy, one nutmeg

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