Cake

Ingredients

• 1 full cup butter
• 2 cups sugar
• 4 cups flour
• 1 cup milk
• 5 eggs
• 1 large lemon
• 2 heaping teaspoons Royal Baking Powder

Method

1. 1

   Cream sugar and butter, beat eggs separately and add yolks to sugar and butter.

2. 2

   Sift flour with baking powder and add alternately with milk, lastly add beaten egg whites.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 20. The excerpt below is the record exactly as published.

cakes by this recipe by Annie Mason Brockenbrough, of Raleigh, N. C, now of Tappahannock, Va., (daughter of Dr. and Mrs. Richard Mason). Rub ^4 of a pound of butter into 2 pounds of sifted flour, then beat three eggs very light with one pound of sugar (brown sugar is best), to a full tablespoon vinegar, add one and one-half teaspoonsful of soda and 2 of cream of tartar, flavor with cinnamon, roll thin, bake in a quick oven a light brown. 49 BROWN STONE FRONT CAKE Boil together until smooth 7 teaspoonsful of Baker's Cocoa, % cup of milk, yolk of 1 egg, and 1 cup of sugar. Set aside to cool and then add 1 teaspoonful of Virginia Dare Extract of Vanilla. 1 cup sugar 2 cups flour 3 eggs beaten separately 2 teaspoons of Royal Baking % cup butter Powder 1/2 cup milk Beat both cooked and uncooked batter together. Bake in well greased jelly pans. Put together with any preferred creamy icing. Mes. Alfred Thompson. CAKE 1 full cup butter 1 heaping teaspoon Royal Bak- 2 cups sugar ing Powder 4 cups flour 1 cup milk 5 eggs 1 large lemon

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