Basic Cake

Ingredients

• Cream the butter
• Add the sugar
• Add the seasoning — spices, lemon juice, flavoring extracts, etc.
• Add the beaten yolks of eggs
• Add the milk
• Add the flour
• Sift baking powder and cream of tartar into the flour
• Add the fruit, if used

Method

1. 1

   Cream the butter and add the sugar, beating thoroughly.

2. 2

   Incorporate seasoning, then add beaten yolks of eggs and milk.

3. 3

   Mix flour with baking powder and add gradually, stirring continuously.

4. 4

   Finally, fold in beaten egg whites and fruit if desired.

5. 5

   Place in prepared cake pans and bake immediately.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 269. The excerpt below is the record exactly as published.

Cream the butter. If it is very cold, warm without melting it. (For the method of creaming butter, see '' Puddings.") 2. Add the sugar and beat it thoroughly. If a very large amount is used, part may be beaten into the eggs. 3. Add the seasoning — spices, lemon^juice, flavoring extracts, etc., as given in each recipe, and incorporate them well with the but- ter and sugar. 4. Add the beaten yolks of eggs, and beat all well together. 6. Add the milk. 6. Add the flour, which should be already thoroughly mixed with the baking powder. Stir it in, a little at a time, or add a little flour and milk alternately, stirring continually, and now heat long and vigorously to fill it with air and make the cake smooth and fine-grained. 7. Add the beaten whites of eggs. 8. Add the fruit, if used, which should be already dusted with Qour. Make fruit cakes a little stiffer with flour than those without Eruit, Sift baking powder and cream of tartar into the flour

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