Honey Apple Cake

Ingredients

• two cupfuls of dried apples
• a pint of honey
• half a cupful of butter
• a cupful of sifted sugar
• half a cupful of milk
• a teaspoonful of cloves
• a teaspoonful of cinnamon
• the grated rind of half a lemon
• two eggs well beaten
• two cupfuls of flour
• two teaspoonfuls of baking powder

Method

1. 1

   Soak apples overnight, drain, mince, and simmer in honey for two hours.

2. 2

   Add butter, sugar, milk, spices, eggs, and flour.

3. 3

   Line tins with buttered paper and pour in batter.

4. 4

   Bake and cut into strips.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 75. The excerpt below is the record exactly as published.

a teaspoonful of cinnamon; then sift in about three-quarters of a pint of flour, to which a tea.=poonful of baking soda has been added ; lastly add a well- beaten egg, then mix with a few deft turns of the spoon and bake in one targe pan or two small ones in a moderate oven; serve hot, and break, net cut, at the table. Ginger Snaps. — Beat together one cupful of sugar, one egg, and one tablespoonful of ginger. . Heat one cupful of molasses to the scalding point, stir into it one teaspoonful of soda or saleratus, and, while it foams, pour it over the butter and egg, and beat together. Add a table- spoonful of vinegar, and stir in lightly enough flour to roll out and cut the dough. Half-Pound Cake. — One pound of sugar, one pound of flour, one-half pound of butter, one teacupful of milk, four eggs. Flavor to taste. Whip up the sugar and eggs, putting in one egg at a time. Then stir in the milk and flavoring, following this with the flour, which must be very tlioroughly beaten into the butler. Pour into paper-lined tins and bake in a steady oven for 45 minutes. This quantity should make two loaves. The oven must be well regulated, and care taken to avoid any jar, or the cakatWid be apt to fall in the middle. Hardenburg . Cake. — This is an old-fashioned Etatch fruit cake. Cream together a pound and a half of butter and two pounds of gran- ulated sugar. Add one-half pint of New Orleans molasses, the beaten yolks of IS eggs, two ounces of mixed spices — mace, cinnamon and doves, two grated nutmegs, one-half pound candied peel — two pounds rleansed and dried currants, four pounds stoned and cut raisins, one- THE MURAL COOK BOOK. 101 h?.lf pint pickled fruit syrup or boiled-down cider, and flour to make the ingredients bang togetber. If not self-raising flour, add a dessertspoonful of baking powder. About a pound and a quarter of flour will be re- quired. Lastly, fold in the stifHy beaten whites of the eggs. Bake three or four hours in a moderate even, taking care not to disturb. Honey Apple Cake, — Wash two cnpfuls of dried apples (old-fash- ioned kind are the best) and soak them over night. Next morning drain them and mince as fine as possible and simmer for .two hours in a pint of honey. Pour into a bow! and add while hot half a cupful of butler, stir until butter is melted and mixed, then let cool. Add a cupful of sifted sugar and half a cupful of milk, a teaspoonful each of cloves and cinnamon, the grated rind of half a lemon, two eggs well beaten and two cupfuls of flour in which you have mixed two teaspoonfuls of baking powder

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