Loaf Cake
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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 new home cook book (1896), page 131. The excerpt below is the record exactly as published.
LOAF CAKE. Mrs. F. D. Gray. Three cups of milk, two cups of sugar, one cup yeast, flour to make a thick batter. Stand till light ; then add two cups sugar, two cups butter, two eggs, raisins and spices. Stand from one to three hours in the tins. VALUABLE EECIPES. 331 LOAF CAKE. Mrs. John King, Jr. Four pounds light dough, two pounds sugar, one pound butter, four eggs, one pound stoned and chopped raisins, (sliced citron if you like,) one wine glass brandy or wine, small teaspoon soda, mace or nutmeg
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