Butter Cake
From Raleigh recipe book, 1925
Recipe attributed to Mrs. Rufus Hunter.
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 24. The excerpt below is the record exactly as published.
BUTTER CAKE (From the "Art of Cookery Made Plain and Easy," date not known. Last owner 1784.) You must take a dish of butter and beat it like cream with your hands, 2 lbs of fine sugar well beat, 3 lbs of flour, well dried and mix them with the butter, 24 eggs, leave out % the whites and then beat all together with your hand one way for an hour. Just as you are going to put in the oven, put in a quarter of an ounce of mace, a nut meg beat, a little sack of brandy, and seeds or currants just as you please
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