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LOAF CAKE

(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)







Five eggs.
Two large tea-cups full of molasses.
The same of brown sugar rolled fine.
The same of fresh butter.
One cup of rich milk.
Five cups of flour sifted.
Half a cup of powdered allspice and cloves.
Half a cup of ginger.
Cut up the butter in the milk, and warm them slightly. Warm also
the molasses, and stir it into the milk and butter: then stir in,
gradually, the sugar, and set it away to get cool.
Beat the eggs very light, and stir them into the mixture
alternately with the flour. Add the ginger and other spice, and
stir the whole very hard.
Butter small tins, nearly fill them with the mixture, and bake the
cakes in a moderate oven.

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LOAF CAKE. MRS. JOHN LANDON.

Whites of five eggs, two cups of white sugar, one cup of butter, one
cup of sweet milk, two and a half cups of flour, one cup of corn
starch dissolved in some of the milk, half teaspoonful of soda, and
one teaspoonful of cream tartar.

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LOAF CAKE. MRS. R. H. JOHNSON.

One pint bread dough; one cup sugar, one-half cup butter, one egg,
one-half teaspoonful baking powder. Spice, raisins, and citron to
taste.

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LOAF CAKE. MRS. ELIZA BOWEN.

Mix one pint of milk with two quarts of flour and one cup of yeast,
let stand in a warm place all night. In morning, beat until very
light four eggs, one pound of sugar, three-eighths pound of butter,
one teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix with
the dough thoroughly, and beat for a long time. When raised again,
dredge with flour, a cup of seeded raisins, half a pound of currants,
one-fourth pound of citron; add to dough; put into the pan, and let
stand to rise again for half an hour. Bake in an oven suitable for
bread. This cake will keep a long time.

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Scotch Loaf Cake.

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and
salt to taste. Place on a platter, cover with chopped hard-boiled
eggs, sprinkle with salt, paprica and chopped parsley. Garnish with
some thin slices of smoked salmon.

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DATE LOAF CAKE

1/2 cup shortening
1 cup light brown sugar
2 eggs
1/4 cup strong coffee
1/3 cup rich milk or cream
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 lb. raisins, cut into small pieces
1/8 lb. slice citron
1/4 lb. figs, cut in strips
Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift
together flour and baking powder and add slowly; add fruit, which has
been slightly floured, and fold in beaten whites of eggs. Bake in
greased loaf pan in moderate oven from one to one and one-half hours.

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CREAM LOAF CAKE

1 cup boiling water
1 lb. stoned and cut dates
3/4 cup brown sugar
2 tablespoons shortening
1 ounce melted chocolate
1 egg
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1-3/4 coups flour
3/4 cup chopped pecan nuts
Pour boiling water over dates. Cream sugar and shortening; add melted
chocolate and well beaten egg; mix well and add dates and water; sift
together baking powder, salt and flour; add gradually with pecan nuts.
Mix well and put into greased loaf pan and bake in slow oven for one
and a half hours.

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NEW ENGLAND RAISED LOAF CAKE

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
Mix one and one-half cups pulverized sugar; one teacup flour; a little
salt; one teaspoon baking powder; beat the whites of eleven eggs to a
stiff froth; flavor with lemon or vanilla; mix all together and bake.
Use yolks for custard or gold cake.

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FRENCH LOAF CAKE

From MISS FRANCES S. IVES, of Connecticut, Lady Manager.
One pound of sugar, two pounds of flour, three eggs, one-fourth pound
citron, one pound of butter, one pint of milk, one pound of raisins,
one good-sized wine glass rum or brandy, one-half nutmeg, one cup
yeast, cream one-half butter and sugar; mix this with all the flour,
yeast and milk; let this mixture stand in a warm place until quite
light, then add the remaining half of butter and sugar creamed and the
eggs beaten very light; then let the mixture stand in a warm place
until again very light; then add rum, raisins, citron and nutmegs then
put into pans for baking, letting it remain out of oven until very
light again. This makes three loaves. Bake about one hour.

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Chocolate Loaf Cake

1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon soda dissolved in

the milk. Melt 1/2 cup sugar, 1/2 of milk, yolk of 1 egg, 1/2 cake of

chocolate to a smooth cream and add to cake. Bake in a moderate oven.

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Rich Loaf Cake

Stir gradually into a pint of lukewarm milk a pound of sifted wheat

flour, add a small tea-cup of yeast, and set it where it will rise

quick. When of a spongy lightness, weigh out a pound of butter, a pound

and a quarter of nice sugar--stir them to a cream, then work them with

the hand into the sponge. Beat four eggs to a froth, the whites and

yelks separately--mix the eggs with the cake, together with a wine glass

of wine, one of brandy, a quarter of an ounce of mace, or one nutmeg.

Cinnamon is good spice for loaf cake, but it turns it a dark color. Add

another pound of flour, and work it with the hand for fifteen or twenty

minutes. (The longer it is worked, the more delicate will be the cake.)

Let it remain till risen again--when perfectly light, beat it a few

minutes with the hand, then add a couple of pounds of seeded raisins, a

quarter of a pound of citron, or almonds blanched, and pounded fine.

Butter three common sized cake pans, and put the cake into them--let

them remain half an hour in a warm place, before setting them in the

oven. Bake the cake in a quick, but not a furious oven, from an hour and

fifteen to thirty minutes, according to the heat of the oven. If it

browns too fast, cover it, while baking, with thick paper.









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