Coffee Cake

Ingredients

• 2 cups sugar
• 1 cup butter
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 2 tablespoons cocoa
• 2 cups strong coffee
• 1 package raisins
• 2 cups chopped walnuts
• 3 eggs
• 1 teaspoon soda
• sifted flour to make a stiff batter

Method

1. 1

   Cream together sugar and butter, add spices, then add coffee, raisins, walnuts, eggs, and sifted flour to make a stiff batter.

As published

This recipe was extracted from The Carbon County cook book (1926), page 5. The excerpt below is the record exactly as published.

tablespoons cocoa, 14, teaspoon salt, two-thirds cup raisins, 44 cup nuts, 1 teaspoon soda. Cream shortening and sugar, add beaten egg yolks, add sour milk with soda mixed in well and flour and cocoa mixed, alternately. Last add nuts, raisins and egg whites beaten well, flavor with vanilla, bake in moderate oven 40 to 60 minutes. Bake in loaf. IVA FAUSETT ALLRED. Gold Cake. 14 cup butter, 114 cups sugar, 8 egg yolks beaten light with 1 teaspoon cream of tartar, 1 scant cup milk, 234 cups - flour or more, 14 teaspoon orange or lemon juice, 14 teaspoon soda. Bake slowly. MRS. BELLE JOHNSON. Apple Sauce Cake. 1 tablespoon lard, 1 cup sugar, 2 cups flour, 1 cup sweetened apple sauce, 2 teaspoons soda mixed with the apple sauce, a pinch of salt, 1 cup of raisins, 2 teaspoons pow- dered cinnamon, 1 teaspoon powdered cloves and a little water if found necessary. This may be made into a loaf or dropped from a teaspoon for cookies. MRS. W. J. ELWOOD, Kenilworth. Potato Cake. 2 cups sugar, 1 cup shortening, two-thirds cup sweet milk 2 cups flour, 2 teaspoons baking powder, 14 teaspoon cinnamon, 1 teaspoon vanilla, two-thirds cup cocoa, 1 cup mashed potatoes, 1 cup walnut meats, 2 eggs. Cream sugar and shorten- - ing, add egg yolks, milk, cinnamon, vanilla, cocoa. mashed potatoes and nuts. Sift flour and add. Bake in moderate oven 45 minutes. KISTY FAUSETT. Apple Cake. 2 cups apple sauce, 1 cup walnuts, 1 cup raisins, 1 cup lard, 1 teaspoon each of cinnamon, cloves and allspice. Cream lard and sugar, add apples, raisins, nuts and spices and flour to make a stiff batter, and lastly add 2 teaspoons of soda dissolved in a little water. MRS. ANNIE McINTIRE. Burnt Sugar Cake. Syrup (to be made in time to cool before baking cake) ; burn 1 cup sugar until black ,add 1 cup cold water. Cook until thick as syrup. Cake—1%4 cup butter, 114 cups sugar, 1 cup milk, 214 cups flour, 2 teaspoons baking powder, 3 teaspoons syrup, 1 teaspoon vanilla, 3 eggs, with 2 yolks left over from frost- ing. Frosting—114 cups sugar and one cup water. Boil until it threads. Add pnich of cream of tartar and pour over well beaten whites of 2 eggs and 2 teaspoons syrup. Beat until cool. MRS. J. M. SLAPP, Sunnyside. . Eggless Devil’s Food Cake. 3 tablespoons lard, 2 teaspoons soda, 114 cups sugar, 314 cups flour, 2 cups sour milk, 4 teaspoons cocoa, 1 tablespoon vanilla. Cream the lard and sugar, add milk and soda, add flour and cocoa sifted together, add vanilla. Nuts and raisins may be added. EFFIE ANDERSON. rs Pe x etl Ag : ; x re ie fa oe Fi a te eee CARBON COUNTY COOK BOOK aaa Burnt Leather Cake. 1 cup brown sugar, or white, burnt and then add one-third cup boiling water, ceram 114 cups sugar and 14 cup butter, then add beaten yolks of 2 eggs. Add 1 cup luke warm water and 2 cups flour, 3 tablespoons burnt leather and beat five minutes. Then add 14 cup flour, 2 teaspoons cream of tartar, 1 teaspoon soda, beaten whites of 3 eggs and 1 teaspoon vanilla. MRS. DICKINSON. Blackberry Cake. Three-fourths cup of butter, 1 cup sugar, 3 eggs beaten separately, 3 tablespoons sour milk. Cream sugar and butter, add yolks of eggs and cinnamon, cloves and vanilla to taste. Then gradually add whites of eggs, 2 cups of sifted flour, 1 tea- spoon soda disolved in the milk, and lastly one cup of blackberries. MRS. WADE. Cream Cake. Three cups sifted flour, 3 level teaspoons baking powder, 114 cups butter, 114, cups granulated sugar, yolks of 3 eggs, 34 cup cold water, whites of 3 eggs, any kind of extract. Cream butter and sugar, then add well beaten egg yolks, then flour and baking powder sifted together, alternately with water then ex- tract, beat long and hard and fold in lightly the well beaten whites. MRS. C. N. RUSSELL. Cream Layer Cake. Two cups of flour, 1 cup sugar, 114 cups butter, 1 cup buttermilk, 1 level teaspoon soda, 1 level teaspoon baking powder, 3 eggs. Cream butter and sugar together, add eggs well beaten, add the soda to the buttermilk, sift flour and baking powder together two or three times and mix thouroughly. Filling—1 cup cream, 14 cup sugar and flavoring. MISS MAGGIE PACE. Coffee Cake. Cream together 2 cups sugar and 1 cup butter, add 1 teaspoon each of cinnamon, cloves, nutmeg and allspice and 2 tablespoons of cocoa; then add 2 cups strong coffee, 1 package raisins, 2 cups chopped walnuts, 3 eggs, 1 teaspoon soda and sifted flour to make a stiff batter. MRS. WARREN PEACOCK. Cocoanut Cream Cookies. 2 eggs, 1 cup sugar, 1 cup thick cream, 14 cup shredded cocoanut, 3 cups flour, 3 teaspoons baking powder, 1 teaspoon salt. Beat eggs until light, add sugar grad- ually, cocoanut, cream, flour, baking powder and salt. Roll 14 inch thick and cut in shapes. If sour cream is used add a little soda before adding to other ingredients. | | MRS. J. A. FORSYTH. Mashed Potato Doughnuts. 2 cups mashed potatoes (mix while hot), 2 cups sugar, 1 cup cold milk, 3 eggs, 3 teaspoons bak- ing powder, 1 sieve flour or more, 1 teaspoon nutmeg

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