Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Cheap Raisin Cake No. 2.

Fourteen pounds of sugar, 9 pounds of lard, 2½ quarts of eggs, 1 ounce gelatine, ¾ egg nutrine, 2 quarts of water, 1 ounce of mace, 2 ounces cream of tartar, 6 pounds raisins and 15 pounds of strong cake flour. Rub sugar and lard to a cream, add slowly the eggs, few at a time. Dissolve gelatine and add egg nutrine in the water and mix. Now add the mace; mix all together, then take 15 pounds of flour; sift flour and cream of tartar, mix light. This is baked in duchess cake pans lined out with thick paper. Two pounds to the pan. Sprinkle fine raisins on top of cake and bake in heat of 300 degrees F. Takes one-half hour to bake.