Miss Beecher's Domestic Receipt Book by Catharine Esther Beecher

Author:Catharine Esther Beecher
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing

CHAPTER XV.

RICH CAKES.

Old Hartford Election Cake (100 years old).

Five pounds of dried and sifted flour.

Two pounds of butter.

Two pounds of sugar.

Three gills of distillery yeast, or twice the quantity of home-brewed.

Four eggs.

A gill of wine and a gill of brandy.

Half an ounce of nutmegs, and two pounds of fruit.

A quart of milk.

Rub the butter very fine into the flour, add half the sugar, then the yeast, then half the milk, hot in winter, and blood warm in summer, then the eggs well beaten, the wine, and the remainder of the milk. Beat it well, and let it stand to rise all night. Beat it well in the morning, adding the brandy, the sugar, and the spice. Let it rise three or four hours, till very light. When you put the wood into the oven, put the cake in buttered pans, and put in the fruit as directed previously. If you wish it richer, add a pound of citron.

Raised Loaf Cake.

Six pounds of dried and sifted flour.

Three pounds of sugar.

Two pounds and a half of butter.

Four eggs, and two pounds of raisins.

Four nutmegs.

Two gills of wine, and two gills of brandy.

In the afternoon, mix the butter and sugar, take half of it and rub into the flour; take about a quart of milk, blood warm, put the yeast into the flour, then wet it up. When fully light, add the rest of the butter and sugar, beat the eggs, and put them in, and set the whole to rise till morning. Add the brandy, wine, and spice, in the morning, and put it in the pans. The fruit is to be added in this way:—First dredge it with flour, then put in enough cake to cover the bottom of the pans, then sprinkle some fruit, and do not let any of it rest against the pan, as it burns, and is thus wasted. Then continue to add a layer of fruit and a layer of cake, having no fruit on the top. This saves those that usually burn on the pan, and secures a more equal distribution.

Mrs. H.’s Raised Wedding Cake (very fine).

Nine pounds of dried and sifted flour.

Four and a half pounds of white sugar.

Four and a half pounds of butter.

Two quarts of scalded milk.

One quart of the yeast, fresh made as below.

Six eggs.

Six pounds of raisins.

Two pounds of citron.

One ounce of mace.

One gill of brandy.

One gill of wine.

Put the ingredients together as directed in the Raised Loaf Cake.

Yeast for the above Cake.

Nine large potatoes, peeled, boiled, and mashed fine.

One quart of water, a very small pinch of hops.

Boil all together, strain through a sieve, add a small tea-cup of flour, and, when blood warm, half a pint of distillery yeast, or twice as much home-brewed. Strain again, and let it work till very light and foaming.

Fruit Cake, or Black Cake.

One pound of powdered white sugar.

Three quarters of a pound of butter.

One pound of flour, sifted.

Twelve eggs.

Two pounds of raisins, stoned, and part of them chopped.

Two pounds of currants, carefully cleaned.

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