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Classic
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page 49
COFFEE CAKE.
Two cups brown sugar, one of butter, one of molasses, one of strong coffee as
prepared for the table, four eggs, one tea-spoon saleratus, two of cinnamon, two
of cloves, one of grated nutmeg, pound raisins, one of currants, four cups
flour.--Mrs. Wm. Skinner, Battle Creek, Mich.
COFFEE CAKE.
One cup brown sugar, cup molasses, half cup butter, cup strong coffee, one egg
or yolks of two, four even cups flour, heaping tea-spoon soda in the flour,
table-spoon cinnamon, tea-spoon cloves, two pounds raisins, fourth pound citron,
Soften the butter, beat with the sugar, add the egg, spices, molasses and
coffee, then the flour, and lastly the fruit dredged with a little flour. Bake
one hour in moderate oven or make in two small loaves which will bake in a short
time.--Mrs. D. Buxton.
COCOA-NUT CAKE.
One cup butter, three of sugar, one of sweet milk, four and a half of flour,
four eggs with whites beaten to a stiff froth, a tea-spoon of soda, two of cream
tartar, one grated cocoa-nut.--Mrs. J. Holland, New Castle, Ind.
CARAMEL CAKE.
One cup butter, two of sugar, a scant cup milk, one and a half cups flour, cup
corn starch, whites of seven eggs, three tea-spoons baking-powder in the flour;
bake in a long pan. Take half pound brown sugar, scant quarter pound chocolate,
half cup milk, butter size of an egg, two tea-spoons vanilla; mix thoroughly and
cook as syrup until stiff enough to spread; spread on cake and set in the oven
to dry.--Mrs. George Bever.
CINCINNATI CAKE.
Pour over one pound fat pork chopped fine one pint boiling water, two cups brown
sugar, one of molasses, one table-spoon each of cloves and nutmeg, and two of
cinnamon, two pounds raisins, fourth pound citron, half glass brandy, tea-spoon
salt, three of baking-powder, and seven cups of sifted flour. Bake slowly two
and a half hours.--Mrs. G. E. Kinney.
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