Rich Wedding Cake or Black Cake

Ingredients

• one pound of flour
• nine eggs
• one pound of butter
• one pound of brown sugar
• one teacupful of molasses
• one ounce of grated nutmeg or ground mace
• one teaspoonful of ground allspice
• one teaspoonful of cinnamon
• one gill of brandy
• three pounds of currants
• three pounds of raisins
• half a pound of flour
• a pound of citron

Method

1. 1

   Beat mixture of flour, eggs, butter, sugar, molasses, spices, and brandy.

2. 2

   Prepare fruit by washing and drying, mix with flour, and stir into the cake.

3. 3

   Bake in lined pans for 1.5 to 2 hours.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 59. The excerpt below is the record exactly as published.

IOH WEDDING OAKE^ OB BLACK CAKE. One pound of flour, nîne eggs, the wbites and yolks beaten separately, one pound of butter beaten to a cream, one pound of brown sugar, one teacupful of molasses^ one ounce of grated nutmeg or ground mace, one tea- spoonful of ground allspice^ one teaspoonful of cinna- raon, and a gill of brandy ; beat this mixture well. Har- îng picked, washed, and dried three pounds of currants, stone and eut three pounds of raisins, strew half a pound of flour over them, mix ît well through, and stir them with a pound of citron, eut in slips, into the cake. Line tin pans with buttered paper, put the mixture in, an înch and a half or two inches deep, and bake in a mod- erate oven an hour and a half or two hours. Ice accord- ing to directions. BBIDB^S CAKE. A SPLBNDID BEOIPB. Take three-fourths of a pound of butter, wash and cream it, add one pound of white sugar ; beat them well together, then add the beaten whites of seventeen eggs, alternately with a pound of sifted flour. Flavor with lemon or rose, and bake. This is a most delicious and délicate cake. BIGH BBIDB'S CAKE. Take four pounds of sifted flour, four i)ounds of sweet f resh butter, beaten to a cream, and two pounds of white powdered sugar ; take six eggs for every pound of flour, LA CUISINE CREOLE. 145 an ounce of ground mace or nutmeg, and a tablespoonf ul of lemon extract or orange-flower water. Wash through several waters, and pîck clean f rom grit, four pounds of currants, and spread them on a f olded cloth to dry ; stone and eut în two, four pounds of raisins, eut two pounds of eitron in slips, and ehop or sliee one pound of blanehed almonds. Beat the yolks of the eggs with the sugar to a smooth paste ; beat the butter and floup together, and add them to the yolks and sugar; then add the spiee and half a pint of brandy, and the whites of the eggs beaten to a f poth ; stir ail together for some time ; strew half a pound of flour over the fruit, mix it through, then, by degrees stir it into the eake. Butter large tin basins. Une them with white paper, and put in the mixture two inehes deep, and bake in a moderate oven two hours. The fruit should be prepared the day bef ore making the eake. CHEAP JELLY CAKE. One cup of fine white sugar, one eup of milk or water, two tablespoonf uls of butter, one egg, two eups of flour, one teaspoonful of eream of tartar and one half tea- spoonful of carbonate of soda; flavor with nutmeg or lemon. It is best with plum or eurrant jelly. DBLICIOUS POUND CAKE. Cream three quarters of a pound of butter, sift a pound of flour gradually into it, and cream tXj&m to- gether. Beat the yolks of nine eggs

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