A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It is better the day after baking. Do not mash the huckleberries when adding them.
Preserved exactly as written in the original source
Beat a cup of butter and two cups of sugar together until light
Add a half cup of milk
Beat four eggs separately, the yolks to a cream and the whites to a stiff froth
Add one teaspoonful of grated nutmeg, the same of cinnamon and two teaspoonfuls of baking powder
The baking powder to be rubbed into the flour
Rub one quart of huckleberries well with some flour and add them last, but do not mash them
Pour into buttered pans, about an inch thick
Dust the tops with sugar and bake
Modern guidance to help you succeed with this vintage recipe
Creaming butter and sugar creates air pockets that expand during baking, producing a tender crumb. Beating egg yolks and whites separately maximizes aeration—yolks emulsify the fat while stiff whites fold in additional volume. Coating huckleberries in flour prevents them from sinking by creating friction that suspends the berries in the batter, while the starch absorbs excess moisture that would otherwise create soggy pockets.
This cake actually improves with time as the historical note suggests. Bake up to 2 days ahead, cool completely, and wrap tightly in plastic wrap. Store at room temperature. The flavors meld and the crumb becomes more tender as the berries' juices distribute throughout the cake.
Store covered at room temperature for up to 4 days or refrigerate for up to 1 week. The cake can also be frozen, well-wrapped in plastic wrap and aluminum foil, for up to 3 months. Thaw overnight at room temperature. The cake is best served at room temperature to appreciate its full flavor and texture.
AI-generated tips from Chef Cecil's culinary database
This cake actually improves with time as the historical note suggests. Bake up to 2 days ahead, cool completely, and wrap tightly in plastic wrap. Store at room temperature. The flavors meld and the crumb becomes more tender as the berries' juices distribute throughout the cake.
Store covered at room temperature for up to 4 days or refrigerate for up to 1 week. The cake can also be frozen, well-wrapped in plastic wrap and aluminum foil, for up to 3 months. Thaw overnight at room temperature. The cake is best served at room temperature to appreciate its full flavor and texture.
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