The 1901 Cookbook Archive
No. 2137 — Rum-Flavoured Cake
English historical translation of Molokhovets recipe No. 2137 from the 1901 Russian cookbook, retaining original methods and measures.
Cream a pound butter until pale and mix with six yolks creamed with half a pound sugar and lemon zest.
Fold in four whipped whites and three quarters pound flour.
Bake in a buttered mould and cool on a dish. Spread rum and raspberry marmalade over the cake, then coat with rum glaze No. 2062.
To provide
For six people: ⅓ pound butter, 2 yolks and 1⅓ whites ⅛ pound sugar, about ¼ glass Lemon zest | ¼ pound flour, ¾ glass ½–¾ glass marmalade and 1 spoonful rum Glaze |
Historical editorial note: The printed six-person sugar proportion differs from the full batch.
Original source: Read Russian recipe No. 2137. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.