A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). One cup of nut meats may be added, or figs, dates or other dried fruits
Preserved exactly as written in the original source
Put into a saucepan and boil three minutes
when cool add one small teaspoonful soda dissolved in a little warm water
add two cups flour sifted with one-half teaspoonful baking powder
bake in rather slow oven
one cup of nut meats may be added, or figs, dates or other dried fruits
Modern guidance to help you succeed with this vintage recipe
Boiling the sugar, lard, spices, and dried fruit creates an emulsion that substitutes for eggs and butter in traditional cakes. The fruit's natural pectin and the lard provide structure and moisture, while the dissolved soda reacts with the acidic fruit to create lift. Cooling the mixture before adding flour prevents gluten overdevelopment, and the baking powder provides additional leavening for a tender, moist crumb that improves with age as flavors meld.
This cake actually improves with age as the spices bloom and flavors develop. Bake up to 1 week ahead, cool completely, wrap tightly in plastic wrap, then aluminum foil. Store at room temperature. The cake can also be frozen for up to 3 months—thaw overnight at room temperature before serving.
Store the completely cooled cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 weeks. The cake stays remarkably moist due to the fruit and lard. For longer storage, wrap in plastic wrap and aluminum foil and freeze for up to 3 months. A slice of apple stored with the cake will help maintain moisture.
AI-generated tips from Chef Cecil's culinary database
This cake actually improves with age as the spices bloom and flavors develop. Bake up to 1 week ahead, cool completely, wrap tightly in plastic wrap, then aluminum foil. Store at room temperature. The cake can also be frozen for up to 3 months—thaw overnight at room temperature before serving.
Store the completely cooled cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 weeks. The cake stays remarkably moist due to the fruit and lard. For longer storage, wrap in plastic wrap and aluminum foil and freeze for up to 3 months. A slice of apple stored with the cake will help maintain moisture.
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