Prue Cake

Ingredients

• One pound sugar
• One pound butter
• Ten eggs
• One pound flour
• Four pounds raisins
• Two pounds dried currants
• One-half pound citron
• One nutmeg
• One tablespoonful cinnamon
• One gill brandy

Method

1. 1

   Beat sugar and butter to a cream, beat whites and yolks separately, then mix in flour and fruit.

2. 2

   Bake for four hours.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 24. The excerpt below is the record exactly as published.

one nutmeg. Age and the addition of a little fruit, improves cake. COP PEE CAKE. MISS TIERNAN. Two cups sugar. Two-thirds cup butter. Four cups flour. Two eggs. One cup molasses. One cup of strong cold coffee, one teaspoon soda 114 CHOICE RECIPES dissolved in the coffee, one tablespoon of different kinds of spices, one pound each of raisins and currants, one half pound of citron; flavor with vanilla, bake slowly. COFDER=CARE: MRS. C. DIEHL. Take two pounds of flour, mix a small sponge with good yeast (two tablespoonfuls brewer’s yeast if possi- ble, with a little warm milk; after letting it rise, dis- solve half a pound of butter in half a pint warm ‘milk, take five eggs (warmed in warm ‘water), three table- spoonfuls of sugar, a pinch of salt, and a few seeded raisins, mix well and beat as much as possible, let rise again in a warm place, then fill a well greased cake pan half full of dough, and after rising half as much again wash the top with beaten egg, with a feather, and bake in a good hot oven for three quarters of an hour. NUT BREAD: MRS. BABCOCK. Two eggs beaten lightly together. Two cups sweet milk. One cup sugar. One teaspoon salt. Four teaspoons baking powder. Four cups sifted flour. One cup English walnuts, chopped coarse. This makes two loaves about nine inches long. It should look like stiff cake batter. Beat hard until smooth. Bake three-fourths of an hour. CAKES NUT POUND CAKE. MRS. HOPPER. One pound sugar. Three-fourth pound butter, rubbed to a cream. One pound flour sifted three times. Whites of sixteen eggs. One cup of walnuts. One teaspoonful baking powder. GOLD CAKE. MRS. STEVENSON. One cup sugar. Three fourth cup butter. One half cup sweet milk. One half cup flour. Yolks of eight eggs. Two heaping teaspoonfuls of baking powder. WHITE CAKE. MRS. STEVENSON. Two cups sugar. One half cup butter. Three fourth cup sweet milk. Three cups flour. Two heaping teaspoonfuls baking powder. White of eight eggs. HICKORYNUT CAKE. MRS. KIMBALL. One cup meats broken. One and one-half cups sugar. 115 116 CHOICE RECIPES One half cup butter. Two cups flour. Three fourths cup sweet milk. One teaspoonful baking powder. Add the whites of four eggs and the meats last. SEICH GA Ee MRS. MILES. One cup butter. One cup sugar. One cup molasses. Onecup coftee. Four cups flour. Two even teaspoonfuls of soda. Four eggs. One teaspoonful cinnamon. One teaspoonful cloves. One teaspoonful allspice. One teaspoonful nutmeg. Bake one hour in a slow oven. If desired, add one cup currants and one of raisins. PAN GY? Cater MRS. J. R. WALKER. One and one half cups sugar, one half cup butter, three eggs, one cup milk, one cup nuts, one cup raisins, two cups flour, sift into this one teaspoon cinnamon, one of allspice, one-half nutmeg and one and three- fourths of baking powder, cream, butter and sugar, add yolk of eggs, beating thoroughly, add milk and flour alternately, then the nuts and raisins, and lastly the beaten whites of eggs. CAKES Lh7 ORANGE CAKE, MRS. WILKES. Two tumblers sugar. One and one-half tumblers flour, unsifted. Fight eggs. One lemon. A pinch of salt. Beat the whites and yolks separately, then to- ' gether; add the sugar, lemon and flour last. Stir as little as possible to a smooth batter. Bake in two lay- ers, Icing— Beat the whites of three eggs very light, add three cups of sugar. In half of this icing put the juice and grated rind of an orange and the juice of half a lemon. Spread this between the layers, and use the plain icing for the top and sides of the cake. ORANGE CAKE. MRS. McKAY. One cup sugar. One half cup butter. One half cup milk. One and two-thirds cups flour. One and one-half teaspoonfuls baking ‘abies “Whites of three eggs well beaten. Bake in four jelly cake tins. Cream for Cake: Yolks of three eggs; the grated rind and juice of one orange. Mix sugar enough to make like frosting and put between the cakes. 118 CHOICE RECIPES FRUIT‘AND NUT CAKE. MRS. IRELAND. Two cups sugar. One cup butter. One cup of cold water. Four cups flour. Six eggs, white and yolkes beaten separately. One coffee cup of walnuts, free from shells and very sweet and dry. Half pound raisins seeded, chopped and dredged with flour. One teaspoonful soda dissolved in hot water. Two teaspoonfuls cream tartar sifted with flour. One teaspoonful mixed nutmeg and cinnamon. Rub butter and sugar to a cream, put in yolks, then water, spice and soda; next the flour and whites, the fruit and nuts in last. It makes two loaves. PRUTT CAKE, MRS. McKEAN. One pound sugar. One pound butter. Twelve eggs. One pound flour. Two pounds currants. Two pounds raisins. One pound citron. Grated rind of six lemons or one pound candied lemon. | One pound almonds chopped fine. One teacupful molasses. Two teaspoonfuls cinnamon. Two nutmegs. One teacupful brandy. One teaspoonful cloves. A little salt. More spice if needed CAKES 119 BLACK CAKE: MRS. GLENDENNING. Two pounds sugar. Two pounds butter. Twenty-four eggs. Two pounds flour. Eight pounds raisins. Four pounds citron. One pint brandy. Two oz. nutmeg. Two oz. cinnamon. Two oz. cloves. One teaspoonful mace. Add a little black molasses to make it more moist and black. Make in two cakes and bake slowly four or five hours. It is best to pour the brandy over the stoned raisins and let them stand over night covered tightly. PRUE AK B, MRS. TAGGART. One pound sugar One pound butter. Ten eggs. One pound flour. Four pounds raisins. Two pounds dried currants. One-half pound citron. One nutmeg. / One tablespoonful cinnamon. One gill brandy

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