Coronation Cake (Two Layers)
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 64. The excerpt below is the record exactly as published.
Coronation Cake (Two Layers) Two eggs, half cup butter, one cup brown sugar, one cup of sour milk, one cup seedless raisins, one and a half cups flour, one tablespoon syrup, one teaspoon soda, one teaspoon cloves, one teaspoon nutmeg
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