Cider Cake
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Archive recipe
A historic early American dish of currants, flour for dredging, nutmegs, powdered cinnamon and flour. Adapted from Cider Cake, from Miss Leslie's Complete Cookery (1851).
Adapted from Cider Cake, in Miss Leslie's Complete Cookery (1851), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/cider-cake.md.
The dish
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4 of 11 items checked · 4 aisles
Pick, wash, and dry a pound of currants, and sprinkle them well with flour
Prepare two nutmegs and a large table-spoonful of powdered cinnamon
Sift half a pound and two ounces of flour
Stir together till very light, six ounces of fresh butter, and half a pound of powdered white sugar
Add gradually the spice, with two wine glasses of brandy
Beat four eggs very light, and stir them into the mixture alternately with the flour
Add by degrees half a pint of brisk cider
Stir in the currants, a few at a time
Stir in a small tea-spoonful of pearl-ash or sal-aratus dissolved in a little cider
Stir the whole very hard, put it in a buttered tin pan
Bake it in a brisk oven an hour or more
Adapted from Open Recipe Archive · Miss Leslie's Complete Cookery (1851; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)