Clove Cake

Ingredients

• Four and a half cups of flour
• three and a half of sugar
• one of milk
• one and a half of butter
• four eggs
• one tablospoonful of oloyes
• a tablespoonful of oinnamon
• one natmeg grated
• a tablespoonful of molasses
• a teaspoonfal of soda in the milk

Method

1. 1

   Mix like pound-cake, and put the soda and milk in last.

2. 2

   Bake in a Turk's head or pound-cake pan.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 110. The excerpt below is the record exactly as published.

four eggs, a cup of sour milk, juice and rind of a lemon, a small teaspoon of soda, and two cups of whortleberries. Stir the butter and sugar to a cream, add the lemon, then the yolks of the eggs beaten light, then flour and whites of eggs beaten to a stiff froth, last the milk ; dissolve the soda in a teaspoon of hot water and beat it in just as you put it in the pans. Bake all in one or in square tins. Fruit to be put in just after the soda. Plum-cake. I One pound of butter, one of sugar, one of flour, ten eggs, one pound of currants, half a pound of raisins, one nutmeg grated. Stir the butter and sugar to a oream, add the yolks of the eggs beaten light, a glass of brandy and the nutmeg, then the flour alternately with the whites of the eggs beaten to a stiff froth, last the fruit with two tablespoons of flour stirred through it. Bake like pound-cake an hour and a half. I *Loaftcake. Four pounds of dough ready to bake, two pounds of sugar, one pound of butter, flve eggs, and two pounds of seeded raisins ; flavor with cinnamon and nutmeg, and add half a tumbler of brandy. Mix the sugar, butter and eggs beaten, into the dough. When thoroughly mcorporated^ add die brandy and fruit ; put it in the pans and let it rise for an hour or more and bake. 228 COOKEBT FROM EXPERIENCE. * Coffee-cake. One cap of batter, one of sagar^ one of molaases, foor of floor, one of coki strong coffee, a teaspoonfol of soda, and two of cream of tartar, foor eggs, a teaspoonfol of cloves, one and a half of cinnamon, one pint of stoned raisins, one of currants, and half an one of citron. Stir the batter and sngar to a cream, add spices, molasses, eggs, coffee, flour with the cream of tartar sifled through it, and last the soda dissolved in a spoonful of hot water. Bake in shallow pans, or all in one round cake. * Tibbie's Sponge-cake. Eight eggs, their weight in sugar, and half their weight in flour; beat the eggs separately very light, stir the yolks and sugar together, and the whites alternately with the flour, which must be sifted ; use half sifted and half powdered sugar, and add one more yolk of egg than you weighed, leaving out the white, the grated peel of one lemon ; bake in brick-shaped tins, and ce whilst warm. * Scrauton Sponge-cake. Three-quarters of a pound of sugar, seven eggs, half a pound and an ounce of flour. Put the. sugar over the fire with six tablespoons of hot water, boil it three minutes, beat the eggs separately, pour the sugar boiling hot very gradually over the yolks, stirring all the time \ then add the whites also veiy slowly^ beating aU the time, then the flour gradually. When all is in, Deat a few minutes, pour into brick-shaped tins, and bake in a quick oven. Spongecake Ho. 8. Six eggs, two teacups of sugar, aud two of flour sifled lightly into the cup, the juice and rind of a lemon. Beat the eggs sepa- rately very light, beat the yolks of the eggs with the sugar, add ihe lemon, then the flour and whites of the eggs alternately ; beat well together and bake. CAKE. 229 * Spongecake, Ifo. 4. Beat six eggs yery light separately, take their weight in sngai and half their weight in flour ; beat together the yolks and sugar, then add the whites and flour alternately, and just before put- ting in the pan, stir in a tablespoonful of melted butter. Bake in a Turk's head. * Sponge Oinger-cake. One coffeeoup of sour milk, one of molasses, one half oup of butter, two eggs, one tablespoonful of ginger, a quart of flour, and a teaspoonful and a half of soda. Beat together the molas- ses, the butter warmed a little, eggs, milk and ginger ; then stir ^ in the flour, add the soda dissolved in a very little hot water. Bake in square tins. * Republican Cake. One pound of sugar, the same of flour, and a half a pound of butter, one cup of rich cream, five eggs beaten very light sepa- rately, two teaspoons of cream of tartar, one of soda, and the rind and juice of a large lemon. Stir the butter and sugar to a eream, add the lemon, stir it well in, then add the yolks of the eggs, then the cream, flour (beating each in well), and last the whites of the eggs. Put the cream of tartar dry in the flour, the soda dissolved in a spoonful of hot water, and added last. Bake in one large cake as pound-cake. Lady-cake without Almonds. Three cups of flour, two of sugar, half an one of butter, one of cream or rich milk, the whites only of four eggs, a tea- spoon of cream of tartar dry in the flour, half an one of soda dissolved in the cream, half a pound of citron cut in strips and flavored with extract of bitter almonds. Mix like pound-cake, add the cream last, just before you put in the fruit, and bake quickly. * Clove-eake. Four and a half cups of flour, three and a half of sugar, one of milk, one and a half of butter, four eggs, one tablospoonful 230 COOKERY FROM EXPERIENCE. of oloyes, a tablespoonful of oinnamon, one natmeg grated, a tablespoonful of molasses, a teaspoonfal of soda in the milk

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