Fruit part of Dolly Varden Cake

Ingredients

• 7 eggs, yolks
• 1 cup butter
• 2 cups sugar
• 3 cups flour
• 1 cup sweet milk
• 2 teaspoons baking powder
• 1 pound raisins
• 1 pound currants
• % pound citron
• 1 teaspoon each of cinnamon
• 1 teaspoon each of cloves
• 1 grated nutmeg
• 1 teaspoon vanilla

Method

1. 1

   Mix like any fruit cake.

2. 2

   Bake in layers.

3. 3

   The above will make two layer cakes.

4. 4

   Put together with boiled icing.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 32. The excerpt below is the record exactly as published.

3 cups flour; 2 teaspoons Royal baking powder; 5 eggs; 1 tea- spoon vanilla. Mix in usual way and bake in layers. Spread marshmallow paste between the layers and on top. Marshmallow Paste.—% cups sugar; % cup milk; %4 pound marsh- mallows; 2 tablespoons hot water; % teaspoon of vanilla. Boil sugar and water together six minutes. Melt the marshmal- lows, and add water. Combine the two mixtures. Add the vanilla and beat until stiff enough to spread. Feather Cake.—1 cup sugar; 1 cup milk; 1 egg; 1 pint flour; 1 heaping teaspoon baking powder; % cup butter or Snowdrift lard. If Snowdrift is used, add a little salt. To be eaten with sauce. Date Cake.—2-3 cup butter; 2% cups brown sugar; 4 eggs; 1 cup milk; 3% cups flour; 3 teaspoons of Royal baking powder; 1 tea- spoon ground cinnamon; 1 teaspoon nutmeg; 1 pound dates; % Mix in the order given and beat well; bake very slowly in square pans well greased. This cake wrapped up well will keep several weeks. Rocky Mountain Cake.—8 eggs, whites only; 2 cups sugar; % cup butter; % cup milk; 3 cups flour; 3 teaspoons Royal baking powder. Mix in usual way; bake in layers. Filling.—2 cups sugar; 2 eggs, whites; % cup boiling water; %4 pound each of fig, citron, currants, raisins, almonds, and 1 small cocoanut. Leafdale Cake.—6 eggs, whites; 2 cups sugar; 1 cup butter; 1 cup sweet milk; 3 cups sifted flour; 2 teaspoons baking powder. In mixing the batter, add the well-beaten whites of eggs last. Filling.—2 teacups of white sugar; 1 cup water; 2 eggs, whites; 1 cup cocoanut; 1 cup seeded raisins; 1 cup English walnuts. Boil sugar and water until it threads; pour over beaten whites of 2 eggs, beat until cold. Add cocoanut, raisins, and nuts; spread be- tween layers and on top of cake. Two-Egg Cake.—2 eggs; 1 cup sugar; 2% cups flour; 1 tablespoon butter; % cup cold water; 2 teaspoons Royal baking powder; flavor to taste. A cheap but good cake. Watermelon Cake.—9 eggs, whites; 2 cups sugar; 1 cup butter; 1 cup sweet milk; 3% cups of sifted flour; 1 teaspoon Royal baking powder; 1 cup raisins (seeded); a little pink coloring. Make as any white cake. Divide the batter, using two-thirds of it for white part and one-third part colored with pink. Put the 58 THE RALEIGH COOK BOOK. cupful of raisins in pink part. Bake in mould, being careful to keep the red part of batter next to the tube of the pan and white around the edge. It requires two persons to fill the pan. Dolly Varden Cake.—White part: 7 eggs, whites; 1 cup butter; 2 cups sugar; 3 cups flour; 1 cup sweet milk; 2 teaspoons Royal baking powder; flavor with lemon. Mix like any white cake; bake in layers. Fruit part: 7 eggs, yolks; 1 cup butter; 2 cups sugar; 3 cups flour; 1 cup sweet milk; 2 teaspoons baking powder; 1 pound rais- ins; 1 pound currants; % pound citron; 1 teaspoon each of cinna- mon and cloves; 1 grated nutmeg; 1 teaspoon vanilla. Mix like any fruit cake. Bake in layers. The above will make two layer cakes. Put together with boiled icing. Prinee of Wales Cake.—White part: 3 eggs, whites; 1 cup sugar; 2% cups flour; % cup sweet milk; % cup butter; 1% teaspoons baking powder. Dark part: 3 eggs, yolks; 1 cup sugar; % cup butter; % cup sweet milk; 1 cup raisins; 3 tablespoons of molasses; 1 tablespoon of cinnamon; cloves to taste. Make batters separately, then stir dark part into white part; bake in layers. Put white icing between layers. Frait Cake (No. 1)—12 eggs, leaving out whites of 3 eggs for icing; 1 pound butter; 24% cups sugar; % cup molasses; 3 good cups flour; 1 heaping teaspoon Royal baking powder; 2 pounds seeded raisins; 2 pounds currants; 1 pound citron; 1 teaspoon mace; 1 teaspoon cloves; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 teaspoon ginger; 2 teaspoons vanilla. Sift flour into tray, then cut fruit fine in the flour; put baking powder in flour and mix well. Beat eggs, sugar and butter very light. Put in flour and fruit by handfuls, mixing thoroughly. Stir in molasses. Bake. This makes two nice-sized cakes. Cover with boiled icing. Fruit Cake (No. 2).—1% pounds sugar; 11% pounds flour; 1 pound butter; 12 eggs; 3 pounds raisins; 2 pounds currants; 1 pound almonds; 1 pound figs; % pound citron; 1 nutmeg; 1 teaspoon all- spice and cloves; 1 glass of wine; 1 glass of wine poured over after getting cold. Fruit Cake (No. 3).—1 pound sugar; 1 pound flour (brown or not as preferred); 12 eggs; % pound butter; 2 pounds raisins

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