Nut Spice Cake

Ingredients

• 1 cup butter
• Y¥ teaspoon clove
• 1 cup brown sugar
• Yy nutmeg, grated
• 4 cup molasses
• 1 cup raisins, seeded and cut in pieces
• 4 egg yolks
• 1 cup sour milk
• 21% cups flour
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 14% teaspoons baking powder

Method

1. 1

   Mix ingredients and bake in a moderate oven (350° F.) for 30 minutes.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 276. The excerpt below is the record exactly as published.

NUT SPICE CAKE Y cup butter Y¥ teaspoon clove 1 cup brown sugar Yy nutmeg, grated 4 cup molasses 1 cup raisins, seeded and cut 4 egg yolks in pieces 1 cup sour milk Yg cup currants 21% cups flour 1% cup English walnuts, cut 1 teaspoon soda in pieces 1 teaspoon cinnamon 14% teaspoons baking powder Mix (Butter Cakes, p. 647). Bake in moderate oven (350° F.). 670 THE BOSTON COOKING-SCHOOL COOK BOOK RIBBON CAKE Y% cup butter VY teaspoon cinnamon 2 cups sugar 4 teaspoon mace 4 egg yolks 14 teaspoon nutmeg 1 cup milk 1% cup raisins, seeded and 31% cups flour cut in pieces 5 teaspoons baking powder ¥% cup figs, finely chopped 4 egg whites 1 tablespoon molasses Mix first 7 ingredients in order given. Bake 24 of mixture in 2 layer-cake pans. To the remainder add spices, fruit, and mo- lasses. Bake in a layer-cake pan. | Put layers together with jelly (apple usually being preferred, as it has less flavor), having the dark layer in the center. WEDDING CAKE 1 pound butter 3 pounds seeded raisins, cut 1 pound brown sugar in. pieces 12 eggs 2 pounds Sultana raisins 1 cup molasses 1% pounds citron, thinly sliced 1 pound flour and cut in strips 4 teaspoons cinnamon 1 pound currants 4 teaspoons allspice V% preserved lemon rind 114 teaspoons mace Y% preserved orange rind 1 nutmeg, grated 1 cup grape juice or brandy V4 teaspoon soda 4 squares chocolate, melted 1 tablespoon hot water Cream butter, add sugar gradually, and beat thoroughly. Beat egg yolks until thick and lemon-colored. Add to first mixture, then add flour (reserving 14 cup, to dredge fruit), mixed and sifted with spices, fruit dredged with flour, lemon rind and orange rind finely chopped, grape juice or brandy, chocolate, and egg whites beaten until stiff. Just before putting into pans, add soda dissolved in hot water. Cover pans with buttered paper. If to be steamed, cover loosely with buttered paper, and tie paper firmly in place. Then steam 3 hours and bake 144 hours in slow oven (300° F.). If desired, bake 4 hours in very slow oven (275° F.) without steaming. Rich fruit cake is always more satisfactory if part of the cooking is accomplished by steaming. Spread cake with almond paste (p. 738), moistened with egg white. When firm, frost and decorate as desired. < ES LOAF AND LAYER CGAKES 671 ELECTION CAKE V4 cup butter 14 cups flour 1 cup bread dough (p. 70) V4 teaspoon soda 1 egg, well beaten 1 teaspoon cinnamon 1 cup brown sugar \4 teaspoon clove V4 cup sour milk 14 teaspoon mace 1 cup raisins, seeded and cut in pieces

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