Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 12. One of the earliest known cookbooks by an African American author.
This historic white cake relies on twenty egg whites for structure and lift, creating a delicate, angel food-like crumb. The combination of cream of tartar (acid) and baking soda (base) creates carbon dioxide when moistened and heated, providing additional leavening. The high ratio of butter to flour (3:4) creates a tender, moist crumb by coating flour proteins and limiting gluten development. Creaming butter and sugar incorporates air bubbles that expand during baking, while the candied citron adds moisture and prevents the cake from drying out.
The candied citron can be chopped and stored in an airtight container up to 1 week ahead. The cake can be baked 1 day in advance, wrapped tightly in plastic wrap, and stored at room temperature. The texture actually improves slightly as the flavors meld.
Store the unfrosted cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap well and freeze for up to 3 months. Thaw overnight at room temperature before serving. The high butter content keeps this cake moist during storage.
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Beat butter and sugar until light
Mix ingredients together
Bake
