Cream Loaf Cake

Ingredients

• a half pint of butter
• a pint of sugar
• well-beaten whites of eight eggs
• well beaten yolks
• one-half pint double cream
• three pints of flour
• one-half a grated nutmeg
• one-half a teaspoon each of powdered mace
• and cinnamon
• a tablespoon of rose-water
• a half pound of seeded and halved raisins
• a fourth pound of picked, washed and dried sultanas
• a fourth pound each of picked, washed and dried zante currants

Method

1. 1

   Beat thoroughly, bringing dough up from bottom at every stroke, until light and smooth.

2. 2

   Dredge with flour, mix the dredged fruit well with one-half a pint of double cream, stir it well and place at once in pans lined with buttered paper, and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 53. The excerpt below is the record exactly as published.

Cream Loaf Cake — Cream a half pint of butter and a pint of sugar, stir into it the well-beaten whites of eight eggs, then tne well beaten yolks, one-half pint double cream, three pints of flour, one- half a grated nutmeg, one-half a teaspoon each of powdered mace and cinnamon, and a tablespoon of rose-water, beat thoroughly, bringing dough up from bottom at every stroke, until light ana smooth. Dredge with flour, a half pound of seeded and halved rais- ins, a fourth pound each of picked, washed and dried sultanas and

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