Raised Loaf Cake

Ingredients

• two quarts of flour
• two cupfuls of butter
• two cupfuls and a half of sugar
• one cupful of milk
• one teacupful of yeast
• two-thirds of a yeast cake dissolved in half a cupful of water
• three eggs
• one gill of wine
• one nutmeg grated
• one pound of stoned raisins
• one teaspoonful of salt

Method

1. 1

   Beat the butter and sugar to a cream.

2. 2

   Heat the milk to the temperature of about 100°.

3. 3

   Pour it into a large bowl, and add the yeast.

4. 4

   Gradually beat into this liquid a quart and half a pint of flour.

5. 5

   Work half of the creamed sugar and butter into this dough.

6. 6

   Cover, and let it rise overnight.

7. 7

   In the morning add all the other ingredients, except the raisins, having the eggs well beaten.

8. 8

   It will be necessary to use the hands to work the ingredients together.

9. 9

   Cover, and raise it once more.

10. 10

    When it has risen to a sponge, add the raisins, and pour the batter into three buttered pans.

11. 11

    Let it rise in the pans for one hour.

12. 12

    Bake for an hour and a half.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 396. The excerpt below is the record exactly as published.

Raised Loaf Cake. For three loaves use two quarts of flour, two cupfuls of butter, two cupfuls and a half of sugar, one cupful of milk, one teacupful of yeast, or two- thirds of a yeast cake dissolved in half a cupful of water, three eggs, one gill of wine, one nutmeg grated, one pound of stoned raisins, and one teaspoonful of salt

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