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Simple Rich Loaf Cake Cooking Recipe

Below is the quick and easy cooking recipe for Rich Loaf Cake.

Stir gradually into a pint of lukewarm milk a pound of sifted wheat flour, add a small tea-cup of yeast, and set it where it will rise quick. When of a spongy lightness, weigh out a pound of butter, a pound and a quarter of nice sugar—stir them to a cream, then work them with the hand into the sponge. Beat four eggs to a froth, the whites and yelks separately—mix the eggs with the cake, together with a wine glass of wine, one of brandy, a quarter of an ounce of mace, or one nutmeg. Cinnamon is good spice for loaf cake, but it turns it a dark color. Add another pound of flour, and work it with the hand for fifteen or twenty minutes. (The longer it is worked, the more delicate will be the cake.) Let it remain till risen again—when perfectly light, beat it a few minutes with the hand, then add a couple of pounds of seeded raisins, a quarter of a pound of citron, or almonds blanched, and pounded fine. Butter three common sized cake pans, and put the cake into them—let them remain half an hour in a warm place, before setting them in the oven. Bake the cake in a quick, but not a furious oven, from an hour and fifteen to thirty minutes, according to the heat of the oven. If it browns too fast, cover it, while baking, with thick paper.


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