[Sca-cooks] cakes

[KristiWhyKelly at aol.com]

Have you seen  the recipe for carrot pudding in John Evelyn's book  _Cook_?
 
 
 #221 A Carrot Pudding
 
Take a topeny#loafe grate it halfe this quantity of Carots grated being  
first scraped 6 Eggs leave out 3 whites one pint of new milk half a pound of  
Butter neere halfe a pound of sugar a little salt some grated Nutmeg mingle all  
well together butter a pann putit in bake it well.
 
I can post my redaction if you are interested.
 
The pudding turns out very much like a dense coffee cake.  I was  thinking of 
posting a question of adding raisens to the recipe on this  list.
 
 
Grace
 
In a message dated 5/15/2005 2:45:33 PM Eastern Standard Time,  
mysticgypsy1008 at yahoo.com writes:

I have a  question in regards to cakes that I thought I
would pose to the list.   I know cakes as we know
them, the texture of birthday cakes you get at  the
bakery, or from a store bought mix  or home made cake
are not  period.  My question is, when abouts did cakes
w/ the texture of pound  cake come into play?  I have
only found a recipe for 'an excellent  cake' and by no
means was it cake like we know of today, more like  a
cookie type of thing.  

Alexa