Raisin Cake

Ingredients

• Wash well 1 lb. of sweet butter
• cream with it 1 lb. of white sugar
• Add slowly one quart of tepid new milk
• and 4 lbs. of sifted flour
• a teacupful of lively, home-made yeast
• 2 lbs. of raisins
• ½ lb. of currants
• a little pulverized mace

Method

1. 1

   Cream butter and sugar, add milk and yeast.

2. 2

   Let rise, then add more butter and sugar.

3. 3

   Mix in fruit and flour, let rise again, and bake.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 72. The excerpt below is the record exactly as published.

Raisin Cake Puffs, French. — Take a pint of new milk, boil half, and mix the other half very smoothly with four heaped table- spoonfuls of fine flour ; then add it to the boiling milk, and boil it until it is a stiff paste. When cold, take the yolks of five eggs, the whites of two, a table-spoonful of pulverized sugar, and beat the whole into a light batter in a marble mortar ; then drop it from a spoon into boiling lard, fry a light brown, and serve it up with sifted sugar over each. A small piece of any candied fruit may be dropped into each spoonful of the batter. Puffs, German. — Put Yz lb. of but- ter into a teacupful of sweet milk ; have ready in a bowl or pan a cupful of sifted flour. When the milk has boiled, stir it gradually into the flour, and beat until perfectly smooth. Beat in six eggs, leaving out two of the whites ; also add three table- spoonfuls of sugar and a little grated lemon-rind or powdered cinnamon for flavoring. Drop the batter into little patty-pans, and bake the puffs in a moderately heated oven. Puffs, Lemon. — Sift Yz lb. of fine white sugar, grate the rind from three lemons, then whip up an egg to a froth, and mix all together to the consist- ency of good paste ; cut it into shapes and bake upon writing-paper, being careful not to handle the paste. Place the paper upon a flat tin, and bake in a very slow* oven. Puffs, Tea. — Beat the yolks of six eggs till they are very light ; stir in a pint of sweet milk, a large pinch of salt, the whites of the eggs beaten to a froth, and flour enough to make a batter about as thick as boiled cus- tard. Bake in gem-pans in a quick oven. Puffs, Transparent. — Beat four eggs very well ; put them into a sauce- pan with Y\ lb- of granulated sugar, the same quantity of butter, and the grated rind of a lemon. Set it on the fire and keep stirring it till it thickens. When cool, half fill small patty-pans that have been first lined with a light puff paste, and bake till the puffs look light and clear. Quick Cake. — Beat the yolks of six eggs with % lb. of sugar. Whip up the whites and add them to the yolks. Cream Yz lb. of butter with Yz lb. of flour, and put the eggs with this. Then add the other half of flour, and beat it well. Add to this one teaspoonful of baking-powder, with a teacupful of cream or milk. Season to taste. Have your cake- tin ready, hurry it into the oven, and bake quickly. This is an excellent cake, whether eaten as a pudding, with hot sauce, or otherwise. Railroad Cake. — Cream two large table-spoonfuls of butter, free from salt, with two cupfuls of sand sugar ; when light, add one cupful of new milk and the yolks of three eggs. Into three cupfuls of sifted flour rub thoroughly a teaspoonful of baking- powder, and add to the batter ; beat the whites of the eggs until light; add to the cake, alternating with flour. Raisin Cake. — Wash well i lb. of sweet butter, and cream with it I lb. of white sugar. Add slowly one quart of tepid new milk and 4 lbs. of sifted flour ; mix well into it a tea- cupful of lively, home-made yeast, and put in a warm place until light. This should be in four or five hours, when mix into this batter another pound each of butter and sugar, well creamed together, and, if needed, more flour. Have ready 2 lbs. of raisins, seeded and cut fine, and Yz lb. of cur- rants. Mix a small quantity of flour through the fruit, and stir into the bat- ter with a little pulverized mace

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