Groom's Cake

Ingredients

• Ten eggs, beaten separately
• one pound of butter
• one pound of white sugar
• one pound of flour
• two pounds of almonds
• one pound of seeded raisins
• half pound of citron

Method

1. 1

   Beat the butter to a cream, add the sugar gradually, then the well beaten yolks; stir all till very light, and add the chopped almonds; beat the whites stiff and add gently with the flour; take a little more flour and sprinkle over the raisins and citron, then put in the cake-pan, first a layer of cake batter, then a layer of raisins and citron, then cake, and so on till all is used, finishing off with a layer of cake.

2. 2

   Bake in a moderate oven two hours.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 100. The excerpt below is the record exactly as published.

wo pounds of flour, one pint of sugar, three-fourths pint of butter, one and one-half pounds of raisins, seeded and chopped, five eggs. Make a thick batter over night, by warming half of the milk. Stir into it one teacupful of good potato yeast. In the morning it will be very light; stir into this yeast the balance of the milk, warmed, then the sugar, and but- ter, melted, then the eggs, beaten to a stiff froth; lastly, the rai- sins. Keep the cake warm while making it. This will make two common sized loaves. Let them stand until they are light. Bake in a slow oven about one hour, or until done. 1G8 CAKE. CONNECTICUT LOAF CAKE. Three cupfuls of sweet milk, one cupful of yeast, four cupt'uls of powdered sugar, three eggs, two cupfuls of butter, two pounds of raisins, three nutmegs, one large spoonful cinnamon. Warm the milk, add the yeast, and two cupfuls of sugar; stir this to a thick batter; when light, add the eggs, well beaten, two more cupfuls of sugar, the butter, nutmeg and cinnamon. Having seeded your raisins, flour them well, and put them in the last thing. This makes four good loaves. After standing until light, in the tins, bake in a moderate oven; when done, frost. BREAD CAKE. On baking day take from your dough, after its second rising, three cupfuls of dough; add two cupfuls white sugar, one cupful of butter, creamed with the sugar, four eggs, one teaspoonful of soda, dissolved in warm water, two tablespoonfuls of sweet milk, one cupful of currants, washed and dredged, one cupful of chop- ped raisins, one teaspoonful of nutmeg, one teaspoonful of cloves, citron, if you like. Beat the yolks very light, add the creamed butter and sugar, the spice, milk, soda and dough; stir till well mixed; put in the beaten whites, and lastly, the fruit; beat hard, put in two buttered pans, let it get light, and bake till done. DRIED APPLE CAKE. Soak three cupfuls of dried apples over night, chop them rath- er coarsely, add two cupfuls of black molasses, and boil half an hour. Do not use the water the apples were soaked in. When cold, add four eggs, one cupful of butter, one cupful of very brown sugar two teaspoonfuls of cinnamon, two teaspoonfuls of allspice, one-half teaspoonful of cloves, two teaspoonfuls of gin- ger, one grated nutmeg, one teaspoonful saleratus (not soda), one cupful raisins, one cupful of currants, three cupfuls of flour. Bake in moderate oven; when done, frost. MARBLE CAKE. WHITE PART. — One and one-half cupfuls of white, powdered sugar, one-half cup of butter, one-half cup of sweet milk, two and CAKE. 169 one-half cupfuls of flour, whites of four eggs, two tablespoonfuls of Equity baking-powder. Flavor to taste. DARK PART. — One cupful of very dark sugar, one-half cup mo- lasses, one-half cup of butter, one-half cup of sour milk, two and one-half cupfuls of flour, yolks of four eggs. Butter your mould, and put in the dark and light batter in alternate tablespoonfuls. GROOM'S CAKE. Ten eggs, beaten separately, one pound each of butter, white sugar and flour, two pounds of almonds, blanched and chopped fine, one pound of seeded raisins, half pound of citron, shaved fine. Beat the butter to a cream, add the sugar gradually, then the well beaten yolks; stir all till very light, and add the chopped almonds; beat the whites stiff and add gently with the flour; take a little more flour and sprinkle over the raisins and citron, then put in the cake-pan, first a layer of cake batter, then a layer of raisins and citron, then cake, and so on till all is used, finishing off with a layer of cake. Bake in a moderate oven two hours. IMPERIAL CAKE. One pound of butter

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