Composition-cake

Ingredients

• Five cups of flour
• three of sugar
• two of butter
• one of milk
• five eggs beaten separately
• a wine-glass of brandy or wine
• one nutmeg grated
• a teaspoonful of soda
• one pound of raisins seeded
• half a pound of currants washed and dried
• a tablespoonful to stir through the fruit

Method

1. 1

   Stir the butter and sugar to a cream, add the eggs, then the brandy and spice, half the flour; beat very light, then add the other half of the flour, beat again, then the milk with the soda dissolved in it; last the fruit with a little of the flour stirred through it, which prevents it from sinking to the bottom of the cake.

2. 2

   Bake about an hour.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 109. The excerpt below is the record exactly as published.

Composition-oake. Fiye caps of flour, three of sugar, two of butter, one of milk, Ave eggs beaten separately, a wine-glass of brandy or wine, one nutmeg grated, a teaspoonful of soda, one pound of raisins seeded, half a pound of currants washed and dried ; stir the butter and sugar to a cream, add the eggs, then the brandy and spice, half the flour; beat very light, then add the other half of the flour, beat again, then the milk with the soda dissolved in it^ last the fruit with a little of the flour stirred through it, which prevents it firom sinking to the bottom of the cake. Bake about an hour. Try with a broom splint Holasses Cup-cake. One and a half coffee-cups of butter, two of brown sugar, one of molasses, one of milk, flve of flour, four eggs, a teaspoonful of soda, a small tablespoonful of ginger, a teaspoonfol of cloves, the same of cinnamon, half an one of powdered mace, a coffeecup of raisins seeded, the same of currants, and half an one of citron. Stir the butter and sugar to a cream, add the eggs, then the molasses, spice, flour, and last the milk with the soda dissolved in it. Leave out a tablespoonful of flour to stir through the fruit ; put this in just before you pour into the pans. Bake aU in one, or in square flat tin pans. Try it with a broom splint. Light Cake. Take a pint of bread dough, beat into it two eggs ; boil a amall half teacup of milk, stir in it while boiling a teacup of sugar and half an one of butter. When nearly cool, add half a teaspoon of soda and a little flour; knead all together into the dough, flatten it out in a square tin which you have buttered; put half a pound of 8e3ded raisins in a bowl with a teaspoon of 16 826 COOKEBT FROM EXPERIENCE. aumamon, a tablespoonfnl of sugar and a pieoe of butter ib« file of a nutmeg ; rub all together until the rainna are well eovered, then stiek them down through the dough, let it rise. When light, eover the top with sugar and milk mixed to a paste, and bake. * Fruit JumUaa. One pound of butter, the same of sugar, one and a quartei pounds of flour, six eggs, half a wine-glass of brandy, a little nutmeg, half a pound of raisins seeded or eurrants washed and dried. Stir the butter and sugar to a oream, add the brandj and spioe, then the eggs beaten separately, then the flour, leav- ing out a tablespoonful to stir through the fruit

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