Old Fashioned Loaf Cake Recipes
Election Cake
Four pounds of flour and enough warm milk to make a stiff batter, one and a half pounds of butter and two and a half pounds of sugar. Stir butter and sugar well together; take half the mixture and beat into the batter and one pint of good yeast; beat thoroughly and let it stand one night; in the morning add the remainder of the butter and sugar and six eggs, beaten very light, then a half pound of flour, two pounds of raisins, one pound of currants, grated lemon peel, cinnamon, mace and a small teaspoon of cloves. Let it rise twice before putting it into pans. The more this cake is beaten the lighter it is.
Election Cake (2)
One cup of yeast, one cup of sweet milk, one cup of lard, one cup of sugar, one egg and flour enough to make a stiff batter. Mix these at night and in the morning add two cups of sugar, two eggs, one cup of butter, one teaspoon of mace, one tablespoon of cinnamon, flour enough to make it as stiff as other cake, raisins and currants. This makes three good sized cakes. Let it rise in the pans an hour or more; bake in a moderate oven and ice when done.
Wedding Cake
Fifteen eggs, whites and yolks beaten separately, one and a half pounds of butter, one and a half pounds of sugar, one and a half pounds of flour, three pounds of seeded raisins, three pounds of currants, one and a half pounds of citron, a half pint of molasses, one ounce of ground mace and one ounce of cinnamon. Very fine.
Wedding Cake (2)
Ten eggs, one pound of butter, one pound of sugar, one pound of flour, four pounds of raisins after stoning, four pounds of currants after washing, two pounds of citron, one ounce of nutmeg, one ounce of cinnamon and a fourth of an ounce of cloves.
Wedding Cake (3)
Four pounds of flour, three pounds of brown sugar, twenty-seven eggs, five pounds of stoned raisins, five pounds of currants, one pound of citron, a half pound of preserved orange peel, allspice, cloves, cinnamon, nutmeg, mace and three teaspoons of soda.
Fruit Cake
One coffee cup of sugar, two-thirds of a teacup of butter, two thirds of a teacup of molasses, one teacup of buttermilk, spice and fruit of all kinds, one egg and the white of another, one teaspoon of soda and flour to make a stiff batter.
Fruit Cake (2)
Two and a half pounds of flour, two and a half pounds of sugar, two and a half pounds of butter, twenty-five eggs, three pounds of raisins, six pounds of currants, one pound of citron, one and a half ounces of nutmeg and three-fourths of an ounce of mace. Mix like pound-cake; rub the fruit into flour.
Fruit Cake (3)
Two cups of brown sugar, one cup of butter, one cup of lard, one cup of sweet milk, four eggs, four cups of flour, two teaspoons of cream tartar, one teaspoon of soda, one cup of molasses, one pound of raisins, a half pound of citron, one tablespoon of cinnamon, a half teaspoon of cloves and one nutmeg.
Fruit Cake (4)
One pound of butter, one pound of flour, one pound of sugar, ten eggs, three pounds of raisins, three pounds of currants, one pound of citron, one pound of sliced figs, one pound of blanched almonds sliced, three tablespoons of cinnamon, one teaspoon of cloves, one nutmeg, one teaspoon of mace and three large teaspoons of baking powder.
Fruit Cake (5)
Twelve eggs well beaten, one pound of butter, one pound of brown sugar, one pound of sifted flour, a half cup of molasses, three pounds of stoned raisins, three pounds of currants, one pound of citron, two tablespoons of cinnamon, a small teaspoon of cloves, grated peel of one lemon, a half nutmeg and rose essence. Beat the yolks of the eggs, butter and sugar together until light; whip the whites to a stiff froth and stir in alternately with the flour; add the spices, currants and raisins; put a layer of dough into the pan, next a layer of citron sliced thin, and so alternately until all is in. Bake four hours.
Fruit Cake (6)
One pound of butter, one pound of brown sugar, twelve eggs, two pounds of raisins, two pounds of currants, one pound of citron, a tablespoon of mace and cinnamon, a teaspoon of cloves and nutmeg, extract of lemon or rose and one pound of flour. Dredge the fruit in one-half the flour and brown the remainder.
Fruit Cake (7)
One egg, one cup of sugar, one and a half cups of flour, a half cup of butter, two-thirds of a cup of currants, one cup of raisins, a half teaspoon of soda, three tablespoons of sour milk, two tablespoons of yeast, one teaspoon each of cinnamon, cloves and nutmeg.
White Fruit Cake
Two cups of sugar, one cup of butter, three-fourths of a cup of sweet milk, two eggs, one teaspoon of soda, two teaspoons of cream tartar, one pound of raisins, one pound of currants, nutmeg, and flour to make quite stiff. Bake slowly.
White Fruit Cake (2)
Whites of sixteen eggs, one pound of white sugar, one pound of butter, one pound of flour, one teaspoon of extract of bitter almonds, one pound of blanched almonds (sweet), two ounces of bitter almonds, one pound of citron cut fine, one coconut grated; pound the almonds in a mortar with a little rose avater to prevent oiling. Whisk the eggs until they will stand alone; cream the butter, into which stir the flour until quite stiff"; then add alternately egg, sugar and flour, reserving a little for fruit, till all are well combined; flavor with vanilla or extract of bitter almonds; flour the fruit, and stir it in last. Bake in a slow oven, using great caution not to burn it. Frost.
Black Cake
One pound of flour, one pound of butter, one and a half pounds of sugar, three pounds of raisins, two pounds of currants, ten eggs, two nutmegs, a half ounce of cloves, a half ounce of mace, three-fourths of an ounce of cinnamon and a half teaspoon of saleratus.
Harrison Cake
One coffee cup of molasses, one and a half cups of butter, one and a half cups of milk, two teaspoons of soda, four eggs, two cups of sugar, a fourth of a pound of citron, a half pound of raisins, one spoon of cloves, one teaspoon of nutmeg, one teaspoon of cinnamon and six coffee cups of flour. This will make two large loaves. Bake two hours. It will keep a year.
Harrison Cake(2)
Two cups of sugar, one cup of molasses, one cup of butter, one cup of sweet milk, five cups of flour, four eggs, one teaspoon of soda, spice and all kinds of fruit.
Bridgeport Cake
One cup of butter, two cups of sugar, three and a fourth cups of flour, four eggs, one cup of milk or cream, juice and rind of one lemon, two teaspoons of baking powder and two cups of currants.
Raised Cake
One coffee cup of sponge, two eggs, one cup of sugar, a half cup of butter, a half cup of cream, one cup of raisins, a half teaspoon soda and spices to the taste. Mix quite stiff with flour.
Raised Cake(2)
Five cups of bread dough, three cups of sugar, one cup of butter, three eggs, one bowl of raisins and spice to taste.
Loaf Cakes
One pint of new milk, a half cup of good yeast, one cup of shortening, three eggs, two cups of brown sugar, spices of all kinds, and fruit. Stir stiff with flour; let it rise; and bake slowly for one hour.
Coffee Cake
Four eggs, two coffee cups of sugar, two coffee cups of molasses, one coffee cup of butter, one coffee cup of strong coffee, five coffee cups of flour, two teaspoons of cloves, two teaspoons of nutmeg, two teaspoons of cinnamon, two teaspoons of baking powder, three-quarters of a pound of raisins and three-quarters of a pound of currants.
Coffee Cake (2)
One cup of sugar, one cup of butter, one cup of molasses, one cup of cold coffee, five cups of flour, one egg, one teaspoon of cloves, one teaspoon of nutmeg, one teaspoon of cinnamon, one teaspoon of soda and one pint of raisins.
Coffee Cake (3)
One coffee cup of molasses, one coffee cup of coffee, one and a half coffee cups of brown sugar, one coffee cup of butter, five eggs, four cups of flour, one teaspoon of soda, one pound of raisins, one pound of currants, one pound of citron, three tablespoons of cinnamon, one teaspoon of cloves and one nutmeg.
Rich Coffee Cake
One and a half cups of butter, two cups of sugar, four cups of flour, one cup of cold coffee, four eggs, one nutmeg, two tablespoons of cinnamon, one teaspoon of cloves, one teaspoon of soda mixed in flour, one cup of molasses, one pound of raisins, one pound of currants and one-half pound of citron.
French Loaf Cake
One pound of sugar, a half pound of butter, one pound of flour, one cup of new milk, five eggs, one pound of raisins, and spice to the taste.
Lemon Current Cake
One pound of sugar, one pound of butter, one pound of flour, nine eggs leaving out two yolks, the juice of one lemon and the grated peel of two and two cups of currants. Rub the butter and sugar together till very light, then add the yolks of the eggs well beaten, and a part of the flour; beat the whites to a stiff froth and add them with the remainder of the flour; beat well together; cover the bottom of the pan with white paper and butter; bake in a rather slow oven.
Almond Cake
Beat one pound of sugar with the yolks of twelve eggs; whip the whites of nine eggs to a stiff froth and add to the above; then add one pound of flour, a half pound of sweet almonds, a half pound of bitter almonds, blanched and pounded with rose water to a cream, and six tablespoons of thick cream. Use the reserved whites of the eggs for frosting. This makes one large or two small cakes.
Walnut Cake
One pound of flour, one pound of sugar, three-fourths of a pound of butter, one and a half pounds of stoned raisins, one nutmeg, a half cup of milk, six eggs, the meats from two quarts of walnuts and a half teaspoon of soda. Beat the whites to a stiff froth and add them the last thing. Bake in a quick oven, but not too hot.
Hickory-nut Cake
Whites of eight eggs, three cups of sugar, one cup of butter, one cup of sweet milk, two and a half cups of flour, one cup of corn starch, two teaspoons of baking powder in a little milk and a large pint of hickory- nut meats stirred in the last thing.
Hickory-nut Cake (2)
Whites of twelve eggs, three large coffee cups of white sugar, one coffee cup of butter, one coffee cup of milk, five and a half coffee cups of flour, two teaspoons of baking powder and a pint of nut meats. Bake in layers as for jelly cake, with icing between, or in a large cake. If baked in a loaf, the cake will be much improved by adding a pound of raisins.
Hickory-nut Cake (2)
One and a half cups of sugar, one cup of butter, two cups of flour, three-fourths of a cup of sweet milk, whites of four eggs, one heaping teaspoon of baking powder and one large cup of nut meats.
Shrewsbury Cake
Two cups of sugar, one cup of butter, a half cup of milk, four eggs, one-third of a teaspoon of soda and three cups of flour. Bake in flat tins and use frosting flavored with peach water.
Clove Cake
One pound of flour, one pound of sugar, a half pound of butter, four eggs, one cup of sweet milk, one teaspoon of baking powder, one teaspoon of cloves, one nutmeg and one teaspoon of strong cinnamon.
Spice Cake
One cup of sugar, one cup of butter, four cups of flour, one cup of molasses, two eggs, cinnamon, nutmeg, cloves and one teaspoon of soda. Put in the molasses the last thing before baking.
Pound Cake
One pound of butter, one pound of sugar, one pound of flour, nine eggs leaving out two yolks, grated peel of one lemon. Beat the whites to a stiff froth and the butter to a cream; add the sugar and the yolks and beat till very light; then the flour and whites of eggs, alternately. Bake in a moderate oven.
Pound Cake (2)
Rub one pound of sugar and three-fourths of a pound of butter to a cream; add the well beaten yolks often eggs, then the whites beaten to a froth. Stir in gradually one pound of flour.
Boston Pound Cake
One pound of sugar, three-fourths of a pound of butter, one pound of flour, six eggs, one cup of cream or rich milk, one teaspoon of soda and the grated rind of one lemon. Put in the soda the last thing.
Lemon Cake
Stir to a cream one teacup of butter and three cups of pulverized sugar; add the yolks of five eggs well beaten, one teacup of sweet milk, one lemon grated, whites of five eggs, four and a half cups of flour and one teaspoon of soda. Bake in two tins half an hour.
Lemon Cake (2)
Three cups of sugar, one cup of milk, one cup of butter, five eggs, four cups of flour, one-half teaspoon of soda and the juice and grated peel of one lemon.
Lemon Cake (3)
One cup of butter, one cup of milk, three cups of pulverized sugar, four cups of flour, whites of ten eggs, two teaspoons of cream tartar in the flour, grated rind and juice of one lemon, and one teaspoon of of soda the last thing.
Marble Cake
Spice Part.—A half cup of butter, a half cup of molasses, one cup of brown sugar, yolks of four eggs, a half cup of sweet milk, two cups of flour, one teaspoon of baking powder, one teaspoon each of allspice, cinnamon and nutmeg and a half teaspoon of cloves. White Part.—One and a half cups of white sugar, a half cup of butter, whites of four eggs beaten light, a half cup of sweet milk, two cups of flour and one large teaspoon of baking powder.
Marble Cake (2)
One cup of butter, three cups of sugar, one cup of milk, two teaspoons of baking powder, five cups of flour and the whites of eight eggs. Spice Part.—One cup of butter, two cups of brown sugar, one cup of molasses, yolks of three eggs, white of one egg, one teaspoon of each kind of spice and three teaspoons of baking powder. Put them into the pan alternately; a white layer on the bottom and top.
Gold Cake
Beat the yolks of eight eggs with one cup of sugar and three fourths of a cup of butter, previously beaten to a cream; add two cups of sifted flour, a half teaspoon of soda dissolved in one-half cup of sweet milk, and, when well mixed, bake in shallow pans.
Silver Cake
Two cups of fine white sugar, a half cup of butter, one cup of sweet milk, three cups of sifted flour, whites of eight eggs, two teaspoons of baking powder, and flavor to the taste.
Six Egg Cake
Six eggs, two cups of sugar, one cup of butter, one-half cup of new milk, three and one-half cups of flour, two teaspoons of cream tartar, a half teaspoon of soda, and flavor. This is as good as pound cake.
Cream Cake
One cup of sugar, one cup of sour cream, two cups of flour, piece of butter the size of a walnut, a half teaspoon of soda, and flavor to the taste.
Madison Cake
A half pound of butter, three-fourths of a pound of sugar, one pound of flour, three-fourths of a pound of raisins, three fourths of a pound of currants, eight eggs and one gill of cream.
Railroad Cake
One cup of sugar, one cup of flour, three eggs, one tablespoon of butter, two tablespoons of milk, a half teaspoon of soda, one teaspoon of cream tartar, and flavor. Very good.
Railroad Cake (2)
Beat well one egg with a cup of sugar; add one cup of sweet cream and e»e nutmeg. Mix two teaspoons of baking powder with two cups, of flour and add to the above. Bake in shallow tins.
Yankee Cake
Two cups of sour cream, two and a half cups of sugar, two eggs, a piece of butter the size of an egg, and three teaspoons of baking powder. Beat the eggs; add the sugar, butter and cream, and beat again; then stir in the flour and bake in two pans three-fourths of an hour.
Tea Cake
One cup of sour milk, one cup of raisins, one cup of sugar, a half cup of butter, one egg, one teaspoon of soda, one teaspoon of spices, and two and a half cups of flour.
French Cake
Two cups of 'sugar, three cups of flour, one cup of milk, a half cup of butter, three eggs, two teaspoons of cream tartar, one teaspoon of soda, one cup of raisins, two teaspoons of cinnamon and one of cloves.
White Cup Cake
Two cups of sugar, a half cup of butter, a cup of sweet milk, three cups of flour, whites of four eggs and three teaspoons of baking powder.
Cup Cake
One and and a half cups of butter, three cups of sugar, five cups of flour, five eggs, one cup of sweet milk, one teaspoon of soda and two teaspoons of cream tartar.
Cup Cake(2)
One cup of butter, two cups of sugar, three and a half cups of flour, four eggs, one cup of cold water, lemon flavor, and one teaspoon of baking powder mixed well in the half cup of flour and put in the last thing. Excellent for layer cakes.
Coconut Cake
One pound of sugar, a half pound of butter, six eggs, three-fourths of a pound of flour, and one pound of grated coconut, put in just before baking.
Dough Cake
One cup of butter, two cups of sugar, three cups of light dough, a half teaspoon of soda dissolved in a little water; raisins, currants and spices to the taste.
Economy Cake
Make a sponge with one pint of water and one cup of yeast; when light, add one cup of butter, two cups of sugar, three eggs, spices, and flour until it is as thick as you can well stir it.
White Cake
Whites of fourteen eggs, one pound of sugar, a half pound of butter, a half cup of milk, one pound of flour, two teaspoons of baking powder. Flavor to the taste.
White Cake (2)
Whites of seven eggs, one cup of butter, two cups of sugar, one cup of corn starch, one cup of milk, two teaspoons of baking powder, one cup of flour. Dissolve the corn starch in the milk; beat the butter and sugar to a cream, and after all is well beaten mix in the whites lightly.
Corn Starch Cake
One cup of sugar and a half cup of butter beaten to a cream, a half cup of corn starch, a half cup of sweet milk with one -half teaspoon of soda, whites of four eggs beaten to a stiff froth, one cup of flour with one teaspoon of cream tartar, and flavor to the taste.
Delicate Cake
Whites of nine eggs, two cups of powdered white sugar, a half cup of butter, three cups of flour and one teaspoon of baking powder. Flavor with almond or rose.
Delicate Cake (2)
One cup of sugar, a half cup of butter, a half cup of sweet milk, two cups of flour, whites of six eggs, one teaspoon of baking powder and flavor to the taste. This is always good.
Delicate Cake (3)
A scant half cup of butter, one and a half cups of pulverized sugar, a half cup of water, whites of six eggs, two cups of flour and one teaspoon of baking powder. Flavor with bitter almonds.
Delicate Cake (4)
A half cup of butter, one and a half cups of white sugar, a half cup of sweet milk, one and a half cups of flour, a half cup of corn starch, one teaspoon of baking powder and whites of six eggs well beaten together. Beat the sugar and butter to a cream, add the whites of the eggs, after which the milk, and lastly the flour. Mix the corn starch and baking powder well in the flour. Flavor with vanilla or lemon.
Delicate Cake (5)
One cup of butter, one cup of sweet milk, three cups of pulverized sugar, five cups of flour, one teaspoon of soda, two teaspoons of cream tartar and the whites of twelve eggs.
Fig Cake
Whites of eight eggs, one and a half cups of sugar, one cup of butter, one cup of sweet milk, two and a half cups of flour, three teaspoons of baking powder and two pounds of chopped figs.
Mountain Cake
Three cups of sugar, one cup of butter, a half cup of milk, the whites of ten eggs, four and a half cups of flour, a half teaspoon of soda, one teaspoon of cream tartar sifted with the flour and flavor to the taste.
Feather Cake
Two cups of sugar, three cups of flour, a half cup of butter, two-thirds of a cup of milk, two eggs and two teaspoons of baking powder.
Feather Cake(2)
One cup of sugar, two cups of flour, two-thirds of a cup of milk, one teaspoon of butter, one egg, one teaspoon of cream tartar and a half teaspoon of soda.
Lincoln Cake
Two cups of sugar, two eggs, a half cup of butter, one cup of sweet milk, four cups of flour, two teaspoons of baking powder and flavor to the taste.
Snow Cake
Sift flour and sugar before measuring, then take one tumbler of flour, one and a half tumblers of pulverized sugar and one teaspoon of cream tartar. Mix the above thoroughly and sift into a bowl; beat the whites of ten eggs with one spoonful of vanilla to a stiff froth and pour over the flour, mixing as lightly as possible. Bake in a moderate oven.
Snow Cake (2)
Whites of ten eggs whipped to a very stiff froth, one and a half tumblers of sifted flour, one and a half tumblers of pulverized sugar, a half teaspoon of salt and one even teaspoon of cream tartar; flavor with one teaspoon of almond. Sift the flour, sugar, cream tartar and salt into a bowl, mix thoroughly and add the flavoring. Beat the eggs very light in a large platter, then with one hand sprinkle the above ingredients into the eggs, dipping slowly and lightly with your egg-beater barely enough to mix; avoid stirring more than necessary. Bake as soon as possible.
Cream Sponge Cake
One cup of sugar, one cup of flour, a half cup of cream and two eggs, whites and yolks beaten separately. Flavor with vanilla and beat well before the flour is put in.
Sponge Cake
Take the weight of ten eggs in fine, white sugar, and the weight of six eggs in sifted flour; break twelve eggs, putting the whites into the cake bowl; beat them to a stiff froth and add the sugar, stirring briskly. Have the yolks beaten v^ry light, and mix the whole thoroughly, adding two tablespoons of fresh cold or ice water, and flavor as desired, and, lastly the flour, working it as lightly as possible. Turn into square cake pans, lined with buttered paper, and bake immediately in a moderately hot oven; if too hot, a crust forms on the top, which crumbles and disfigures the cake.
Sponge Cake (2)
Four eggs, two coffee cups of sugar, two coffee cups of flour and one heaping teaspoon of baking powder. Beat the eggs and sugar well together and stir in all the flour they will take; then add a half cup of boiling water. Put the baking powder into the remainder of the flour and stir in. Bake quickly.
Sponge Cake (3)
One and a half cups of white sugar, four eggs, yolks and whites beaten separately, two cups of flour, three tablespoons of cold water, the juice of one lemon, and two teaspoons of baking powder sifted into one-half cup of the flour and add the last thing.
Sponge Cake (4)
One cup of sugar, one cup of flour, five eggs, one teaspoon of cream tartar and a half teaspoon of soda. Flavor with lemon.
Sponge Cake (5)
Eight eggs, yolks and whites beaten separately, two cups of sugar, two cups of flour, two teaspoons of cream tartar and one teaspoon of soda. Mix the cream tartar in the flour; dissolve the soda in a teaspoon of warm water; beat the yolks and sugar together; stir the whites in lightly, then the flour in the same way, adding a little salt. Flavor with lemon and bake immediately in a moderate oven twenty minutes. If made strictly by this receipt, it will be excellent.
Sponge Cake (6)
Two cups of sugar, a half cup of water, six eggs, one and a half cups of flour and one teaspoon of baking powder. Separate the eggs and beat the yolks and sugar to a cream, then put in the water; mix the baking powder with the flour and stir in, a little at a time, until thoroughly mixed; beat the whites to a stiff froth and mix as lightly as possible through the cake, just before placing it in the oven. The oven must not be too hot when the cake is first put in.
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