Cabin Cake
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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 Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 7. The excerpt below is the record exactly as published.
CABIN CAKE To whites of eight eggs beaten stiff, add one cup of but- ter and two cups of sugar creamed together. Next add three- fourths cup of milk, three cups of flour, two teaspoonsful of baking powder and one teaspoonful of vanilla. Bake in layiers in moderate oven. FILLING Put on to cook two cups of sugar and half a cup of water. Boil without stirring until it jellies when dropped into cold water. Then pour over stiffly beaten whites of three eggs, then stir into icing a small quantity of citron, currants, dates, figs, raisins, almonds, English walnuts (all chopped fine) and grated cocoanut, leaving out a similar quantity to be put on top of cake when iced. PRIDE OF KENTUCKY CAKE Four eggs, Three cups of flour, Two cups of sugar. One cup of butter
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