Raised Bread Cake, or Loaf Cake

Ingredients

• one pint of milk, scalded and cooled
• one teaspoonful of salt
• half a cup of yeast
• five or six cups of flour
• one cup of butter, creamed
• two cups of brown sugar
• one tablespoonful of mixed spices
• four eggs, yolks and whites beaten separately
• two cups of stoned and chopped raisins
• one cup of currants
• half a cup of sliced citron

Method

1. 1

   Mix milk, salt, and yeast with flour to make a soft dough.

2. 2

   In the morning, cream butter and mix with brown sugar and spices.

3. 3

   Add eggs, then combine with dough.

4. 4

   Add floured fruit, let rise, then bake in deep cake tins for one hour.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 50. The excerpt below is the record exactly as published.

Raised Bread Cake, or Loaf Cake. This is similar to rusks and bunns, only richer ; and as it improves by keeping, it is well to make a large quantity. The Boston Cook Book. 75 At night mix one pint of milk^ scalded and cooled, one teaspoonfid of salt^ half a cup of yeasty five or six cups of f^our^ enough to make a soft dough. In the morning pre- pare one cup of butter^ creamed ; add two cups of brown sugar ^ one tablespoonful of mixed spices^ — cinnamon^ nut- meg^ and allspice^ — and four eggs^ 3'olks and whites beaten separately. Add this mixture to the beaten dough, and beat well. Add two cups of stoned and chopped raisins^ or one cup of raisins^ one cup of currants and half a cup of sliced citron

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