Apple Sauce Cake

Ingredients

• 1 cup butter
• 214 cups apple sauce
• 2 cups sugar
• 4 cups flour
• 2 teaspoons soda
• 1 lb. raisins
• 1 cup chopped nuts
• 1 teaspoon each of allspice
• 1 teaspoon each of cloves
• 1 teaspoon each of cinnamon

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Carbon County cook book (1926), page 18. The excerpt below is the record exactly as published.

Apple Sauce cake. 1 cup butter, 214 cups apple sauce. If the sauce is hot add butter to sauce. 2 cups sugar, 4 cups flour, 2 tea- spoons soda, 1 lb. raisins, 1 cup chopped nuts, 1 teaspoon each of allspice, cloves and cinnamon. ; MRS. JAMES WESTFIELD, Sunnyside. Meck Angel Food Cake. 114 cups pastry flour, 1 cup powder- ed sugar, 1 cup scalded milk, 2 rounding teaspoons baking powder, whites of 3 eggs, salt, no flavoring. Sift flour, baking powder, salt and sugar five times. After milk has cooled, add to mixture, then add eggs. Do not grease pan. Bake about 25 or 30 minutes. MRS. H. W. COOPER. Fruit Cake. 1 cup butter, 1 cup sugar (white), 1 cup brown sugar, 1 cup milk, 4 cups flour sifted, 14 cup molasses, 14 cup ground chocolate, 14 cup boiling water, 1 teaspoon cream tartar, 1 teaspoon soda, i teaspoon each allspice, cinnamon, nutmeg, cloves, 2 cups chopped raisins, 1 cup citron, 1 cup walnuts. Cream butter and sugar together, add molasses and yolks of eggs, and milk. Mix spices, cream tartar and soda in flour. Dissolve chocolate in hot water and add to mixture. Then add raisins, citron and nuts with one spoon of flour, and lastly the whites of eggs well beaten. Bake 3 hours. Filling of Cake—2 cups brown sugar, 14 cup milk, butter — the size of a walnut. Flavor with vanilla, boil until creamy and beat until cold. ar MRS. VIOLET M’ILHANEY. MRS. ROBERT HOWARD. Rock Cake. 1 cup butter, 114 cups sugar, 3 eggs, 314 cups or — more flour, 114 cups raisins, 1 lb. walnuts, 1 teaspoon soda dissolv- — ed in 4 cup warm water, 1 teaspoon baking powder, pinch of salt. 1 TEASPOON EACH OF CINNAMON AND NUTMEG, 1 TABLESPOON MOLASSES. MRS. CLYDE VAUGHT. Ginger Cake. 1% cup butter, 1 cup sugar, 2 eggs, 1 cup molas- — ses, 1 cup raisins, 1 cup sour mik, 1 teaspoon each of salt, ginger, cinnamon and soda, 3 cups flour. Cream butter and sugar, add — molasses and eggs beaten, then add salt, sour milk, sifted Foun ginger, soda and cinnamon, and bake in moderate oven. ¥ a FLORENCE SUMNER. | CARBON COUNTY COOK BOOK 29 Fruit Cake. 1 package raisins, 1 package currants, 1 cup but- ter, 2 cups sugar, 1 cup chopped nuts, 2 cups buttermilk, 2 tea- spoons cinnamon, 14, teaspoon cloves and nutmeg, 2 tablespoons cccoa, 2 teaspoons soda

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