Composition Cake

Ingredients

• one and two-thirds pints of sugar
• one-half pound of butter
• one pint of milk
• one-half pound of flour
• one and one-fourth pints more flour
• four well beaten eggs
• three-fourths pound raisins
• three-fourths pound currants
• three teaspoons baking powder
• one grated nutmeg

Method

1. 1

   Cream sugar and butter, then add milk and flour gradually.

2. 2

   Stir in beaten eggs and remaining flour.

3. 3

   Dredge fruit with flour and mix in with baking powder and nutmeg.

4. 4

   Bake in a moderate oven.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 51. The excerpt below is the record exactly as published.

Composition Cake, — Having creamed one and two-thirds pints of sugar and one-half pound of butter, take one pint of milk and one- half pound of flour, and add one-third of each at a time, stirring well together. Stir in four well beaten eggs in the same manner with one and one-fourth pints more flour fsaving a little with which to mix baking powder.) Beat thoroughly, dredge three-fourths pound raisins, seeded and chopped and three-fourths pound cur- rants, picked, washed and driedT with flour, mix well, add^one-half at atiine, with three teaspoons baking powder and one gratied nutme

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