From: The Ladies' New Book of Cookery: Practical System for Private Families in Town and Country by Sarah Josepha Hale. New York: H.Long & Brothers, 1852 Ingredients
3/4 cup butter
1 cup sugar
1/4 cup wine
2 1/2 - 3 Cups flour, measured after sifting
1 teaspoon baking soda
2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1/2 pint buttermilk
- Cream the butter and sugar until light.
- Beat eggs, add wine. Combine with butter and sugar mixture.
- Sift together flour, baking soda, and spices.
- Add one-third of the flour mixture and half of the buttermilk then add one-third of the flour mixture and the remaining buttermilk, and then add the remaining flour mixture, blending well after each addition.
- Grease two 8-inch round cake pans, pour in the batter, and bake at 350 degrees for 45 minutes, or use a tube pan and bake for 70 minutes.
- Follow steps 1-4 in Modern Method recipe.
- Pour batter in two 9-inch pottery pie plates or two round, straight-sided oven proof dishes of 8-9 inches in diameter. Bake for 1 1/4 hours in a moderate bake oven.
Yield: two 8-inch or 9-inch layers or one tube cake.
Taken from Old Sturbridge Village Cookbook