Raisin Cake
From Delicate dishes, 1896
Recipe attributed to Mrs. Neal.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Delicate dishes (1896), page 44. The excerpt below is the record exactly as published.
RAISIN CAKE. One cup brown sugar, % of butter, % of sour milk, 1% oi sifted flour, i of chopped raisins, 2 eggs, or yolks of 4, cinnamon, cloves and nutmeg to suit the taste. Mrs. Neal. CUP CAKE. Four cups flour, 3 of sugar, i of butter, i of sweet milk, 5 eggs. Flavor with any preferred extract, 3 teaspoonfuls of Cameo baking powder sifted in the flour, Mrs. Virginia M. Harper. SPONGE CAKE. Four eggs, 2 cups sug'ar, 2 cups flour, fz cup boil- ing water, 2 teaspoonfuls of Cameo baking powder, lemon. Mrs. S. H. Stevens. %/A'^Ek|TINr» VALENTINE & GOiftPflNY^ VMr n ISHLv Coacb and Car Varnisbes and Colors. 124 CAKE. RIBBON CAKE. Beat together to a cream ^ cup butter and 2 of sugar; add 3 cups flour, into which has been sifted 2 teaspoonfuls of Cameo baking powder; stir in i cup milk and the whites of 6 eggs beaten to a froth. Bake in 3 layers and for the middle layer take out 4 table- spoonfuls of the mixture and add to it i tablespoonful of molasses, y^ cup flour, i cup chopped raisins
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