Silver and Gold Cake.
White JLayers. — Whites of 6 eggs, i>4 cups of sugar, y^ cup
of butter, ^ cup oi milk, 2>^ cups of flour, i teaspoon of powder,
I teaspoon of Sauer's almond extract.
Gold Layers. — Yelks of 6 eggs, >4 cup of butter,✪ Caramel Cake i cup of
milk, i^ cups of sugar, 2>4 cups tiour, i teaspoon of powder,
I teaspoon of Sauer's orange extract.
Put together with a layer of white and one of yellow.
Icing. — Yelks of 4 eggs, beaten light, with >4 pound of white
sugar and J4 pound of butter; cream well and cook on a slow
fire until thick. Then add the whites of 4 eggs (well beaten)
and I teaspoon of Sauer's orange extract. Cook long enough
to thicken, and when done, beat into it 2 tablespoons each of
chopped almonds and walnuts.
Fig Cake.
Two cups of sugar, y^ cup of butter, ^ cup of milk, 2^
cups of flour, whites of 6 eggs, i teaspoon of powder, i teaspoon
of vanilla (Sauer's).
Filling.— 94 of a pound of chopped figs, ^ pound of seeded
raisins, ^ pound of chopped almonds, >4 cup of icing✪ Filling for Fig Cake. Mix-
well and put the layers together with it.
Sponge Cake.
Twelve ^gzs>, their weight in sugar and half their weight
in flour, Sauer's lemon extract to season. Mix as directed above,
and bake in a large mould.
Sponge Cake.
Fifteen eggs, i>^ pounds of sugar, i pound of flour, juice and
rind of i large lemon, 2 tablespoons of vinegar✪ Sponge Cake. Beat the yelks
96 TESTED VIRGINIA RECIPES.
and whites separately; beat the yelks and sugar, then add the
whites, and lastly stir in the flour that has been sifted 3 times.
Mix well and add the lemon and vinegar. Bake in shallow pans.
Almond Cake.
Twelve eggs, i pound of flour, i pound of sugar, i pound
of butter, i pound of almonds (blanched), ^ pound of citron
(sliced), I wineglass of brandy. Mix and bake as pound cake.
White Fruit Cake.
One pound of white sugar, i pound of flour, Yz pound of
butter, whites of 12 eggs, 2 pounds of citron (cut thin), i large
cocoanut (grated), i oound of blanched almonds, 3 teaspoons
of baking powder. Cream butter and sugar, add eggs and flour,
and then mix in one-third of the fruit. Mix in the rest as you
put the batter in the mould, making a layer of batter and one
of fruit. Bake in a slow oven. This will keep one month.
Black Fruit Cake.
One pound of flour, i pound of sugar, lYz pounds of butter,
13 eggs, 4 pounds of raisms, i^ pounds of currants, i pound
of blanched almonds,✪ White Fruit Cake ^ pound of citron, i tumbler of brandy,
^2 tumbler of wine, rind of i orange, i teacup of Porto Rico
molasses, i teaspoon each of cloves, mace and allspice (all
ground). Mix the batter as for any other cake, flour the fruit
and add to the dough, and beat in the seasoning. Bake 4 hours.
Light Fruit Cake.
Twelve eggs, i pound of flour, i pound of sugar, i pound
of butter, i pound of currants, i^ pounds raisins, Yz pound of
shelled almonds, 5 slices of preserved pineapple, ^ tumbler of
brandy, and spice to taste✪ Light Fruit Cake. Mix and bake as other fruit cake.
Sink the pan in wood ashes when it goes into the stove, and
it will prevent burning.
CAKES. 97
Large Fig Cake. ✪ Large Fig Cake
Page 31 · 15 recipe records on this page
Presented as published in 1905. 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
Silver and Gold Cake.
White Layers. — Whites of 6 eggs, i>4 cups of sugar, y^ cup of butter, ^ cup oi milk, 2>^ cups of flour, i teaspoon of powder, I teaspoon of Sauer's almond extract.
Gold Layers. — Yelks of 6 eggs, >4 cup of butter, i cup of milk, i^ cups of sugar, 2>4 cups tiour, i teaspoon of powder, I teaspoon of Sauer's orange extract.
Put together with a layer of white and one of yellow.
Icing. — Yelks of 4 eggs, beaten light, with >4 pound of white sugar and J4 pound of butter; cream well and cook on a slow fire until thick. Then add the whites of 4 eggs (well beaten) and I teaspoon of Sauer's orange extract. Cook long enough to thicken, and when done, beat into it 2 tablespoons each of chopped almonds and walnuts.
Fig Cake.
Two cups of sugar, y^ cup of butter, ^ cup of milk, 2^ cups of flour, whites of 6 eggs, i teaspoon of powder, i teaspoon of vanilla (Sauer's).
Filling.— 94 of a pound of chopped figs, ^ pound of seeded raisins, ^ pound of chopped almonds, >4 cup of icing. Mixwell and put the layers together with it.
Sponge Cake.
Twelve eggs, their weight in sugar and half their weight in flour, Sauer's lemon extract to season. Mix as directed above, and bake in a large mould.
Sponge Cake.
Fifteen eggs, i>^ pounds of sugar, i pound of flour, juice and rind of i large lemon, 2 tablespoons of vinegar. Beat the yelks
and whites separately; beat the yelks and sugar, then add the whites, and lastly stir in the flour that has been sifted 3 times. Mix well and add the lemon and vinegar. Bake in shallow pans.
Almond Cake. Twelve eggs, i pound of flour, i pound of sugar, i pound of butter, i pound of almonds (blanched), ^ pound of citron (sliced), I wineglass of brandy. Mix and bake as pound cake.
White Fruit Cake.
One pound of white sugar, 1 pound of flour, 1/2 pound of butter, whites of 12 eggs, 2 pounds of citron (cut thin), i large cocoanut (grated), 1 pound of blanched almonds, 3 teaspoons of baking powder. Cream butter and sugar, add eggs and flour, and then mix in one-third of the fruit. Mix in the rest as you put the batter in the mould, making a layer of batter and one of fruit. Bake in a slow oven. This will keep one month.
Black Fruit Cake.
One pound of flour, i pound of sugar, lYz pounds of butter, 13 eggs, 4 pounds of raisms, i^ pounds of currants, i pound of blanched almonds, ^ pound of citron, i tumbler of brandy, ^2 tumbler of wine, rind of i orange, i teacup of Porto Rico molasses, i teaspoon each of cloves, mace and allspice (all ground). Mix the batter as for any other cake, flour the fruit and add to the dough, and beat in the seasoning. Bake 4 hours.
Light Fruit Cake. Twelve eggs, i pound of flour, i pound of sugar, i pound of butter, i pound of currants, i^ pounds raisins, Yz pound of shelled almonds, 5 slices of preserved pineapple, ^ tumbler of brandy, and spice to taste. Mix and bake as other fruit cake. Sink the pan in wood ashes when it goes into the stove, and it will prevent burning.
Large Fig Cake.
Records on this page
Butter CakeAlmond CakeChocolate CakeCaramel CakeWalnut CakeSilver and Gold CakeFig CakeBlack Fruit CakeFilling for Fig CakeSponge CakeSponge CakeWhite Fruit CakeCakeLight Fruit CakeLarge Fig Cake