Sour Cream Cake

Ingredients

• One cup sugar
• one cup sour cream
• three-fourths cup raisins
• one level teaspoonful salt
• two eggs
• two cups flour
• one teaspoonful saleratus
• one teaspoonful cinnamon
• a saltspoonful ground cloves

Method

1. 1

   Mix sugar, sour cream, raisins, salt, eggs, flour, saleratus, cinnamon, and cloves.

2. 2

   Bake in loaf or layers and frost with white frosting.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 79. The excerpt below is the record exactly as published.

; one teaspoon cinnamon; one- half teaspoon cloves; one-half teaspoon allspice; a little nutmeg; one IH THE RURAL COOK BOOK, tablespoon flour. Put in two other jelly cake pans. Ptrt the caket to- gether while warm with a little jelly or raspberry jam between them, dark and light layers alternately. • Rose Layer Cake. — Two cups of sugar, one cup of butter, a fourth of a cup of sweet milk, whites of eight eggs beaten stifiF,*three and a fourth cups of flour and two teaspoonfuls of baking powder. Bake in jelly tins. Grease the tins wtll and dust flour over every part before putting in the batter. Boil two cups of powdered sugar in a half tea- cupful of water, stirring constantly. When very thick pour boiling-hot over the beaten whites of two eggs. Beat until almost cold. Flavor with rose extract and color with cochineal. Put the cakes together with this icing. For the pink coloring matter, buy five cents' worth of baker's cochineal of the druggist, put half a teaspoonful into a cup and cover with two teaspoonfuls of boiling water. X^t stand an hour, add alum (powdered) the size of a large pea, and add drop by drop to the icing until of a pretty pink color. Sour Cream Cake. — One cup sugar, one cup sour cream, three-fourths cup raisins, one level teaspoonful salt, two e^s, two cups flour, one tea- spoonful each of saleratus and cinnamon, a saltspoonful ground cloves Beat well, bake in loaf or two layers, and use any white frosting for covering the cake. For the four cream icing, use one cup sour cream. one and one-half cup sugar (granulated), three- fourths cup ground walnuts and hickory nuts. Boil in granite pan to soft ball stage, then stir briskly until nearly cold. If this should prove too stiff, add a table- spoonful sweet milk. Salem Spice Cake. — Cream a half cupful of butter with a cupful of sugar, add two eggs

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