Pork Cake

One pound of fat, salt pork, one pint of boiling water, one pint of New Orleans molasses, two cupfuls of brown sugar, one pound of raisins, one pound of currants, one-half pound of almonds, one teaspoonful each of allspice and nutmeg, one tablespoonful of saleratus, six cupfuls of flour. Chop the pork very fine, and pour over it the boiling water; when cold, add the molasses and sugar, then the saleratus and spices, next the flour; blanch and chop the almonds, and add them with the rest of the fruit.

Old Hartford Election Cake - 100 Years Old

Four pounds of dried and sifted flour, two pounds of butter, two pounds of sugar, three gills of distillery yeast, or twice the quantity of home-brewed, half an ounce of nutmeg, and two pounds of fruit. A quart of milk. Rub the butter very fine into the flour, add half the sugar, then the yeast, then half the milk, hot in winter, blood warm in summer, then the eggs, well beaten, and the remainder of the milk. Beat it well, and let it stand to rise all night. Beat well in the morning, adding the sugar and the spice. Let it rise three or four hours, till very light. Put the cake in buttered pans, and put in the fruit as directed previously. If you wish it richer, add a pound of citron.

Loaf Cake

One pint new milk, two pounds of flour, one pint of sugar, three-fourths pint of butter, one and one-half pounds of raisins, seeded and chopped, five eggs. Make a thick batter over night, by warming half of the milk. Stir into it one teacupful of good potato yeast. In the morning it will be very light; stir into this yeast the balance of the milk, warmed, then the sugar, and butter, melted, then the eggs, beaten to a stiff froth; lastly, the raisins. Keep the cake warm while making it. This will make two common sized loaves. Let them stand until they are light. Bake in a slow oven about one hour, or until done.

Connecticut Loaf Cake

Three cupfuls of sweet milk, one cupful of yeast, four cupfuls of powdered sugar, three eggs, two cupfuls of butter, two pounds of raisins, three nutmegs, one large spoonful cinnamon. Warm the milk, add the yeast, and two cupfuls of sugar; stir this to a thick batter; when light, add the eggs, well beaten, two :more cupfuls of sugar, the butter, nutmeg and cinnamon. Having seeded your raisins, flour them well, and put them in the last thing. This makes four good loaves. After standing until light, in the tins, bake in a moderate oven; when done, frost.

Bread Cake

On baking day take from your dough, after its second rising, three cupfuls of dough; add two cupfuls white sugar, one cupful of butter, creamed with the sugar, four eggs, one teaspoonful of soda, dissolved in warm water, two tablespoonfuls of sweet milk, one cupful of currants, washed and dredged, one cupful of chopped raisins, one teaspoonful of nutmeg, one teaspoonful of cloves, citron, if you like. Beat the yolks very light, add the creamed butter and sugar, the spice, milk, soda and dough; stir till well mixed; put in the beaten whites, and lastly, the fruit; beat hard, put in two buttered pans, let it get light, and bake till done.