Yeast-Raised Plum Cake

Ingredients

• 2 pounds light bread dough
• 1 pound black molasses and sugar, mixed
• 1 pound butter
• 6 eggs
• 12 ounces flour
• 1 ounce mixed ground spices
• 1^ pounds seedless raisins
• 1 pound currants
• 8 ounces citron
• Brandy, and lemon extract

Method

1. 1

   Warm the dough and all the ingredients slightly.

2. 2

   Mix well, except the fruit and brandy.

3. 3

   Beat the batter, and set to rise in the mixing pan about 3 hours.

4. 4

   Beat again and add the fruit, previously floured.

5. 5

   Line the moulds with battered paper, half fill and set to rise again about 2 hours.

6. 6

   Bake from one hour to two, according to size.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 89. The excerpt below is the record exactly as published.

Yeast-Raised Plum Cake. The slowest to rise. Use the liveli- est dough, and in winter it had better be saved over night and mixed up with the mam part ot the ingredients; add the fruit next morning, and bake after din- ner. 2 pounds light bread dough. 1 pound black molasses and sugar, mixed. 1 pound butter. 6 eggs. 12 ounces flour. 1 ounce mixed ground spices, 1^ pounds seedless raisins. 1 pound currants. 8 ounces citron. Brandy, and lemon extract

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