The Pilgrim Cook Book/Cakes
Cakes
Almond Cake.
One cup sugar, scant ½ cup butter creamed together, add yolks of 3 eggs well beaten, 1 cup flour with ¼ teaspoon baking powder and lastly beaten whites of eggs. Spread about 1 inch of dough in square tin, then put on a layer of split almonds, brown side up. Sift pulverized sugar over top as soon as taken out of oven.—Mrs. F. Nyendorf.
Bitter Almond Cake.
One pound sugar, 1¼ pounds flour, ¾ pounds butter, whites of 8 eggs, 1 cup milk, 2 teaspoons baking powder, 1 teaspoon almond extract. Bake in loaf tins about an hour, moderate oven.—Mrs. Schwoerer.
Apple Fruit Cake.
Two cups dried apples soaked over night and boil down in 2 cups of molasses. Add 1 cup of shortening, ½ cup of coffee, 2 eggs, 1 cup sugar, ½ cup sour cream, level tablespoon of soda, 2 teaspoons baking powder, 4 cups flour, spices to suit taste, a little salt.—Mrs. G. Rausch.
Apple Sauce Cake.
One and one-half cups brown sugar, ½ cup butter, 2 eggs, 1 cup apple sauce (not sweetened), 1 teaspoon soda, ½ teaspoon cinnamon, ½ teaspoon cloves, 1 cup raisins, 2 cups flour, ½ cup nuts may be added. Bake in loaf tin about 1 hour in slow oven.
Frosting: One cup brown sugar, 3 tablespoons milk, 1 tablespoon butter; cook until it forms a ball in cold water.—Mrs. Piepho.
Angel Cake.
Whites of 8 large or 9 medium eggs, 1¼ cups granulated sugar, 1 cup Swansdown cake flour, ½ teaspoon cream of tartar, a pinch of salt added to eggs before whipping, flavor to taste. Sift, measure and set aside sugar and flour; whip eggs to foam, add cream of tartar, and whip until very stiff; add sugar and fold in (always using a spoon to mix cakes with) then flavor and fold in, then flour and fold in lightly through. Put in a moderate oven at once. Will bake in about 25 minutes. It should not take longer, as baking too long dries out moisture and makes them tough and dry. Put in oven too hot for butter cakes and not hot enough for biscuits. If the cake is properly mixed, it will rise above pan. When it is done it begins to shrink; let it shrink back to level of pan. Watch this stage carefully and when it shrinks back to level of pan, take out of oven and invert immediately, rest on center tube, let hang until perfectly cold, then cut cake loose from around sides and center tube. Knock back slide, insert knife and cut loose from the bottom; turn out. This must be put in pan that has never been greased.—Mrs. Albrecht.
Blitz-Kuchen.
One cup sugar, ½ cup butter, 3 eggs beaten separately, ½ cup milk, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon vanilla. Put almonds, sugar and cinnamon on top. Bake in 3 long pans and cut while hot.—Mrs. F. W. Seeglitz.
Bride's Cake.
One scant cup butter, 3 cups sugar, 1 cup milk, 12 egg whites, 1 cup cornstarch, 3 cups sifted flour, 3 tablespoons baking powder, flavoring to taste. Cream butter, add sugar and cream again, alternate with milk and flour; add baking powder mixed with cornstarch, lastly the stiffly beaten whites. Bake in a moderate oven 2 hours, the exact time will depend on the thickness of the loaf.—Mrs. Albrecht.
Burnt Caramel Cake.
Cream ½ cup butter, add 1½ cups granulated sugar gradually, the yolks of 2 eggs well beaten; add slowly 1 cup cold water, then 1½ cups flour; beat well. After this add 3 tablespoons of the burnt sugar, 1 teaspoon vanilla, another cup of flour; beat again, then add 2 teaspoons of baking powder, lastly the well beaten whites of 2 eggs. Bake in 3 layers and put together with boiled icing flavored with 3 tablespoons of the burnt caramel and 1 teaspoon vanilla.
To burn the sugar: ½ cup granulated sugar in skillet, stirred constantly over the fire. It will soften, then melt and finally become liquid, until it throws off an intense smoke. Have ready ½ cup boiling water; remove sugar from fire, pour water into it, stir quickly, and set back on the fire to boil till about as thick as molasses.—Mrs. Koehneke.
“Cherry Cake.”
One and one-half cups sugar, ½ cup butter, 1 cup milk, ½ cup nuts, ½ cup marachino cherries, 1 pinch salt, 1½ cups flour sifted three times, ½ cup flour with two teaspoons baking powder, flavor with vanilla, 4 whites of eggs beaten to a stiff froth, fold in with other ingredients.—Mrs. E. Ferch.
Citron Cake.
Two cups sugar, 6 eggs, ½ pound butter, 2 cups flour, 1 cup ground nuts (walnuts preferred), 1 cup citron and orange peel ground, ½ cup milk, 1 teaspoon baking powder.—Mrs. H. G. Thoms.
Cocoanut Sandwich.
One cup flour, ¾ cup sugar, 1 teaspoon baking powder, 1 egg, butter size of an egg. Cream butter, add sugar, and egg well beaten, then add flour and baking powder sifted together. Beat well, bake in a layer. When done split open and put lemon cream between. Icing and cocoanut on top.—Mrs. O. Braun.
Vanilla Cocoanut Loaf.
One cup sugar, ¾ cup butter, ½ cup milk, beat 3 eggs seperately, add another ½ cup milk, 1 teaspoon vanilla, ½ of a small package of cocoanut, 1½ cups flour, 2 teaspoons baking powder, ⅛ teaspoon soda. Medium oven.—Elsie Rauschert.
Coffee Cake.
Two cups light brown sugar, 1 cup butter, 1 cup syrup, 1 cup strong coffee, 4 eggs, 1 teaspoon saleratus (baking soda), 2 teaspoons cinnamon, 2 teaspoons cloves, 1 teaspoon grated nutmeg, 1 pound raisins, 1 pound currants and 4 cups flour.—Mrs. Albrecht.
Cornstarch Cake.
One cup sugar, ½ cup butter, ½ cup sweet milk, ½ cup cornstarch, 1 cup flour, whites of 6 eggs, a little vanilla, 2 teaspoons baking powder. Cream butter and sugar together, then add milk, then cornstarch and then flour with baking powder. Lastly the 6 beaten whites.—Mrs. Albrecht.
French Cream Cake.
One cup sugar, 3 eggs beaten well, 1½ cups flour, 2 teaspoons baking powder, 3 tablespoons cold water. Bake in two tins. Split cake with knife and fill with following cream: 1 pint milk, 1 egg yolk, 2 tablespoons cornstarch; boil until stiff. Mrs. M. Brockman.
Sweet Cream Cake.
Ten cent bottle cream, 3 eggs, 1 cup sugar, pinch of salt, 1½ cups flour, 1 heaping teaspoon baking powder, 1 teaspoon vanilla. Mix well and bake in a form tin in a slow oven.
Date Cake.
Two eggs, ¾ cup sugar, ½ cup flour, ½ teaspoon baking powder, 1 cup chopped walnuts, 1 cup dates, cut lengthwise. Do not grease pan. Bake ½ hour slowly. Serve with whipped cream.—Mrs. J. H. Kalte.
Date Cake.
French Date Cake.
Beat the yolks of 6 eggs with 2 cups sugar, then add the beaten whites of eggs. Beat well; add 2 cups flour, 2 teaspoons baking powder, ½ pound nuts, 1 pound dates. Cut dates and nuts. Flour both well, then add to batter. Bake ½ hour in coffee cake tins. This makes two cakes.—Mrs. W. C. Hinrichs.
Daisy Cake.
Beat together 1 cup sugar and 4 egg yolks until very light, stir in ¼ pound butter which has been creamed, and then add 1 gill of water mixed with 3 teaspoons cream, 1 teaspoon vanilla, about 1½ cups flour sifted with 2 level teaspoons baking powder. The dough should not be too stiff. Bake in 2 layers. These form the yellow part. For the white part cream together ½ cup butter and 1½ cups sugar, add 1 cup luke warm water and 2½ cups flour sifted with 2 teaspoons baking powder. Beat hard, then add the juice and rind of 1 lemon and the stiffly beaten whites of 4 eggs. Bake in layers. Put together with a boiled icing filling, alternating yellow and white layers. Use the same icing on top covering it with grated orange peel—when this icing is cold, form a daisy on it of white boiled icing using a pastry tube.—Mrs. A. Weith.
Economy Cake.
One cup water, 1 cup sugar, 1 cup raisins, 1 teaspoon lard, ½ teaspoon cloves, 1 teaspoon cinnamon. Mix and boil 4 minutes, let cool 4 minutes. Add 2 cups flour, 1 teaspoon soda dissolved in ¼ cup warm water, a pinch of salt, nuts if desired. Bake in loaf.—Elsie Rauschert.
Feather Cake.
Fruit Cake.
One cup seedless raisins, 1 cup dates stoned, each chopped fine, ½ cup butter, 1 cup water. Let boil 5 minutes, cool, and add 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon cloves, ⅓ teaspoon salt, 1 level teaspoon baking powder, 1 teaspoon lemon extract, 2 cups flour. Bake in loaf cake pan in a slow oven for 45 minutes.—Mrs. Wm. Fredericks.
My Christmas Fruit Cake.
One pound brown sugar, 1 pound butter, 8 eggs, 1 pound large dark raisins, 1 pound sultana raisins, 1 pound currants, 1 pound cirton, ½ pound figs, 4 apples, 1 tablespoon molasses, 1 cup sour milk, 1 teaspoon soda, 1 teaspoon each of spices, 1 cup good brandy, 1¼ pounds Swansdown cake flour, 2 teaspoons baking powder. Bake about 2 hours.—Mrs. O. A. Skibbe.
Fruit Cake.
Two and one-half cups sugar, ½ cup butter, 4 eggs, 2½ cups milk, 1 teaspoon vanilla, a little salt, 1 cup citron, 2 cups seedless raisins, 2 cups seeded raisins, 1 cup almonds (chopped fine), ½ teaspoon nutmeg, 1 teaspoon each of ginger and cloves, 1 wineglass each of wine and brandy, 4 teaspoons baking powder, 5½ to 6 cups flour. Bake 1½ to 2 hours. Test with straw.—Mrs. Graser.
Fruit Cake.
One pound flour, 1 pound sugar, ¾ pound butter, 2 pounds seeded raisins, 2 pounds currants, 1 pound citron, ½ cup brandy, 8 or 10 eggs, 1 teaspoon mace, 2 teaspoons cinnamon, allspice and nutmeg, 1 teaspoon cloves, 1 tablespoon soda dissolved in ½ cup cold coffee, salt to taste. Stir the butter and sugar to a cream, then the whites and yolks beaten separately, the flour gradually, brandy, spices, lastly the fruit, which should be mixed with part flour.—Hattie Guelzow.
Fruit Cake.
One cup sugar, 2 cups flour, ½ teaspoon nutmeg, ½ teaspoon cloves, ½ teaspoon allspice, 1 teaspoon vanilla, 1 tablespoon cinnamon. Mix dry ingredients together, then add 1 wineglass wine, 1½ cups sponge, ½ cup melted butter, ½ cup milk (warm), 1 teaspoon baking soda. Mix and add 1 pound raisins, 1 pound currants, ½ cup chopped nuts, a few chopped cherries (candied), a little citron, lemon peel and orange peel chopped in small pieces. Add 3 eggs, beating the whites to a stiff froth. Let it rise 1 hour and bake 1 hour.—Mrs. P. Weissbrodt.
White Fruit Cake.
One cup butter, 2 cups sugar, 1 cup milk, 2½ cups flour, 7 egg whites, 2 teaspoons baking powder, 1 pound seedless raisins bleached, 1 pound figs, ½ pound walnuts, ½ pound citron, 1 pound cocoanut. Bake 2 hours.—Mrs. M. Brockman.
Ginger Cake.
One cup New Orleans molasses, ½ cup lard, ½ cup sour milk or buttermilk, 1 egg, salt to taste, 2 level teaspoons soda, 1 teaspoon cinnamon, ½ teaspoon ginger, 2 cups sifted flour. Bake in 2 layers and use white frosting.—Mrs. Chas. Hemler.
Gold Cake.
Yolks of 8 large or 9 small eggs, 1¼ cups granulated sugar, ¾ cup butter, ¾ cup water, 2½ cups Swansdown cake flour, 2 heaping teaspoons baking powder, flavoring. Sift flour once, then measure, add baking powder and sift three times; cream butter and sugar thoroughly; add flavor, water, then flour, then stir very hard. Put in a slow oven at once.—Mrs. Albrecht.
Graham Cracker Cake.
One cup sugar, ½ cup butter, 2 eggs (well beaten separately), 1 cup milk, 1 cup graham crackers rolled fine, 1 cup flour, 2 teaspoons baking powder and 1 teaspoon vanilla.
Filling: One-third of a cup sugar, 1 cup milk, yolk of 1 egg, 1 teaspoon cornstarch, juice of ½ lemon and 1 cup walnut meats, added last. Boil in double boiler until thick.
Frosting: White of 1 egg, 1 cup confectioners’ sugar, butter size of a walnut. Do not beat white of egg separately, but beat all together until nice and creamy.—Mrs. Wm. Ehlenfeld. Graham Cracker Cake.
Two tablespoons butter, 1 cup sugar, 4 eggs (or less) separated, ½ cup shredded cocoanut or nut meats, 1 cup milk, 2 cups rolled graham crackers, 2 teaspoons baking powder, vanilla. Cream butter and sugar, add yolks of eggs and milk. Mix cocoanut, baking powder and graham crackers rolled fine, and stir into butter mixture. Lastly, fold in beaten whites of eggs. Bake in 2 layers in a moderate oven. Cover with butter frosting, using lemon flavor, and sprinkle with fresh or desicated cocoanut, put through food grinder.—Clare L. Kemnitz.
Ice Cream Cake.
Beat the whites of 10 eggs very stiff, add gradually 1½ cups powdered sugar and 1 cup flour and a heaping teaspoon of cream of tartar mixed thoroughly into the flour before sifting it. Bake in jelly pans or layers. Be careful not to let mixture warm before putting into pans.
Filling: One-half pint sweet cream brought to boiling point, 1 teaspoon cornstarch dissolved in a little milk, yolks of 3 eggs beaten and 1 tablespoon powdered sugar. While still warm add ½ pound chopped almonds and fill layers with the warm mixture. Insert halved almonds on top of cake. Does not necessarily have to be frosted. This is a delicious cake.—M. Doederlein.
Jam Cake.
One cup sugar, ¾ cup butter, ¾ cup strawberry jam, ⅓ cup sour milk, 1 teaspoon baking soda, 3 eggs, 2 cups flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg. Cream butter and sugar, add beaten yolks, jam, sour milk mixed with the soda flour and spices, then the beaten whites of the eggs.—Mrs. G. C. Hass.
Delicious Jelly Roll.
Layer Cake.
One-half cup butter, 1 cup sugar, 2 eggs, 2 level cups flour, 2 teaspoons baking powder, ⅔ cup cold water. Flavor to taste.—Mrs. J. Rausch.
Sour Milk Layer Cake.
Cream 1¾ cups of sugar with ½ cup of butter, add 3 eggs and beat the batter hard. Stir in a cup of sour milk into which a generous pinch of baking soda has been beaten. Last of all, whip in lightly 3 level cups of flour that has been sifted with 2 teaspoons of baking powder. Bake in three layers and put together with any kind of icing or filling.—Mrs. J. Rausch.
Loaf Cake.
Three eggs, whites—yolks beaten separately, whites added last, 1 cup sugar, ⅓ cup butter, ⅔ cup milk, 2 cups flour, 1 teaspoon baking powder.—Mrs. Semmlow.
Fairy Loaf Cake.
Four eggs beaten separately, 1¼ cups sugar, ¾ cup butter, ½ cup sweet milk, 2½ cups flour, 1 teaspoon cream tartar, scant ½ teaspoon baking soda, and flavor to taste. Sift flour once, then measure, add soda, and sift three times. Cream butter and sugar thoroughly, beat yolks to a very stiff froth and stir in, add milk, whip whites to foam, add cream of tartar and whip until very stiff, and add to first mixture. Then add flavor, then flour and stir very hard. Put in a slow oven at once. Will bake in 30 to 50 minutes.—Mrs. F. Feig.
Grapenuts Loaf Cake.
Imported Loaf Cake.
Beat ¾ pound butter and 7 ounces sugar 25 minutes. Add a pinch of salt, 7 tablespoons lukewarm milk, 5 eggs beaten separately, 3 level teaspoons baking powder, 14 ounces flour. Bake 1 hour.—Mrs. Sodeman.
Marble Cake.
Boil until dissolved, 1 tablespoon sugar, 1 tablespoon milk, 1 square chocolate (grated), set to cool. Mix 1 cup sugar, ½ cup butter, 1 egg, 1 cup milk, 2 cups pastry flour (sifted twice), 2 level teaspoons baking powder, flavor with vanilla. Add the chocolate to one half of the dough, drop one large spoonful of the chocolate mixture then one of the other mixture and so on. For second layer drop the dark on the light and the light on the dark mixture. Bake in well buttered pan in a moderate oven. This makes a loaf or small layer cake.—Mrs. Mamie Gruhn.
Inexpensive Marble Cake.
Cream ½ cup shortening with 1 cup sugar; add a pinch of salt, the well beaten white of 2 eggs, 1 cup milk, and 2 cups flour sifted twice with 2 tablespoons baking powder. When the dough is well mixed, put half of it in another bowl for the white part of the cake. Then add to what is left, 2 scant teaspoons each of cinnamon, cloves and allspice, this making the dark part of the batter. Drop the dark and light mixtures alternately by the spoonful into a well greased floured cake tin.—Mrs. Anna A. Jaekel.
"Nut Cake."
Hickory Nut Cake.
One-half cup butter, 1 cup sugar, whites of 3 eggs, ½ cup milk, 1½ cups flour, ¾ cup chopped hickory, walnut or pecan meats, 1 teaspoon cream of tartar, ½ teaspoon soda dissolved in 1 teaspoon milk. Cream the butter well with sugar, stir in the whites beaten stiff and beat until light and smooth; add milk and flour, alternately and continue stirring; add nuts, stir, then sprinkle the cream of tartar over the mixture and lastly stir in the soda dissoved in 1 teaspoon milk. Beat again and then place in well buttered and slightly floured loaf pan and bake in a moderate oven.—Mrs. O. A. Kleppish.
Maple-nut Cake.
One-third cup shortening, 1 cup brown sugar, ½ cup milk, 1½ cups flour, 2 teaspoons baking powder, 2 eggs, 1 teaspoon vanilla, 1 cup chopped nuts, ¼ teaspoon salt. Cream shortening and sugar, add yolks of eggs and milk. Beat well, then add flour, salt and baking powder. Fold in beaten whites of eggs last. Bake in loaf about 35 to 45 minutes.—Mrs. H. England.
Whipped Cream Nut Cake.
Cream 1 cup sugar with 2 tablespoons of lard, or butter substitute, add yolks of 2 eggs, 1 teaspoon vanilla, ¾ cup sweet milk, 2 cups flour sifted with 2 teaspoons baking powder, a pinch of salt, ¼ cup finely chopped nuts and the beaten whites of 2 eggs.
Filling: One bottle cream whipped, 1 tablespoon confectioners’ sugar, ¼ cup chopped nuts.—Elsie Rauschert.
Orange Cake.
One-half cup butter, 2 cups sugar, 4 egg yolks, the juice and grated peel of 1 large orange and a cup of cold water and 3 cups flour, the whites of the 2 eggs beaten stiff, 2 heaping teaspoons baking powder.
Frosting: Into the whites of eggs beat 2 cups powdered sugar and when smooth and white flavor with orange juice and a few drops of lemon and grated peel of orange. Spread on cake.—Mrs. Piepho. Plain Cake.
One-half cup butter, 1 cup sugar, 2 eggs, 1 cup sour milk, 1 teaspoon soda, 1 cup raisins, 2½ cups flour, 1 teaspoon cinnamon, ½ teaspoon cloves. Cream butter and sugar; add well beaten eggs. Dissolve soda in 2 teaspoons cold water, and beat it into the sour milk. Combine the mixtures, add spices and flour gradually. Cut raisins and add. Bake 45 minutes in a slow oven. This mixture makes 1 loaf.—Mrs. Ehlenfeld.
Plain One Egg Cake.
Cream good 1 cup of sugar, 1 tablespoon of butter, then add the yolk of 1 egg. Sift 2 cups of flour and 2 level teaspoons of baking powder several times. Take 1 cup of milk and gradually add the milk and flour to the above mixture. Add any flavoring. Fold in the stiffly beaten white of an egg. Have oven real hot when you put the cake in, then turn low. Bake about 20 minutes. This can be baked as loaf, layer or cup cake and varied by adding either currants, raisins, figs, dates, nuts, cocoanut or chocolate.—Mrs. A. J. Lottes.
Pork Cake.
One pound fat salt pork chopped fine dissolved in 1 pint boiling water, 3 cups brown sugar, 1½ cups molasses and syrup mixed, 1 pound raisins (light seedless), 1 pound raisins (dark seedless), 2 tablespoons cinnamon, ½ teaspoon cloves, 1 teaspoon baking soda, 2 teaspoons cream of tartar, 1 nutmeg, 7 cups flour, 5 cents citron, 15 cents shelled walnuts, 10 cents figs, 10 cents dates; citron, nuts, figs, dates chopped fine. Mix all together and bake 2½ hours in moderate oven. This makes three cakes. If desired, ½ cup brandy may be added.—Mrs. E. Koretke.
Pork Cake.
Half-Pound Cake.
One cup butter, 1½ cups powdered sugar, ½ cup milk, 2 cups flour, 2 teaspoons baking powder, 4 eggs. Cream butter and sugar, add well beaten yolks, then milk and flour, and finally the stiffly beaten whites and baking powder. Bake in a moderate oven until light brown.—Mrs. A. Braun.
Pound Cake.
Cream 1 cup of butter and 1 cup of sugar, add 4 eggs beaten separately, then 1 cup milk, 2 cups flour, 2 teaspoons baking powder. The longer the butter and sugar are beaten the better the cake.—Mrs. M. C. Kretchmer.
Pound Cake or Almond Loaf.
Three-fourths of a pound of butter (scant), ¾ pound sugar, 4 eggs (yolks and whites beaten separately), ½ pound flour, sifted well with ¼ pound cornstarch, ¼ pound almonds (chopped fine). Flavor to suit. Frost the cake and use some of the almonds whole to ornament the top. Cream, butter and sugar, add yolks that have been beaten well, next flour and corn- starch and almonds, lastly the beaten whites. Beat the cake for about ½ hour, until light. Bake in moderate oven for 1 hour.—Mrs. A. Streger.
Pound Cake.
Wash and drain ½ pound butter. Beat it with the hand until it is quite creamy, then add ½ pound sugar. Beat it until it is like the lightest and whitest hard sauce; then add 1 egg, beat it until it is quite incorporated, then add another and beat again, and so on until 5 eggs are used. Take great care that each egg is incorporated before the next is added. This requires from three to five minutes beating between each egg, according to how vigorous or slow your strokes are. The success of the cake depends on sufficient beating. When eggs, sugar and butter look like thick, yellow cream, add gradually a small sherry glass of wine or brandy and ½ wine glass of rose water. Mix well together, then sift into the ingredients ½ pound of the finest flour well dried and very slightly warmed, to which ½ saltspoon of salt has been added. Line a round cake pan (with upright sides) with buttered paper neatly fitted, and pour the batter into it and sift powdered sugar over the surface. Bake this cake 1½ hours in a very slow oven. Lay a cardboard over the top for the first hour, which may then be removed and the cake allowed to brown slowly. In turning, be very careful not to shake or jar it.—Mrs. Albrecht.
Prince Albert Cake.
One cup sugar, ½ cup butter, 1 egg, 1 cup milk, 1 teaspoon soda, scant 2 cups flour, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ cup chopped raisins. — M. Hemler.
Prune Cake.
One cup sugar, ½ cup butter, 2 cups flour, 1 cup sour milk, 3 eggs, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 cup prunes (chopped fine), 10 cents worth of walnuts (chopped fine).—Mrs. William Blanchard.
Southern Cake.
Three-quarter cup raisins, ¾ cup dates, ¾ cup nuts, 1 teaspoon baking soda dissolved in 1 cup boiling water, pour on fruit and let cool, ½ cup butter, 1¼ cup sugar, 1 teaspoon vanilla, 2 eggs well beaten with butter and sugar, add fruit and 2 cups flour.—Mrs. L. Langfeld.
Delicate Spice Cake.
Two-thirds cup butter, ⅔ cup sugar, 2½ cups flour, 1 egg, 1 cup molasses, 1 cup milk, 2 teaspoons baking powder, 1 tablespoon mixed ground spice, pinch salt, 1 cup raisins. Beat egg, add sugar. Add mixed flour, baking powder and salt, spices, molasses and raisins. Bake in quick oven.—Mrs. C. H. Massow.
Eggless Spice Cake.
Sponge Cake.
Yolks of 3 eggs well beaten, add 1 cup sugar and beat very hard, add 4 tablespoons cold water, 1 cup flour sifted with 1 teaspoon baking powder, ½ teaspoon vanilla and ½ teaspoon lemon, beat 2 minutes, then add beaten whites of 3 eggs. Bake in slow oven about 30 minutes.—Mrs. G. C. Hass.
Sponge Cake.
Beat yolks of 2 eggs light, beat whites of 2 eggs light. Add ½ cup flour and 1 teaspoon baking powder and a pinch of salt. Do not grease tins. Bake in moderate oven; flavor to suit.—Mrs. G. H. Rausch.
Hot Water Sponge Cake.
Beat yolks of 4 eggs until light and thick, add gradually ½ cup sugar and continue beating. Then add 4 tablespoons hot water, ½ teaspoon almond extract. Beat whites stiff with pinch of salt, add ½ cup sugar, 1 teaspoon cream of tartar and beat again. Add to the first mixture, beating all of the time, then fold in 1 cup flour with 1 teaspoon baking powder. Sift flour and sugar 5 times. Bake in ungreased pan ½ hour.—Mrs. F. Nyendorf.
Prize Hot Water Sponge Cake.
Yolks of 5 eggs beaten light, 1 cup granulated sugar, 4 tablespoons hot water, 1 cup of flour, 1 teaspoon baking powder, 1 teaspoon vanilla, whites of eggs beaten stiff, sift sugar and flour 5 times. Bake from 45 minutes to 1 hour in a slow oven.—Mrs. R. Baur.
Loaf Sponge Cake.
Cornstarch Sponge Cake.
Four eggs, 1½ cups sugar, ¾ cups boiling water, 2 cups flour, 3 teaspoons baking powder, 1 teaspoon cornstarch. Beat eggs and sugar 20 minutes, then add boiling water, flour, baking powder, and cornstarch. Bake in layers or loaf.—Miss Helen Wollerman.
Potato Flour Sponge Cake.
Six eggs beaten separately, 1 cup sugar (½ the sugar beaten with the yolks and ½ with the whites), ¾ cup potato flour, 1 teaspoon baking powder.—Mrs. M. Brockman.
Olinda’s Sunshine Cake.
One good cup flour, 6 eggs, 1 good cup sugar sifted 3 or 4 times. Beat the yolks of the eggs to a cream. Beat whites very stiff, and add 1 level teaspoon cream of tartar, before quite finished beating. Add the sugar, then the yolks of eggs, 1 teaspoon vanilla, then fold in flour. Bake in very slow oven 30 to 45 minutes.—Mrs. C. Feig.
“Raisin Cake.”
One cup brown sugar, ½ cup butter, 1 cup raisins (ground), 1 cup boiling water, 1½ cup nuts, 1½ cup flour, 1 egg (not separated), 1 teaspoon baking soda. Mix together and bake in a loaf about 30 to 45 minutes in a medium oven.—Mrs. E. Ferch.
Scripture Cake.
| Judges 5, 25 | 1 | cup |
| 1 Kings 4, 22 | 3½ | cups |
| Jeremiah 6, 20 | 2 | cups |
| 1 Samuel 30, 12 | 2 | cups |
| Matthew 10, 42 | 1 | cup |
| 1 Samuel 25, 18 | 1 | cup |
| Genesis 43, 11 | 1 | cup |
| Isaiah 10, 14 | 6 | |
| Leviticus 23, 17 | 2 | teaspoons |
| 2 Chronicles 9, 9 | ||
| Psalms 19, 10 | 1 | teaspoon |
| Judges 9, 13 | 1 | glass |
Washington Cake.
One cup butter, 3 cups brown sugar, 1 cup milk, 4 eggs, 1 cup raisins, 1 teaspoon each of cinnamon, allspice and cloves, 3 cups flour, 2 teaspoons baking powder.—Miss G. Jacobs.
Watermelon Cake.
One cup sugar, cup butter, whites of 3 eggs stiffly beaten added last, ½ cup sweet milk, 2 cups flour, 1 teaspoon vanilla, 1 teaspoon baking powder. Pour one-third of this batter into another dish and add 1 teaspoon of liquid cochineal or enough red sugar to color, and a handful of seeded raisins. Bake in a round loaf with the pink in the center. Ice with green frosting.—Flora Hemler.