Title: Dutch Cakes
Categories: Cake
Yield: 4 Servings

Text

Set a sponge the same as for bread (using about two pounds of flour and a cup of yeast for the purpose), at night; next morning add four eggs, half a pound of white sugar, about quarter pound butter (fresh), cinnamon and a few raisins; then add enough milk (kneading with the hands) to form a thick batter. Pour this mixture into tins; let it rise and bake in a moderate oven.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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