Recipe For Cooking Thanksgiving Cake
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 522 of 825.
2 cups of bread dough. 1/2 teaspoonful of cinnamon. 1/2 cup of butter. 1/2 teaspoonful of mace. 2 cups of sugar. 1/2 teaspoonful of nutmeg. 2 eggs. 1 cup of seeded raisins. 1/4 teaspoonful of cloves. 1/4 cup of sliced citron.
Take the dough, when it is ready for shaping into loaves, add the other ingredients and mix and beat with the hand or hands as in making brioche. The beating is not done with the side of the hand, but with the tips of the fingers and directly toward the body. Turn into a tube cake pan, and when light (it should not quite double in bulk) bake in an oven at a temperature a little lower than for bread. When cold pour a maple-sugar frosting over the cake, and decorate with pecan or hickory nuts and ornamental frosting. This cake is particularly good made of entire wheat bread dough.