Nut Cake

Ingredients

• One cup butter
• two cups sugar
• one cup milk
• three and one half cups flour
• three eggs
• one-half teaspoon soda
• one teaspoon cream tartar
• one pound English walnuts
• one pound stoned raisins

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 26. The excerpt below is the record exactly as published.

one cup butter, one cup milk, four cups flour, four eggs, tea- spoon soda and one of cream tartar; bake in two sheets plain; for the third sheet, add two tablespoons molasses, one cup raisins, one cup currants, one-quarter pound citron, all kinds spices. Wet this sheet with the white of an egg and place between the light ones. Molasses, i. One cup molasses, two cups sugar, one-half cup butter or lard, teaspoon soda, one cup boiling water, salt and ginger. To be made soft and dropped from the spoon. 2. One pint molasses, six ounces butter, three well beaten eggs, one-half pint milk, one teaspoon soda; warm molasses enough to melt butter, dissolve soda in milk, mix, add eggs, thicken with flour to the consist- ency of pound cake. Flavor with lemon. 3. Drop. One cup molasses, one cup sugar, one cup warm water, teaspoon soda, flour enough to drop from a spoon, one tablespoon butter. 4. Mrs. Clark's. One cup sugar, one-half cup butter, two eggs, teaspoon cream tartar, half teaspoon soda, two cups flour, half cup milk. Mother Hubbard. One and one-half cups sugar, one cup butter, two cups flour, five eggs, one-half teaspoon baking powder, cream butter and add flour a little at a CAKE. 81 time, cream together; beat eggs and sugar very lightly; put baking powder in the flour, one teaspoon vanilla. It is nice with a little mace. Nice. One and one-half cups butter, one cup sugar, half cup milk, two cups flour, three eggs, teaspoon cream tartar, half teaspoon soda; beat the whites sep- arately and add just before going into the oven. Bake thirty minutes. Nut. One cup butter, two cups sugar, one cup milk, three and one half cups flour, three eggs, one-half tea- spoon soda, one teaspoon cream tartar, one pound Eng- lish walnuts, one pound stoned raisins. 2. Cream. Three-fourths cup butter, two cups sugar, three and one-fourth cups flour, three even tea- spoons baking powder, one cup milk, five eggs; bake in jelly cake tins. Make the filling as follows: — Whites of two eggs, one and one-half cups powdered sugar; put the eggs in a bowl, sprinkle in one tablespoon sugar; beat with a wire whisk five minutes, add the rest of the sugar gradually, a tablespoon at a time; when all is added and it is smooth and creamy, flavor and stir in three-fourths cup nuts chopped fine. Spread this icing between the layers; sprinkle each layer with nuts. Ice the top with plain icing and lay on whole or half nuts over all. 3. Golden. Cream three-fourths cup butter and one and one-half cups sugar together, add yolks of eight eggs, one whole egg beaten till thick, one-half cup milk, two cups of flour sifted with one and one-half teaspoons cream tartar, one-half teaspoon soda

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