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Spanish Bun
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). half lard if you wish for the butter, bake in shallow pan or layers
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). half lard if you wish for the butter, bake in shallow pan or layers
Preserved exactly as written in the original source
bake in shallow pan or layers
Modern guidance to help you succeed with this vintage recipe
The sour milk reacts with baking soda to create carbon dioxide, leavening the dense batter filled with fruit and nuts. The combination of butter and lard (if used) provides both flavor and tenderness—butter for taste, lard for flakiness. The warm spices bloom in the fat during mixing, distributing their aromatics throughout the batter. Baking in a shallow pan increases surface area for better browning and creates a more cake-like texture than a deep loaf would produce.
This cake actually improves after a day as the moisture from the fruit redistributes throughout the crumb. Bake up to 3 days ahead, cool completely, wrap tightly in plastic wrap, and store at room temperature. The flavors will meld and deepen.
Store in an airtight container at room temperature for up to 5 days, or wrap tightly and refrigerate for up to 2 weeks. The cake can also be frozen for up to 3 months; thaw at room temperature before serving. The high sugar and fat content help preserve moisture during storage.
AI-generated tips from Chef Cecil's culinary database
This cake actually improves after a day as the moisture from the fruit redistributes throughout the crumb. Bake up to 3 days ahead, cool completely, wrap tightly in plastic wrap, and store at room temperature. The flavors will meld and deepen.
Store in an airtight container at room temperature for up to 5 days, or wrap tightly and refrigerate for up to 2 weeks. The cake can also be frozen for up to 3 months; thaw at room temperature before serving. The high sugar and fat content help preserve moisture during storage.
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