Tuesday, October 14, 2014

Golden Spice Cake (1883)

  • 1 lb butter
  • 1 lb granulated sugar
  • 8 eggs
  • 1 lb flour
  • 2 tbspns ginger
  • 2 tspns cinnamon
  • 1/2 nutmeg, grated
  • 2 tspns caraway seeds
  • 1 tspn fennel seeds
Cream the butter and sugar. Beat the egg whites and yolks separately, the mix them and beat well together.

Into the butter and sugar. stir the spices, and then the eggs, alternately with flour, first mixed with the seeds.  work it to the consistency of a pound cake dough, thinning it with milk if required.

Pour into buttered pan, to the depth of an inch, and sprinkle with sugar.  Bake in a moderate oven. Without the seeds, you have a Golden Ginger Cake.

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)

Also from "Ice Cream and Cakes"

Moonlight Cake (1883)

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