Dutch Cake

Ingredients

• two pounds of raised bread dough
• one pint of sugar
• half a cupful of butter
• half a nutmeg grated
• one teaspoonful of cinnamon
• a pound of large raisins

Method

1. 1

   Mix all ingredients, let rise, and bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 72. The excerpt below is the record exactly as published.

Dutch Cake. — Take two pounds of raised bread dough, one pint of sugar, half a cupful of butter (or more if it is to be made quite rich), halt a nutmeg grated, one teaspoonful of cinnamon and a pound of large laisins. Mix well and put in a greased pan. Let it rise about three- quarters of an hour, or until the loaf is nearly double its original size, and bake in a moderate oven. This is very good when fresh; if we wish to make it richer we use an fgg, which is mixed in with the butter. Us- ing currants instead of raisins, we have the English currant loaf. The same recipe makes very nice buns. Election Cake. — Rub into half a pound of sifted flour five ounces of butter, add a saltspoonful of salt, one cupful of sugar; mix. Scald two cupfuls of milk, and when lukewarm add one yeast cake dissolved, and two eggs well beaten. Make a hole in the center of the flour, pour in the milk mixture, stir in a little of the flour; cover and stand aside for three hours. Then beat in all the flour, add the juice of three oranges, a tablespoonful of cinnamon and half a nutmeg grated

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