German Raisin Cake (Raised with Yeast)
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 cup of milk
- 1 tablespoonful of sugar
- 1 cup of flour
- 1/2 cup of butter
- a pinch of salt
- 1/2 cup of well-floured raisins
- 1/2 teaspoonful of vanilla flavoring
- 1 egg
Method
- Place in a bowl 1 cup of milk, scalded and cooled until lukewarm;
- add 1 tablespoonful of sugar and dissolve one cake of yeast in the milk.
- Mix in 1 cup of flour and stand in a warm place to raise 3/4 of an hour.
- Then cream together in a separate bowl 1/2 cup soft "A" sugar, 1/2 cup of butter or "butter substitute," add 1 egg and a pinch of salt;
- stir in 1-1/4 cups of flour, 1/2 cup of well-floured raisins, and 1/2 teaspoonful of vanilla flavoring.
- Add the yeast mixture and allow it to raise about 2 hours longer.
- At the expiration of that time turn the well-risen sponge out on a floured bake-board.
- After giving the dough several deft turns on the board with the hand, place in a well-greased fruit cake pan, which has been dusted with flour.
- Stand pan containing cake in a warm place, let rise until very light, probably 1-1/4 hours, when brush the top of cake with a small quantity of a mixture of milk and sugar.
- Sift pulverized sugar thickly over top.
- Place the cake in a moderately hot oven, so the cake may finish rising before commencing to brown on the top.
- Bake about 35 minutes.