Butternut Cake

Ingredients

• One and a-half cups sugar
• one half cup butter
• two cups flour
• three-fourths cup sweet milk
• one cup butter- nut meats
• whites of four eggs
• two teaspoonfuls baking powder

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 62. The excerpt below is the record exactly as published.

BUTTERNUT CAKE. One and a-half cups sugar, one half cup butter, two * cups flour, three-fourths cup sweet milk, one cup butter- nut meats, whites of four eggs, and two teaspoonfuls bak- ing powder. oN +N bi ch iB eit aii Ce tal a heen be WAT 9 Daiwa! Yagi op OI Oy NG ee eat oS ae eg Ce | al oe & eae es + ees 7, Sie ‘ ¢ NY Sa oe, ine toe oF IR snes “ay Pe / ee ae f ’ * te . s te ? CAKES | 207 PEACH CAKE. : Bake three sheets of sponge cake as for jelly cake ; cut peaches in thin slices, prepare cream by whipping, sweet- ening and adding vanilla if desired, put layers of peaches between the sheets of cake, pour cream over each layer and over the top. ‘his is also delicious, made with ripe strawberries. : CORA’S ORANGE CAKE. Two-thirds cup butter, two small cups sugar, one cup milk, three teaspoons baking powder, the yolks of five egos, three small cups flour; bake in jelly tins. Whites of three eggs beaten to a stiff froth, juice and grated peel of one orange, sugar to consistency ; put this between the layers with white frosting on top. CARAMEL CAKE, One and one-half cups sugar, three-fourths cup butter, half cup milk, two and a-fourth cups flour, three eggs, one and a-half heaping teaspoons baking powder. Bake in jelly tins. Make caramel as follows: Butter size of an egg, one pint brown sugar, one-half cup milk or water, one-half cake chocolate; boil twenty minutes (or until thick enough), and pour over cakes while warm, piling the layers one upon the other. Frosting for top of cake: Whites of two eggs, one and a-half cup sugar, one tea- spoon vanilla, and three Reape teaspoons & grated choco- late. i stl axe Sos BA A ata, Gar ee ee Aaa CN Qi es Sy ? pe tLe eae ea tae J baton Sires 208 - DORA’S COOK BOOK, ~ ROSETTES. To three eggs, the yolks beaten very lightly, add one quart milk, a piece of butter the size of an egg cut in little pieces into the milk and eggs, three coffee cups of flour, a little salt, three teaspoons baking powder, and lastly the whites of the eggs beaten very light and stirred - quickly into the mixture. Bake in gem pans, in a quick oven. AMHERST ISLAND CAKE, One cup butter, two cups sugar, three cups flour, four egos, one-half cup milk, three teaspoons baking powder ; bake in jelly tins. For filling stir together a grated lemon, a large grated tart apple, an egg, and a cup of sugar, and boil four minutes. MINERVA CAKE, = One and a-half cups granulated sugar, half cup butter stirred to a cream, whites of six eggs, or three whole eggs, two teaspoons cream tartar stirred in two heaping cups sifted flour, one teaspoon soda in half cup sweet milk ; bake in three layers. For filling, one small cup sugar and a little water boiled together until it is brittle when dropped in cold water, remove from the stove and stir quickly into the well-beaten white of an egg; add one cup chopped hickory nut meats, and spread between layers. COCOA-NUT CAKE. To the well beaten yolks of six eggs, add two cups powdered white sugar, three-fourths cup butter, one cup CAKES, 209 Sa = er sweet milk, three and one-half cups flour, one teaspoonful soda, two teaspoonfuls cream tartar, whites of four egas well beaten; bake in jelly-pans. For icing, grate one cocoanut, beat whites of two eggs, and add one teacup powdered sugar ; mix thoroughly with the grated cocoanut, and spread evenly on layers of cake when they are cold. FIG CAKE. Silver part:—Twocups sugar, two-thirds cup butter, not quite two-thirds cup sweet milk, whites of eight eggs, three heaping teaspoons baking powder thoroughly sifted, with three cups flour; stir sugar and butter to a cream, dd milk and flour, and lastly whites ofeggs, Gold part:— One cup sugar, three-fourths cup butter, half cup sweet milk, one and a-half teaspoons baking powder sifted in a little more than one and a-half cups flour, yolks of seven egos thoroughly beaten, and one whole egg, one teaspoon- ful allspice, and cinnamon until you can taste it; bake the white in two long pie tins. Put half the gold in a pie tin, and lay on one pound fresh figs, cut in halves (previously sifted over with flour), so that they will just touch each other, put on the rest of the gold, and bake. Put the cakes together with frosting while warm, the gold between the white ones, and cover with frosting. EGGLESS CAKE. One and one-half cups sugar, one cup sour milk, three (level) cups of sifted flour, one-half cup butter, one tea- spoonful soda, one-half teaspoonful cinnamon, one-half = sale SOO at De cee Cae BES a re oe ay ae ae ke ( m ae a“ : 210 DORA’S COOK BUOK. | - teaspoonful grated ntESS g, one cup of chopped and well floured raisins, ANNIE’S ORANGE CAKE. One and one-half cups sugar, one of butter, two and one-halt cups flour, five eggs beaten separately, four tea- spoonfuls sweet milk, one teaspoonful cream tartar, one- half teaspoonful soda. For jelly :—Take coffee cup sugar, two tablespoonsfuls butter, two eggs, and the juice of two oranges; beat all together and boil until the consistency of jelly. CUSTARD CREAM PUFES. One-half pint boiling water, one cup of butter, two cups of flour, let the water and butter boil, then stir in the flour ; and two teaspoonfuls baking powder

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