Loaf Cake

Ingredients

• One pint new milk
• two pounds of flour
• one pint of sugar
• three-fourths pint of butter
• one and one-half pounds of raisins
• five eggs

Method

1. 1

   Make a thick batter over night, by warming half of the milk.

2. 2

   Stir into it one teacupful of good potato yeast.

3. 3

   In the morning it will be very light; stir into this yeast the balance of the milk, warmed, then the sugar, and butter, melted, then the eggs, beaten to a stiff froth; lastly, the raisins.

4. 4

   Keep the cake warm while making it.

5. 5

   This will make two common sized loaves.

6. 6

   Let them stand until they are light.

7. 7

   Bake in a slow oven about one hour, or until done.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 100. The excerpt below is the record exactly as published.

LOAF CAKE. One pint new milk, two pounds of flour, one pint of sugar, three-fourths pint of butter, one and one-half pounds of raisins, seeded and chopped, five eggs

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