Sue's Diner: Independence Day Cake

This week's recipe is very patriotic to me and not just because it's mentioned in the fifth installment of Before The Blood. 

It's because I actually do like it. After I wrote the passage in italics, I, too, wanted to taste Independence Cake. So Timothy, and then Rebekah, modified the recipe for the modern kitchen. And it's actually really good!

Munsonville Inn would also sell a frosted loaf, popular in Thornton, known as Independence Cake, and Bryony longed to try this food from a land so far away.

 More than once, she and Susan read the advertisement in the window, boasting it was "flavored with wine and brandy," as well as "rich with nutmeg, cinnamon, cloves, mace, and citron," and "heavily speckled with currants and raisons."

Here is an actual nineteenth century recipe we found online:

"Twenty pounds of flour, fifteen pounds of sugar, ten pounds of butter, four dozen of eggs, one quart of wine, one quart of brandy, one ounce of nutmegs, three ounces each of cinnamon, cloves, and mace, two pounds of citron, five pounds each of currants and raisins, and one quart of yeast. Frost it, and dress it with box and rose leaf."

It's now my favorite Fourth of July recipe (however, no one else in my family likes it). 

Still, you can try our modified recipe on the Sue's Diner page on the BryonySeries website.

But try the recipe this week. It will be gone some time next week. A new recipe will take it's place. 

If you have any troubleshooting questions or comments, email us at bryonyseries@gmail.com. 

Here is a non-Victorian version with sprinkles - because Timothy likes sprinkles, he said. I love the color combination.

Below that is a more traditional version.

By the way, Sue's Diner is only real in the BryonySeries world. But didn't Timothy do a great job making the page look like a real menu at a vintage diner?

Here is the full diner page: bryonyseries.com/sue-s-diner. You can't really order, of course (wouldn't it be great if you could?).