A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Bake slowly in a moderate oven for two hours.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
Two cups of butter
three cups of sugar
two small cups of milk
seven cups of sifted flour
four eggs, the whites and yolks separately beaten
one teacupful of seeded raisins
one teacupful of well-washed and dried currants
one teacupful of sliced citron
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stir in part of the flour and the yeast and let it rise
3
then add the other ingredients with a wine-glass of wine or brandy
4
Turn all into well-buttered cake-tins and let rise again
5
Bake slowly in a moderate oven for two hours
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
This historical recipe combines two leavening methods—yeast and chemical leaveners—creating a uniquely textured cake with both the tender crumb of chemically-leavened cakes and the complex flavor of yeast-risen breads. The initial sponge (butter, milk, flour, and yeast) develops gluten structure and fermentation flavors before the sugar is added, preventing the sugar from inhibiting yeast activity. The alcohol in the wine or brandy extracts flavor compounds from the spices that aren't water-soluble, while also tenderizing the crumb by limiting gluten development.
Make Ahead
The initial sponge (step 1-2) can be prepared and left to rise in the refrigerator overnight for enhanced flavor development; bring to room temperature before proceeding. The dried fruit can be macerated in the wine or brandy up to 24 hours ahead, covered at room temperature, which will intensify the flavor and keep the fruit moist during baking.
Storage
Wrap the completely cooled cake tightly in plastic wrap, then aluminum foil. Store at room temperature for up to 5 days, or refrigerate for up to 2 weeks. The cake actually improves after 24-48 hours as the flavors meld. For longer storage, wrap well and freeze for up to 3 months; thaw overnight at room temperature. The high butter and sugar content acts as a preservative, making this an excellent keeper cake.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The initial sponge (step 1-2) can be prepared and left to rise in the refrigerator overnight for enhanced flavor development; bring to room temperature before proceeding. The dried fruit can be macerated in the wine or brandy up to 24 hours ahead, covered at room temperature, which will intensify the flavor and keep the fruit moist during baking.
Storage
Wrap the completely cooled cake tightly in plastic wrap, then aluminum foil. Store at room temperature for up to 5 days, or refrigerate for up to 2 weeks. The cake actually improves after 24-48 hours as the flavors meld. For longer storage, wrap well and freeze for up to 3 months; thaw overnight at room temperature. The high butter and sugar content acts as a preservative, making this an excellent keeper cake.
