Butter Cake

Ingredients

• 4 cup Butter
• 1 cup Sugar
• 2 JliggS
• }cup Milk
• 1} cup J^'lour
• 24 teaspoonfuls Baking powder
• i teaspoonful Salt
• 1 teaspoonful of vanilla or lemon essence
• Raisins, i cup
• citron i lb.
• nuts, J cup
• The rind of i orange

Method

1. 1

   Mix butter and sugar, add eggs, then milk.

2. 2

   Combine dry ingredients and mix well.

3. 3

   Bake in a pan until done.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 95. The excerpt below is the record exactly as published.

J cup butter, and i cup water or milk, with somewhat more flour. 7. Butter cake. — A foundation recipe. Learn to make one cake well, and vary it by changing the forms and flavors. Ingredients, Butter 4 cup Sugar 1 cup JliggS 2 Milk }cup J^'lour 1} cup Baking powder 24 teaspoonfuls Salt i teaspoonful The flavoring may be 1 teaspoonful of vanilla or lemon essence, or J teaspoonful of almond, or two teaspoonfuls of spices. Raisins, i cup, citron i lb., nuts, J cup. The rind of i orange is delicious with the vanilla flavor. With the vanilla use 4 tablespoonfuls of cocoa, for a chocolate flavor. To make a plainer cake, omit one egg, use } cup butter, and i cup of milk. If you use i cup butter, making a richer cake, what other changes should be made? Bake in deep or shallow pan, jelly cake tins, or small tin cups. The mixing is Method 3. As layer cake, it may be used with a variety of fillings and icings, — jelly, cream filling, soft icing with nuts, raisins, or dates. 182 FOODS AND HOUSEHOLD MANAGEMENT A ekoeolate filling. — One half cup milk, 2 ounces tin* eweeteoed ohooolate, 1 cup of sugar, yolk of one ege, 1 tea- Bpoonful vanilla extract. Break up the chocolate, melt it in a bowl over hot water or in a double boiler, with the sugar and the milk. When the mixture ia smooth add the beaten yolk, oook for one or two minutes, add the vanilla, and remove from the Are. Ceurlati of Difl, tfaodt ant CoaUr^, Tadkeri CtOeat. Tia. 50. — A lo^ of BpoDge cake, , Sponge cake. — The old-time sponge cake is given on page 173. Sponge «akes should be baked in a very moderate oven, below 380° P., the bread temperature. (See Fig. 50.) . Hot water sponge cake. Ingredients. Sugar 1 cup Hot water or Milk i cup Flour 1 oup Baking powder IJ teaspoonfuls Salt 1 teaspoonful Lemon cr Vanilla extract J teaspoonful MUFFINS, BISCUIT, CAKE, AND PASTRY 183 Method. — Separate eggs and beat yolks and whites, thor- oughly. Mix and sift the dry ingredients. Add the sugar gradually to beaten yolks alternately with water until well blended. Next add the flavoring and then fold in the stiffly beaten whites together with the dry ingredients until blended. Bake in a buttered shallow pan in a moderate oven for twenty- five minutes or until oake shrinks from the side of the pan. ID. Plain gingerbread. Ingredients, Molasses 1 oup Boiling water i oup Flour 2 J cups Soda 1 teaspoonful Ginger 1} teaspoonfuls Salt i teaspoonful Butter 4 tablespoonfuls Method. — Melt butter in boiling water. Mix dry ingredients. Add the molasses to the water and butter and stir this mix- ture into the dry ingredients, beating vigorously. Pour into a buttered shallow pan and bake twenty minutes in a moderate oven. If the molasses is taken from a freshly opened can, no acid will be present and the soda should be omitted and 3 tea- spoonfuls of baking powder

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