Raisin Cake.
1 pound powdered sugar.
1 pound flour.
½ pound butter rubbed to light cream with sugar.
1 cup sweet milk.
5 eggs, whites and yolks whipped separately, and the latter strained.
1 pound raisins, stoned, cut in half, dredged with flour, and put into the cake just before it goes into the oven.
1 teaspoonful mixed cloves, cinnamon and nutmeg.
½ teaspoonful of soda dissolved in hot water.
1 teaspoonful cream of tartar, sifted in the flour.
Beat very hard after it is mixed, and bake in small loaves, in a steady oven.
Neapolitan Cake.
(Yellow, pink, white and brown.)
Yellow.
2 cups powdered sugar.
1 cup butter stirred to light cream with sugar.
5 eggs—beaten well, yolks and whites separately.
½ cupful sweet milk.
3 cups prepared flour.
A little nutmeg.
Pink and White.
1 pound sugar—powdered.
1 pound prepared flour.
½ pound butter creamed with sugar.
10 eggs—the whites only—whisked stiff.
Divide this batter into two equal portions. Leave one white, and color the other with a very little prepared cochineal. Use it cautiously, as a few drops too much will ruin the color.
Brown.
3 eggs beaten light.
1 cup powdered sugar.
¼ cup of butter creamed with sugar.
2 table-spoonfuls cream.
1 heaping cup prepared flour.
2 table-spoonfuls vanilla chocolate grated and rubbed smooth in the cream, before it is beaten into the cake.
Bake all in jelly-cake tins. The above quantity should make one dozen cakes—three of each color. Of course, half as much will suffice for an ordinary family baking. But it is convenient to prepare it wholesale in this manner for a large supper, for a charity bazaar entertainment, or a church “sociable.”
Filling.
| 1st. | 2 cups sweet milk. |
| 2 table-spoonfuls corn-starch, wet with milk. | |
| 2 eggs. | |
| 2 small cups powdered sugar. |
Heat the milk, stir in the sugar and corn-starch; boil five minutes and put in the eggs. Stir steadily until quite thick. Divide this custard into two parts. Stir into one 2 table-spoonfuls of chocolate (grated) and a teaspoonful of vanilla; into the other bitter almond.
| 2d. | Whites of three eggs, whisked stiff. |
| 1 cup of powdered sugar—heaping. | |
| Juice, and half the grated peel of 1 lemon. |
Whip up well. Lay the brown cake as the foundation of the pile; spread with the yellow custard. Put the pink, coated with chocolate, next, and the white frosting between the third and fourth cakes—i.e. the white and yellow. You can vary the order as your fancy dictates. Cover the top with powdered sugar, or ice it.
This cake looks very handsome cut into slices and mixed with plain, in baskets or salvers. You can hardly do better than to undertake it, if you have promised a liberal contribution to any of the objects above named.