Pecan cake
- 7 eggs separated
- 1 lb sugar
- 1 lb flour
- 3/4 flour
- 3/4 lb butter
- 1 glass wine
- 2 teaspoon B.P.
- 3 teaspoon nutmeg
- 1 1/2 lb raisins
- 1 lb pecan meats
- 1/2 lb shared citron
- 1/4 lb crystalized cherries
Cream butter and half the sugar and beat until very light. Sift flour five times and add half to butter alternately with whiskey or wine. Beat yolks until very light with remaining half of sugar and add to butter mixture. Sift B.P. and nutmeg with remaining half of flour. Sift again and add alternately with stiffly beaten egg whites. Mix and flour all fruits using additional flour for that purpose and add to mixture. Bake 3 to 4 hours in moderate oven (275 ºF).
Banana loaf cake
- 1 1/2 cups sugar
- 3/4 cups butter
- 2 eggs
- 3 cup flour
- 1 teaspoon soda
- 1/2 teaspoon soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon
- pinch salt
- 3 or 4 extra ripe bananas
Bake slow about 2 hours.
— Mrs. D. D. Roberts