Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 11. One of the earliest known cookbooks by an African American author.
Creaming butter and sugar creates air pockets that expand during baking, producing a tender crumb. Separating the eggs and adding yolks first creates a stable emulsion with the fat, while beaten egg whites folded in last incorporate additional air for lift. The soda (baking soda) reacts with acidic ingredients to produce carbon dioxide, and the brandy's alcohol evaporates during baking, concentrating flavor while tenderizing the crumb by limiting gluten development.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Beat the sugar and butter together
Add the yelks well beaten with butter and sugar
Mix with the flour one teaspoon soda and cream tartar
Add the whites beaten to a stiff froth
Add nutmeg and brandy
Bake by a gradual heat
This cake actually improves with age as flavors meld. Wrap tightly in plastic wrap and store at room temperature for up to 1 week, or freeze for up to 3 months. The brandy acts as a preservative. For best flavor, make at least 1 day ahead.
Store in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 weeks. The high sugar and fat content, combined with the brandy, preserve the cake naturally. For longer storage, wrap well and freeze for up to 3 months. Thaw at room temperature for 2-3 hours before serving.
