Grandmother's English Plum Cake

Ingredients

• one pound of butter
• one pound of granulated sugar
• four eggs
• a teaspoonful of bicarbonate of soda
• two tablespoonfuls of warm water
• one cupful of molasses
• half a pint of lukewarm, strong, black coffee
• three cupfuls of flour
• a level teaspoonful of allspice
• half a teaspoonful of cloves
• two teaspoonfuls of cinnamon
• one nutmeg, grated
• half a pound of shredded citron
• two pounds of stoned raisins
• one pound of currants
• a cupful of pastry flour

Method

1. 1

   Cream butter and sugar, add eggs.

2. 2

   Dissolve soda in warm water, mix with molasses and add to the creamed mixture.

3. 3

   Stir in coffee, flour, and spices.

4. 4

   Mix in floured fruits and bake in fruit cake pans for two and a half hours.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 44. The excerpt below is the record exactly as published.

half a teaspoonful of cloves, half a nutmeg grated, and a level tea- spoonful of soda dissolved in a tablespoonful of warm water. Sift one pound of pastry flour and stir it into the mixture gradually. Bake the cake in a round, greased pan in a moderate oven for two hours. HICKORY-NUT CAKE Beat half a cupful of butter to a cream ; add one cupful and a half of sugar, beating all the 154 My Best 250 Recipes while. Measure three-quarters of a cupful of water; sift two cupfuls of flour with three level teaspoonfuls of baking powder. Chop sufficient hickory-nut kernels to make one cupful. Add first a little of the water to the butter and sugar, then more water and flour until both are used; beat thoroughly for three minutes. Beat the whites of four eggs to a stiff froth, add one-half to the mixture, then add the nuts, and last the remaining whites of eggs. Bake in square or round pans in a moderate oven for forty-five minutes. Ice with soft icing and decorate with halves of nuts. CUP SUNSHINE CAKES Beat the whites of eleven eggs until they are fairly stiff; then add a level teaspoonful of cream of tartar and beat until fine and dry. Add the yolks of four eggs beaten to a froth ; sift one cupful and a half of granulated sugar, add to the whites carefully, and add a teaspoonful of vanilla extract. When thoroughly mixed fold in gently one cupful of flour that has been sifted four or five times. Turn into greased custard-cups and bake in a moderate oven for twenty minutes. When these cakes are cold they should be iced with orange icing. My Best 250 Recipes 155 GRANDMOTHER'S ENGLISH PLUM CAKE Beat one pound of butter to a cream; add gradually one pound of granulated sugar, and when very light add four eggs well beaten. Dis- solve a teaspoonful of bicarbonate of soda in two tablespoonfuls of warm water, add it to one cup- ful of molasses, and then add the molasses to the butter, sugar and eggs. Stir in half a pint of lukewarm, strong, black cofifee, three cupfuls of flour, a level teaspoonful of allspice, half a tea- spoonful of cloves, two teaspoonfuls of cinna- mon and one nutmeg, grated. Beat thoroughly. Mix half a pound of shredded citron, two pounds of stoned raisins and one pound of currants; flour them with a cupful of pastry flour

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