Mount Vernon Cake

Ingredients

• One and one-fourth pounds of white sugar
• one-half pound of butter
• one and three-fourths pounds of flour
• six eggs
• one pint of sour cream
• one teaspoonful soda, dissolved in water and strained
• rind of two lemons
• juice of one lemon
• one nutmeg
• a little mace
• one pound of raisins
• one pound of currants
• one-half pound of citron

Method

1. 1

   Cream the butter and sugar well together, add the yolks of the eggs, well beaten, then the cream and flour alternately, then the beaten whites of the eggs.

2. 2

   Have the fruit floured, and stir this in last of all.

3. 3

   Bake about two and one-half hours, and cover with buttered paper while baking.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 99. The excerpt below is the record exactly as published.

MOUNT VERNON CAKE. One and one-fourth pounds of white sugar, one-half pound of butter, one and three-fourths pounds of flour, six eggs, one pint of sour cream, one teaspoonful soda, dissolved in water and strained; rind of two lemons, juice of one lemon, one nutmeg, a little mace, one pound of raisins, one pound of currants, one-half pound of citron

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