Almond Cake

Ingredients

• One cup of butter
• one cup and a half of sugar
• half a cup of milk
• three eggs
• two tea-spoonfuls of baking powder
• two table-spoonfuls of almond extract
• one pound of blanched almonds

Method

1. 1

   Mix ingredients, cover top with split almonds, and bake.

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 27. The excerpt below is the record exactly as published.

two tea-spoonfuls of baking powder. Beat the but- ter and sugar until very light — and, by the way, this should always be done when making nice cake. For the filling take one pound of figs, chop them fine, and cook until soft and smooth with a teacup of water and half a cupful of sugar. Another, but I think less desirable, way to prepare the filling is to chop ten ounces of figs and five ounces of raisins, soak them over night in enough brandy, wine, or cider, to make with them a paste that will spread almost like custard. Grandmother^ s Cake, — One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of sweet milk, two tea-spoonfuls of baking powder. Raisins or cocoanut may be added. This is nice baked in a loaf or in gem tins, or may be baked in layers with custard put between. Cus- tard for the cake is made of half a pint of milk, two tea- spoonfuls of com starch, half a cup of sugar, one egg ; flavor with vanilla. Roll Jelly Cake. — One cup of sugar, one cup of flour. 58 HOUSEHOLD HINTS. three eggs, three table-spoonfuls of sweet milk, one tea-spoon- ful of baking powder. Roll while hot. My Oion Soft Ginger Cake. — One cup of molasses, one cup of sugar, one cup of sweet milk, half a cup of butter, one egg, two tea-spoonfuls of baking powder ; ginger and raisins to suit the taste. Stir in flour enough to make a soft batter, not as thick as ordinary cake. Bake slowly. Molasses Cake. — Two cups of New Orleans molasses, four cups of flour, one cup of water, one cup of butter, one Qggy two tea-spoonfuls of soda, one orange ; grate the peel, put that in, and also the juice and pulp. Carolina Cake. — One cup of butter, two cup3 of sugar, two and a half cups of flour, half a cup of sweet milk, whites of eight eggs, one tea-spoonful of cream of tartar, half a tea- spoonful of soda, one lemon ; grate the peel and put that and the juice into the cake. Corn-starch Cake. — One cup of sugar, half a cup of but- ter, two thirds of a cup of sweet milk, one cup of flour, one cup of corn starch. Beat the butter and sugar to a cream, then add the milk, then the flour in which you have mixed two tea^-spoonfuls of baking powder, then the eggs, and last the corn-starch. Aunt C '5 Lemon Jelly Cake. — Three cups of flour, two cups of sugar, one cup of sweet milk, three eggs, two and a half tea-spoonfuls of baking powder. This will make five layers. For the jelly. Two large lemons, one cup of sugar, one egg, half a cup of water, one tea-spoonful of butter, one ibable-spoonful of flour mixed with a little water. Grate the rind of the lemon, and add the juice. Boil until it thickens ; then place between the layers of cake. This is a very nice cake, and will be better after having been made a week or ten days. This is true of very few cakes. Almond Cake. — One cup of butter, one cup and a half of sugar, half a cup of milk, three eggs, two tea-spoonfuls CAKE, CUSTARD, AND CANDY. 59 of baking powder, two table-spoonfuls of almond extract, or one pound of blanched almonds

Cook this with the app: pantry check, scaling, and the assistant.