Hoosac Loaf Cake
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 10. The excerpt below is the record exactly as published.
Hoosac Loaf Cake. One and three fourths pounds of flour and the same of sugar, three-fourths of a pound of butter, three- fourths of a pound of raisins a pint of milk, four eggi, a glass of wine, one nutmeg, a teaspoon of soda. Aunt Emily^s Cake. A cup of butter, two cups of sugar, one cup of milk, four cups of flour, three eggs, a teaspoon of soda, two teaspoons cream tartar, extract lemon, a little nutmeg, a dash of brandy, on^ cup of raisins and a cup of citron sliced fine. Bake fifty-five minutes. Little Plum Cakes to Keep Long. A coffee cup of sugar, a cup of butter, a little less than a quart of flour. Beat the butter to a cream, add three eggs well beaten, a quarter of a pound of currants, the same of citron, the sugar and flour, and a little brandy. Beat all for some time then dredge flour on tin plates and drop the batter on them the size of a walnut. Bake in a brisk oven. Shrewsbury Cakes. A pound of butter, three fotirths pound of sugar, a little mace, four eggs
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