Harrison Cake
From The economical cook book, 1905
Serves 8
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 107. The excerpt below is the record exactly as published.
Harrison Cake. Five cups of flour, five eggs, one and a half cups of butter, the same of sugar, one cup of molasses, one of milk, with a teaspoonful of soda dissolved in it, a wine-glass of brandy, one pound of raisins, half a pound of citroui a teaspoonful of pow- dered cloves, the same of cinnamon. Mix like pound-cake, leaving out a little flour for the fruit ; add the milk and soda last ; then stir in the fruity and bake all in one, or in square flat tins. * Imperial Cake. One pound of butter, the same of sugar, and the same of flour, two wine-glasses of brandy, one pound of raisins, half a pound of citron
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