Crumb Cake

Ingredients

• Four and a half cups flour
• one cup lard
• one tablespoon cinnamon
• one tablespoon allspice
• one nutmeg (grated)
• one pound dark brown sugar
• one cup A sugar
• one pint sour milk
• one tablespoon soda
• one box of raisins

Method

1. 1

   Crumb all this together like pie dough, then take out a bowlful for the top of the cake.

2. 2

   Bake for 40 minutes.

As published

This recipe was extracted from The National home cook book (1900), page 9. The excerpt below is the record exactly as published.

CRUMB CAKE—Four and a half cups flour, one cup lard, ~ one tablespoon cinnamon, one tablespoon allspice, one nut- ~ meg (grated), one pound dark brown sugar, one cup A sugar. © Crumb all this together like pie dough, with the hands, then ~ take out a bowlful for top of cake. Add one pint sour milk, one tablespoon soda, one box of raisins (or raisins and cur- rants mixed). Bake 40 mnutes. Be careful not to burn. Will fill a pan 10x18 inches and is two inches deep. ~ CUSTARD. CAKE—One full cup sugar, three eggs, two tablespoons milk or water, one full cup flour, one teaspoon — baking powder. This makes three large layers. For custard filling between layers, one cup milk, one tablespoon corn- starch, one-half cup sugar (scant), butter size of walnut, flavor to taste. CRUMMEL TORTE—Yolks of six eggs well beaten, one- half cup sygar, beat for 15 minutes. Salt. Add one-half | ~ pound dates, one-half pound walnuts, three tablespoons grated wheat bread, one teaspoon baking powder. Add the - beaten whites of the eggs. Bake.in two layers. When cool — . break in small pieces. Cover with whipped cream. DATE CAKHE—One large cup sugar, butter size of egg, © - one cup sour milk, teaspoon soda, pinch salt, spices to taste, - two cups of flour, one pound dates, stoned, and flour; bake - one hour in slow oven. This is fine. <n a a i ae Be I am sending my mother’s recipe for ‘“devil’s food.’ ” Tt is * by far the best I have used: One-half cup cocoa or grated ‘chocolate; one-half cup sweet milk, two-thirds cup light brown sugar, yolk of one egg. Beat all together and cook © until it thickens, stirring to keep from burning. When cool © add to it one cup light brown sugar, one-half cup butter, — » one-half cup sweet milk, 1% cups flour, two eggs, one scant _ teaspoon soda, dissolve in a little hot water. Bake in layers | - or loaf, but have a very slow fire, and if there is danger of ~ oh burning on bottom, put a dish-of cold water on the pottom — “of the oven, under the cake. If you use care you will find — _ this very finé and not hard to make. I sometimes put gine Py ey Barosting between layers and on top. a ee As i at of ‘EL, BAW, aah oy — PENS eee sl ee Se eee It has been tried and not found wanting in any particular. No molasses is used in it: One cupful sugar (coffee A is best), one-half cupful butter, cream together butter and sugar; one cupful sour milk or buttermilk, two ‘ whites and yolks beaten separately; two teaspoonfuls A cinnamon, one cupful currants, one cupful raisins, one-half candied lemon peel, three cupfuls flour, one teaspoonful soda nd one-half teaspoonful cream of’tartar sifted in the flour. — Hither chop fine or grind the currants, raisins and lemon ~ peel, then dredge in flour. Add beaten whites of eggs last. hope this recipe will be of value to some of the house= a ‘ives who find it hard to obtain good molasses. ® “i ECONOMY FRUIT CAKE—This recipe is a very good one and is especially valuable when butter and:eggs are high, ~ since it requires neither. Four cups flour, two cups sugar, a three-quarters cup lard, 14% cups sour milk, one pound ~ aisins, one tablespoon cinnamon, one tablespoon cloves, one © teaspoon spice, 14% teaspoons ‘soda, one teaspoon baking | powder, one whole nutmeg (grated)

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