Coffee Cake

Gateau de Cafe

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Cafe Noir (Black Coffee)
  • 4 Eggs
  • 4 Cupfuls of Flour
  • A Cupful of Butter
  • A Cupful of Molasses
  • A Cupful of Sugar
  • A Cupful of Raisins, Seeded
  • A Cupful of Currants, Washed and Dried
  • A Grated Nutmeg
  • Β½ Teaspoonful of Ground Cinnamon
  • Β½ Teaspoonful of Cloves
  • Β½ Teaspoonful of Soda, Dissolved in Warm Water


Cream the butter. Add the sugar and beat till very light. Then add the yolks of the eggs. Beat them into the butter and sugar till very light. Add the molasses, and mix thoroughly. Then take the seeded currants and raisins, and blend them with one-half of the flour, and add gradually. Now add by degrees the remainder of the flour, beating vigorously. Then add the Coffee, and mix well. Add the soda, dissolved in hot water. Add the spices, mix well, and finally add the whites of the eggs, beaten to a stiff froth. Mix thoroughly but lightly, divide into two parts, set in two greased paper-lined tins, and bake from forty-five minutes to one hour in a moderate oven.