Centennial Cake(Taken From 1890 Cookbook, "The Royal Baker") Recipe

Name: Centennial Cake(Taken From 1890 Cookbook, "The Royal Baker")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. butter; 1 1/2 lb. brown sugar; 6 eggs; 2 c. milk; 1 1/2 lb. flour; 1/2 tsp. salt; 2 tsp. Royal baking powder; 3/4 lb. clean currants; 1/4 lb. raisins; 1/4 lb. sliced citron; 1 grated nutmeg; 1 glass wine

Servings: persons

3/4 lb. butter
1 1/2 lb. brown sugar
6 eggs
2 c. milk
1 1/2 lb. flour
1/2 tsp. salt
2 tsp. Royal baking powder
3/4 lb. clean currants
1/4 lb. raisins
1/4 lb. sliced citron
1 grated nutmeg
1 glass wine

1
Dredge fruit well with a little of the flour.
2
Mix rest of flour, salt and baking powder.
3
Rub butter and sugar together well.
4
Add beaten yolks, nutmeg and wine.
5
Beat in alternately the milk and the flour.
6
Whip the whites and add to mixture; beat hard.
7
Stir in prepared fruit.
8
Line 2 loaf pans with 3 thicknesses of paper.
9
Have cookstove fire at moderate temperature.
10
Bake 1 1/4 hours.

2165

kcal

Calories

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 lb. butter, 1 1/2 lb. brown sugar, 6 eggs, 2 c. milk, and more.

Yes, Centennial Cake(Taken From 1890 Cookbook, "The Royal Baker") falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Centennial Cake(Taken From 1890 Cookbook, "The Royal Baker")

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