Cider Cake

Here's a good fall recipe that is from pioneer times.  I made it for our pioneer group's Harvest Dinner this weekend.  It is a dense cake, not light and fluffy.  I cooked it in two loaf pans and they don't rise up very much; they stay pretty small.  But, like I said, it's dense, so you don't really need a big huge piece. I think the pearlash in the original recipe was something like the baking powder?  Also, mine took less than the 50 minutes listed to cook, so be sure to check it after about 40.

The first paragraph is how it was originally written, the next instructions are how it was interpreted for modern times.

"Cider cake is very good, to be baked in small loaves.  One pound and a half of flour, half a pound of sugar, quarter of a pound of butter, half o pint of cider, one teaspoonful of pearlash; spice to your taste.  Bake till it turns easily from the pans.  I should think about half an hour."

1/2 c. butter
2 eggs
1 t. baking powder
1/4 tsp. cinnamon
1/2 c. sugar
3 c. flour
1/2 tsp. nutmeg
1 c. apple cider

Cream butter and sugar.  Add eggs and blend well. Sift flour, baking powder, and spices.  Add flour mixture and cider alternately to butter mixture, beginning with flour and stirring well after each addition.  Batter will be stiff.  Pour into two greased 5x9 loaf pans or two 9-inch round cake pans.  Bake 50-55 minutes at 350 degrees.

From American Frugal Housewife - Mrs. Child 1832 -- interpreted by Old Sturbridge Village Cookbook.