Thompson Cake

Ingredients

• 1/2 lb. of butter
• 3/4 lb. of sugar
• 7 eggs (yolks and whites)
• 1 wineglass of brandy
• 1 grated nutmeg
• 1 1/2 lbs. of sifted flour
• 1/2 pints of thick cream
• 1 lb. of seeded raisins
  

Directions 

1. Stir together butter and sugar until very light and white.
2. Beat the yolks and whites of 7 eggs separately to a froth.
3. Stir the beaten eggs into the cake mixture.
4. Add brandy, grated nutmeg, and sifted flour (11⁄2 lbs.).
5. Just before baking, add 1/2 pint of thick cream and 1 lb. of seeded raisins.

Source — Creole Cookery Book
Prepared by Samman Regmi
Louisiana Anthology
December 19, 2023