Louisiana Hard-Times Cake

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Cream half a pound of butter, with one pound of sifted sugar. Add to this the beaten yolks of six eggs. Beat this again, and set it by until you beat the whites of the eggs to a stiff froth. Sift a pound of flour, and put into it two teaspoonfuls of yeast powder. Then pour in alternately a little flour and beaten eggs until all is used. Then mix in a cup of cold water and two teaspoonfuls of brandy, wine or extract of lemon. Butter a four-quart cake-pan or mould, have the oven ready, and pour in the mixture, and bake immediately. Cover the top of the cake while baking. When done you will have a nice cake, and one that is very inexpensive.