Connecticut Loaf Cake

Ingredients

• Three cupfuls of sweet milk
• one cupful of yeast
• four cupfuls of powdered sugar
• three eggs
• two cupfuls of butter
• two pounds of raisins
• three nutmegs
• one large spoonful cinnamon

Method

1. 1

   Warm the milk, add the yeast, and two cupfuls of sugar; stir this to a thick batter; when light, add the eggs, well beaten, two more cupfuls of sugar, the butter, nutmeg and cinnamon.

2. 2

   Having seeded your raisins, flour them well, and put them in the last thing.

3. 3

   This makes four good loaves.

4. 4

   After standing until light, in the tins, bake in a moderate oven; when done, frost.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 100. The excerpt below is the record exactly as published.

CONNECTICUT LOAF CAKE. Three cupfuls of sweet milk, one cupful of yeast, four cupt'uls of powdered sugar, three eggs, two cupfuls of butter, two pounds of raisins, three nutmegs, one large spoonful cinnamon

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