Centennial Cake(Taken from 1890 Cookbook, "The Royal Baker")
Centennial Cake(Taken From 1890 Cookbook, "The Royal Baker") is an moderately easy dinner. Made with 3/4 lb. butter, 1 1/2 lb. brown sugar, 6 eggs, 2 c. milk and 1 1/2 lb. flour, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Dredge fruit well with a little of the flour.
Mix rest of flour, salt and baking powder.
Rub butter and sugar together well.
Add beaten yolks, nutmeg and wine.
Beat in alternately the milk and the flour.
Whip the whites and add to mixture; beat hard.
Stir in prepared fruit.
Line 2 loaf pans with 3 thicknesses of paper.
Have cookstove fire at moderate temperature.
Bake 1 1/4 hours.
π· Perfect Pairings
Complete your meal with these
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