Blackberry Cake
From The Carbon County cook book, 1926
MRS. WADE.
Presented as published in 1926. 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 Carbon County cook book (1926), page 6. The excerpt below is the record exactly as published.
Blackberry Cake. Three-fourths cup of butter, 1 cup sugar, 3 eggs beaten separately, 3 tablespoons sour milk. Cream sugar and butter, add yolks of eggs and cinnamon, cloves and vanilla to taste. Then gradually add whites of eggs, 2 cups of sifted flour, 1 tea- spoon soda disolved in the milk, and lastly one cup of blackberries. MRS. WADE. Cream Cake. Three cups sifted flour, 3 level teaspoons baking powder, 114 cups butter, 114, cups granulated sugar, yolks of 3 eggs, 34 cup cold water, whites of 3 eggs, any kind of extract. Cream butter and sugar, then add well beaten egg yolks, then flour and baking powder sifted together, alternately with water then ex- tract, beat long and hard and fold in lightly the well beaten whites. MRS. C. N. RUSSELL. Cream Layer Cake. Two cups of flour, 1 cup sugar, 114 cups butter, 1 cup buttermilk, 1 level teaspoon soda, 1 level teaspoon baking powder, 3 eggs. Cream butter and sugar together, add eggs well beaten, add the soda to the buttermilk, sift flour and baking powder together two or three times and mix thouroughly. Filling—1 cup cream, 14 cup sugar and flavoring. MISS MAGGIE PACE. Coffee Cake. Cream together 2 cups sugar and 1 cup butter, add 1 teaspoon each of cinnamon, cloves, nutmeg and allspice and 2 tablespoons of cocoa; then add 2 cups strong coffee, 1 package raisins, 2 cups chopped walnuts, 3 eggs, 1 teaspoon soda
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