Indian Loaf Cake

Ingredients

• 2 ounces butter
• ¼ teaspoon coarse sea salt
• yellow Indian meal (sifted, enough to make thick boiled mush)
• 3 eggs
• 1 teacup good strong yeast

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Melt the butter in the milk and add the salt in a covered pan over heat until scalding hot.

2. Remove from heat and stir in enough yellow Indian meal to achieve a thick mush consistency.

3. Beat the mixture vigorously for 15 minutes and let it cool.

4. Once warm, beat the eggs until light and gradually stir them into the mixture.

5. Add the yeast and beat the mixture for another 15 minutes.

6. Prepare a well-buttered tin mold or earthen pan with a pipe in the center.

7. Pour the mixture into the mold, cover it, and let it rise in a warm place for about 4 hours.

8. Bake in a moderate oven at 350°F (175°C) for 2 hours.

9. Turn out the cake with the broad surface downwards and serve hot, sliced with butter.