Cup Cakes No. 1 for a Picnic


Cup Cake No. 1

We had a reenactment today here in the Chicago suburbs, and, as seems to be usual this spring, thunderstorms caused the event to cancel in the early afternoon 


Rain, rain, go away!



Our group had planned a period picnic for an easy fun day.  I knew I wanted to bring something easy to transport, enticing in size - just a bite! - and clean and tidy.   I settled on a Cup Cake from The New England Economical Housekeeper, by Ester A. Howland (Cincinnati, 1845).

I had made this cake once before, with only fair results.  The flavor was nice, but I found it to be dry.  With advice from my friend and fellow historic food historian, Elaine Kessinger, I decided to remake it using a different technique.   The resultant cakes were tender and delicious.

The Recipe

The New England Economical Housekeeper

The ingredients are fairly straightforward and really don't need any explanation.

For flavoring, I added a pinch of ground cloves, a pinch of ground cinnamon, and some grated nutmeg.  (more than a pinch, but less than 1/4 of a nutmeg).


    The change-maker was beating the eggs separately.  The first time I made this cake, I simply added the eggs to the creamed butter/sugar mixture, as I would for a cookie dough.

This cake may also be made in a single round cake pan.  Baking time will need to be adjusted accordingly.  



Directions (New and Improved!

1 c unsalted butter
2 c granulated sugar
3 c flour
4 eggs
pinch of ground cloves
pinch of ground cinnamon
grated nutmeg to taste

extra sugar to sprinkle on top, if desired

Preheat the oven to 350 degrees F.

Bring the butter and eggs to room temperature.

Cream the butter. Add the sugar. Cream.
In a separate bowl, whisk the eggs until frothy.  

In another separate bowl, combine 3 c of flour, a pinch of ground cloves, a pinch of ground cinnamon, and some grated nutmeg.

Add the flour and eggs alternately to the creamed butter and sugar mixture.

Grease tassie pans (tiny cupcake pans).  The dough will be more like cookie dough.  Place roughly half a tablespoon full of dough in each cup.  You can sprinkle the top with some sugar if desired.

Bake for roughly 15 minutes (watch carefully).    

Yield: approximately 5 dozen mini cup cakes








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