Dover Cake

Ingredients

• Three-fourths of a pound of butter
• 2 pounds of sugar
• 2 pounds of flour
• 6 eggs
• 1 pint of milk
• 1 nutmeg
• 1 wineglass of brandy
• 1 teaspoon of soda
• 2 teaspoons of vinegar
• 1 pound of currants
• 1 pound of raisins

Method

1. 1

   Mix all ingredients and bake in a large mould.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 29. The excerpt below is the record exactly as published.

Dover Cake. Three-fourths of a pound of butter, 2 pounds of sugar, 2 pounds of flour, 6 eggs, i pint of milk, i nutmeg, i wineglass of brandy, i teaspoon of soda dissolved in 2 teaspoons of vine- gar, I pound of currants, i pound of raisins. Mix and bake in a large mould. Cocoanut Cake. One and ne-half cups of sugar, two-thirds of a cup of butter, 2}i cups of flour, one-third of a cup of milk, whites of 4 eggs, CAKES. 93 I teaspoon of baking powder, i teaspoon of Sauer's vanilla. Bake in layers and ice with cocoanut icing. Cocoanut Icing. — Boil i cup of white sugar and ^ of a cup of water, with ^ teaspoon of vinegar in it, until it ropes. Beat it in the well-beaten white of i egg. Season with Sauer's vanilla and add % pound of grated cocoanut. Coccanut-Chocolate Cake. Two cups of sugar, i cups of butter, i cup of milk, 5 eggs, 3 cups of flour, I teaspoon of powder, i teaspoon of Sauer's vanilla. Bake in 4 layers and spread the following between them: Icing. — Beat whites of 3 eggs until light, add i pound of pulverized sugar and i grated cocoanut. Melt ^ of a pound of Baker's chocolate, and beat rapidly in the icing. Spread at once between the cakes, as it hardens very quickly. Chocolate Cake. One egg, beaten together; add ^ cup of milk, i cup of sugar, ^ cake of grated chocolate. Cook until it becomes hot through, and set aside to cool. Make a batter of 3 eggs ; beat yelks light, and add i cup of sugar, ^2 cup of milk, ^ cup of butter; to the beaten whites add 2 cups of flour, 2 teaspoons of powder, and when well mixed pour in the chocolate mixture. Bake in layers and ice with a white icing. Caramel Cake. Two cups of sugar, i cup of butter, 5 eggs, i cup of milk, 3 cups of flour, I teaspoon of powder, 2 teaspoons of Sauer's vanilla. Bake in layers and use the following as a filling: Icing. — Two pounds of brown sugar, 2 ounces of butter, 2 teacups of milk. Boil until thick and add 3 teaspoons of Sauer's 94 TESTED VIRGINIA RECIPES. vanilla extract. Beat until it begins to harden. Then pour in I cup ci chopped black walnuts and spread on the layers. Lemon Cake. Make the usual batter for layer cake and put it together with 3 eggs (beaten light), 2 cupfe of sugar, butter size of an egg, juice of 3 lemons. Set the stew-pan in water, and cook until thick enough not to run from the cake. Cool and ice. Walnut Cake. Two cups of sugar, i cup of butter, 5 eggs, i cup of milk, 3 cups of flour, I teaspoon of powder, 1^/2 teaspoons of Sauer's lemon extract. Divide the batter in three parts, flavor two of them with lemon, and to the third add i teaspoon of cinnamon, 1^4 teaspoons each of cloves and allspice, ^ nutmeg.

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