Loaf Cake. Very Nice

Ingredients

• 3 cups sponge
• 1 cup butter
• 3 eggs
• 2 cups sugar
• 1/2 cup flour
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• 1/2 pound raisins
• 1 teaspoon soda

Method

1. 1

   Wash and seed the raisins the day before.

2. 2

   Take three large cups of the bread sponge before working the dough.

3. 3

   Cream the sugar and butter, beat the eggs, dissolve the soda in a little hot milk, mix all well together, and lastly add the partly chopped raisins with two tablespoons of flour on them.

4. 4

   Put it in a warm place to rise for forty minutes and bake for one hour.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 75. The excerpt below is the record exactly as published.

teaspoons cloves I cup brandy 2 even teaspoons cinnamon Prepare the raisins, currants, and slice the citron very thin the day beforehand, and follow the direc- tions for mixing cake. Remember the former direc- tions, to rub the dried or Zante currants first in a crash towel to break off the little stems, and they are some- times very dirty; wash in two or three waters, press the water out between two dry towels and dry them over night by the stove. You can leave the currants and citron out of any cake you wish, and some like it better without either. I am certain the cake is more healthy without and more relishable. A slow oven for all cakes with fruit or molasses in them. Loaf Cake. Very Nice. 3 cups sponge i cup butter 3 eggs 2 cups sugar J^ cup flour I teaspoon cloves I teaspoon cinnamon ^ pound raisins I teaspoon soda Wash and seed the raisins the day before you make it. In the morning take three large cups of the bread The Queen Cook Book 193 sponge before working the dough. Cream the (brown) sugar and butter and beat eggs the same as for other cake. Dissolve the soda in a little hot milk. Mix all well together and lastly add the partly chopped rgiisins, putting two tablespoons of flour on them Put it in a warm place to rise forty minutes. Bake one hour. Confectionery Cake. 2 cups sugar - J^ cup butter 1 cup milk 3 eggs, the yolks 3 cups flour 2 teaspoons vanilla Mix all together for a three layer cake. For the middle layer take one cup of the above mixture, add one cup of molasses, one cup chopped raisins, one teaspoon each of cinnamon and cloves, one tablespoon of brandy, one-half cup of flour. Bake in one layer and put between the other two white layers. Frost each layer. Plain Fruit Cake. 2 cups brown sugar % cup milk 1 cup butter 6 eggs, or 8 eggs 2 teaspoons baking-powder i pound raisins, 4 cups flour, nearly i teaspoon cloves I teaspoon cinnamon Can make half the quantity, or double it. Rich Fruit Cake. 4 cups sugar 8 cups flour 2 cups butter 2 pounds currants 2 pounds raisins i pound citron 20 eggs J^ cup milk 4 teaspoon baking-powder % pint brandy Mix as before directed. 194 Tki Queen Cook Book Fruit Cake. Good. I cup brown sugar . J^ cup milk % cup butter 3 cups flour 1 cup molasses 4 eggs 54 teaspoon soda in mo- i even teaspoon cloves, cin- lasses namon and mace. I pound raisins Sift two spoons of flour on the slightly chopped raisins. Mrs. H. M. D. 's Reliable Fruit Cake. Good. 2 cups dry brown sugar i cup butter I teaspoon almond extract 2 teaspoons baking-powder 4 cups flour 2 pounds raisins

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