|Source: Mrs. Owens' Cook Book and Useful Household Hints, Chicago: 1884|
- I halved the recipe for the white part of the cake because I could tell that it would be too much for the cake pan I was using.
- I kept the amount for the red part the same as written, except I cut the amount of raisins in half and actually used Zante currants instead. The amount fit perfectly.
- For the pan I chose to use (see below), I needed to bake at 350º F. it for 85 minutes. It sunk in the center but turned out just fine.
|I Used a Lakeland Walnut Bread Pan|
|Line the Pan with the White Cake Batter; Leave about 2/3 Cup For Topping Off the Cake|
|Fill with the Red Part of the Batter|
|Top Off with the Extra White Batter|
|Though not mentioned in the recipe, I took the liberty of making a green royal icing for the topping of the cake.|