French Loaf Cake

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


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.