French Cake
From The century cook book, 1894
Serves 10
A nice addition is a large cupful of nut meats or two cupfuls of raisins or currants.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 71. The excerpt below is the record exactly as published.
French Cake. Beat three eggs and one and one-half cupfuls of sugar to a cream, add one-half cupful of soft but- ter, and beat from three to five minutes longer, put in a cup- ful of sweet milk and beat again, measure off three cupfuls of flour and add to it two teaspoonfuls of cream of tartar and one of soda, sift twice and add in two parts to the mixture, stirring in thoroughly each time, line a round bak- ing pan with buttered paper and bake in a moderate oven. A nice addition to this cake is a large cupful of nut meats or two cupfuls of raisins or currants. This cake is fully as good if made two or three days before using. Black Cake (very rich.) Stir together a pound of sugar and a pound of butter for fifteen min- utes, then stir in two wineglassfuls of brandy and two of wine, then beat in the beaten yolks of twelve eggs; put in two wineglassfuls of sour cream, one tea- spoonful of soda, four grated nutmegs, one tablespoonful of cinnamon, one of mace, one of clove, three pounds of raisins, stoned and chopped, three pounds of currants. The Nutmeg. washed and dried; and three pounds of citron or two citron, and one-half each of orange and lemon peel ; when these are well mixed in, stir in a pound of flour, and last of all the beaten whites of twelve eggs. Bake in a moderate oven for about four hours. This cake is very rich; is nice enough for any entertainment, and will keep for months. It should be made at least two or three weeks be- fore using. Apple Cake. Stir together one and one-half cupfuls of sugar, with a large half cupful of butter; add two eggs, the whites and yolks beaten separately, one-half cupful of sweet milk, two cupfuls of flour, one teaspoonful of cream tartar, sifted in the flour, and a half teaspoonful of soda, dissolved 122 Cake in the milk. Put in jelly-cake tins, cover the top with sliced apples and bake; when done put a little melted butter, or thick whipped cream on the apple, sift powdered sugar over all, and serve at once. Spice Cake. Stir for five minutes two cupfuls of sugar with one of soft butter, add four beaten eggs, and stir for five minutes longer, then mix a cupful of sweet milk
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