Raisin Cake

Ingredients

• a generous cupful of butter
• two of sugar
• one of milk
• four generous cupfuls of flour
• five eggs
• one gill of brandy
• two nutmegs
• half a teaspoonful of soda
• one quart of boiled raisins

Method

1. 1

   Put the raisins in a small stew-pan, and cover them with cold water.

2. 2

   Cook them slowly for half an hour; then drain and cool them.

3. 3

   Beat the butter to a cream.

4. 4

   Beat the sugar into it; add the brandy and nutmeg, and beat a little longer.

5. 5

   Add the yolks of the eggs, well beaten.

6. 6

   Dissolve the soda in the milk, and add this to the beaten ingredients.

7. 7

   Now add the flour.

8. 8

   Stir in the well-beaten whites of the eggs.

9. 9

   Spread the batter in thin layers in two large cake-pans, and sprinkle raisins on each layer.

10. 10

    Continue this until all the materials are used.

11. 11

    Bake for two hours in a moderate oven.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 395. The excerpt below is the record exactly as published.

Raisin Cake. Use for two loaves a generous cupful of butter, two of sugar, one of milk, four generous cupfuls of flour, five eggs, one gill of brandy, two nutmegs, half a teaspoonful of soda, and one quart of boiled raisins

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