French Loaf Cake

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Five cups of sugar, three of butter, two of milk, ten of sifted flour, six eggs, three small nutmegs, one teaspoonful of saleratus, one pound of raisins, and one-third of a pound of citron. Stir the butter and sugar to a cream, then add part of the flour, the milk and the beaten yolks of the eggs, then add the rest of the flour and the whites of the eggs; add the fruit as you get the cake ready for the oven; season to taste. This will make four loaves. Bake one hour.