Spiced Bread Sponge Cake
This recipe is from my great grandmother's cookbook (handed down to her granddaughter, Phyllis Dorothy Wilson Purdy, who has handed it to me. My great grandmother is Jennie Mae Halstead Colby.
1/2 cup shortening 1 cup sugar 1 egg, well beaten 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/4 teaspoon allspice 1/2 cup seeded raisins 1 cup bread sponge 1/2 of a heaping teaspoon baking soda dissolved in 4 tablespoons strained coffee
Cream the sugar and shortening, add the egg, spices, and raisins, coffee and soda. Warm by placing in a dish of warm water. Then add the sponge. Mix well and stir in enough flour to form a good batter.
Pour the mixture into a warm, greased pan and set in a warm place until it is light, or until the bread is ready to mix.
Start in a rather slow oven and bake in a moderate oven.
This cake keeps very well and does not dry out.
© 2010 - Present Compilation Copyright. All Rights Reserved. Not for commercial use without express written permission of the copyright holder.