Evening Republican, Volume 18, Number 70, Rensselaer, Jasper County, 23 March 1914 — MAKES AN UNEQUALED CAKE [ARTICLE]

MAKES AN UNEQUALED CAKE

Recipe la an Old One, but Years Have Passed Without an Improvement Being Made in IL i " A woman who for years has made and sold cakes always uses the same recipe for all -kinds of festivities, for wedding cakes, special cakes, holiday cakes, party cakes, and everyday cakes, simply because the cake which she made was so delicious that all the guests wanted one like it, and this desire has been passed on to their children and friends. 'She keeps many cakes on hand, so that customers may have their cake a day, a week, or a month old, as they . like. Esch cake weighs about one and one-half pounds, and is labeled with the date of its baking. They are kept in stone jars wrapped in waxe<f paper. Here is the recipe: One each of sugar, butter and molasses; one cupful home-made jelly or strawberry preserves! one cupful buttermilk; one-half cupful strong, coffee; two eggs; one grated nutjneg, two teaspoonfuls cinnamon, one teaspoonful cloves; two teaspoonfuls saleratus (dissolved in one-half cup boiling water); two pounds raisins; one pound cleaned currants; one pound chopped candied fruit (lemon, orange, citron); six cupfuls flour (measured before sifting). Mix the fruit thoroughly in the flour. Cream butter and sugar, add the eggs, milk and coffee, then the flour containing the fruit. Beat thoroughly and add the spices. Turn into well-buttered pans, and bake at least one Ijour in a slow oven.