Huckleberry Cake

Original Recipe

Beat a cup of butter and two cups of sugar together until light, then add a half cup of milk, four eggs beaten separately, the yolks to a cream and the whites to a stiff froth, one teaspoonful of grated nutmeg, the same of cinnamon and two teaspoonfuls of baking powder. The baking powder to be rubbed into the flour. Bub one quart of huckleberries well with some flour and add them last, but do not mash them. Pour into buttered pans, about an inch thick; dust the tops with sugar and bake. It is better the day after baking.

Ingredients

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  • 1 cup of butter and two cups of sugar together until light
  • 1 half cup of milk
  • 4 eggs beaten separately
  • 1 cream and the whites to a stiff froth
  • 1 teaspoonful of grated nutmeg
  • 2 teaspoonfuls of baking powder
  • 1 quart of huckleberries well with some flour and add them last

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Instructions

  1. 1

    Beat a cup of butter and two cups of sugar together until light, then add a half cup of milk, four eggs beaten separately, the yolks to a cream and the whites to a stiff froth, one teaspoonful of grated nutmeg, the same of cinnamon and two teaspoonfuls of baking powder.

  2. 2

    The baking powder to be rubbed into the flour.

  3. 3

    Bub one quart of huckleberries well with some flour and add them last, but do not mash them.

  4. 4

    Pour into buttered pans, about an inch thick; dust the tops with sugar and bake.

  5. 5

    It is better the day after baking.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)