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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is from an old cookbook I found. This is a Prohibition recipe because it calls for wine, so they had to use homemade wine. Home made wine or beer was legal as long as it contained no more than one-half per cent alcohol. From Every Woman's Cook Book, by Mrs. Chas. F. Moritz (1926) p. 457-458. The amounts in the ingredients look like estimates, much like my Gamma's recipes. She never measured anything so when she gave me her recipes it was all guesses and also from me watching her. Ingredients:
1 cup butter |
1 cup sugar |
1/2 cup sweet wine (homemade or bootleg) |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1 teaspoon vanilla |
1 teaspoon baking powder |
4 cups sifted flour |
Directions:
1. Cream butter soft, add sugar, continue creaming until well mixed. Beat in wine, add salt, cinnamon and vanilla.
2. Sift in flour gradually while beating, add baking powder to second cup flour.
3. Mix well, roll out one-quarter inch thick on floured biscuit board. Cut with fancy cake cutters. Put in greased pans dusted with flour.
4. Sprinkle granulated sugar over tops. Bake in moderate oven. Makes about forty cakes.
5. ** That is the recipe as stated. Moderate oven I would say is about 350°F It doesn't give a time. 15 minutes would likely be long enough at that temperature I suggest trying them at 275°F for 45 minutes.
6. Don't get raided by the coppers! :).
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