Crumb Cake

Ingredients

• two cups brown sugar
• two cups flour
• one-half cup butter
• two eggs
• one cup sour milk
• one-half teaspoon soda
• one teaspoon vanilla
• one-fourth teaspoon cinnamon
• one-fourth teaspoon nutmeg
• one cup chopped nuts

Method

1. 1

   Mix sugar, butter, and flour.

2. 2

   Set aside 0.75 cups of this mixture.

3. 3

   Add remaining mixture, egg yolks, sour milk, soda, flavoring, and spices.

4. 4

   Fold in beaten egg whites.

5. 5

   Pour into greased pan and sprinkle with reserved crumbs.

6. 6

   Bake in moderate oven for 45 minutes to an hour.

Nutrition per serving

As published

This recipe was extracted from Natchez recipes (1900), page 5. The excerpt below is the record exactly as published.

CRUMB CAKE Two cuj^.o brown sugar, two cups flour, one-half cup butter, two eggs, one cup sour milk, oi ' teaspoon soda, one teaspoon vanilla, one-fourth teaspoon cinnamon, one-foui^ '‘aspoon nutmeg, and one cup chopped nuts. Mix sugar, butter and flour. Set a, three-fourths cup of this mixture. Add remaining mixture, egg yolks, sour milk, soda, flavoring and spices, then fold in egg whites well beaten. Pour into greased pan and sprink’'' top with remaining cnimbs. Bake in moderate oven -^5 ’uinutes to an hour. BROWN SUGAR One and one-half cups sugar, one-half cup butter, two eggs, one cup water, three tablespoons caramelized sugar, (six tablespoons before caramel- ized) Uvo and one-half cups flour, two teaspoons baking power, one teaspoon vanilla. Cream butter and sugar, add egg yolk. Dissolve caramelized sugar, over heat, in a little hot water. Add rest of water cold. Add alternateh' flour and water. Add baking powder and last the egg whites which ha\^e been beaten stiff, but not dry. ICING: One and one-half cups sugar, three tablespoons burnt sugar, one-half cup water, two egg whites. Cook sugar and water to soft ball stage. Add caramelized sugar and cook until syrup hairs. Pour over well beaten egg whites and beat until consistency to spread. CHOCOLATE PORCUPINE Four eggs, seven-eights cup sugar, seven-eights cup flour, one teaspoon baking powder, one-fourth teaspoon salt, one-half teaspoon vanilla. Beat eggs until h'ght; add sugar gradually, continuing to beat until thick and smooth. Sift flour once, measure and sift with baking powder and salt. Fold into egg mixture. Add vanilla. Turn into a shallow pan measuring about ten by six- teen inches, lined with greased paper. Bake in hot oven— 400°, 12 to 15 min- utes. Remove from oven and turn out onto a cloth sprinkled with confection- ers sugar. Quickly trim off crusty edge witli sharp knife. Roll like jelly roll and let cool slightly wrapped in cloth. Unroll and spread with chocolate fill- 11 -CAKES- ing; roll again and keep wrapped until cool and firm. Spread with any soft chocolate frosting and '‘prick” with blanched, shredded almonds. Makes eight to ten generous slices. CHOCOLATE FILLING; Melt three squares (three ounces) unsweet- ened chocolate over hot water. Add one and one-third cups sweetened con- densed milk. Stir until thick. Cool slightly before spreading. This cake can be filled with any desired filling. DEVILS FOOD CUP CAKES Two and one-half cups flour, one and one-half cups sugar, two ounces chocolate ( or four tablespoons cocoa ) , two eggs, one lump butter, one cup sour milk, one teaspoon soda, one teaspoon baking powder, vanilla extract. Cook in ^ quick oven. LEMON MUFFIN CAKES Three-fourths cup sugar, one-half cup butter, two egg yolks, one cup flour, one-fourth cup milk, one-half teaspoon vanilla, one-half teaspoon lemon juice, one teaspoon baking powder. Cream butter and sugar, add yolks, one at a time. Add flour and milk alternately. Beat in stiff whites. Bake in greased muffin tins in moderate oven. NUT CAKES Tv^o sticks butter, one cup sugar creamed. Add one egg yolk. Mix two cups flour and two teaspoons cinnamon and work into butter mixture. Spread batter with knife in pan or on cooky sheet. Cover top with one unbeaten egg white. Cover thickly with nuts, press into batter lightly. Cook in slow oven until pecans are brown. Cut in squares while hot. Leave in pan to cool. LEMON JELLY CAKE One and one-half cups sugar, one-half cup butter, cream well together. Mix tv^o and one-half cups flour, two teaspoons baking powder. Mix three eggs well beaten, to one-half cup milk. Add flour and milk alternately to butter mixture. Bake in moderate oven. JELLY: One cup sugar, one egg; grate the rind and use with the juice of one lemon, one tablespoon water, one teaspoon flour; place in double boiler and cook until it thickens. When cool spread between layers of cake. BUTTERMILK ICING Two cups sugar; one cup buttermilk; one teaspoon soda; one-half cup but- ter; one teaspoon vanilla. Cook all together in large container until a firm ball in cold water. Stii as little as possible. Mrs. C. Davis 12 SUGARED PECANS Three cups sugar, one cup water, one-third cup orange juice, one tea- spoon orange rind, one pound shelled pecans. Mix sugar, water and orange juice. Boil to soft ball stage 240°. Remove from fire, add orange rind, pecans. Stir until syrup looks cloudy, pour onto heavy waxed paper as mix- ture cools. Break apart. Mrs. Warren Hooks PECAN GLACE Put three cups of sugar and one-half teaspoon o

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