1896 Spiced Raisin Coffee Cake Roll

1896 Spiced Raisin Coffee Cake Roll
The Alex Campbell Milk Company's Prize Milk Cook Book
Margaret Compton (Editor)
Coffee Cake

1 pint of flour.
1 teaspoonful of baking powder.
1 tablespoonful of butter.
1 cupful of sugar.
1/2 teaspoonful of salt.
1/4 cupful of Campbell's milk.
1 teaspoonful each of cloves, cinnamon and allspice.
1 egg.
1/4 cupful of strong coffee.
1/2 cupful of sultana raisins.

Sift the flour, salt and baking powder together into a bowl, cut into this, with a knife, the butter. Beat the egg, add it to three-fourths of the cupful of sugar, add this to the flour and butter and mix to a stiff dough with the coffee and milk. Dredge a bread board with flour, roll the dough into a long strip half an inch thick. Mix the remaining sugar, spices and raisins together, spread this on the dough. Roll up like a jelly roll, cutting off in pieces half an inch thick, place in a pan cut side down. Bake in a hot oven about fifteen minutes or until light brown.

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