NEAPOLITAN CAKE

Ingredients

• one cupful of butter
• two cupfuls of brown sugar
• one cupful of strong cold coffee
• four and one-half cupfuls of flour
• four eggs
• two tea-spoonfuls of soda
• two tea-spoonfuls of powdered cloves
• two tea-spoonfuls of cinnamon
• one tea-spoonful of powdered mace
• one pound of seeded raisins
• one-half pound of chopped figs
• one-half pound of well-washed currants

Method

1. 1

   Bake in jelly-cake pans.

2. 2

   For the white part, take 1 cup of butter, 4 cups of flour, 4 cups of white sugar, 2 cups of sweet milk, 2 cups of corn starch, the whites of 8 eggs, and 3 teaspoons of baking powder.

3. 3

   Flavor with 3 drops of bitter almond.

4. 4

   Bake in jelly-cake pans.

5. 5

   Grate the peel and squeeze the juice from 2 lemons; add enough powdered sugar to stiffen the juice, spread it between the cakes, using alternately a white and a dark cake.

6. 6

   Frost the top and sides of the cake with lemon icing.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 142. The excerpt below is the record exactly as published.

NEAPOLITAN CAKE. Dark Part. — Take one cupful of butter, two cupfuls of brown sugar, one cupful of strong cold coffee, four and one- half cupfuls of flour, four eggs, two tea-spoonfuls of soda well sifted with the flour, two tea-spoonfuls of powdered cloves, two tea-spoonfuls of cinnamon, one tea-spoonful of powdered mace, one pound of seeded raisins, one-half pound of chopped figs, one-half pound of well-washed currants

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