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Classic
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page 46
ALMOND, HICKORY-NUT OR COCOA-NUT CAKE.
Three-fourths pound flour, half tea-spoon salt, fourth pound butter, pound of
sugar, tea-cup sour cream, four eggs, lemon flavor to taste, and a tea-spoon
soda dissolved in two tea-spoons hot water; mix all thoroughly, grate in the
white part of a cocoa-nut, or stir in a pint of chopped hickory-nuts, or a pint
of blanched almonds pounded.--Mrs. J. W. Grubbs, Richmond, Ind.
BLACK CAKE.
One pound powdered white sugar, three-quarters pound butter, pound sifted flour
(browned or not as preferred), twelve eggs beaten separately, two pounds raisins
stoned and part of them chopped, two of currants carefully cleaned, half pound
citron cut in strips, quarter ounce each of cinnamon, nutmeg and cloves mixed,
wine-glass wine and one of brandy; rub butter and sugar together, add yolks of
eggs, part of flour, the spice and whites of eggs well beaten; then add
remainder of flour, and wine and brandy; mix all thoroughly together; cover
bottom and sides of a four-quart milk-pan with buttered white paper, put in a
layer of the mixture, then a layer of the fruit (first dredging the fruit with
flour), until pan is filled up three or four inches, and then bake four hours. A
small cup of Orleans molasses makes the cake blacker and more moist, but for
this it is not necessary to add more flour. Bake three and one-half or four
hours in a slow oven.--Mrs. M. M. Munsell, Delaware.
BLACK CAKE.
One pound butter, one of brown sugar, one of flour, one of raisins, one of
currants, half pound citron, table-spoon each cinnamon, allspice and cloves, ten
eggs the whites and yolks beaten separately, three tea-spoons baking-powder; add
just before baking a wine-glass brandy, or third cup good molasses; seed
raisins, chop citron fine, and wash and dry the currants; mix butter and sugar,
add the eggs, and lastly the flour in which the fruit, spices and baking-powder
having been well mixed; bake in a six-quart pan four hours.--Miss Mary Sealls,
Mt. Vernon.
BLACK CAKE.
One pound flour; one of currants, one of raisins, one of sugar,
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