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

Currant Cake, No. 1.

Two pounds of sugar, 1 pound of lard, 12 eggs, 2 quarts of milk, 1 ounce of soda, 2 pounds of small currants, 3½ pounds of strong cake flour, 2 ounces cream of tartar, flavor with strawberry.

Take the sugar and lard, rub to a cream, add the eggs, next add the milk. Dissolve soda in the milk, put the currants in, mix all together, take your sieve, put over the bowl. Put the flour and cream of tartar in sieve and sieve through, mix light. Bake in small cup cake pans, grease light. These cakes you do not ice. Sell for one cent each, or six for five cents. Bake in heat of 550 degrees F.

Currant Cake, No. 2.
Small Mixture.

Three-quarters pound sugar, ¾ pound lard, 5 eggs, ½ pint milk, ½ pound currants, ½ ounce soda, 2½ pounds flour, 1 ounce cream tartar.

This cake is mixed and baked the same as Currant Cake No. 1.