CAKES - Traditional Baking: The Foxfire Americana Library - Foxfire Students, Foxfire Students

Traditional Baking: The Foxfire Americana Library - Foxfire Students, Foxfire Students (2011)



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


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.


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.


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.