Cake Raised with Yeast

Ingredients

• two pounds of dried
• two gills of home-brewed
• three pounds of fruit
• four pounds of flour
• two gills of distillery yeast
• three cups of raised dough
• two cups of sugar
• a pint of warm water in which is melted a quarter of a pound of butter
• a pound of butter
• a pound of sugar
• a quart of water
• a pint of wine
• a cup of butter
• three eggs without beating
• three quarters of a pound of sugar
• two nutmegs
• two tea-spoonfuls of cinnamon
• ten unbeaten eggs
• three nutmegs
• three tea-spoonfuls of cinnamon
• two cloves
• three risings used to be practiced
• two eggs
• salt
• cinnamon

Directions

1. Plain Loaf-Cake. — Two pounds of dried and sifted flour, a pint of warm water in which is melted a quarter of a pound of butter, half a tea-spoonful of salt, three eggs without beating, and three quarters of a pound of sugar, well mixed ; and then add two nutmegs, two tea-spoonfuls of cinnamon, and two gills of home-brewed or half as much distillery yeast. When light, add two or three pounds of fruit, and let it stand half an hour.

2. Rich Loaf-Cake is made like the above, only adding more butter and sugar. The following are specimens of the diverse proportions : Four pounds of flour, three of sugar, two of butter, a quart of water or milk, ten unbeaten eggs, half a pint of wine, three nutmegs, three tea-spoonfuls of cinnamon, and two cloves ; two gills of distillery yeast, or twice as much home-brewed. This is what in New-England would be called Election or Commencement- Cake. Two or three risings used to be practiced, but one is as good if the mixing is thorough.

3. Dough-Cake. — Three cups of raised dough, half a cup of butter, two cups of sugar, two eggs, fruit and spice to the taste. When light, bake in loaves. This can be made more or less sweet, and shortened by lessening or increas ing the quantity of dough. It must be mixed with the hands.

4. •Icing for Cake. — Put the whites of eggs into a dish, and for each egg use about a quarter of a pound of sugar. Beat the whites, slowly adding the sugar. This is better than beating the whites first, and then adding sugar. A little lemon-juice or tartaric acid makes it whiter and better. Spread the icing, after pouring it upon the centre, with a knife dipped in water. If you can, dry in an open, sunny window. Otherwise, harden it in the oven. It improves it by mixing, when adding sugar, some almonds pounded to a thin paste.

5. 90 THE HOUSEKEEPER AND HEALTHKEEPER.

Nutrition, whole recipe (rough)

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Wine	2 tbsp cooking wine (30ml)	25
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Fruit	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.