Cake (Kayenne)
From Hilda's "where is it?" of recipes, 1891
Another recipe omits the cinnamon from ingredients, but adds a cup of buttermilk or thick milk.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 10. The excerpt below is the record exactly as published.
\ teaspoon of Soda. 1 lb. White Sugar. 4 Eggs. 1 lb. Butter. 50 Ahnonds. i bottle of Milk. i tea-cup of Crystallised Sugar I teaspoon of Cream of Tartar. and Cinnamon. Mix in the ordinary way, and when ready for the oven have ready a flat baking-tin, or several tin plates buttered. Pour this dough into it, and spread thinly over the surface. Have ready the fifty almonds, roughly pounded, with cup of crystallised sugar and tablespoon of cinnamon ; sprinkle thickly over the cake. Bake in moderately quick oven for twenty minutes. Cut into squares or shapes. ■4 CAKE (GOLDEN— KAYENNE— MADEIRA). [C CAKE {GOLDEN). Ingredients. \ lb. of Butter. Yolks of 6 Eggs, i} lb. White Sugar. White of i Egg. 3 cups of Flour. Teaspoon of Cream of Tartar. \ cup of Milk. \ teaspoon of Soda. Essence of Almonds, 20 drops. Stir the butter to a cream, mix with sugar ; whisk the eggs, add to the sugar and butter, then add flour, lastly the soda and cream of tartar. Put into a buttered mould dusted with fine biscuit. Bake in a moderate oven for one and a half hours. CAKES {KAYENNE). (Colonial Miss Lizzie Cloete's Recipe.) Ingredients. 2 lb. Flour. a tablespoonfuls of Ground Ginger. i^ lb. very dark Brown Sugar. 2 tablespoonfuls of Cinnamon. 2 cups of Kayennes (that is the dry i tablespoonful of Baking Powder
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