Coffee Loaf Cake
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 115. The excerpt below is the record exactly as published.
COFFEE LOAF CAKE 1/3 cup butter 1 egg V2 cup sugar 1 cup seeded raising 1/2 cup molasses 2 cups floiu' V^ cup strong coffee V2 teaspoon soda Beat the butter and sugar to a cream; add the molasses, then the beaten egg and coffee. Wash and drain the raisins; dredge with flour and add to the mixture; then add the sifted flour and soda. Beat well and pour into a deep, greased pan. Bake about one hour. MARBLE CAKE 1 cup butter 3 cups flour 2 cups powdered sugar 1 cup sweet milk 4 eggs 1 teaspoon baking powder 1 square unsweetened chocolate Beat the I^utter and sugar to a cream; add the yolks of the eggs, then the sifted flour and baking powder alternately with the milk. Fold in the whites; take one third of the batter out and add to it the chocolate melted and thiimed with a little hot water. Into the baking pan pour the yellow mixture to the depth of one inch; drop into this in two or three places a spoonful of the dark mixture, giving it a slight stir with the tip of a spoon and spreading it in broken circles around the dark mixture. Pour in more yellow batter, then more brown, proceeding in the same way until all the batter is used. Bake in a moderate oven. SURPRISE CAKE 2 tablespoons butter 1 cup raisins 1 cup sugar 2 cups flour
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