Seich Cake
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
If desired, add one cup currants and one of raisins.
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 24. The excerpt below is the record exactly as published.
four cups flour, four eggs, two teaspoons each of cinnamon and cloves, two tea- spoons of soda dissolved in the coffee, one nutmeg. Age and the addition of a little fruit, improves cake. COP PEE CAKE. MISS TIERNAN. Two cups sugar. Two-thirds cup butter. Four cups flour. Two eggs. One cup molasses. One cup of strong cold coffee, one teaspoon soda 114 CHOICE RECIPES dissolved in the coffee, one tablespoon of different kinds of spices, one pound each of raisins and currants, one half pound of citron; flavor with vanilla, bake slowly. COFDER=CARE: MRS. C. DIEHL. Take two pounds of flour, mix a small sponge with good yeast (two tablespoonfuls brewer’s yeast if possi- ble, with a little warm milk; after letting it rise, dis- solve half a pound of butter in half a pint warm ‘milk, take five eggs (warmed in warm ‘water), three table- spoonfuls of sugar, a pinch of salt, and a few seeded raisins, mix well and beat as much as possible, let rise again in a warm place, then fill a well greased cake pan half full of dough, and after rising half as much again wash the top with beaten egg, with a feather, and bake in a good hot oven for three quarters of an hour. NUT BREAD: MRS. BABCOCK. Two eggs beaten lightly together. Two cups sweet milk. One cup sugar. One teaspoon salt. Four teaspoons baking powder. Four cups sifted flour. One cup English walnuts, chopped coarse. This makes two loaves about nine inches long. It should look like stiff cake batter. Beat hard until smooth. Bake three-fourths of an hour. CAKES NUT POUND CAKE. MRS. HOPPER. One pound sugar. Three-fourth pound butter, rubbed to a cream. One pound flour sifted three times. Whites of sixteen eggs. One cup of walnuts. One teaspoonful baking powder. GOLD CAKE. MRS. STEVENSON. One cup sugar. Three fourth cup butter. One half cup sweet milk. One half cup flour. Yolks of eight eggs. Two heaping teaspoonfuls of baking powder. WHITE CAKE. MRS. STEVENSON. Two cups sugar. One half cup butter. Three fourth cup sweet milk. Three cups flour. Two heaping teaspoonfuls baking powder. White of eight eggs. HICKORYNUT CAKE. MRS. KIMBALL. One cup meats broken. One and one-half cups sugar. 115 116 CHOICE RECIPES One half cup butter. Two cups flour. Three fourths cup sweet milk. One teaspoonful baking powder. Add the whites of four eggs and the meats last. SEICH GA Ee MRS. MILES. One cup butter. One cup sugar. One cup molasses. Onecup coftee. Four cups flour. Two even teaspoonfuls of soda. Four eggs. One teaspoonful cinnamon. One teaspoonful cloves. One teaspoonful allspice. One teaspoonful nutmeg
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