Raisin Cake

Ingredients

• 1 cup of butter
• 1 V2 cups of chopped English walnuts
• 3 eggs
• 1 % cups of sugar
• 1% cups of finely chopped raisins
• 6 tbsps. of strong coffee
• 1 tsp. of cinnamon
• 1 tsp. of baking soda
• % cup of hot water
• 3 cups of flour

Method

1. 1

   The butter, eggs and sugar are stirred well, raisins, walnuts, coffee, cinnamon, soda dissolved in the hot water and flour mixed in.

2. 2

   The pans are buttered well and the dough put on in teaspoonfuls, flattened a little and baked slowly.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 156. The excerpt below is the record exactly as published.

1 tsp. of baking soda 1 cup of ground nuts 1 tbsp. of good molasses 1 cup of finely chopped raisins 3 cups of flour 1 cup of finely chopped dates Preparation: Butter, sugar and eggs are stirred well. The soda dissolved in the molasses and mixed in ; then add nuts, raisins, dates, cloves, cinnamon and flour. Grease the pans with a bacon rind, make little cakes tihe size of a walnut and bake in a slow oven. No. 34— SMALL HERMIT CAKES No. 2. 1 cup of butter 1 tsp. of cinnamon 2 eggs 1 tsp. of cloves 2 cups of sugar 1 tsp. of nutmeg 1 cup of currants Flour enough to make a stiff 1 tbsp. of molasses dough 1 tsp. of soda Preparation: The butter, eggs, sugar and currants are mixed well, soda dissolved in the molasses added, also cinna- mon, cloves, nutmeg and enough flour to roll out the dough, being/ careful not to make it too stiff. Roll out thin, cut out wth a cooky cutter or in strips and bake in a hot oven. —329— No. 35— MOTHER'S COOKIES. 1 % cups of butter S tsps. of baking powder 3 eggs 6 cups of flour 3 cups of sugar Vz grated lemon rind % cup of milk Preparation: Cream the butter with eggs and sugar, add the milk, lemon rind and baking powder mixed with the flour. Roll out quite tlhin, cut out cookies and bake to a golden yel- low color. No. 36— PEANUT DROP CAKES. 2 tbsps. of butter 1 tsp. of salt 2 eggs 4 tbsps. of milk 4 tbsps. of sugar 1 tsp. of baking powder 1 cup of ground peanuts 1 cup of flour Preparation: The butter, sugar and yolks of eggs are stirred to a cream; add the milk, nuts, salt, the beaten whites of eggs and baking powder mixed with the flour. With a tea- spoon drop on well buttered pans, place a peanut on each and bake in a slow oven. No. 37— PEANUT STRAWS. % cup ol butter 1 large cup of flour 1 large cup of sugar Some chopped or cut peanuts 4 whites of eggs Preparation: The very cold butter is cut into the flour, sugar is added and quickly mixed with the hands. Beat the whites of eggs to a stiff froth and add it to the dough. Spread the dough into buttered pans, strew the peanuts on and bake the cake. When it has cooled, cut it into small equal strips. No. 38— SMALL PLAIN COOKIES. % cup of butter % tsp. of salt % cup of lard 1 Vz cups of sugar 3 eggs Flour enough to make a stiff dough 1 tsp. of baking soda 3 tsps. of boiling water Preparation: Butter, lard, eggs and sugar are stirred well. The soda is dissolved in the hot water and added, then salt and not too much flour. The dough should be rather soft; roll it out, cut out cookies, sprinkle with sugar and bake to a golden yellow color. No. 39— RAISIN CAKE. 1 cup of butter • 1 V2 cups of chopped English 3 eggs walnuts 1 % cups of sugar 1 tsp. of cinnamon 1% cups of finely chopped 1 tsp. oi baking soda raisins % cup of hot water 6 tbsps. of strong coffee 3 cups of flour

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