Butter Cake — Layer or Loaf
From The Memorial Hall cook book, 1919
Recipe contributed by Mrs. Lina Paxson.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 33. The excerpt below is the record exactly as published.
Butter Cake — Layer or Loaf Three-quarters cup butter, 2 cups sugar, 4 beaten eggs, 1 cup milk, 2% cups flour, 2% tspns. Rumford baking powder, 1 tspn. flav- oring.— Mrs. Lina Paxson. Can't-Fail Cake Cream a half cup of butter and work into it two cups of sugar; sift two and a half cups flour with two small teaspoons Rumford's baking powder. Add some of the flour to the butter and sugar, then add cup sweet milk, alternately with balance of flour. Beat man- fully all the while. Then fold in well the beaten whites of eight eggs and a scant teaspoon of vanilla. Bake forty minutes. — Mrs. Geo. Nice. Chocolate Cake One and one-half cups brown sugar, Y2 cup butter, 1 egg, 1 cup sour milk, 1 tspn. baking soda, dissolved in boiling water, 4 tspns. cocoa, 2XA cups of flour. Bake in 1 loaf. — Mrs. Wm H. White, Jr. Chocolate Loaf Cake Take 1 cup of brown sugar, % cup butter, Y2 cup of sour milk, 2 eggs, 1 tspn. of soda, 1 tspn. vanilla and 2 cups flour.
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