Dutch Cakes

Ingredients

• about two pounds of flour
• a cup of yeast
• four eggs
• half pound white sugar
• about quarter pound butter
• cinnamon
• a few raisins
• enough milk

Method

1. 1

   Set a sponge at night; the next morning add the eggs, sugar, butter, cinnamon, and raisins.

2. 2

   Knead with hands to form a thick batter, pour into tins, 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 362. The excerpt below is the record exactly as published.

cinnamon, one teaspoonful allspice, yolks of four eggs ; 424 CAKE. cream sugar and butter ; add molasses, then eggs, then milk ; lastly, add flour with spices and baking powder well mixed in the flour. Bake in jelly tins. Use whites of eggs for filling. WHITE NUT CAKE. Whites of twelve eggs beaten to a froth, one cup of butter, two cups sugar, three and one-half cups flour, teaspoonful of yeast powder, After the butter is well mixed add one large cocoanut grated ; one large tum- bler full of the kernels of pecans and one tumbler full of blanched almonds, the almonds to be slightly mashed in a mortar. GOLDEN SPONGE CAKE. Twelve eggs, one pound of sugar, twelve ounces of flour, a pinch of salt ; flavor. Beat the whites to a very stiff froth, the yolks till the bubbles look fine. When the yolks are beaten enough add the sugar and beat till sugar is dissolved ; then add the whites and lastly the flour, and bake immediately in brick shaped tins. This will make two loaves. The cake is much nicer if baked in a paste. Make with flour and water only; roll out on the board same as pie crust, line your greased tins all over inside with the paste and pour in the batter. Bake nearly an hour. Do not break off the paste till ready to use. The cake will be more moist and keep longer. CIDER CAKE, One cup cider, one cup butter, one cup milk, two cups sugar, six cups flour, spice and one teaspoonful saleratus. POUND CAKE. Beat a pound of butter to a cream, and mix with it the whites and yolks of eight eggs, beaten apart. Have ready by the fire a pound of flour, and the same of sifted sugar ; mix them, a few cloves and a little nutmeg and cinamon in a fine powder together. It must be beaten a full hour. Butter a pan, and bake a full hour in a quick oven. Be careful not to let it burn. The above proportions, leaving out four ounces of sugar and the same of butter, make a less luscious cake, and to most tastes a more pleasant. FRENCH EGG CAKE. Beat up thoroughly six eggs, a teaspoonful of sweet cream or milk and a little salt. Fry in a pan in which there is one-half ounce of melted butter, over a quick fire. In order that the omelet may remain soft and juicy it is necessary that the pan should be hot before the eggs are poured in. During the frying move the pan continually to and fro ; CAKE MAKING. 425 continue this until a cake is formed, then let it remain still a moment to brown. Turn out and serve immediately. MOUNTAIN CAKE. One pound of pulverized sugar, half a pound of butter ; stir the but- ter and sugar to a cream, then add six eggs, beat the yolks and whites separately. Add the yolks to the butter and sugar; one pound of flour, three teaspoonfuls of baking powder, one cup of milk. Add the whites of the eggs the last thing ; one teaspoonful of vanilla. DUTCH CAKES. Set a sponge same as for bread (using about two pounds of flour and a cup of yeast for the purpose), at night ; the next morning add four eggs, half pound white sugar, about quarter pound butter (fresh), cin- namon, and a few raisins ; then add enough milk

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