Composition Cake

Ingredients

• one pound and three-quarters of flour
• one pound and a quarter of brown or white sugar
• three-quarters of a pound of butter
• four eggs
• one pound and a half of raisins or currants
• one nutmeg
• one pint of milk
• one teaspoonful of soda

Method

1. 1

   Prepare carefully for a delightful pudding, served hot with sauce.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 89. The excerpt below is the record exactly as published.

Composition Cakb. This recipe was brought from the eastern shore of Virginia nearly fifty years ago, and is one of the best, as well as cheapest, that can be used in a family. It never fails, if at all carefully prepared, and makes a delightful pudding, if served hot with sauce. One pound and three- quarters of flour, one pound and a quarter of brown or white sugar, three - quarters of a pound of butter, four eggs, one pound and a half of raisins or currants, one nutmeg, one pint of milk, one teaspoonf ul of soda. Snow-mountain Cake. Cream until very light half a pint of butter; add slow- ly, stirring all the time, a pint of pulverized white sugar, and when the mixture is light add half a pint of new milk, in which a teaspoonf ul of soda has been dissolved; when well mixed, the yolks of five eggs ; rub thoroughly into a heaping quart of flour sifted two teaspoonfuls of cream of tartar, and stir in the butter, alternating with the beaten whites of three of the eggs, reserving the other two for the icing. Either bake in three pans or six round jelly-plates ; in the latter case put a chocolate icing between the layers of three of the cakes, and the other three the beaten whites of the two eggs, adding four teaspoonfuls of fine powdered sugar ; on top of each VrnQUHA COOKERY-BOOK, 187 layer of cake and icing put grated cocoa-nut an inch' in depth, and finish with it at the top. The desiccated cocoa-nut will answer, but the freshly-grated nut, partly dried, is much better. HOMB 61NGEBBBEAD, No. 1. To three quarts of flour put one pound of butter and three eggs, three pints of molasses, and three teaspoonfuls of pearlash dissolved in half a teacupful of sour cream or buttermilk, three table-spoonfuls of ginger. Cakes made by this recipe are better when poured in shallow pans, and cut into rectangular pieces when done, than when rolled out and cut in shapes. Home Gingbbbbead, No. 2. Take seven teacupfuls of flour, one pint of molasses, one cup of sour cream, one cup of butter, one table-spoon- ful of ginger, one table-spoonful of soda dissolved in part of the cream or a little milk ; add three-quarters of a pound of light-brown sugar ; also other spices, if you like a higher flavoring. Lady Cake. One pound of flour, one pound of sugar, half a pound of butter, whites of eleven eggs, a teaspoonful of soda, two of cream of tartar, nearly half a pint of sweet milk; cream the butter and add the sugar to it, beating dili- gently; sift the cream of tartar into the flour, so that it will diffuse itself throughout the mass ; add the soda to the milk last of all; season with a teaspoonful of extract of bitter-almonds, and put to bake without delay. Pbeston Oingbb Cakb. One quart of flour, four ounces of butter, one table- spoonful of ginger, one table-spoonful of sugar, half a 188 VIRGINIA COOKERY-BOOK, nutmeg ; mix into a moderately stiff paste with a pint of molasses ; roll out thin, cut into fancy shapes, and bake in a quick oven. Little Molasses Cake. To one quart of molasses add one teaspoonful of soda dissolved in half a teacupful of buttermilk or sour cream; let the molasses get warm, then stir in the soda, putting into it three-quarters of a pound of butter

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