Loaf Cake

Ingredients

• Four pounds of dough ready to bake
• two pounds of sugar
• one pound of butter
• five eggs
• two pounds of seeded raisins
• half a tumbler of brandy
• flavor with cinnamon and nutmeg

Method

1. 1

   Mix the sugar, butter and eggs beaten, into the dough.

2. 2

   When thoroughly incorporated, add the brandy and fruit; put it in the pans and let it rise for an hour or more and bake.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 110. The excerpt below is the record exactly as published.

Loaftcake. Four pounds of dough ready to bake, two pounds of sugar, one pound of butter, flve eggs, and two pounds of seeded raisins ; flavor with cinnamon and nutmeg, and add half a tumbler of brandy. Mix the sugar, butter and eggs beaten, into the dough. When thoroughly mcorporated^ add die brandy and fruit ; put it in the pans and let it rise for an hour or more and bake. 228 COOKEBT FROM EXPERIENCE. * Coffee-cake. One cap of batter, one of sagar^ one of molaases, foor of floor, one of coki strong coffee, a teaspoonfol of soda, and two of cream of tartar, foor eggs, a teaspoonfol of cloves, one and a half of cinnamon, one pint of stoned raisins, one of currants, and half an one of citron. Stir the batter and sngar to a cream, add spices, molasses, eggs, coffee, flour with the cream of tartar sifled through it, and last the soda dissolved in a spoonful of hot water. Bake in shallow pans, or all in one round cake. * Tibbie's Sponge-cake. Eight eggs, their weight in sugar, and half their weight in flour; beat the eggs separately very light, stir the yolks and sugar together, and the whites alternately with the flour, which must be sifted ; use half sifted and half powdered sugar, and add one more yolk of egg than you weighed, leaving out the white, the grated peel of one lemon ; bake in brick-shaped tins, and ce whilst warm. * Scrauton Sponge-cake. Three-quarters of a pound of sugar, seven eggs, half a pound and an ounce of flour. Put the. sugar over the fire with six tablespoons of hot water, boil it three minutes, beat the eggs separately, pour the sugar boiling hot very gradually over the yolks, stirring all the time \ then add the whites also veiy slowly^ beating aU the time, then the flour gradually. When all is in, Deat a few minutes, pour into brick-shaped tins, and bake in a quick oven. Spongecake Ho. 8. Six eggs, two teacups of sugar, aud two of flour sifled lightly into the cup, the juice and rind of a lemon. Beat the eggs sepa- rately very light, beat the yolks of the eggs with the sugar, add ihe lemon, then the flour and whites of the eggs alternately ; beat well together and bake. CAKE. 229 * Spongecake, Ifo. 4. Beat six eggs yery light separately, take their weight in sngai and half their weight in flour ; beat together the yolks and sugar, then add the whites and flour alternately, and just before put- ting in the pan, stir in a tablespoonful of melted butter. Bake in a Turk's head. * Sponge Oinger-cake. One coffeeoup of sour milk, one of molasses, one half oup of butter, two eggs, one tablespoonful of ginger, a quart of flour, and a teaspoonful and a half of soda. Beat together the molas- ses, the butter warmed a little, eggs, milk and ginger ; then stir ^ in the flour, add the soda dissolved in a very little hot water. Bake in square tins. * Republican Cake. One pound of sugar, the same of flour, and a half a pound of butter, one cup of rich cream, five eggs

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