Spiced Cake
From The Pattern cook-book, 1890
Serves 3
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 229. The excerpt below is the record exactly as published.
SPICED CAKE. One-half cupful of sugar. One egg. One-half cupful of butter. One tea-spoonful of cinnamon. One-half cupful of molasses. One tea-spoonful of cloves. One-half cupful of coffee. One tea-spoonful of grated nutmeg. Two cupfuls of flour. One tea-spoonful of soda. One cupful of raisins. Rub the butter and sugar to a cream, and add the egg, well beaten. Heat the coffee hot, add to it the soda, and when the latter is dissolved, turn the coffee into the molasses ; then add the mixture to the butter, sugar and ^%g. Seed the raisins, and chop them rather coarsely. Sift the spices into the flour, sprinkle the raisins with a little of the flour, and stir the rest of the flour into the mixture. Lastly add the raisins, and beat well for at least Ave minutes, when all should be very smooth. Bake in one loaf for three-quarters of an hour. This is a very reliable recipe. More fruit may be added, if desired. Half a cupful of currant- may be mixed with the raisins, or a cupful of cunants alone may be used. 3-6 THE PATTERN COOK-BOOK. SPICED CAKE, One cupful of sugar. One cupful of raisins. One-half cupful of butter. Two eggs. One and a-half cupful of sour One tea-spoonful of cinnamon. • milk. One-half tea-spoonful of cloves. One and a-half cupful of flour
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