Coffee joins raisins and warm spices in this loaf cake. It is a specific use of leftover brewed coffee, rather than an instruction to add dry coffee grounds or a concentrated modern substitute.
Ingredients from the selected recipe
- 6 tablespoons shortening
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs, separated
- ½ cup coffee
- 1½ cups flour
- 1 cup raisins
- ½ teaspoon salt
- 3 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
Method
- Cream the shortening until light, add the sugars, and beat thoroughly.
- Sift the dry ingredients together and add the raisins.
- Combine egg yolks with the leftover coffee.
- Add flour mixture and coffee mixture alternately.
- Fold in stiffly beaten whites and bake as a loaf for 45 minutes at 350°F.
Modern reading and kitchen notes
Use safely handled coffee that has cooled enough not to cook the egg yolks as you mix. Pan dimensions and yield are absent. Record the actual result before altering several spices or sugars at once, and never taste the raw egg-and-flour batter.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety