Traditional Baking: The Foxfire Americana Library - Foxfire Students, Foxfire Students (2011)
CAKES
CARROT PUDDING OR CAKE
1/2 cup sifted flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/3 cup milk
1/4 teaspoon nutmeg
2/3 cup sugar
2/3 cup currants
2/3 cup raisins
2/3 cup grated raw
potatoes
1 cup grated raw carrots
Mix and sift ingredients. Add the fruits, stir until well coated, then stir in potatoes, carrots, and milk. Pour into a greased pan and cover with a lid and steam in a large pan of hot water for 21/2 hours.
Serve with Carrot Pudding Sauce, made as follows: Mix 1 cup powdered sugar, 1 large teaspoon vanilla or wine, and the yolks of two eggs. Beat. When ready to serve, add 1/2 pint cream whipped.
PUMPKIN CAKE
1 1/2 cups corn oil
2 cups sugar
3 cups flour
2 teaspoons baking powder
2 scant teaspoons soda
1 teaspoon salt
2 teaspoons vanilla
4 eggs
2 cups pumpkin
1 cup raisins or fruit cake mix
1 cup chopped nuts
2 teaspoons pumpkin spice
Mix corn oil, sugar, flour, spice, powder, soda, salt, and pumpkin. Add eggs beaten well. Add vanilla, nuts, and raisins that have been mixed with 1/2 cup of extra flour. Bake in a loaf pan for about an hour at 400-450°.
DRIED APPLE CAKE—Mix up a regular white or yellow cake recipe, and bake it in four thin layers. Mix 1 pint dried apples with 1 pint of water, and cook until thick and the apples are mashed. Sweeten to taste with syrup and add some spices. Let cool a bit, and spread the mixture between the layers and on top of the cake. You can cover the sides if you want.
MOLASSES COOKIES
1 cup brown sugar
1 egg
1 cup molasses
3/4 cup melted lard or butter
1/4 cup boiling water salt to taste
Add enough flour to knead. Roll, cut out, and bake in hot oven.