by Jessie Lenora – December, 1892
Choice Fig Cake.
One cupful of butter, two cupfuls of sugar, one cupful of milk, four eggs, three cupfuls of flour, one-half cup of cornstarch, two teaspoonfuls of cream-tartar, one teaspoonful of soda, one pound of figs. Cut the figs in thin strips, and sprinkle with flour; then place a layer of cake-batter in the cake-tin, next a layer of figs, and so on, finishing with a layer of cake. This is an excellent cake.
One cupful of sugar, one-half cup of butter, two eggs, one-half cup of milk, two cupfuls of flour, two teaspoonfuls of baking powder. Take one-half of the cake-batter, add one cupful of well-floured raisins, two tablespoonfuls of molasses and spice as desired. Place the fruit part in the cake-tin and bake about twenty minutes, or until a slight crust has formed on the top of the cake. Then draw the cake-tin to the edge of the over – being careful not to jar the cake – and turn the yellow part, very carefully, upon the fruit part; bake until done. The fruit part and the yellow part should not mix together. I have never seen this receipt in print.
Marbled Chocolate Cake.
Two cupfuls of sugar, three-fourths cup of butter, one cupful of cornstarch dissolved in one cupful of milk, two cupfuls of flour, two teaspoonfuls of baking powder, whites of seven eggs. Dip out one cupful of the cake batter, and add to it five tablespoonfuls of grated chocolate, moistened with one tablespoonful of hot water, also add one tablespoonful of sugar to the chocolate and water. Pour half of the white batter in the cake-tin, then drop the chocolate batter on it in spots, and pour the remainder of the white batter upon it. This receipt makes a nice white cake, if the chocolate is omitted.
Inexpensive Fruit Cake.
One and one-half cups of sugar, one-half cup of butter, one-half cup of cream, one-half cup of molasses, two eggs, one-half teaspoon of soda, three cupfuls of flour, two cupfuls of fruit – I usually use one cupful of raisins and one of currants – spice as desired. Reserve one-half cup of flour and sprinkle upon the fruit. This has been used in our family for many years, and is a favorite receipt. At the same cost it cannot be excelled.
Two-thirds of a cup of sugar, two-thirds of a cup of butter, two-thirds of a cup of molasses, one egg, one cupful of milk, three-cupfuls of flour, one teaspoonful of soda, one teaspoonful of cream-tartar, one tablespoonful of mixed spice; when the ingredients given above are properly mixed, add one tablespoonful of vinegar and beat until thoroughly mixed, then bake. If carefully made and baked, this cake will be very light and nice.
Three eggs, one and one-half cups of sugar, one-half cup of cold water, in which dissolve one-half teaspoon of soda, two cupfuls of flour, one teaspoonful of cream-tartar, one teaspoonful of vanilla. This is another well-tried receipt.
Jessie Lenora (1892, December). Loaf cakes. The Ladies World, Vol. XIII(12), 7. Retrieved from http://victoriantimes.us/antique-recipes/loaf-cakes