A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Brown sugar is much better than white for this kind of cake, and it is improved by dissolving a half-teaspoonful of soda in a tablespoonful of milk in the morning.
Preserved exactly as written in the original source
Stir milk, sugar, and yeast to a batter and let stand over night
In the morning add two cups sugar, two cups butter, three eggs, half a nutmeg, one tablespoonful cinnamon, one pound raisins, a gill of brandy
Should stand in the greased pans and rise some time until quite light before baking
Modern guidance to help you succeed with this vintage recipe
This is a yeasted cake that relies on overnight fermentation to develop complex flavors and structure. The initial sponge (milk, sugar, yeast) creates a strong gluten network and allows enzymes to break down starches into sugars, enhancing flavor. The high ratio of fat and sugar added later enriches the dough while the eggs provide structure and emulsification. The brandy not only adds flavor but also tenderizes the crumb by limiting gluten development through alcohol's interaction with proteins.
The initial sponge MUST be made 8-12 hours ahead. The finished batter can rest in greased pans for 1-3 hours until doubled before baking. The baked cake actually improves after 1-2 days as flavors meld; wrap tightly in plastic wrap and store at room temperature. The cake can also be frozen, well-wrapped, for up to 3 months.
Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 1 week. The high fat and sugar content, plus the alcohol, act as natural preservatives. For longer storage, wrap in plastic then aluminum foil and freeze for up to 3 months. Thaw overnight at room temperature before serving. The cake becomes more moist and flavorful after 24 hours of rest.
AI-generated tips from Chef Cecil's culinary database
The initial sponge MUST be made 8-12 hours ahead. The finished batter can rest in greased pans for 1-3 hours until doubled before baking. The baked cake actually improves after 1-2 days as flavors meld; wrap tightly in plastic wrap and store at room temperature. The cake can also be frozen, well-wrapped, for up to 3 months.
Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 1 week. The high fat and sugar content, plus the alcohol, act as natural preservatives. For longer storage, wrap in plastic then aluminum foil and freeze for up to 3 months. Thaw overnight at room temperature before serving. The cake becomes more moist and flavorful after 24 hours of rest.
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