Thursday, August 20, 2020

Shaker Cider Cake (1880)

  • 3 cups sifted flour
  • 1/2 tspn baking soda
  • 1/4 tspn salt
  • 1/2 tspn nutmeg
  • 1/2 cup (1 stick) soft butter
  • 1-1/2 cups sugar
  • 2 eggs, well beaten
  • 1/2 cup cider
Sift together the flour, baking soda, salt and nutmeg. Set aside. Work butter and sugar together as thoroughly as possible (mixture is never really smooth) and beat in the eggs. 

Stir in flour mixture and cider, alternating them, and beginning and ending with flour. Spoon into a greased loaf pan and and bake in preheated 350 degrees oven for about 1 hour or until toothpick inserted in the center comes out dry. To serve, cut in thin slices.

More "Lost" Cakes
Williamsburg Banana Buttermilk Cake (1850)

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

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