Delicious Rose-Flavored Desserts by Judy Polinsky; Clair Martin

Author:Judy Polinsky; Clair Martin
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-04-14T16:00:00+00:00

Soft Cakes in Little Pans

One and half pound sugar, half pound butter, rubbed into two pounds flour, add one glass wine, one do. rose water, 18 eggs and a nutmeg.

—American Cookery,

Amelia Simmons, p. 37 (1796)

Soft Cakes in Little Pans

This is a half recipe.

1½ cups sugar

¼ pound (1 stick) butter

2 cups flour

1 glass wine (just over ⅓ cup of a white dessert wine)

1 glass (⅓–½ cup) rose water

9 medium eggs

1 nutmeg, grated

1. Combine sugar and butter. Beat until very light. Add flour.

2. Add wine, rose water, eggs, and nutmeg.

3. Bake at 325°F for 24–26 minutes (if using 2-inch muffin pan).

4. Without opening the door, turn off the oven, and leave the little cakes in for 8–10 minutes more or until a toothpick comes out clean.

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