Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 16. One of the earliest known cookbooks by an African American author.
This historic yeast-leavened cake uses abundant eggs and butter to create a tender, cake-like crumb rather than a bread texture. The warm mixing temperature activates the yeast quickly while the fat content slows gluten development, keeping the texture soft. The high ratio of liquid to flour creates a batter-style dough that produces a delicate, moist cake with subtle fermentation flavor from the yeast.
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Mix together warm
The batter benefits from a 1-hour rest at room temperature after mixing to allow the yeast to develop flavor and create a lighter texture. The finished cake can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature.
Store the cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week. The cake can also be frozen for up to 3 months; thaw overnight at room temperature before serving. Serve at room temperature or gently warmed.
