Choice Fig Cake

Ingredients

• A large cup butter
• two and a half of sugar
• one of sweet milk
• three pints flour with three tea-spoons baking-powder
• whites of sixteen eggs
• a pound and a quarter of figs well floured and cut in strips like citron

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from Buckeye cookery (1892), page 38. The excerpt below is the record exactly as published.

one of sweet milk, three eggs, five cups sifted flour, two tea-— spoons cream tartar in the flour, tea-spoon soda in the milk, table- spoon cinnamon, one nutmeg, one pound raisins, one of currants, quarter pound citron tran may be omitted, and half the quantity — of raisins and currants will do). Put flour in a large crock, mix well with cream tartar, make a well in the center, put in other i ingre- i dients, having warmed the butter and molasses a little; mix well together with the hands, putting in the fruit last after it has been floured ; bake two hours in a moderate oven. This will make two common-sized loaves.—Mrs. N. S. Long. Frurr CAKE. y e ‘Three pounds butter, three of brown sugar, beaten to a cream, _ three of flour, six of currants, six of raisins, after seeds are removed, one of citron sliced thin, three glasses brandy, twenty-eight eggs, one ounce cinnamon, one of grated nutmeg, three-quarters ounce cloves, half ounce mace ; roll the raisins, currants and citron in part of the flour. —Miss H. D. MV ha an Frurr role) i One Peund brown sugar, one of butter, one of eggs, one a of fon two of raisins, two of currants, half pound citron, a nutmeg, table- spoon cloves, one of allspice, half pint brandy, and two tea-spoons } baking-powder. After baking, while yet warm, pour over cake a half pint wine. This makes the cake delicious.—Miss Angie Skinner, Somerset. EXCELLENT rede CAKE. One and a half pounds raisins, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a - fourth pounds flour, ten eggs, two table-spoons lemon, two tea-spoons — ne yeast powder; mix a fourth pound of the flour in the fruit.—Mrs. a W. Grubbs, Poor Man’s ane CAKE. [One and a half cups brown sugar, two of flour, one each of but- us and chopped raisins, three eggs, three table-spoons sour milk, half tea-spoon soda, half cup blackberry jam. ‘This is excellent as ue well as economical.—Mrs. J. 8. Robinson, ; Scorcn Frurr Caxe. A cup butter, two of white sugar, four of sifted flour, Hie Cibtis cup sour milk, half tea-spoon soda, nine eggs beaten separ- i ately, one pound raisins, half pound currants, a fourth pound citron; -eream the butter and sugar, add milk gradually, then beaten yolks a of eggs, and lastly, while stirring in flour, the whites well whipped. - Flavor with one teaspoon lemon, and one of vanilla extract, and : have raisins chopped a little, or, better still, seeded, and citron is sliced thin. Wash and dry currants before using, and flour all fruit. slightly. In putting cake in pan, place first a thin layer of cake, then sprinkle in some of the three kinds of fruit, then a layer of : cake, and so on, always finishing off with a thin layer of cake. Bake in a moderate oven for two hours. Tested by many and has never A failed. Mrs. J. H. Shearer. Re | -THankseGivine Frurr Cake. 3 Six pounds flour, three of butter, three and a half of sugar, al ‘ounce mace, two glasses wine, two glasses brandy, four pounds — raisins, half pound citron, six Ess one nia sea small toa i ; : . - J ; al it CAKE-MAKIN a soda put in at last moment. After tea, take all the flour (except one plate for dredging raisins), a small piece butter, and a quart or more of milk, and mix like biscuit; then mix butter and sugar, and at nine o'clock in the evening, if sufficiently light, put one-third of — butter and sugar into dough; at twelve add another third, and very early in the morning the remainder; about eleven o’clock, if light enough, begin kneading, and aie for an hour, adding mean- while all the other ingredients. This will make seven loaves. — Mrs. Woodworth, Springfield. : Cuorce Fie Cake. A large cup butter, two and a half of sugar, one of sweet milk, three pints flour with three tea-spoons baking-powder, whites of six- ‘ teen eggs, a pound and a quarter of figs well floured and cut in strips like citron

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