Coffee Cake

Ingredients

• one cupful of sugar
• two-thirds of a cupful of butter
• one cupful of strong coffee
• four cupfuls of flour
• two teaspoonfuls of baking - powder
• one and a half teaspoonfuls of powdered cloves
• one teaspoonful of cinnamon
• J4 lb. of raisins
• J4 lb. of currants

Method

1. 1

   Cream sugar with butter.

2. 2

   Add coffee, flour, baking powder, cloves, and cinnamon.

3. 3

   Mix in raisins and currants.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 56. The excerpt below is the record exactly as published.

Coffee Cake teaspoonful of powdered cinnamon and the same amount of baking- powder, and a heaping table-spoon- ful of sifted flour. Beat lightly the yolks of six eggs, and stir them into one cupful of sugar and a teaspoonful of vanilla extract. When thoroughly mixed add them to the drj^ ingredi- ents. Beat the whites of the eggs very dry and light, and stir in as lightly as possible. Pour into but- tered biscuit - tins and bake about thirty minutes in a moderate oven. Cinnamon Cakes. — Whites and yolks of two eggs, which are to be beaten up with % lb. of castor sugar for half an hour ; add 2 ozs. of pounded almonds, Y\ oz. of powdered cinnamon, and twelve pounded cloves. Stir into this mixture, very gradually, Y/z lb. of fine flour. Roll out into long strips and divide into cakes, and bake in but- tered tins. Citron Cake. — Mix the well-beaten yolks of six eggs with Y* lb. of sugar and 10 ozs. of fine flour; add Yz lb. of fresh butter, beaten to a cream ; 4 ozs. of candied citron, chopped small ; a wineglassful of brandy and the whites of the eggs, beaten to a firm froth. Mix thoroughly, pour the mixt- ure into a well-buttered mould, and bake it in a good oven. Time to bake, about three-quarters of an hour. Another way : — One cupful of but- ter stirred to a cream with two cupfuls of sugar; add three cupfuls of flour, with two teaspoonfuls of baking-pow- der sifted with it, one cupful of milk, the grated rind of half a lemon, and three eggs, the whites and yolks beaten separately. Add Y\ lb. of cit- ron. cut in exceedingly thin strips and well covered with flour. Bake in a moderate oven. The cake may be iced or not, according to taste. Cocoanut Cake. — Break eight eggs, of which set aside four whites. Beat separately the remaining four whites and eight yolks till very light. One pound and a quarter of flour, sifted ; I lb. of sugar, pulverized , Yz lb. of butter, creamed ; one cupful of sour cream or buttermilk, and a teaspoon- ful of bicarbonate of soda — the two latter ingredients to be added the last thing, just before you are ready to bake. Bake in large, flat, tin plates, so as to form many thin cakes. Grate two fresh, sweet cocoanuts, add to them 1 lb. of sifted white sugar, with the lightly beaten whites of the four eggs laid aside for the purpose, and two teaspoonfuls of corn-starch. Stir all well together, including the cocoa- nut milk drained from both nuts. When the cakes are quite cold, place one in the bottom of a large china plate, cover it well with the prepared cocoanut, and continue thus to heap up cake and cocoanut in alternate layers until all of each material is consumed. If desired, cover the whole with icing. This quantity makes a very large cake. If only a small one is needed, one cocoanut will answer, with half of everything else. Cocoanut Cakes. — Scarcely Yz lb. of loaf sugar to a large cocoanut, grated ; put into a preserving-pan till the sugar melts. Form into cakes; put on white paper. They should be well baked in a very cool oven, and when cooked ought to be very pure white. Cocoanut Snow-balls. — Make an angel-food cake as follows : Beat to- gether till stiff whites of eleven eggs with one and one-half cupfuls of sifted granulated sugar and one teaspoonful of cream of tartar, then one cupful of flour and one teaspoonful of vanilla. Bake in a moderate oven forty min- utes. When cold, cut off all the brown outside of the cake, and with a fork take out pieces as large as an English walnut ; roll these in soft frosting and then in grated cocoanut. These are especially nice with a plain, white ice- cream. Coffee Cake. — Cream one cupful of sugar with two-thirds of a cupful of butter ; add one cupful of strong coffee, four cupfuls of flour, two teaspoonfuls Composition Cake CAKES Custard Rolls of baking - powder, one and a half teaspoonfuls of powdered cloves, one teaspoonful of cinnamon, J4 lb. of raisins, J4 lb. of currants

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