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Huckleberry Cake


  • 1 quart of ripe huckleberries
  • flour
  • 1/2 pint of milk
  • 1/2 pint of molasses
  • 1/2 pint of powdered sugar
  • 1/2 pound of butter
  • 1 large table-spoonful of powdered cloves and cinnamon mixed
  • 5 eggs
  • 1 small tea-spoonful of pearl-ash or dissolved sal-aratus


Spread huckleberries on a large dish, and dredge them thickly with flour. Mix together milk, molasses, powdered sugar, and butter. Warm them by the fire till the butter is quite soft; then stir them all together, and set them away till cold. Prepare powdered cloves and cinnamon. Beat eggs very light, and stir them gradually into the other ingredients; adding, by degrees, sufficient sifted flour to make a thick batter. Then stir in pearl-ash or dissolved sal-aratus. Lastly, add by degrees the huckleberries. Put the mixture into a buttered pan, or into little tins and bake it in a moderate oven. It is best the second day.


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Directions for Cookery, in its Various Branches (1840).

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