Frelinghuysen Cake

Ingredients

• 1 cup of butter
• 1 1/2 cups of sugar
• 1 cup of molasses
• 1 cup of milk
• 4 1/2 cups of flour
• 3 eggs
• 1 teaspoonful of soda
• 1 teaspoonful of cloves
• 1 teaspoonful of cinnamon
• 1 nutmeg
• 2 cups of seeded raisins
• 1 large cup of nut meats

Method

1. 1

   Cream butter with sugar, add molasses and milk, then flour and spices.

2. 2

   Stir in raisins and nuts.

3. 3

   Bake until done.

As published

This recipe was extracted from Delicate dishes (1896), page 44. The excerpt below is the record exactly as published.

I teaspoonful of cloves, i of cinnamon, i of allspice and i^ a nutmeg. Bake y^ an hour, then pour over the top the following: WHITE PART. Cream ^ cup butter and i of sugar; add %, cup milk and the whites of 4 eggs, well beaten; sift i tea- spoonful of Cameo baking powder with i}4, cups of CAKE. 125 flour and add, pour this mixture over the black part and bake until done. Ice with boiled icing. Mrs. R. Longmire. POUND CAKE. Beat I pound butter to a cream and add i pound powdered sugar gradually. Beat 14 eggs without sepa- rating until very light and stir in, beating vigorously; add I pound sifted flour, }l teaspoonful mace and a wineglass of brandy. Bake 1 5^ hours in a moderate oven. Mrs. F. W. Norwood. PINEAPPLE CAKE. Cream ]4 cup of butter with i cup of powdered sugar, and ^ cup of milk, 2 cups of flour and 2 table- spoonfuls of corn starch, into which has been sifted 2 heaping teaspoonfuls of Cameo baking powder. Add the whites of 4 eggs, beaten. Selected. FILLING. Beat the whites of 2 eggs to a stiff froth, add i cup of powdered sugar and spread between the layers. Drain the juice from a can of pineapples and chop fine, sprinkling it over the frosting. Shell % pound of pecan nuts and put them over the frosting. Whip cream with powdered sugar and spread over top and sides Miss Gertrude A. Hubbard. 1/ALEUTINrr YflLENTINE & GOMPflNY. YMRni ISHLO Coach and Car Varnisbes and Colors. 126 CAKE. FRELINGHUYSEN CAKE. Cream i cup of butter with i^ of sugar, add i cup of molasses, i of milk, 4^ of flour, 3 eggs, i teaspoon- ful each of soda, cloves and cinnamon, i nutmeg, 2 cups of seeded raisins, and i large cup of nut meats, if desired. Mrs. A. F. Sargent. SPONGE CAKE. Beat 2 cups of sugar with the yolks of 6 eggs until foamy, add gradually 4 tablespoonfuls of cold water. Beat the whites of the eggs to a stiff froth, add a pinch of salt. Mix all well together with 2 scant cups of sifted flour. Flavor with lemon. Mrs. S. W. Sea. SPICE CAKE. Mix I yz cups of brown sugar with i of butter, i of milk, 3 eggs, 2 heaping teaspoonfuls of Cameo baking powder, sifted with 1^2. cups of flour, i teaspoonful of cinnamon

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