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5 from 1 vote

Cake Recipe From Rosedown Plantation

This recipe was found in the butler's pantry of Rosedown Plantation, St. Francisville, Louisiana.
Cook Time2 hrs
Total Time2 hrs
Course: Dessert
Author: The Misses Bowman of Rosedown


  • 1- 3/4 pounds of flour sifted
  • 1-1/4 pounds of fairly brown sugar
  • 3/4 pound butter creamed
  • 1-1/4 pound raisins
  • 1/4 pound citron
  • 1 grated nutmeg
  • 1 pint milk slightly sour
  • 1 teaspoon soda
  • 4 eggs beaten separately
  • 2 cups boiling water
  • 1-1/2 teaspoon cornstarch
  • 1 large spoonful butter
  • 1/2 cup sugar
  • Wine if desired


  • Mix sifted flour with fairly brown sugar, creamed butter, raisins, citron, nutmeg, separately beaten eggs.
  • Last add milk mixed with soda.
  • Bake in a cake mold almost two hours.
  • This cake is delicious served as a pudding with a rich sauce made by boiling 2 cups of water thickened with cornstarch, then adding a large spoonful of butter and half a cup of sugar.
  • Add wine if desired after it cools.


A note was added to this recipe and it read:
Note: This recipe is taken from an early cookbook. Feliciana Recipes, published by Grace Episcopal Church. This information was found in Ann Butlers: More Than a Cookbook and eclectic collection. Copyright 1988.