Bread Dough Cake
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 3. The excerpt below is the record exactly as published.
one cup chopped raisins. (Fine.) Mrs. C. W. Berry. DELICIOUS RAISIN CAKE. One cup sugar, one-half cup of butter well beaten together, one-half cup sweet milk, three eggs, saving out whites of two for filling, one teaspoon baking powder, two cups Hour, (filling,) seed and chop fine one cup of raisins, lM)il one and one- fourth cups of sugar in as much water as will dissolve it, boil until it will string then pour slowly over the whites of the eggs, beating, stir until (fuite cool, then stir in the raisins. Mrs. .J. M. M. ALMOND CUSTARD CAKE. Two cups sugar, two cups flour, one- half cup sweet milk, six tablespoons butter, six eggs, one and one-half tea¬ spoons baking powder, bake in layers, put together with custard. THE CUSTARD. One cup milk, four tablesisxtns sugar, three eggs, one |Muiml almonds chopped fine, l>oil together then spread l)etween layers and c<wer cake with icing. .Mary Ream. FIG CAKE. MCE FOR PARTIES. One cup butter, two cups sugar, two and one-half cups flour, one-half cup sweet milk, whites of eight eggs, two tea- sp(X)ns baking |K)w<ler. Filling:— make a white frosting, put on cake, then cut figs in two and lay on cake so that each fig is bordered with the white frosting, l>oile<i frosting is best, put between lay¬ ers and on top. .Mr.s. Mary Ream. JELLY FRUIT CAKE. Tw'o cups sugar, three cups flour, three tea.sp<M)ns baking powder, two-thinls cup butter, one cup milk, three eggs, flavor with vanilla. To half the cake add one tablespoon mola.s8es, one tablespoon cur¬ rant jelley, one tablespoon cinnamon, one teasp<K)n cloves, one-half teaspoon alspice, one-half nutmeg, one cup chopped raisins, one-half pound citrons. Bake in jelly tins, two layers of light and two of fruit cake, spread jelly between the layers, when slightly cool, putting a light one on top, over all spread white frosting. Mrs. M. Ream. BREAD DOUGH CAKE. One cup light bread sponge, one cup sugar, three-fourths cup butter, one cup chopped rai.sins (seeded), one egg, cinna¬ mon, cloves or nutmeg, one-half teaspoon each, soda one teaspoonful, s
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