Thanksgiving Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Look at the Ingredients before you embark on this recipe. It dates to 1902.
2 1/2 # Flour (9 1/3 C)
3 t. Baking Powder
2 # Butter
3 # Sugar ( 6 3/4 C.)
18 Eggs, well beaten
1/2 # Almonds( 1 1/2C.)
Wine Glass of Currant Jelly (6 oz. or 1/3C.)
4 oz, preserved Lemon Peel (1/4 C.)
1 t. Cinnamon Extract
Bon Bons and Lemon Icing
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Directions: |
Directions:Sift flour with Baking Powder. Cream two pounds of Butter and 3 pounds of sugar. Mix with 18 well Beaten Eggs, Almonds and wine glass of jelly, and teacupful of Lemon peel and extract of Cinnamon.
Stir in the flour, pour in a large cakemold- or other assorted containers and bake two and a half hours. When cold ice with lemon icing and decorate with Bon Bons.
This recipe had no temperature. I would bake this
at 275º for at least 2 1/2 hours. Be sure and test using toothpick method. It could take longer. |
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Personal
Notes: |
Personal
Notes: This recipe was in my husband's grandmothers cookbook with handwritten and pasted in an old store ledger dated back to the 1800's. I made the mistake of trying it out once as it was printed....WRONG! I had a table of raw dough on my table as I turned it out. I have since divided it up and plan some day to try again only on a smaller scale. It is a treasure to say the least. Good luck!
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