One general process can be followed in making these cakes :
(1) Cream Snowdrift; (2) add sugar gradually and cream;
(3) add beaten yolks if used; (4) mix and sift dry ingredi-
ents; (5) add to the first mixture, alternating with the
liquid; (6) cut and fold in the whites of the eggs beaten
stiff; (7) have pans ready, put into oven and bake according
to the following rule:
TEST FOE OVEN.
The oven is hot enough if it will brown flour in 5 minutes,
or if you can hold hand in oven while counting 20 slowly.
TIME OF BAKING.
Layer cakes require from 20 to 25 minutes ; loaf cakes
take from 40 to 60 minutes. Divide time into quarters.
First quarter. — Cake should rise on sides.
Second quarter. — Cake should rise in center and specks of
brown appear.
Third quarter. — Cake should brown evenly all over.
Fourth quarter. — Cake should shrink from sides of pan
and settle.
CARE AFTER BAKING.
Turn upside down on a cake cooler until cool ; then re-
move from pan and lay on cooler. Do not frost until cold.
If cake sticks lay a cloth wet in cold water over bottom of
108 CAKES
pan. (If cake should be burned, burned crust may be re-
moved with a grater. )
MOUNTAIN CAKE.
One-half pound butter, 1 pound sugar, 1 pound flour, 1
cup milk, 7 eggs, 2 teaspoons Royal baking powder. Flavor
with vanilla. — Mrs. C. M. Cooper.
HARLEQUIN CAKE.
Cream together a scant cupful of butter and a cupful and a
half of sugar, beating in 3 eggs that have been whipped to
a stiff froth, 1 scant cupful of milk and 2 heaping teaspoon-
fuls of baking powder, sifted with sufficient flour to form a
batter that will "ribbon" from the spoon. When the cake
mixture is very light, divide the batter into three parts, flavor-
ing one with % a teaspoonful of vanilla extract; another
with a heaping tablespoonful of grated chocolate that has
been dissolved over hot water; and the third with a little
strawberry syrup, coloring the latter with a few drops of
pink vegetable dye, which is entirely harmless. Have in
readiness an oblong cake tin that has been well greased and
dusted with flour and pour in the 3 batters, arranging them in
layers, or as for marble cake, and bake in a moderately hot
oven for about 35 minutes. Ice when cold with thick boiled
frosting and decorate with holly.
COMPOSITION CAKE.
Four eggs, l1^ pounds sugar, 1% pounds flour, % pound
butter, 1 pint milk, 1 teaspoon soda dissolved in water, 1
large nutmeg, % glass wine, l1^ pound raisins. Cream
butter and sugar together part of milk, 1 egg stirred in some
flour, and so on until eggs are used. The milk and flour, then
soda, wine, nutmeg and raisins. Citron, currants, etc., may
be used. — Mrs. Alex. Cooper.
CAKES 109
WHITE CAKE.
One pound butter (heaping), 1 pound flour., 1 pound sugar,
whites of 18 eggs, 1 teaspoon baking powder, pinch salt;
flavor with vanilla or lemon, bake in loaf. Make a boiled
icing of 3 cups sugar, whites of 3 eggs. — Mrs. W. H. Jenkins.
WHITE CAKE.
Eleven whites of eggs stiffly beaten, iy2 cups sifted pow-
dered sugar, 1 cup flour, 1 teaspoon cream tartar, *4 teaspoon
salt, 1 teaspoon vanilla. Mix flour, sugar, cream tartar, salt
and sift 3 times before mixing with eggs. Set in stove
quickly. Cook in biscuit pan and use boiling icing. — Mrs.
R. M. Andrews.
PECAN CAKE. ✪ Pecan Cake
Page 48 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One general process can be followed in making these cakes : (1) Cream Snowdrift; (2) add sugar gradually and cream; (3) add beaten yolks if used; (4) mix and sift dry ingredients; (5) add to the first mixture, alternating with the liquid; (6) cut and fold in the whites of the eggs beaten stiff; (7) have pans ready, put into oven and bake according to the following rule:
TEST FOE OVEN.
The oven is hot enough if it will brown flour in 5 minutes, or if you can hold hand in oven while counting 20 slowly.
TIME OF BAKING.
Layer cakes require from 20 to 25 minutes ; loaf cakes take from 40 to 60 minutes. Divide time into quarters.
First quarter. — Cake should rise on sides.
Second quarter. — Cake should rise in center and specks of brown appear.
Third quarter. — Cake should brown evenly all over.
Fourth quarter. — Cake should shrink from sides of pan and settle.
CARE AFTER BAKING.
Turn upside down on a cake cooler until cool ; then remove from pan and lay on cooler. Do not frost until cold. If cake sticks lay a cloth wet in cold water over bottom of
pan. (If cake should be burned, burned crust may be removed with a grater. )
MOUNTAIN CAKE.
One-half pound butter, 1 pound sugar, 1 pound flour, 1 cup milk, 7 eggs, 2 teaspoons Royal baking powder. Flavor with vanilla. — Mrs. C. M. Cooper.
HARLEQUIN CAKE.
Cream together a scant cupful of butter and a cupful and a half of sugar, beating in 3 eggs that have been whipped to a stiff froth, 1 scant cupful of milk and 2 heaping teaspoonfuls of baking powder, sifted with sufficient flour to form a batter that will "ribbon" from the spoon. When the cake mixture is very light, divide the batter into three parts, flavoring one with % a teaspoonful of vanilla extract; another with a heaping tablespoonful of grated chocolate that has been dissolved over hot water; and the third with a little strawberry syrup, coloring the latter with a few drops of pink vegetable dye, which is entirely harmless. Have in readiness an oblong cake tin that has been well greased and dusted with flour and pour in the 3 batters, arranging them in layers, or as for marble cake, and bake in a moderately hot oven for about 35 minutes. Ice when cold with thick boiled frosting and decorate with holly.
COMPOSITION CAKE.
Four eggs, 1 1/2 pounds sugar, 1 1/4 pounds flour, 1/2 pound butter, 1 pint milk, 1 teaspoon soda dissolved in water, 1 large nutmeg, 1/2 glass wine, 1 1/2 pound raisins. Cream butter and sugar together part of milk, 1 egg stirred in some flour, and so on until eggs are used. The milk and flour, then soda, wine, nutmeg and raisins. Citron, currants, etc., may be used. — Mrs. Alex. Cooper.
One pound butter (heaping), 1 pound flour, 1 pound sugar, whites of 18 eggs, 1 teaspoon baking powder, pinch salt; flavor with vanilla or lemon, bake in loaf. Make a boiled icing of 3 cups sugar, whites of 3 eggs. — Mrs. W. H. Jenkins.
Eleven whites of eggs stiffly beaten, 1 1/2 cups sifted powdered sugar, 1 cup flour, 1 teaspoon cream tartar, 1/4 teaspoon salt, 1 teaspoon vanilla. Mix flour, sugar, cream tartar, salt and sift 3 times before mixing with eggs. Set in stove quickly. Cook in biscuit pan and use boiling icing. — Mrs. R. M. Andrews.
PECAN CAKE.
Records on this page
Pecan Cake