Adelaide Cake

Ingredients

• 1 cup butter
• 1 1/4 cups sugar
• 4 eggs
• 1 pint flour
• 1 teaspoon Royal Baking Powder
• 1 cup dried, stoned cherries
• 1/4 cup cream
• 1 teaspoon extract vanilla

Method

1. 1

   Rub butter and sugar to white, light cream; add eggs, 2 at a time, beating 5 minutes after each addition.

2. 2

   Sift flour and powder together, add to butter, etc., with cherries, cream, and extract vanilla.

3. 3

   Mix smoothly and gently into rather firm batter.

4. 4

   Bake in paper-lined cake-tin for 40 minutes in moderate, steady oven.

5. 5

   Watch carefully; if getting too brown, protect with paper.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 23. The excerpt below is the record exactly as published.

Adelaide Cake. — 1 cup butter, 114 cups su- gar, 4 eggs, 1 pint flour, 1 teaspoon Royal Bak- ing Powder, 1 cup dried, stoned cherries, 14 cup cream, 1 teaspoon extract vanilla. Rub butter and sugar to white, light cream; add eggs, 2 at a time, beating 5 minutes after each addition. Sift flour and powder together, add to butter, etc., with cherries, cream, and extract vanilla. Mix smoothly and gently into rather firm batter. Bake in paper-lined cake- tin (fig. IX) 40 minutes in moderate, steady oven. Watch carefully ; if getting too brown, protect with paper. Almond Cake. — 14 cup butter, 2 cups sugar, 4 eggs, I4 cup almonds blanched — by pouring water on them until skins easily slip off — and cut in fine shreds, Mt teaspoon extract bitter almonds, 1 pint flour, 114 teaspoons Royal Baking Powder, 1 glass brandy, 14 cup milk. Rub butter and sugar to smooth white cream ; add eggs, 1 at a time, beating 3 or 4 minutes after each. Sift flour and powder together, add to butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into smooth, medium batter, bake carefully in rather hot oven 20 minutes in a fluted mold (flg. I). Almond Cake, 2. — % cup butter, 1 cup su- gar, 14 cup milk, 3 eggs, 2 cups flour, 2 level tea- spoons Royal Baking Powder, 1 pound almonds blanched and cut in strips. Cream the butter, add the sugar, and cream again ; add the beaten yolks, then, alternately, the milk and the flour sifted with the baking powder. Lastly, add the whites whipped to a stiff froth and the almonds. Bake in a loaf in a moderate oven. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 12 THE ROYAL BAKER AND PASTRY COOK Angel Food Cake. — Whites 11 eggs, IMj cups fine granulated sugar, 1 cup flour sifted four times with 1 teaspoon Royal Baking Powder

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