Cider Cake

The holiday season brings with it a slew of sweet cakes, cookies, and other goodies. In that festive way I decided to try a new cake. This recipe comes from The Frugal Housewife, 1833.  I have seen many other recipes for Cider Cake, but this was the book I had in my kitchen and didn't have to look up another recipe!

Modern measurements for this recipe are 6 cups of flour, 1 cup of sugar, 1 stick of butter, 1 cup of apple cider and 1 tsp of baking soda.

Mixing all the ingredients in a bowl the batter seemed very stiff, almost like a bread, and less like a cake. I did add more cider as I went to moisten the batter and make it more manageable.  "Spice to your taste," well that can mean anything right? Well, almost. Looking at other recipes from the period, most of the Cider Cakes call for raisins, and of coarse some nutmeg. I added about a handful of raisins, and maybe less than a teaspoon of nutmeg ( I did not want to over-power the Cider).
Since I do not have any small loaf pans I decided to bake this cake in a small bunt cake pan that i have that has space for 6 cakes.  I did have enough batter to fill a small 8" round pan as well.  The batter was very thick, think cookie dough almost. In the oven at 350 for about 30 minutes, depending on your cake pan and oven. Start checking your cake about 20 minutes in to see if it is done.   Mine took about 30 minutes to cook, so Mrs. Child was right on with my oven!

The cake had a very good taste, but again, very dense and heavy.  I think next time I will try the Kentucky Housewife version which call for eggs, that may change the consistency a bit and make more of a "cake" that we are used to.