Leavened Fruit Cake

Ingredients

• one pound and a half of flour
• one gill of yeast
• six eggs
• one pound of butter
• one pound and a quarter of good brown sugar
• one gill of brandy
• three teaspoonfuls of mace and nutmeg mixed
• one pound of raisins or currants
• half a pint cup of cream

Method

1. 1

   Set half the materials to rise with yeast, then mix in the second half after the first has risen.

2. 2

   Allow ample time for rising.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 91. The excerpt below is the record exactly as published.

Leavened Fbuit Cake. To one pound and a half of flour put one gill of yeast, six eggs, and a pound of butter, one pound and a quarter of good brown sugar, one gill of brandy, three teaspoon- fuls of mace and nutmeg mixed, one pound of raisins or currants, half a pint cup of cream. Let half the materials be set to rise with the quantity of yeast named, and when well risen the other part added. Give it ample time to VmOINIA COOKSBT-BOOK, lOt rise, and when well swollen put in the second half of the materials, and give it another good rise. It will require a part of two days to complete the whole process, but rewards by being a cake of peculiarly nice flavor. White Cup Cake. Whites of eight eggs beaten to a stiff froth, three half-pint cupfuls of flour, two half-pint cupfuls of white sugar, one half -pint cupful of butter, one half -pint cupful of cream, one teaspoonful of cream of tartar sifted into the flour, half a teaspoonful of bicarbonate of soda dis- solved in the cream ; mix sugar and butter together until well creamed, then add alternately flour and eggs until all are in, reserving the cream to pour in last; season with essence of bitter-almonds or rose-water. Bake in rather a quick ovea Angel's Food. (The glass spoken of in this recipe is an ordinary half- pint tumbler.) One glass of flour sifted Jive times, one glass and a half of powdered sugar sifted, whites of eleven eggs, beaten to a stiff froth, one teaspoonful of cream of tartar; season to your taste with vanilla — a delicate flavor recommended, however; beat the eggs very light ; sift in the sugar by degrees, not beating but stirring lightly; add the flour very gently, using your spoon lightly — do not beat; season to suit your taste, and, last of all, stir in the cream of tartar : bake at once. Do not grease your pan, but line the bottom and sides of the mould with paper. Use a straw to test the fact of its be- ing done, and let the cake stand in the pan a few minutes after it is done. Republican Cakb, Five eggs, three-quarters of a pound of sugar, one pound of flour, half a pound of butter, one teaspoonful of 193 VIRGINIA COOKERY-BOOK. soda, two teaspoonfuls of cream of tartar, one cup of sweet milk ; first beat the eggs, whites and yolks sepa- rately ; add the sugar to the yolks when they are light, and beat again ; then add the butter, after washing the salt from it and creaming it, then the cup of milk and whites of Qgg, The flour should be added last, the soda and cream of tartar having been perfectly incorporated with it by sifting. Let the process of making be as prompt as possible, and bake in a quick, steady oven. Flour lib. Butter i " Eggs 5 Soda 1 teaspoonf ul. Sugar f lb. Milk 1 cup. Cream of tartar . 3 teaspoonfuls. (Flavor as your fancy directs.) Wafers. Beat six eggs separately ; add a pint of flour, half a pound of sugar, and two ounces of butter. They are nice without any flavoring ; but, if preferred, a little grated i^utmeg or powdered cinnamon is not amiss. For the baking of these cakes a particular iron is needed, known as wafer-tongs. Grease these well, but delicately ; pour in a dessert-spoonful of batter; thrust the irons in the fire ; hold them there only three minutes ; cut off with a knife any burnt batter that may exude ; have a clean dish ready ; rest the irons upon a table close at hand, and with a fork fold the wafer up into a small roll. No cake can be more dainty and delicious, if successful. If, upon trying, the batter be a little too short, and break, add a few teaspoonfuls of milk, and the fault will be corrected. Cream Cake. Three cups of sugar, one cup of butter, rubbed together, two cups of cream, five cups of flour, four eggs, half a teaspoonful of soda, half a glass of wine, and one tea- spoonful of any spice you fancy. VIRGINIA. COOKMHT'BOOK. 198 Tea Cakb, No. 1. Two teacupfuls of sugar, one teacupful of butter, oDe teacupf ul and a half of milk, and two eggs ; dissolve half a teaspoonf ul of soda in the milk, and mix enough flour with these ingredients to make a paste that will roll handily ; cut out with a biscuit-cutter, and bake. Tea Cake, No. 2. Three pints of flour, with which Horsford Powder has been incorporated in the regular proportion, three teacup- fuls of sugar, a piece of butter the size of an eggy and one nutmeg ; make up with milk or water, as you find conven- ient ; roll them out, and cut into round or fancy shapes. If you prefer, you can use buttermilk and a teaspoonf ul of soda instead of yeast flour. Indian Meal Pound Cake. Sift a pint of Indian meal and half a pint of flour ; mix them together ; stir together half a pound of loaf sugar and half a pound of fresh butter, with a table-spoonful of cinnamon, a nutmeg, a glass of wine, and one of brandy; beat eight eggs very light, and stir them into the butter and sugar, a little at a time, in turn with the meal. When well mixed and beaten, pour into a greased pan and bake for an hour and a half. Almond Cake. One pound of butter

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