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American Southern
Miss Madison's Whim
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 33. One of the earliest known cookbooks by an African American author.
20 minPrep Time
35 minCook Time
12Servings
mediumDifficulty
Why This Recipe Works
This rich 19th-century cake relies on a high ratio of eggs to flour (12 eggs to 2 pounds flour) which creates structure through protein coagulation while keeping the crumb tender. The butter and eggs create an emulsion that traps air during mixing, producing lift even with minimal chemical leavening. The brandy not only adds flavor but its alcohol evaporates during baking, creating additional steam for a lighter texture. The soda (baking soda) reacts with acidic components in the eggs and raisins to provide gentle rise without overwhelming the delicate crumb.
Before You Begin
- •Bring eggs and butter to room temperature (68-70°F) for at least 1 hour to ensure proper emulsification and maximum volume when beaten
- •Weigh your flour if possible—2 pounds equals approximately 7 cups all-purpose flour, but weight is more accurate for this historic recipe
- •Toss raisins with 2 tablespoons of the measured flour to prevent them from sinking during baking
- •Grate nutmeg fresh for best flavor—2.5 whole nutmegs equals about 2.5 tablespoons freshly grated
- •Use unsalted butter so you can control the salt level; 1.5 pounds equals 3 cups (6 sticks)
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