Wine Cake


Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of the Best Flour
  • ½ Ounce of Yeast
  • A Cupful of Sugar
  • ½ Ounce of Salt
  • A Pound of the Best Butter
  • 12 or 8 Eggs
  • A Pound of Sugar
  • A Wineglassful of Brandy, or Jamaica Rum


Make the same dough as for the Brioche, and at the last kneading place it in a cake pan lined with a buttered paper. Set it to rise for an hour longer. Then place it in the oven, and brush over lightly with a beaten egg. Let it bake for about an hour and a half, according to the size, and then take from the oven and soak in a syrup made of one pound of sugar and a pint of water, and boiled to a syrup, and into which you will add a wineglassful of Brandy or Jamaica Rum.

These delicious Cakes may be formed into small Cakes, like the Brioche, only they must not be joined together around a central Cake. But the Sauarin is nearly always baked in small cake tins.