black cake.
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
Instructions:
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
1 lb. fresh butter
1/2 lb. lard
1-1/4 brown sugar
4 eggs
1 pint new milk
1 grated nutmeg
1 tsp. pounded mace
1 tsp. soda
1-3/4 lbs. flour
1-1/2 lbs. raisins
1-1/2 lbs. currants
wine and brandy for flavor
Instructions:
Take a pound of fresh butter, and half a pound of lard, cream it well together, and add one pound and a quarter of brown sugar. Beat in four eggs, one at a time; put in a pint of new milk, and one grated nutmeg, a tea-spoonful of pounded mace, and a tea-spoonful of soda. Gradually mix with this, one pound and three-quarters of well-dried flour, and beat all well together. Then add a pound and a half of raisins, stoned, and the same quantity of currants. Flavor with wine and brandy, and bake one hour in a quick oven.
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