Raisin Cake (Simple but Good) - Mrs. Geo. Rodcfen

Ingredients

• 2 cups brown sugar
• 1/2 cup of butter
• yolks of 3 eggs beaten thoroughly
• 1 cup luke warm milk
• 2.5 cups flour
• 1 teaspoon baking powder
• 1 cup chopped walnuts
• 1 small cup chopped raisins
• 1/2 cup currants
• pinch of salt
• cinnamon
• cloves
• nutmeg
• 1 tablespoon sherry

Method

1. 1

   Stir well, add 3 well beaten whites and bake in moderate oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 67. The excerpt below is the record exactly as published.

2 cups flour, % cup chopped walnuts and figs improves. It. BREAD CAKE — Mrs. Geo. Foster. i ^ » 3 cups light dough, 3 cups brown sugar, 1 cup butter, 3 eggs, 1 tea- spoon cinnamon and 1 of cloves, 1 teaspoon soda dissolved in 2 table- spoons strong cold coffee, % cup currants, % cup raisins and a little- citron if liked. Add fruit last dredged with 2 tablespoons flour. Bate- as soon as mixed In a slow oven. CHRISTMAS CAKE— Mrs. Fronmuller. 1 qt. well risen dough, 1 cup butter, 1% cups brown sugar, 4 eggs, 2- cups seedless raisins, 1 cup currants, 1 cup candied peel, shredded, 2" teaspoons mixed spices, grated rind of 2 lemons, 1 cup flour. Worlt butter into dough, add eggs well beaten and other ingredients. Beart 15 minutes, pour into buttered pans, cover and let rise in warm place untiP light, about % hour. Bake in moderate oven. RAISIN CAKE (Simple but Good)— Mrs. Geo. Rodcfen. Cream 2 cups brown sugar with % cup of butter, yolks of 3 eggs beaten thoroughly, 1 cup luke warm milk, added gradually, 2l^ cups- flour, 1 teaspoon baking powder, 1 cup chopped walnuts, 1 small cup chopped raisins, % cup currants, pinch of salt, cinnamon, cloves and* nutmeg to taste, 1 tablespoon sherry. Stir well, add 3 well beaten? whites and bake in moderate oven. MOUNT VERNON CAKE— Mrs. Fronmuller. A recipe in use In George Washington's family. 1% lbs brown sugai%. 1% lbs. flour, 6 eggs, 1 pint sour cream, 1 teaspoon soda in the cream, grated rind of 2 lemons, juice of 1 lemon, 1 nutmeg, 1 lb of raisins, 1 lb of currants, % lb of citron. Bake in a moderate oven. Very good. CRACKER CAKE — Mrs. Thos. S. Bonneau. % cup butter, 6 eggs, 1 cup sugar, 1 cup rolled crackers, 1 cup grate* chocolate, 1 cup chopped nuts-walnuts and almonds, 1 teaspoon baking- powder, % teaspoon each lemon and vanilla, Yz teaspoon each cinna- mon and nutmeg. Mix in the usual manner. Use large cup for measur-^ ing. CRACKER CAKE— Mrs. Grandjean. 1 cup chopped nuts, 1 cup raisins and citron (together), 1 cup cDoco- late, V2 cup butter, 1 cup rolled crackers, 2 eggs, 1% cups sugar; -fi tablespoons milk, 1 teaspoon baking powder, mix with a little fllmr: 152 CAKES, COOKIES, DOUGHNUTS, ETC. CIDER CAKE— Mrs. Daniel Bradford. 6 cups of flour, 4 cups of sugar, 2 cups of butter

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