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

Raisin Cake No. 1.

Take 3 pounds of sugar, 2 pounds lard, 35 eggs, ½ ounce soda, 1 ounce cream of tartar, 2 pounds raisins, 1½ pounds of currants, flavor, and 4½ pounds strong cake flour. Take sugar and lard, rub to a cream; rub for about 10 minutes; add slowly the eggs, few at a time; take soda and dissolve in ⅛ of a gill of water. Now add your cream of tartar, flour, raisins and currants, and mix light. This cake is baked in diamond-shaped forms, about 20 pounds to the form; lay on flat baking pans, prop down with heavy bricks so it will not run from under. This cake is baked in a heat of 250 degrees F.