Arch Angel Cake
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 44. The excerpt below is the record exactly as published.
Arch Angel Cake. I cup butter; 1 cup sugar; 2 cups sifted flour; 1 teaspoon baking powder; whites of 8 eggs: 1 teaspoon vanilla. Cream butter and sugar, add flour sifted with baking powder, stir in beaten whites and vanilla and bake. This can be baked in layers with marshmallow filling. MRS. A. L. PATTON. — 128 — Apple Cake. One cup sugar ; 1 of milk ; 1 egg ; 1 tablespoon butter; 2 even teaspoons baking- powder sifted in 2 cups of flour. If dough is too thin, add more flour. Peel and slice enough apples to cover the cake. Put the dough in pan and put apples on as for pie. Sprinkle with sugar and cinnamon and bake in a hot oven. Simple, but very delicious. MRS. WM. DIETEL. Apple Sauce Cake, (without Eggs.) y2 cup lard, butter may be substituted ; 1 cup sugar ; 2 cups flour; 1 cup apple sauce. Cook fresh apples or dried apples until tender without sugar ; press through fruit press. Stir 1 teaspoonful soda, (dissolved in 3 tablespoons of hot water,) into the apple sauce; add this to the well stirred shortening and sugar; then add 1 cup raisins; 1 cup pecans; 1 teaspoonful each of cinnamon, cloves, nutmeg and vanilla flavor. Add flour last. Bake slowly. MRS. EMIL TOEPPERWEIN. Menard, Texas. Almond Cake. 15 eggs; % lb sugar; % lb almonds; grated rind of 1 lemon and 1 orange. Beat yolks and sugar at least 15 minutes; add almonds ground unblanched, lastly the well beaten whites of the 15 eggs. Bake % of an hour in moderate oven. MRS. EUGENE VANDER STUCKEN. — 129 — Cup Cake. 4 eggs; 1 cup butter
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