Wine Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Make the same dough as for the Brioche, and at the last kneading place it in a cake pan lined with a buttered paper. Set it to rise for an hour longer. Then place it in the oven, and brush over lig...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2 Pounds of the Best Flour
- ½ Ounce of Yeast
- ½ Ounce of Salt
- A Pound of the Best Butter
- 12 or 8 Eggs
- A Pound of Sugar
- A Wineglassful of Brandy, or Jamaica Rum
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Caramel Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Blackberry Wine from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cheese Cakes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
The Picayune Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
White Cream Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Brandy Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Muffin Bread from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Whipped Cream from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com