We’ve been bringing this cake to our speaking engagements this year, and it’s been a hit every time. It comes from the same cookbook as the “Marlborough Pudding (Pie)” we featured a couple of posts ago. American Cookery by Amelia Simmons was the first cookbook written by an American and published in the United States. Simmons is an interesting—partly because she’s a mysterious—character. For example, she identifies herself on the title page of her book as “an American Orphan.” There are also several quirky aspects to the publication of American Cookery, as there are as well to this cake recipe. Such as, that it’s made with both eggs and yeast, and also with neither butter nor sugar (except a bit in the candied fruit and the sweet wine). If you’d like to know more about Simmons and her cookbook,
and also how we made “plumb cake,”
click over to our column about it on All Things New England.
The original recipe, with commentary, can be found in Northern Hospitality, p. 384.