Andalusian Cake

Ingredients

• three eggs
• a cupful of fine granulated sugar
• one cupful of flour
• a teaspoonful of baking powder

Method

1. 1

   Beat the eggs for five or six minutes, add the sugar and beat for two or three minutes longer.

2. 2

   Stir in the flour and baking powder, then bake at once in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 71. The excerpt below is the record exactly as published.

Andalusian Cake. Beat three eggs for five or six min- utes; add a cupful of fine granulated sugar, and beat two or three minutes longer; then stir in one cupful of flour, a tea- spoonful of baking powder and to suit the taste; bake at once in a quick oven. B>aisiu Cake. Beat together one cupful of butter, with two of sugar, add a cupful of molasses, three well beaten eggs, one cupful of buttermilk, one of stoned raisins, five Almonds and RaiBins. ^f flour, One and one-half teaspoonfuls of soda, two of cinnamon, two of cloves, one grated nut- meg, stir well together and bake as you would fruit cake. Dried Cherry Cake. Beat to a cream one cupful of sugar with one-half cupful of butter, add one-half cupful of sour milk, one cupful of dried cherries, one teaspoonful of soda, spice to taste, and flour enough to make a stiff batter; bake in paper lined tins in a moderate oven for about one hour. Measured Pound Cake. Four cupfuls of flour, three ^t^^^^g^^ of sugar, two of butter, one and one-half ^g|^^*T^f^|k of sweet milk, nine eggs, two teaspoon- "''^tl*^'^ ' '*^ * fuls of baking powder; beat the butter Pound Cake. and sugar together, stir in the milk, then the yolks of the eggs well beaten, next sift in the flour and baking powder together, and last of all stir in the whites, beaten to a stiff froth. Bake in a moderate oven for about forty-five minutes. Cake 121 French Cake. Beat three eggs and one and one-half cupfuls of sugar to a cream, add one-half cupful of soft but- ter, and beat from three to five minutes longer, put in a cup- ful of sweet milk and beat again, measure off three cupfuls of flour and add to it two teaspoonfuls of cream of tartar and one of soda, sift twice and add in two parts to the mixture, stirring in thoroughly each time, line a round bak- ing pan with buttered paper and bake in a moderate oven. A nice addition to this cake is a large cupful of nut meats or two cupfuls of raisins or currants. This cake is fully as good if made two or three days before using. Black Cake (very rich.) Stir together a pound of sugar and a pound of butter for fifteen min- utes, then stir in two wineglassfuls of brandy and two of wine, then beat in the beaten yolks of twelve eggs; put in two wineglassfuls of sour cream, one tea- spoonful of soda, four grated nutmegs, one tablespoonful of cinnamon, one of mace, one of clove, three pounds of raisins, stoned and chopped, three pounds of currants. The Nutmeg. washed and dried; and three pounds of citron or two citron, and one-half each of orange and lemon peel ; when these are well mixed in, stir in a pound of flour, and last of all the beaten whites of twelve eggs. Bake in a moderate oven for about four hours. This cake is very rich; is nice enough for any entertainment, and will keep for months. It should be made at least two or three weeks be- fore using. Apple Cake. Stir together one and one-half cupfuls of sugar, with a large half cupful of butter; add two eggs, the whites and yolks beaten separately, one-half cupful of sweet milk, two cupfuls of flour, one teaspoonful of cream tartar, sifted in the flour, and a half teaspoonful of soda, dissolved 122 Cake in the milk. Put in jelly-cake tins, cover the top with sliced apples and bake; when done put a little melted butter, or thick whipped cream on the apple, sift powdered sugar over all, and serve at once. Spice Cake. Stir for five minutes two cupfuls of sugar with one of soft butter, add four beaten eggs, and stir for five minutes longer, then mix a cupful of sweet milk, a grated^ nutmeg, a tablespoonful of cin- namon, one of mace, one of clove; measure three cupfuls of flour and mix with it two teaspoonfuls of cream tar- tar and one of soda; sift twice and Cinnamon. Stir in with the rest of the ingredients. Bake from forty to sixty minutes in a moderate oven. Spice Cake No. 2. Mix two cupfuls of sugar, with two-thirds of a cupful of butter, add three beaten eggs, a cupful of sour or buttermilk in which has been dissolved a teaspoonful of soda and three and one-half cupfuls of flour; add spices to taste. Bake in shallow square tins; when done cover with the yolk of an tgg^ beaten with powdered sugar. Cut in squares to serve. Dried Apple Cake. Soak three cups of dried apples over night in warm water. In the morning chop or cut them into small bits, put in a stew pan with two cupfuls of N. O. molasses and simmer for two hours ; add two beaten eggs, one cupful of sugar, one of milk, one-half cupful of butter, two teaspoonfuls of soda, spice to taste, and flour enough to make a stiff batter. Bake as you would fruit cake. Pound Cake. Put together a pound of sugar, and three- fourths of a pound of butter, and beat for ten minutes, add the beaten yolks of eight eggs; mix three teaspoonfuls of baking powder

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