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 A Victorian Era Receipt from Dr. Chase's Recipes, circa 1879,
Marbled Cake
Light Cake Beat the whites of 4 eggs with 1 1/2 cups white sugar, having the butter softened by the fire; then stir it in. Put the 1/2 teaspoon of soda and 1 teaspoon of cream of tartar into 1/2 cup sweet milk, stirring and mixing all together. Then sift and stir in 2 1/2 cups flour. Dark Cake Beat the yolks of 4 eggs with 1 cup packed brown sugar, having the 1/2 cup butter softened by the fire. Then stir it in. Put the 1/2 teaspoon of soda and 1 teaspoon of cream of tartar into 1/2 cup buttermilk, stirring up and mixing all together; stir in 1/2 cup molasses; then sift and stir in 2 1/2 cups flour and 2 teaspoons each of cloves, allspice, cinnamon and nutmeg. When each cake mixture is ready, drop a spoon of dark, then a spoon of light, over the bottom of the dish in which it is to be baked and so proceed to fill up the pan, dropping the light upon the dark as you continue with the different layers. Bake in miniature fluted cake pans at 350 degrees for 30 minutes. Remove from oven and glaze with Fresh Orange Glaze. 3 cups powdered sugar 1 cup freshly squeezed orange juice, strained 1 teaspoon orange extract 1 tablespoon finely grated orange rind Mix all ingredients and pour over Marbled Cakes while still warm. | Return Home | Lunch Menu | Our History | Group Menus and FAQ's | Contact Us | Catering | French Tart Restaurant | Sweet Nothings Jewelry | |
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