Mrs. Filhiol's Recipe

Thursday, February 18, 2010

I'm posting this recipe today more for fun than anything. I won't be including a cost-to-make section. This is more of a history-of-cooking post. I got this recipe out of the cookbook "Cooking the Cajun Way" also known as "The French Acadian Cookbook" which was written by Ellis Cormier "The Boudin King". It was published in 1955. According to the cookbook, this cake was origionally made for Miss Annie Filhiol's wedding in 1878. The wedding was postponed for 6 months and the cake kept perfectly fresh wrapped in a blanket and stored in a large tin box.

This is what she used:

  • 1 lb light brown sugar    
  • 1 lb flour
  • 3/4 lb butter
  • 12 eggs, beaten well   
  • 2 tsp baking powder    
  • 2 lbs raisins    
  • 1 c molasses    
  • 2 lbs currants    
  • 1 Tbl citron    
  • 1 Tbl mace    
  • 1 Tbl cinnamon    
  • 1 Tbl nutmeg    
  • 1/2 goblet of wine    
  • 1/2 goblet of brandy
The instructions were:

Cream the butter, add sugar and then the eggs. Beat well. Add the molasses, brandy and wine. Mix together the spices, baking powder and flour. Add the raisins, currants and citron to the flour. Mix all together well. Pour into a long baking dish. Bake over medium to low flames for 3 1/2 hours.

Remember, in 1878 she was using a wood stove! If you wanted to try to make this cake yourself in a gas or electric stove, bake @ 250 degrees in a 13 x 9 x 2" pan. Set the pan in a larger pan of water and bake for 2 1/2 hours. Remove the pan of water and bake for 1 hour more or until cake is cooked through.

0 of my favorite chefs had this to say....:

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