Coffee Cake

Ingredients

• one-half pint butter
• a half pint of sugar
• a half pint of molasses
• one teaspoon ground cinnamon
• one teaspoon mace
• one teaspoon ginger
• one-half teaspoon ground cloves
• one-half teaspoon allspice
• the yolks of two eggs
• half a pint of strong coffee

Method

1. 1

   Cream butter and sugar, warm molasses and beat all together with spices.

2. 2

   Add yolks of eggs and strong coffee, mixing thoroughly.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 48. The excerpt below is the record exactly as published.

one teaspoon ginger, one and one-fourth ^^qS^!^^ pounds white Indian meal and same of flour. Bake in small cakes in cups or gem pans and leave in them until cold. Black Cake, — One pound each butter and sugar, one gill double cream, one-half pint brandy, one pound, two ounces flour, two pounds zante currants, washed and picked, two pounds rMsins, seeded and chopped, two pounds sultanas, washed, picked and dried, one and one-haif pounds citron,,cut into long, thin strips, two tablespoons cinnamon, two grated nutmegs, one teaspoon mace, one tablespoon each powdered cloves, powdered allspice and orange flower water. Rub butter and sugar together until smooth; whip whites sixteen eggs to stiff froth and stir them into the cream, one-third at a time, working until smooth ; mix flour with fruits and spices until al are evenly diffused and stir all/ together, adding the orange water last. Beat the whole very lively, pour into long, square pans lined with but- tered paper, smooth over with wet Knife blade, and bake in moderate oven three hours. If too hot at bottom put Bride o«k6P«n. several folds of paper in bottom of pans, or cover with paper if too hot at top. Do not turn out until cold. Rub with flour, wipe with cloth, ice with white icing and finish with chocolate icing. Will keep for a year or more. If to be eaten within a week or two no brandy is needed. When properly and carefully made, one of the richest and best. Bread Cake. — When making wheat bread, and the dough in light, and ready for^the oven, take out enough Jor^a large^loa^^mix^ 64 CAKE-MAKING. with it a teacuuful of powdered sugar, and the same of butter that has been mixed smootnly with a teacup warm milk. Add one beat- en egg, knead well, put into a square pan, dusted with flour, cover and Bet in warm place to rise. When light bake in a moderate oven, and wrap immediately in a thick cloth. It is best when fresh. Or for a richer cake, to two pounds of bread dough as above, add three ounces each of butter and sugar creamed together, two beaten eggs and half gill rose water. Knead until smooth. Last add half a grated lemon rind and two ounces currants ; pour into greased pan an inch and a half deep, top dress with roll glaze. Take an ounce each of sugar, butter and flour, and a teaspoon of cinnamon, rub to- gether with bread crumbs, sprinkle over top, let rise, and when light bake in a moderate oven. Cake Sponge, — Stir gradually and lightly into a pint of blood- warm water enough flour to make a soft smooth batter — about a pint and a half will be needed — and mix well with it three gills of fresh yeast. Cover, and set in a warm x)lace to rise over night. It should be very light and ready to use next morning. When a sponge is used in making Bread, Cakes, etc., this is very nice. Carolina Cake, (Without eggs.) — Rub two large tablespoons butter into one coffee-cup powdered sugar, add one-half cup sweet cream, one-half teaspoon soda, one ana one-half cups flour ; bake quickly in small tins or gem pans, and send to table warm. Charlotte Cachee Cake. — Cut a thick loaf of sponge or other plain cake into five or six slices horizontally of uniform width. Spread each slice with jelly, using first tart and then s\veet jelly, if you have both, fit them together again in the loaf and ice all over with the whipped whites or fi^ eggs and enough powdered sugar to make a stiff icing adding the juice of one lemon. Set in slow oven for a few minutes to harden. A quick and easy way to prepare a fancy cake for tea when company appears unexpectedly. Chocolate Cake. — Cream one pint pulverized sugar with one- third pint butter ; to this add four well-ueaten eggs, a thick paste of nine tablespoons grated chocolate mixed with twelve of boiline water ; mix well, then add half pint milk, pint and a half flour ana three teaspoons baking powder and mix lightly and bake. For a Chocolate Layer Cake, bake in layers and spread with a cream made by mixing together a scant gill sugar, one beaten egg, one pinch cin- namon, and one tablespoon paste made as above and adding yolks of one or two eggs and a naif tablespoon of corn starch ; when smooth stir into naif pint of milk and cook in custard kettle. When cold stir in the well-beaten whites and spread a& directed. A pinch of cinnamon may also be added to the batter for either cake. Christmas Cake- — Cream one and a half pints butter and two pints sugar ; beat into it four eggs previously whipped to a froth, and mix into it three pounds ot currants, picked, washed and CAiCS-MAKING. 65 dried, one-fourth pound chopped citron, one grated nutmeg, a table* 8})oon of salt and five teaspoons baking powder. Mix thoroughly with the creamed butter, sugar and eggs, beating until smooth, put into pans and bake in a moderate oven about two hours. Citron Cake, — One cup butter, two of sugar, three of flour, four eggs, one cup milk, one teaspoon soda, two of cream tartar, and pinch salt. After the above has been put in the pan, cut the citron thin and put into the cake endways, pushing down until the batter covers it. This will prevent the citron falling to the bottom. Cocoanut Cake — Cream one and one third pints sugar and half pint butter, and beat into the cream four eggs previously whipped to a light cream. Soak two pints grated and dried cocoanut in pint milk until soft, add three teaspoons baking powder, and stir into above, beatijig thoroughly for some time. Now work in two quarts flour and bake in a quick oven in Turk's Head molds. Make an icing by beating together four whites of egg, three-fourths pint sugar, and two teaspoons extract of lemon and put on cake while warm, sprinkling with grated cocoanut while cooling. A de- licious cake. The grated rind of one lemon may be added with co- coanut. This makes two large cakes. Coffee Cake. — Cream one-half pint butter and a half pint of sugar, warm a half pint of molasses and beat all together with one teaspoon each of ground cinnamon, mace and ginger, and one-half teaspoon each ground cloves and allspice, until very light. Then add the yolks of two eggs, well beaten, and half a pint of strong coflee

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