Coffee Cake

Ingredients

• Five eggs
• 1 1/2 cups of brown sugar
• 1 cup molasses
• 1 cup of butter
• 4 cups of flour
• 1 tablespoon of cinnamon
• 1 teaspoon all-spice
• 1 teaspoon of cloves
• 1/2 grated nutmeg
• 1 1/4 cups of raisins
• 1/2 cup of citron
• 1 cup of currants
• 1 cup of cold coffee
• 1 teaspoon soda
• dissolved in warm water
• use part of the flour on the fruit

Method

1. 1

   Bake in a loaf.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 142. The excerpt below is the record exactly as published.

, 1 grated nutmeg, 1 teaspoon of baking powder. Flour fruit from the pound of flour. Bake in a greased mold. Hickory Nut Cake. One pound of flour, 1 pound of butter, 1 pound of sugar, 1^ I KENTUCKY RECEIPT BOOK. 237 pounds of raisins, 1 pound of hickory nut meats, 1 nutmeg grated, % tumbler of sherry wine, ^ tumbler of brandy, 12 eggs beaten separately. Use flour from the pound for flouring the fruit. Beat well and bake in a greased mold. Orange Cake. One coffee cup granulated sugar, 1 coffee cup water, 1-3 of a cup of butter, 2^ cups of flour, 2 teaspoons of baking powder, whites of 3 eggs. CrSam the butter; add sugar, water and flour, beat well, then add whites of the eggs and lastly the baking pow- der. Bake in layers. Icing — Take the white of 1 egg, beaten to froth, and 1^ cups of powdered sugar, the grated rind and juice of 1 orange, make into an icing and frost the cake. Angel Food Cake. Thirteen eggs beaten stiff, 1 tumbler of flour sifted 3 times, with 1 teaspoon cream of tartar in it, 1% tumblers of sugar sifted 3 times. Stir sugar in white of eggs as rapidly as possible, then flour, 1 tea- spoon of vanilla. Wet the mold with cold water, then sift in flour and put in the cake. Cook 1 hour in moderate oven. Have a pan of water above ; when well risen pour out water, but leave pan above till cake is done. White Cake. One cup of butter, 2 coffee cups granulated sugar, 3 coffee cups of flour, 1 cup of ice water, whites of 6 eggs, 2 heaping teaspoons of baking powder, 1 teaspoon vanilla. Mix as usual, bake in 4 layers in jelly tins. When cold cover with chocolate or white icing. « Watermelon Cake. Two cups granulated sugar, 1 cup of butter, 1 cup of new milk, 2 teaspoons of cream of tartar, 1 teaspoon of soda, 3^ cups of flour, whites of 8 eggs. These ingredients are used for white part of cake. One cup red sugar, % cup butter, 1-3 cup sweet milk, 2 cups of flour, 1 teaspoon cream of tartar, % teaspoon of soda, whites of 4 eggs and 1 cup seeded raisins. These ingredients are used for red part of cake. Mix dough, put a layer of the white at bottom of pan, all red dough in the middle, rest of white dough around the sides and on top. Bake in a moderate oven. Silver Cake. Two coffee cups granulated sugar, 4 cups sifted flour, 2-3 cup butter, 1 cup of milk, 2 teaspoons baking powder, whites of 6 eggs. Cream butter and sugar, milk, flour and beaten whites alternately, sift powder into dough, add vanilla. Mix and put in a greased mold or bake in jelly tins. 238 KENTUCKY RECEIPT BOOK. Harlequin Cake. Tt^to cups granulated sugar, 1 cup of milk, 1 cup of butter, 3 cups of flour, 3 eggs, 2 heaping teaspoons baking powder. Mix and divide dough into 4 equal parts. Have cakes baked in round jelly tins. Cover 1 cake with 2 squares of unsweetened chocolate, melted. Color 1 cake pink with fruit coloring or cochineal and when all are cooked place a white cake, then chocolate cake, another white cake and the pink cake on top. Spread each layer with lemon jelly and cover top with white icing. Sand Tarts. One pound of sugar, 1 pound of flour, 5 eggs, yolks only, 6 ounces of butter, 1 teaspoon of baking powder. Boll very thin, sprinkle top with cinnamon and sugar, 1 almond blanched and split in half on top of ecah cake. Keep in a closely-covered jar. Lemon Drops. Two eggs beaten separately, 1 coffee cup of granulated sugar, 1 coffee cup of butter, 3 cups flour, 2 teaspoons baking powder, a little nutmeg and lemon extract. Bake in muflSn rings and ice. Fruit and Feather Cake. Whites of 6 eggs, 2 teacups of sugar, butter twice as large as an egg, 2 teacups of flour, 1 teaspoon of soda, 2 teaspoons of cream of tartar. Dark Part — ^Yolks of 3 eggs, 2 cups of brown sugar, butter size of an egg, 2 teacups of flour, % teaspoon of soda, % teaspoon cream of tartar, % cup of sour cream with soda in it, ^ pound of raisins, % pound of currants, 2 tablespoons of sliced citron, % tea- spoon of cinnamon, 1 teaspoon of grated nutmeg. Mix as usual and bake in a greased mold. Cream Sponge Cake. * Two eggs beaten separately, 1 heaping cup of flour, 1 cup of granulated sugar, % cup of sweet cream, 1 teaspoon soda, 2 tea- spoons of cream of tartar. Beat hard and add whites last. Bake in a mold or square pan. Coffee Cake. Five eggs, l^/^ cups of brown sugar, 1 cup molasses, 1 cup of butter, 4 cups of flour, 1 tablespoon of cinnamon, 1 teaspoon all- spice, 1 teaspoon of cloves, % grated nutmeg, 1% cups of raisins, % cup of citron, 1 cup of currants, 1 cup of cold coffee, 1 teaspoon soda, dissolved in warm water; use part of the flour on the fruit

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