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English Farm Cake
From The household (of the Detroit free press), 1886
Serves 20
No eggs used; excellent for economical housekeepers.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 365. The excerpt below is the record exactly as published.
ENGLISH FARM CAKE, Two pounds of butter, softened throughout, but not melted ; add two pounds of nice white soft sugar, and mix together until creamed ; take out one-half and reserve it in a separate bowl until wanted. To the rest add one quart of pretty warm, sweet milk ; stir in gradually four pounds of flour, then mix in very thoroughly a teacupful of lively, home- made yeast. Let it stand in a warm place until very light, which will take about four hours ; then add the remainder of the butter and sugar and a little more flour if needed ; add two pounds of raisins, nicely stoned, a little pulverized mace, and, if at hand, some candied lemon peel
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Cook this with the app: pantry check, scaling, and the assistant.