Election Cake

Ingredients

• 1-2 cup butter
• 1 cup bread dough
• 1 egg
• i cup brown sugar
• i cup sour milk
• § cup raisins
• 8 finely chopped figs
• i£ cups flour
• i teaspoon cinnamon
• £ teaspoon cloves
• J teaspoon mace
• i teaspoon salt

Method

1. 1

   Work the butter into the dough, using your hands.

2. 2

   Add the egg, well beaten, sugar and milk, fruit rolled in flour, and the flour sifted with the dry ingredients.

3. 3

   Pour into a buttered bread pan, cover and allow it to rise.

4. 4

   Bake for an hour in a slow oven.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 19. The excerpt below is the record exactly as published.

ELECTION CAKE 1-2 cup butter 1 cup bread dough 1 egg 56 Left-Overs i cup brown sugar i cup sour milk § cup raisins 8 finely chopped figs i£ cups flour ^ teaspoon soda i teaspoon cinnamon £ teaspoon cloves J teaspoon mace \ teaspoon nutmeg i teaspoon salt Work the butter into the dough, using your hands. Add the egg, well beaten, sugar and milk, fruit rolled in flour, and the flour sifted with the dry ingredients. Pour into a buttered bread pan, cover and allow it to rise. Bake for an hour in a slow oven. SOFT MOLASSES COOKIES 1 cup sour milk i cup molasses i| teaspoons soda \ cup lard and butter mixed 2 teaspoons ginger i teaspoon salt Flour Mix the molasses and soda, and beat thoroughly, add the milk, ginger, salt, shortening and flour. Let it stand several hours in the refrigerator to get thor- oughly chilled. Take half of the mixture on a slightly floured board and roll to one-fourth of an inch thick- ness. Shape with a round cutter. Bake in a mod- erate oven. SUGAR CAKES 2 cups sugar 3 eggs I cup butter Made Palatable 57 2 teaspoons mace 1 teaspoon soda \ cup sour milk \ teaspoon lemon extract 4 cups flour Beat the sugar and butter to a cream, beat in the eggs, add the sour milk with the soda dissolved, flavor with the lemon, add the flour and roll as thin as for wafers. Shape with a cooky cutter, sprinkle with sugar and bake crisp. DROP GINGER CAKES I cup brown sugar \ cup butter 1 cup molasses 1 cup sour milk 1 egg well beaten 1 teaspoon ground ginger 1 teaspoon soda 3^ cups flour Mix in the order given in the recipe, creaming the sugar and butter till soft. Beat well. The dough ought to be a little thicker than soft gingerbread. Drop a dessertspoon of the dough on a buttered baking sheet and bake quickly. If desired, a cup of floured raisins may be added just before putting the cakes to bake. INDIAN PUDDING i£ cups sour milk 2 eggs 1 teaspoon soda ij cups corn meal 1 cup dried cherries 2 tablespoons sugar J teaspoon salt Beat the eggs, add the milk and soda. Stir in the corn meal, sugar and salt. Beat well. Add the cher- 58 Left-Overs ries. Put into a buttered mold and steam one and one-half hours. Serve with hard sauce. BRANDYWINE INN PUDDING • I cup sour milk 1 cup molasses J cup butter 2 cups raisins 2 eggs 1 teaspoon soda i teaspoon nutmeg

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