Fig Pound Cake

Ingredients

• 0.5 lb butter (or half butter and half shortening)
• 1 lb brown sugar
• 6 eggs
• 0.5 pt sour milk
• 1 scant teasp soda
• 1 lb flour sifted
• 0.5 teasp nutmeg
• 1 lb chopped figs
• 1 lb raisins

Method

1. 1

   Cream butter and brown sugar, add egg yolks one at a time.

2. 2

   Mix in sour milk with dissolved soda, flour with nutmeg, and chopped figs and raisins.

3. 3

   Fold in beaten egg whites.

4. 4

   Bake slowly.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 21. The excerpt below is the record exactly as published.

^ lb raisins, 1^ cups sugar, 1 j small cup molasses, 2 eggs, 1 teasp each ground cloves, ginger, i allspice, cinnamon and soda. Mix the warm lard, beaten eggs ' and molasses and put in with dough. Then beat, and beat until ; it is light and like batter, after which add sugar and beat all ; again well. Lastly put in the floured fruit, but don't beat — i just fold over and over until well mixed, and put in a roaster \ in a hot oven, and cover and bake for li/^ hours. Do not [ open oven door until cake is cooked. If your bread is ready ; to bake first, it does not hurt cake to leave it standing in warm '\ place until oven is ready. This cake is very good and sub- ! stantial. — [Mrs. E. W., O. I Wedding Cake ■ T have prepared this for all my children when they were I married, and everybody who has tasted this cake declares that ! it is unsurpassed. Cream 1 lb sugar and 1 lb butter (or use I half butter and half shortening), add 12 eggs, one at a time, i 1 lb sifted flour, 4 lbs raisins, seeded, 3 lbs currants, 2 lbs al- | monds, blanched and chopped fine, and 1 cup raspberry jam. \ Put in a separate small bowl 1 or 2 nutmegs grated, 1 tablesp j cinnamon, 1 teasp cloves, and pour over it 3 wine glasses ■ good brandy and 2 wine glasses white wine. Cover the bowl and let this stand while you are mixing the cake, then stir it I up, and pour it in the cake batter the very last thing. Mix ! well, and bake at once in a moderate oven. It is best to line j the tin with well greased paper, and care must be used that the I cake will not burn at the bottom. These cakes will keep a year ! or more. Do not bake in too large tins. Use half the quanti- | ties if less cake is wanted. — [Anon., N. Y. Angel Food Cake A moist and tender angel cake is one of the best things in the art of cookery. Remember that angel food should never be WHITE CAKES WITH EGGS 37 eaten the same day it is baked. It is better when a week old. The best that was ever baked will be tough when it is fresh. Keep in tightly closed tin box. The recipe which I have used with success is as follows: Add a pinch salt to the whites of 9 eggs and beat till partly stiff, then add ^^ teasp cream tartar and beat till very stiff. Fold in gradually and very carefully 1 lyi cups granulated sugar that has been sifted several times. Sift 1 cup best pastry flour half doz times, and fold lightly into the sugar and eggs. Lastly add 1 teasp vanilla extract, and pour the batter into an unbuttered pan which has been lightly dredged with flour. Bake for 35 to 50 minutes, and when done do not remove from pan until the cake is almost cold, after which it can be easily loosened and lifted out. — [H. E. S., Ind. Three In One Cake This recipe will answer for a French cream cake, a whipped cream cake, or a roil jelly cake. Beat 3 eggs and 1 cup sugar thoroughly, then add 2 tablesp cold water and l^^ cups flour sifted with 2 teasp baking powder. Always stir this batter in one direction. For a French cream cake bake in two round layers. Split the cakes, while warm, and put together with the following cream filling: Put I scant pt milk in a double boiler to heat. Dissolve 2 tablesp cornstarch in a little cold milk, add 1 beaten egg, and i/^ cup sugar. Then pour this mixture into the hot milk and stir constantly until thick. Add piece of butter size of an egg, remove from the fire and flavor to taste, and spread between the layers. For the roll jelly cake bake in a long bread pan in a not too hot oven, or the edges will be hard and the cake will break when you try to roll it up. When done turn out on a clean towel, spread with jelly or jam, and roll up, leaving the cloth around the cake until it is cool. For whipped cream cake, bake in two round layers, split them while warm and put them together with sweetened whipped cream flavored to taste. This is best eaten fresh. — • [Mrs. A. I., la. Fig Pound Cake Cream % lb butter (or half butter and half shortening) with 1 lb brown sugar, add yolks of G eggs, one at a time, beat- ing thoroughly, i/^ pt sour milk, in which dissolve I scant teasp soda, 1 lb flour sifted with i/^ teasp nutmeg, and 1 lb each chopped figs and raisins, dredged with flour. Lastly fold in the beaten whites of 6 eggs

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