Bride's Cake
1/2 cup butter
1-1/2 cups sugar
Whites six eggs
1/2 cup milk
2-1/2 cups flour
3 teaspoons baking powder
1/4 teaspoon cream of tartar
1/2 teaspoon almond extract
Follow recipe for mixing butter cakes. Bake forty-five to fifty minutes in deep, narrow pans. Cover with white frosting.
Ice Cream Cake
1/2 cup butter
2 cups sugar
1 cup milk
3 cups flour
4 teaspoons baking powder
Whites 4 eggs
Vanilla
Follow recipe for mixing butter cakes. Bake in layers, and put between layers and on top Ice Cream Frosting.
Light Fruit Cake
To Fig Éclair mixture add one-half cup raisins seeded and cut in pieces, two ounces citron thinly sliced and cut in strips, and one-third cup walnut meat cut in pieces. In making mixture, reserve one tablespoon flour to use for dredging fruit.
White Nut Cake
3/4 cup butter
1-1/2 cups sugar
Whites 8 eggs
1/2 cup milk
2-1/2 cups flour
1/2 teaspoon cream of tartar
3 teaspoons baking powder
1 cup walnut meat cut in pieces
Follow recipe for mixing butter cakes. This mixture makes two loaves.
Golden Cake
1/4 cup butter
1/2 cup sugar
1 teaspoon orange extract
Yolks 5 eggs
1/4 cup milk
7/8 cup flour
1-1/2 teaspoons baking powder
Cream the butter, add sugar gradually, and yolks of eggs beaten until thick and lemon-colored, and extract. Mix and sift flour and baking powder, and add alternately with milk to first mixture. Omit orange extract, add one-half cup nut meat cut in small pieces, and bake in individual tins.
