Home › Cakes, Cookies, Doughnuts › Longmeadow Loaf Cake

Longmeadow Loaf Cake

Cream five cups sugar, one and one-half cups butter, one cup lard. Mix thoroughly, divide and to the smaller part. of this mixture add four cups of warm milk, one cup of distillery yeast and flour enough to make batter which will be hard to stir with a spoon. Let it rise over night in a warm place. In the morning add the rest of the sugar and shortening, the whites of four eggs, one-third cup of brandy, one teaspoon of nutmeg and one teaspoon of saleratus.

Allow it to rise again until light, it may take four hours, then add one and one-half pounds of raisins and one-half pound of citron. Put in six round tins, and raise until light. Bake slowly one hour.