Cinnamon Coffee Cake

Ingredients

• 1 lb. dripping
• 4 level teaspoons cream of tartar
• 14 cups sugar
• 1 lb. seeded raisins
• 1 egg
• 1 tablespoon cinnamon
• 14 cups strong coffee
• 3 cups flour

Method

1. 1

   Use black coffee and dissolve the soda in it.

2. 2

   Cream the butter and dripping with the sugar, add the egg and coffee, then the flour sifted with cream of tartar, cinnamon and salt.

3. 3

   Lastly, add the raisins and mix well.

4. 4

   Bake in a moderate oven for 1 to 2 hours in a shallow tin lined with paper (375 deg.).

Nutrition per serving

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 15. The excerpt below is the record exactly as published.

Cinnamon Coffee Cake. 1 Ib. dripping. 4 level teaspoons cream of 4 Ib. butter. tartar. 14 cups sugar. 2 level teaspoons soda. 1 lb. seeded raisins. 1 egg. 1 tablespoon cinnamon. 14 cups strong coffee. 3 cups flour. Use black coffee and dissolve the soda in it. Cream the butter and dripping with the sugar, add the egg and coffee, then the flour sifted with cream of tartar, cinnamon and salt. Lastly, add the raisins and mix well. Bake in a moderate oven 1% to 2 hours in a shallow tin lined with paper (3875 deg.). Soda Cake. 4 lb. brown sugar. 1 ib. flour. 4 lb. butter. Salt. 34 lb. currants. 2 level teaspoons soda. 2 tablespoons treacle or golden 2 eggs. syrup. $ pint milk. Sift the flour and soda. Rub in the butter, add the sugar and currants. Beat egg, add milk and treacle, and mix gradually into the flour. Bake in a moderate oven 13 to 2 hours in a shallow tin lined with paper (375 deg.). Currant Cake. 4 lb. butter. Salt. 4 Ib. sugar. 2 level teaspoons cream of 4 lb. currants. tartar. 1 oz. candied peel 1 level teaspoon soda. 1 teacup milk. 3 eggs. 1 lb. flour. Sift flour, rising and salt. Beat eggs. Cream butter and! sugar, add eggs and milk gradually, add flour and fruit. Bake in a moderate oven 13 to 2 hours in a shallow tin lined with paper (375 deg.). Nutties. 14 cups flour. , # cup lexias (chopped). 4 cup butter. # cup walnuts (chopped). % cup sugar. 3 teaspoon carbonate soda. 1 egg. 1 tablespoon boiling water. A little cinnamon. Cream butter and sugar, add egg, beat well, add flour and cinnamon sifted, then the soda dissolved in the boiling water, “SUNSHINE” BISCUITS: 100 varieties to. choose from. (27) en: then the lexias and nuts. Place in small heaps on greased oven tray. Bake 10 to 15 minutes (425 deg.). Prune Cake. 4 ozs. prunes, cooked in a iittle water, stone and chop when cold; 3 ozs. butter, $ small cup of sugar (beaten to cream); add 3 eggs, 1 tablespoon milk, 1 cup flour, 1 teaspoon baking powder, 1 tablespoon cocoa, } teaspoon each ground cloves, cinnamon and nutmeg. Add prunes, stir well and bake in a moderate oven (350 deg. F.) for about three-quarters of an hour. Ice with white icing if liked. Sultana Tea Cake. 4 lb. flour. 2 level teaspoons cream of Salt. tartar. 2 oz. butter. 1 level teaspoon soda. 4 oz. sugar. Small cup milk. Sift flour and rising. 1 egg. 4 oz. sultanas. Cream butter and sugar, add beaten egg and milk, then flour and sultanas. in moderate oven 30 minutes. butter. Serve hot (375 deg.). Bake in greased tin While hot, split and spread with Currant Loaf. 4 lb. flour. 2 teaspoons mixed spice. 2 tablespoons sugar. 2-4 oz. currants. Sift flour and rising, add spice and sugar. Mix as for scones. add currants. 2 level teaspoons cream of tartar

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