Spice Cake
From Kirmess cook book, 1907
Serves 12
Presented as published in 1907. 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 Kirmess cook book (1907), page 184. The excerpt below is the record exactly as published.
one teaspoon soda, one- half teaspoon cinnamon, one-half teaspoon cloves, one- quarter teaspoon each of mace and allspice, two cups pastry flour, one cup chopped raisins, one-half cup cur- rants, one-half cup chopped lemon or orange peel, and citron mixed, rub one-fourth cup more of flour over the fruit, then mix all together. Have a bread pan well greased and lined with brown paper, also greased well; put in the cake mixture and bake slowly an hour. This will keep a long time. POUND OAKE. Mrs. C. M. Qould. One pound butter, one pound sugar, one pound flour, eight eggs, one gill brandy, two tablespoons vanilla, one-quarter teaspoon ground mace. Bake in moderate oven forty minutes. 8PICE CAKE. Excellent, Rye, N. Y. Two cups brown sugar, two cups sour milk or cream, one tablespoonful butter, one teaspoon cloves, one tea- spoon cinnamon, one teaspoon allspice, one large cup of raisins, one large cup of citron, one teaspoon soda, dis- solved in half cup of molasses, flour sufficient to make soft batter. 430 KIRMESS COOK BOOK. SPICE CAKE. Mrs, Ralph Stauffen, Providence, R. L Two cups brown sugar
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