Black Cake

One pound of flour, one and one-half pounds of brown sugar, one pound of butter, twelve eggs, or leave out part of the eggs; use the same quantity of molasses. One teaspoon of soda, three pounds of currants, four pounds of seeded raisins, one pound of citron, two nutmegs, one teaspoon of ground cloves and cinnamon each. Bake in a large loaf three or four hours.

Bread Cake

Two cups of light dough, one and one-half cups of sugar, one of butter, half cup of milk, two eggs, soda or baking-powder, nutmeg. If too thin, stir in a little flour.

Spice Cake

One and one-half cups butter, three cups sugar, one cup sour milk, five cups flour, live eggs, one teaspoon soda; cinnamon, cloves, nutmeg, allspice, each one teaspoon; one pound raisins. This will make the cakes of usual size, and will keep for two months.

One cup sugar, one egg, one-half cup cream, one-half cup buttermilk, one small teaspoon soda, one-half teaspoon ginger, the same of cinnamon, and salt.

Black Cake

One pound sugar, one pound butter, one pound flour, three pounds raisins, three pounds currants, one-half pound citron, ten eggs, two teaspoons cinnamon, one teaspoonful cloves, two teaspoonfuls nutmeg; brown the flour to darken the cake.

Imperial Cake

One pound sugar, one pound flour, three-fourths of a pound butter, one pound almonds blanched and cut fine, one-half pound citron, one-half pound raisins, rind and juice of one lemon, one nutmeg, ten eggs.

Fruit Cake From Dough

Two cups sugar, one cup butter, one pint of dough, two eggs, one teaspoon soda, as much fruit as you wish, spices to suit taste; use flour enough to make as stiff as common fruit cake; set in a warm place to raise for one hour. Bake in a moderate oven.

Molasses Fruit Cake

One cup molasses, one and three-quarters cup light brown sugar, one cup cold water. Boil the molasses, sugar and butter together, and set aside to cool; flour as thick as a pound cake, then add eggs; beat this well, then add one pound raisins, one of currants, and one-half of citron, with two heaping teaspoons of flour mixed through the fruit; bake nearly two hours.

Black Cake

One pound browned flour, one pound brown sugar, one pound citron, two pounds currants, three pounds stoned raisins, three-quarters pound of butter, one teacup of molasses, two teaspoonfuls mace, two teaspoon-fuls cinnamon, one teaspoonful cloves, one tea-spoonful soda, twelve eggs.

Marble Spice Cake

Three-quarters of a pound of flour, well dried; one pound white sugar, one-half pound butter, whites of fourteen eggs, one tablespoonful cream of tartar mixed with the flour. When the cake is mixed, take out about a teacup of batter and stir into it one teaspoonful of cinnamon, one of mace, one of cloves, two of spice and one of nutmeg. Fill your mold about an inch deep with the white batter, and drop into this, in several places, a spoonful of the dark mixture. Then put in another layer of white, and add the dark as before. Repeat this until this batter is used up. This makes one large cake.

Nut Cake

Two cups sugar, one of butter, three of flour, one of cold water, four eggs, baking-powder, one and one-half cups kernels of hickory or white walnuts.

One cup butter, two of white sugar, four of flour, one of sweet milk, eight eggs (the whites), three teaspoonfuls of baking-powder, two cups hickory nuts picked out of the shells and cut up with a clean knife.

Bread Cake

Four cups dough, two cups sugar, one cup butter, one cup cream, two eggs, one teaspoon saleratus. Mix with the hands, and add a little flour, also fruit and spices to suit the taste, and let it rise well before baking.

Citron Cake

Whites of twelve eggs, two cups of butter, two cups of sugar, four and one-half cups of flour, one-half cup of milk, three teaspoonfuls baking-powder, and one pound of citron.

Dolly Varden Cake

Two cups of sugar, two thirds of a cup of butter, one cup of sweet milk, three cups of flour, three eggs, one-half teaspoon of soda, one teaspoon of cream tartar. Flavor with lemon. Bake one half of this in two pans. To the remainder add one tablespoon of molasses, one cup of chopped raisins, one-half cup of currants, piece of citron chopped fine, one teaspoonful of cinnamon, cloves and nutmeg. Bake in two pans and put in sheets alternately with a little jelly or white of an egg beaten to a froth.

Corn Starch Cake

One and one-half cups sugar, whites of six eggs, one-half cup sweet milk, one and one-half cups flour, one-half cup corn starch, one-half cup butter, two teaspoonfuls of cream tartar, and one teaspoonful of soda; lemon to flavor. After all is well mixed, add one-half cup cold water.

Gold Cake

The yolks of eight eggs, one whole egg, one-half cup of butter, one and one-half cups of sugar, three-quarters of a cup of milk, two cups of flour, one teaspoonful of cream tartar, one-half teaspoonful of soda.

Hickory Nut Cake

Two teacups of sugar, one-half cup of butter, one cup of thin cream, three and one-half cups of flour, three teaspoonfuls of baking-powder sifted through flour, six eggs beaten separately, one pint of chopped hickory nuts.

Ice Cream Cake

One cup of butter, two cups of sugar, one cup of milk, three cups of flour, whites of five eggs, three teaspoonfuls of baking-powder - bake in thin layers; three small cups of sugar dissolved in a little water, and boiled until done for candy; cool a little, and pour over the unbeaten whites of eggs, and heat together a half an hour.