Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 16. One of the earliest known cookbooks by an African American author.
This historic yeasted cake relies on the fermentation of yeast to create a tender, bread-like crumb with subtle sweetness. The high ratio of milk and butter creates an enriched dough where fat coats flour proteins, limiting gluten development for a softer texture. The sugar feeds the yeast while also tenderizing the crumb by competing with proteins for moisture, resulting in a cake that bridges the gap between bread and traditional butter cake.
Mix ingredients together
Let rise
Bake
The dough can be prepared through the first rise, then punched down and refrigerated for up to 24 hours in a covered bowl. Bring to room temperature (about 1 hour) before shaping and completing the second rise. The baked cake can be wrapped tightly and frozen for up to 3 months.
Store the cooled cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. The high butter content keeps it moist. For longer storage, refrigerate for up to 1 week, though the texture may firm slightly. Bring to room temperature or warm gently before serving.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
