Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 15. One of the earliest known cookbooks by an African American author.
The cream of tartar and soda (baking soda) react to create carbon dioxide gas, leavening the cake without commercial baking powder—a common 19th-century technique. The high ratio of cream to butter creates a tender, moist crumb through milk proteins and fat distribution. The "quick oven" (high heat) sets the structure rapidly, preventing a dense, heavy cake despite the thick batter.
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Mix into a batter
Pour over sheet paper into dripping-pan
Bake in a quick oven
When done, cut into squares
Crush the berries, and sweeten to your taste
Cover the cake with berries, and stack the same as Gell Cake
The unfrosted cake can be baked up to 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. Prepare and add the crushed raspberry topping within 2 hours of serving to prevent the cake from becoming soggy.
Store the berry-topped cake covered in the refrigerator for up to 2 days. The berries will soften the cake over time, so it's best enjoyed within 24 hours of assembly. Unfrosted cake squares can be frozen for up to 2 months wrapped tightly in plastic wrap and foil; thaw at room temperature before topping with berries.
