Coffee Cake

Ingredients

• Jib. of slightly-warmed molasses
• 1 saltspoonful of powdered cloves
• 1 saltspoonful each of powdered mace
• 1 saltspoonful each of cinnamon
• the beaten yolks of three eggs
• 1 pint of black Coffee
• the whites of three eggs whisked to a stiff froth
• 1 Jib. of flour
• 1 teaspoonful of saleratus
• 1 Jib. of citron chopped fine
• 1 Jib. of washed and dried currants
• 1 Jib. of stoned and chopped raisins

Method

1. 1

   Beat the molasses, cloves, mace, and cinnamon together for at least five minutes.

2. 2

   Mix in the beaten yolks of three eggs and the black coffee.

3. 3

   Alternately stir in the whisked egg whites and flour.

4. 4

   Add the dissolved saleratus, chopped citron, currants, and raisins (dredged with flour).

5. 5

   Bake in two cake-tins.

6. 6

   Once cool, wrap in cloth and store in a tightly-closed cake-box.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 442. The excerpt below is the record exactly as published.

Jib. of slightly-warmed molasses; | add J saltspoonful of powdered cloves, 1 saltspoonful each of powdered mace and cinnamon, beat the mixture hard for at least five minutes, then mix in the beaten yolks of three eggs ; have ready J pint of black Coffee, made with the very best Coffee beans, and stir it in ; then add in small quantities alternately the whites of three eggs whisked to a stiff froth, and 1 Jib . of flour; stir in 1 teaspoonful of saleratus dissolved in hot water, Jib. of citron chopped fine, Jib. of washed and dried currants, and Jib. of stoned and chopped raisins

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