Recipes > Desserts > Cakes > Huckleberry Cakes > Huckleberry Cake

Huckleberry Cake


  • 1 cup of butter
  • 2 cups of powdered sugar
  • 4 eggs
  • 3 cups of flour
  • 2 teaspoons of baking-powder
  • 1 cup of sweet milk
  • 1 teaspoon of cinnamon
  • 2 cups of huckleberries


Stir to a cream the butter and powdered sugar and add gradually the yolks of the eggs. Sift into this the flour, adding baking-powder in the last sifting and add sweet milk alternately with the flour to the creamed butter, sugar and yolks. Spice with cinnamon and add the stiff-beaten whites of the eggs. Lastly, stir in huckleberries which have been carefully picked over and well dredged with flour. Be careful in stirring in the huckleberries that you do not bruise them. You will find a wooden spoon the best for this purpose, the edges not being so sharp. Bake in a moderately hot oven; try with a straw, if it comes out clean, your cake is baked. This will keep fresh for a long while.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus