Spice Cake

Ingredients

• Six eggs
• ½ lb. of butter
• 1 lb. of pulverized sugar
• 1 lb. of flour
• one teacupful of sour milk
• two large or three small nutmegs
• two tablespoonfuls of cinnamon
• one heaping tablespoonful of ground ginger
• half a teacupful of brandy or wine
• one teaspoonful of soda

Method

1. 1

   Cream the butter, and add to it the sugar and yolks of eggs, then the flour and whites alternately, then the spices and sour milk, and the soda last of all.

2. 2

   Bake in small moulds quickly after it rises.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 74. The excerpt below is the record exactly as published.

1 lb. of flour. Make a little hole or well in the centre of the mixture, and sift in 4 ozs. of fine castor sugar dissolved with a dessert- spoonful of water. Work the whole into a smooth paste on the baking- board, roll out, and cut it into round cakes half an inch thick. Pinch up the edges, ornament with strips of orange peel, and, if liked, with a few caraway-seeds. Bake the cakes a delicate brown color in a slow oven. The special features of Scotch short bread are that it should be worked into a paste without moisture and baked very slowly. Short Cake, Currant. — Mash two quarts of currants, add to them 1 lb. of granulated sugar, and let them stand for an hour before your cake is prepared. Make a rich biscuit dough, and roll it into a large, round cake about the size of a pie-plate. Bake quickly, and when done tear open, butter thickly, lay one-half on 6 2 Short-cake, Orange CAKES Spice Cake top of the other, and pour between and over the two layers the sugared currants and all the juice. There will be so much of this juice that it will be well to place the cake on a large platter. Serve at once. If the currants are very tart, sprinkle each slice of the short cake liberally with sugar as you serve it. Do not eat with cream. Short Cake, Orange, is a pleasant variation in the monotony of winter desserts, and is easy to prepare by the cook who understands the mystery of light biscuit dough. The fruit should be cut in small pieces and well sugared, and spread between and on top of the hot cake. Whipped cream is a great addition to this dish, or it may be served with a plain liquid sauce. Short Cake, Strawberry. — Mix two cupfuls of flour, one egg well beaten, butter the size of an egg, lard the size of an egg, two table-spoonfuls of sugar, two level teaspoonfuls of baking-powder sifted in with the flour, as if for biscuit dough. Roll, divide into equal layers, put one above the other, and bake. Crush together a quart of strawberries and a cupful of pulverized sugar. When the short cake is done, separate the layers, spread the berries thickly between and above them, and place the whole again in the oven for five minutes. Serve hot. Short Cakes, Raspberry and Black- berry.— Have the fruit cooked in them. Line a baking-pan with the usual short biscuit dough, cover to the depth of an inch with berries, strew thickly with granulated sugar, lay over the berries an upper crust, and bake in a steady oven. Cut into squares while very hot, split, and eat with butter and sugar. Huckle- berry, peach, and apple short-cake may be made in the same way. Silver Cake. — One-half cupful of butter, one and a half cupfuls of sugar. two and a half cupfuls of flour, one- half cupful of milk, the whites of four eggs, and one-half teaspoonful of baking-powder. After the dough is ready for baking, stir in, if desired, lb. of blanched almonds, chopped fine, or flavor with essence of almond. Use icing or not. Chocolate icing is very pretty on the silver cake. Snow-mountain Cake. — Cream un- til very light half a pint of butter; add slowly, stirring all the time, a pint of pulverized white sugar, and when the mixture is light add half a pint of new milk; when well mixed, the yolks of five eggs ; rub thoroughly into a heaping quart of flour two teaspoonfuls of baking- powder, sift, then stir in the butter, alternating with the beaten whites of three of the eggs, reserving the other two for the icing. Either bake in pans or jelly-plates ; in the latter case, put a chocolate icing between the layers of three of the cakes, and the other three the beaten whites of the two eggs, adding four teaspoon- fuls of fine powdered sugar ; on top of each layer of cake and icing put grated cocoanut. Spanish Winde. — Whisk the whites of eight eggs to a very stiff snow. Flavor with a teaspoonful of best vanilla extract. Mix with these I lb. of pulverized sugar, very grad- ually, so that the eggs will not be made to run. Whisk the whole until all the sugar is in. Make a sheet tin hot, then rub it over with white wax ; drop on this with a tea- spoon little piles of snow, which must not touch. Sift a little sugar over, and bake them in a rather slow oven. They must be merely tinged a cream color. Spice Cake. — Six eggs, % lb. of butter, i lb. of pulverized sugar, I lb. of flour, one teacupful of sour milk, two large or three small nutmegs, two table - spoonfuls of cinnamon, one heaping table-spoonful of ground ginger, half a teacupful of brandy Spice Cakes CAKES • Sponge Cake, Quick or wine, one teaspoonful of soda

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