Title: Jelly Cake
Categories: Cake
Yield: 4 Servings

Text

Four cups of flour, one teaspoonful of baking powder, two teacupfuls if sugar, two thirds of a teacupful of butter, three eggs, one teacupful of milk, a little salt and flavor to taste. Put half the mixture in two oblong tins and add to the remainder three tablespoonfuls of molasses, one large cup of raisins stoned and chopped, one teaspoonful of cinnamon, half a pound of citron sliced fine, a tablespoonful of flour and half a teaspoonful each of clove and allspice, with the addition of a little grated nutmeg. Put this mixture in two tins in size and shape like the former; put the white and brown together alternating with jelly or jam between. Or, it will make a handsome marble loaf if baked in one pan, omitting the fruit, and pouring in the light and dark in alternate layers.

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

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