Spice Cake
From Cookery for little girls, 1910
Raisins or currants can enhance the flavor.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 25. The excerpt below is the record exactly as published.
SPICE CAKE For an inexpensive spice cake, take one-half cup of butter, one cup of sugar, one egg, (white beaten separately), one and one-half cups of flour, two teaspoonfuls of baking powder, half a cup of milk, one-quarter teaspoonful ground cloves, one-quarter teaspoonful nutmeg, one teaspoonful cinnamon, half a teaspoonful vanilla. Cream the butter and sugar, add yolk of egg and beat very light. Sift flour and baking powder, and stir in alternately with the milk. Add spice and fla- voring next, then the stiff white, and bake either in gem pans or in a loaf. Half a cupful of seeded raisins or currants
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Cook this with the app: pantry check, scaling, and the assistant.