The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Sour Cream Cake

• 3 large eggs
• 1 cup sugar
• ³⁄₄ cup thick sour cream
• ¹⁄₂ teaspoon soda
• ¹⁄₂ teaspoon baking powder
• 1¹⁄₂ cups flour
• ¹⁄₄ teaspoon nutmeg
• 1 cup raisins

Beat the yolks of the eggs, add the sugar, then the cream. Mix and sift the dry ingredients, add them to the liquid mixture, then add the raisins, which have been floured with a little of the measured flour, and, lastly, the stiffly beaten whites of eggs. Put it into a greased pan and bake it for forty minutes in an insulated oven, heated for loaf cake, as explained in the test on [page 225].