Pepper Cake

Ingredients

• Cream together 2 eggs
• Yz cup butter
• Y^ cup brown sugar
• 1 cup syrup
• Y2 cup sour milk
• 1 teaspoon soda
• 2 teaspoons cinnamon
• Yk teaspoon black pepper
• ^ nutmeg
• 1 cup raisins
• 2 cups flour

Method

1. 1

   Cream eggs, butter, and sugars, add syrup, sour milk, soda, spices, raisins, and flour.

2. 2

   Mix well.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 374. The excerpt below is the record exactly as published.

cup sour milk^ ^ cup molasses, 2 cups sifted flour, Y^ tablespoon ginger, Y^ teaspoon soda, dissolved in a little water, 2 eggs, 2 cups raisins, 1 cup chopped walnuts, spice to taste. Put soda in last, when well mixed. — Mrs. Martin Cullen, Harvey, 111.' GEKIifAN ''•;>^.;:^EL.HO^-i^6N."— Beat H lb. butter and 1 cup of sugar to a cream, or about Y2 hr. Add alternately 1 egg, some flour, a little sweet cream, until 5 eggs, 2 cups of flour, and 1 pt. of cream are used. Add the juice and rind of Y2 lemon. Dissolve 2 cakes of compressed yeast in a little warm milk. Mix the yeast with the rest and put into a greased form and let stand until it is double the size. Bake in a moderate oven. — Mrs. Schmalzried, Maywood, III. HOT WATER CAKE.— Beat 2 eggs well, then add 1 cup sugar, a tablespoon of butter, and pour J^ cup of hot boiling water over it; add 1 cup flour with XYz teaspoons baking powder and a little salt; flavor with vanilla. Bake in loaf or layer. — Mrs. F. E. Ellington, Oaklawn, 111. JAM CAKE. — Cream J^ cup butter and 1 cup sugar, add 3 eggs, unbeaten; beat well, and add 3 tablespoons of sour milk, then 1 cup of jam, jelly or any kind of canned fruit; bake in layers and frost with white icing. — Mrs. C. A. Corbett, Orland, 111. JELLY ROLL. — Cream together 1 cup of granulated sugar, 2 eggs; add XYi cups flour, 1 teaspoon cream of tartar, Y2 teaspoon soda, 2 tablespoons hot water, a pinch of salt. Beat the eggs until light, add the sugar and salt, and stir until dissolved. Sift the flour and cream of tartar together twice, add to the above and beat until light; then add the soda, dissolved in the hot water, put in a flat pan, and bake 10 or 15 minutes. Take out on a napkin, spread the under side with jelly, and roll. — Mrs. Don Brown, Hazel Crest, 111. JUMBO CAKE. — Cream 1 cup butter and 2 cups sugar; add beaten yolks of 4 eggs, then spices to taste; mix with 2 cups bread 548 CAK^E dough and 1 lb. raisins, and well beaten whites oi 4 eggs; then 1 teaspoon dissolved soda. Bake in a slow oven 1^ hrs. — Mrs. B. E. Dallas, Orland, 111. APPLE KUCHEN (German).— Beat V2 cup of butter; add ^ cup of sugar. 2 eggs, rind and juice of Yz lemon, a pinch of salt and cinnamon, enough flour to roll dough. Slice 6 apples in eighths. Put the apples on the crust, sprinkle with sugar and cinnamon. Beat the yolk of 1 egg in one dish and whites in another. Add XYz tablespoons sugar, 1 tablespoon of vanilla to white, and yolk. Spread over apples, and bake. — Airs. Schmal/ried. Maywood. 111. BUND KUCHEN.— 1 yeast cake, 5 oz. butter,. 4 oz. sugar, VA pts. flour, 1 cup milk^ 4 eggs, adding 1 at^a time_, rind of a lemon. Bake 1 hr.— Mrs. Klug, 25 X. 5th Ave., Maywood, 111. LADY BALTIMORE CAKE.— Mix well 1^ cups granulated sugar, 1 cup of milk, nearly a cup of butter, 3 cups flour, 2 tea- spoons baking powder, and add the beaten whites of 6 eggs. Bake in 2 layers. Frosting. — 2 cups granulated sugar, ^ cup of water; boil until it strings. To half of this ^add 1 cup finely chopped raisins and 1 cup of chopped nuts, put between layers with plain icing on top.— Mrs. David E. Allen, 423 9th St., Wilmette. 111. - For Layer and Loaf Cakes, see Index. MINUTE CAKE.— Beat 3 eggs 1 minute; 1^/^ cups granulatexi sugar, beat together 5 minutes, 1 cup flour, beat 1 minute, Yo cup of hot water. 1 cup of flour, into which put lYi teaspoons baking powder, beat 1 minute; bake in a moderate oven; do not open the door for 15 minutes. — Mrs. Chester Cushman, Niles Center, 111. PEANUT CAKE.— Cream together 4 tablespoons butter, 1 cup sugar and the beaten yolk of 1 ^gg', add ^ cup flour, sifted with XYz teaspoons baking powder twice, Y2 cup milk, and another Ya, cup of flour. Lastly, fold in 1 cup finely choped peanuts and the stiffly beaten white of the q^%Z- Bake in a loaf. — Mrs. R. E. Tur- ner, Hazel Crest, 111. PEANUT POUND CAKE.— Have the ingredients nearly ice cold. Beat the yolks of 3 eggs, adding sifted sugar gradually. When stiff, add a little ice water and add more sugar. Beat, add COOK COUNTY COOK BOOK 549 more water, sugar, and Yz the lemon juice, using 1 cup sugar and 1 tablespoon ice water in all. Stir into this mixture Yz cup of sifted nut meal, a pinch of salt and ^ cup of sliced citron. Beat the whites of 3 or 4 small eggs to a stifif froth, with a pinch of salt. Add Yz tablespoon of lemon juice and beat until dry and feathery. Slide the beaten whites on the yolk mixture, sprinkle some nut meal over them, sift on a little flour and chop in lightly. Add more meal and flour until 1 cup of sifted nut meal and Y^ to % cup of pastry flour is used in the whole cake. Chop, taking care not to mix too much. Put into a pan at once and bake slowly in an oven that bakes well from the bottom. Handle carefully. — Mr?. E. D. Kellcy, Winnetka, 111. PINEAPPLE CAKE.— Cream together 3 eggs, J^ cup butter and 1 cup sugar, add J/2 cup sweet milk, XYz cups flour, sifted well, \Y2. teaspoons baking powder, flavor with Y\ teaspoon vanilla. Bake in layers. For the filling take ^ grated pineapple, 1 grated lemon, y^ cup milk, teaspoon corn starch. Let it boil until it thick- ens.— Mrs. Charles Clenton, Harvey, 111. PEPPER CAKE.— Cream together 2 eggs, Yz cup butter, Y^ cup brown sugar, 1 cup syrup; add % cup sour milk, 1 teaspoon soda, 2 teaspoons cinnamon, Yk teaspoon black pepper, ^ nutmeg, 1 cup raisins, 2 cups flour

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