Nut Cake

Ingredients

• One pound flour
• 1 pound sugar
• 6 eggs
• % pound butter
• 2 pounds pecans
• 2 pounds raisins
• 2 nutmegs
• 1 teaspoon baking powder
• % cup cream
• % pint wine
• .% pint whisky

Method

1. 1

   Bake in well-greased mold for 4 hours.

2. 2

   Flour fruit from the pound of flour.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 143. The excerpt below is the record exactly as published.

nut Cake. Four eggs, 2 coffee cups of sugar, % cup of butter, 1 cup of sweet milk, 3^ cups flour, 2 teaspoons baking powder. Bake in jelly tins. Grate 1 fresh cocoanut or use dessicated cocoanut soaked in milk and drained. Cover the layers with boiled icing and sprinkle thickly with cocoanut. Angel Cake. Whites of 11 eggs, V^ cups of granulated sugar sifted once, 1 cup of flour with 1 teaspoon of cream of tartar, sifted 4 times, 1 teaspoon of vanilla. Bake in mold 40 minutes, do not take out cake until partially cold. Wafer Cakes. Beat 6 eggs very light, add ^ pound of butter and % pound of granulated sugar to yolks. Beat well and stir in enough flour to make a stiff batter, flavor with lemon and nutmeg. Heat wafer irons and grease them, put in 2 large spoons of batter and cook; turn them as you take from the irons. Have a nice round stick to roll them on and sprinkle with powdered sugar. Almond Cream Cake. Whites of 10 eggs, 1 tumbler of flour, V^ tumblers pulverized sugar, 1 heaping teaspoon cream of tartar. Have whites beaten stiff and sprinkle sugar over them ; then flour, into which cream of tartar has been sifted ; stir gently, but do not beat it ; bake in jelly pans. For Pilling. Take % pint of sweet cream, yolks of 3 eggs, 1 tablespoon pul- verized sugar, 1 teaspoon of cornstarch. Dissolve starch with a lit- tle milk; add yolks and sugar. Beat well; boil the cream and stir in these ingredients; cook tolerably thick. Blanch and chop fine %. pound of almonds and stir into this cream. Ice cake while filling is 240 KENTUCKY RECEIPT BOOK. soft; decorate with almonds that have been blanched and split in half. Nut Cake. Three-fourths cup of butter, 2^ cups of flour, 1% cups of ^an- ulated sugar, % cup of milk, 1 cup of kernels and whites of 5 eggs, ly^ teaspoons baking powder. Mix as any other cake, alternating kernels and the beaten whites. Bake in flat square pan, cut in fancy shapes and ice with white icing. Custard Cake. Two cups of powdered sugar, 2-3 of a cup of butter, 4 eggs, % cup of milk, 3 cups of flour, 2 teaspoons of baking powder. Custard for Cake — ^Half pint of milk, 2 teaspoons of cornstarch, 1 egg, 1 teaspoon of vanilla, % cup of sugar. White Cake. Whites of 8 eggs, 3 cups of flour, 2% cups of sugar, II/2 tea- spoons of yeast powder, 1 cup of butter, 1 cup of new milk with ^ cup of pearl starch dissolved in it. Mix and bake in a mold. Pound Cake. Four eggs beaten separately, 1 cup of butter, 3 cups of flour, 2 cups of sugar, 1 teacup of sweet milk, 2 teaspoons of baking pow- der in flour. Cream butter, add sugar, then milk, and lastly whites. White Cake. Whites of 10 eggs, 1 heaping cup of butter, 3 cups of sugar, 5 cups of flour, 2 teaspoons of baking powder, 1 teacup of milk, 1 tea- spoon of vanilla. Bake in mold or square pans. Sponge Cake Boll. Four eggs beaten separately, 1 teacup of sugar, 1 teacup of flour, 1 teaspoon of baking powder mixed in flour. Bake in biscuit pan, add a little 'v^'ater if necessary. Turn out on a damp cloth. Put in dressing and roU while warm. White Cake. Two cups powdered sugar, 1 cup butter, 1 cup cream, whites of 9 eggs, 4 teacups flour, 2 teaspoons baking powder, 1 teaspoon vanilla or almond extract. Beat eggs light, add sugar and stir well ; then cream and creamed butter to sugar and eggs ; then flour, reserve a little of flour to sift in last with baking powder and flavoring. Put in a greased mold, bake in a moderate oven. Soft Ginger Bread. One cup of butter, 2 cups of sugar, 1 kitchen spoon ginger, X tablespoon of mixed spices, 3^ cups flour, 1 cup cream, 1 cup mo- lasses, 5 eggs, 1 teaspoon soda. Beat yolks light, add creamed but- KENTUCKY RECEIPT BOOK. 241 ter. sugar, molasses, cream, flour, spices, soda dissolved in warm water. Stir in whites lightly ; bake in a square pan in rather quick oven. Serve with sauce, flavored either with brandy or wine. Walnut Wafers. Beat 2 eggs very light without separating ; add gradually 1 cup of brown sugar and a pinch of salt. Mix with this 2 tablespoons flour and 1 cup of walnut meats chopped fine. If not stiff enough add more flour, but the batter should drop easily from the spoon; grease tins and drop the batter by spoonfuls, bake in quick oven 5 minutes. Nut Oake. One pound flour, 1 pound sugar, 6 eggs, % pound butter, 2 pounds pecans, 2 pounds raisins, 2 nutmegs, 1 teaspoon baking pow- der, % cup cream, % ,pint wine, .% pint whisky

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