Coffee Cake a la Juliet

Ingredients

• One cup butter
• two cups brown sugar
• four eggs
• one cup strong coffee
• two teaspoons Royal baking powder
• two and a half cups flour
• two tablespoons brandy
• half pound stoned raisins
• quarter pound chopped citron peel
• one teaspoon cinnamon
• one teaspoon nutmeg
• one teaspoon cloves

Method

1. 1

   Rub butter and sugar to a cream; add the yolks, coffee, brandy, flour, and baking powder; stir until nice and smooth; add the fruit (cut small) and all the spices; last add the whites of the eggs— beaten to a stiff meringue.

2. 2

   Bake in well-buttered and papered tins (time according to the thickness of the cake) from fifty minutes to an hour.

3. 3

   An iron or copper pan should be used for this cake, if at hand, as they are best.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 574. The excerpt below is the record exactly as published.

four eggs, quarter pound mixed citron peel, one cup chopped almonds, one teaspoon mace, one teaspoon cinnamon, one teaspoon rose extract, two teaspoons nutmeg, one teaspoon Royal baking powder, half cup sherry, and half cup brandy. How to Make It. Stir butter and sugar to a cream. Add yolks of eggs, flour, baking powder, sherry, brandy, spices, and all the fruit; last add the whites — well beaten. [An iron or copper pan is best to bake this cake in.] Butter and paper the pan very heavily wfith about three papers at the bottom, put the mixture in, bake in a very slow oven — two to three hours, then steam in the same pan from four to five hours — with a tight cover. If it is to be served as an ordinary fruit cake it is not necessary to steam it. Molasses Fruit Cake a la Bamegat Gateau a la Melasse aux Fruits, a la Bamegat Half cup butter, one cup molasses, half cup sugar, two table¬ spoons brandy, half cup milk, one teaspoon soda and one teaspoon cream of tartar (dissolved in little lukewarm water); one teaspoon each of ginger, cinnamon, and cloves; half teaspoon grated nutmeg, three cups flour, juice of half lemon, one cup raisins, one cup cur¬ rants, three eggs. How to Make It. Cream the butter and sugar; add yolks of eggs, the molasses, milk, the flour (well sifted), and spices. Beat well for five minutes; add the dissolved soda and cream of tartar, lemon juice, brandy, the raisins and currants, then the whites of the eggs — beaten to a stiff meringue. Bake in a well- buttered and papered pan about one hour. Turn out, frost with a boiled spice frosting, decorate with white. Fruit Cake ( Gateau aux Fruits) a la Ericsson Hammond One cup butter, two cups sugar, two and a half cups flour, two teaspoons Royal baking powder, four eggs, half cup milk, three-quarters cup raisins, one cup currants, three-quarters cup citron peel, two tablespoons chopped almonds, half teaspoon each of nutmeg and cinnamon, two tablespoons brandy. How to Make It. Stir butter and sugar to a white cream; add the yolks of the eggs — one after the other — stirring about three minutes between each addition; then add the milk, flour, baking powder, brandy, spices, then the fruit and the cut-up almonds; stir until smooth, add the whites of the eggs — well beaten. Bake in any kind of well-buttered and papered cake tins — time according to the thickness of the cake. Copper or iron pans should be used if at hand as they are the best. Marble Cake ( Gateau marbre) a la Gimo This cake is made in two batters, a dark and a light one. For the Dark One: Three-quarters cup butter, one and a half cups brown sugar, two cups flour, two teaspoons Royal baking powder, yolks of four eggs, three-quarters cup milk, and one teaspoon each of cinnamon, cloves, ginger, and all-spice. For the Light One: Three-quarters cup butter, one and a half cups powdered sugar, two cups flour, two teaspoons Royal baking powder, whites of four eggs, three-quarters cup milk, one tablespoon brandy (or vanilla). How to Make Them. Rub butter and sugar to a cream, add the yolks, beat for ten minutes, then add the milk, flavor, baking powder. [In the light batter, the whites must be put in last — well beaten.] Line the cake tins with paper. Drop teaspoons of each batter until it is enough in the tin. Bake in a rather quick oven thirty-five to forty minutes. Frost with a spice frosting, deco¬ rate with white. Wine Cake ( Gateau au Viri) a la Edward Three-quarters cup butter, one and a half cups powdered sugar, two cups flour, two teaspoons Royal baking powder, one cup sherry, four eggs, two tablespoons cornstarch. How to Make It. Rub butter and sugar to a light cream. Add the yolks, beating five minutes after each addition — wine, 394 .jftdf U(UUUU«Wl<UUHr- • v-v, . . Copyright igi8. by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, flour, baking powder, cornstarch, and last, the whites of the eggs — well beaten. Bake in well-buttered and papered cake tins about forty-five minutes. Frost with a white boiled frosting. Coffee Cake ( Gateau au Cafe) a la Juliet One cup butter, two cups brown sugar, four eggs, one cup strong coffee, two teaspoons Royal baking powder, two and a half cups flour, two tablespoons brandy, half pound stoned raisins, quarter pound chopped citron peel

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