Black Cake (very rich)

The Century Cook Book circa 1894

Stir together a pound of sugar and a pound of butter for fifteen minutes, then stir in two wineglassfuls of brandy and two of wine, then beat in the beaten yolks of twelve eggs; put in two wineglassfuls of sour cream, one teaspoonful of soda, four grated nutmegs, one tablespoonful of cinnamon, one of mace, one of clove, three pounds of raisins, stoned and chopped, three pounds of currents, washed and dried; and three pounds of citron or two citron, and one-half each of orange and lemon peel;

When these are well mixed in, stir in a pound of flour, and last of all the beaten whites of twelve eggs.

Bake in a moderate oven for about four hours.

This cake is very rich; is nice enough for any entertainment, and will keep for months. It should be made at least two or three weeks before using.

Pork Cake

The Century Cook Book circa 1894

Chop one pound of fat pork very fine, and pour over it a pint of boiling water, then stir in three cupfuls of brown sugar, one of molasses, one tablespoonful of ground cinnamon, one of ground cloves, one pound of stoned raisins, eight cups of flour, and two teaspoonfuls of soda dissolved in a little water; stir four or five minutes and bake same as fruit cake. (Bake two to three hours in pans lined with buttered paper)

Small sugar cakes

from Martha

One heaping teacup of Sugar
3/4 teacup of Butter
1/4 teacup of sweet milk
2 eggs
2 teaspoons of baking power
1 teaspoon of soda dissolved in hot water
flour sufficient to enable you to roll out the dough
one spoonful salt
nutmeg and cinnamon to taste.
Cut in round cakes and bake quickly