Cake

Ingredients

• 3 cups sugar
• 1 cup milk
• 6 eggs
• 3 cups plain flour
• Y% teaspoon baking powder
• 2 teaspoons lemon or vanilla or 1 teaspoon almond flavor

Method

1. 1

   Cream sugar and shortening.

2. 2

   Add eggs one at a time, beating after each addition.

3. 3

   Add sifted flour and baking powder alternately with milk.

4. 4

   Stir in flavoring.

5. 5

   Bake 1.5 hours in 350 degree oven.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 40. The excerpt below is the record exactly as published.

6 eggs 3 cups plain flour Y% teaspoon baking powder 2 teaspoons lemon or vanilla or 1 teaspoon almond flavor Cream sugar and shortening. Add eggs one at a time, beating after each addition. Add sifted flour and baking powder alternately with milk. Stir in flavoring. Bake 14% hours in 350 degree oven. —Mrs. J. B. Weaver POUND CAKE 1 cup butter 1 2/3 cups sugar 5 eggs 2 cups cake flour 1 teaspoon vanilla 1 teaspoon lemon flavoring Cream butter and sugar. Add eggs one at a time and beat well after each addition. Add the flour, beat and add flavoring. Bake in very slow oven about 350 degrees. PRUNE CAKE 3 eggs 1 cup vegetable oil 11% cups sugar 2 cups flour 1 teaspoon each: cinnamon, nutmeg, allspice 1 teaspoon soda 1 cup buttermilk 1 cup prunes, cooked, seeded, chopped 1 cup nuts 1 teaspoon vanilla Blend sugar and oil. Add eggs. Add dry ingredients alternately with the milk. Add vanilla, nuts, and prunes. Pour into buttered pan. Bake at 300 degrees for 45 minutes. When brown, remove from stove and while still hot cover with following icing: Buttermilk Icing: 1 cup sugar 1% cup buttermilk 1% teaspoon soda 1 tablespoon white corn syrup 1% cup butter 1 teaspoon vanilla Boil mixture until it forms a soft ball. Pour over hot cake without beat- ing. (A low pyrex dish for baking is good to bake this cake in so as to leave cake in the pan until ready to cut into blocks for serving). —Miss June Angel FRENCH APPLE CAKE cup butter whole eggs teaspoons baking powder cups sugar cups flour cup milk teaspoon vanilla 6 or 8 sour apples, sliced me 0 tO OP Cream butter and sugar well, add eggs one at a time, then milk and the flour (with baking powder added) al- ternately. Add vanilla. Entire beating time 3 times or until creamy and light. Slice fresh apples, pared and cored, sprinkle with sugar. Add small portion of batter to greased and floured cake pan, then apples ending up with batter. Bake in 350 degree oven for 30 or 40 minutes. Makes two, 8 or 9 inch cakes or one large family size. Serve warm or cold. —Mrs. Philip Bounous Waldensian Cookery CAKES 91 ITALIAN RUM CAKE + 1 1 quart milk 6 egg yolks 8 tablespoons sugar 1 grated lemon rind 12 tablespoons sweet rum 12 tablespoons sweet vermouth 6 tablespoons orange marmalade 1 large spongecake (about 12 in.) Pinch of salt 2 oz. finely chopped toasted almonds PLAIN CUSTARD Beat egg yolks thoroughly. Blend well in saucepan the milk, eggs, sugar, flour and salt. Strain through fine sieve to insure very smooth mixture. Cook over low flame for about 10 minutes or until thick and it starts to boil. Do not boil. Remove from fire. Cool. If chocolate flavor is desired, melt two cubes of bitter chocolate in hot custard. Stir well, SPONGECAKE 8 egg yolks 8 egg whites 1-1/3 cups flour 2 teaspoons grated lemon rind 2 tablespoons water 11% teaspoons almond extract 1-\™%4 cup sugar l, teaspoon salt Use large mixing bowl. Sift % cup of sugar with flour several times to blend well. Place egg yolks, water, and grated lemon rind in mixing bowl. Beat lightly. Add almond extract. Gradually sift flour very lightly over beaten egg yolks. Fold in gently. Place egg whites in another bowl and beat until foamy. Add salt and balance of sugar; beat until stiff. Gently fold in the stiff egg whites into flour mixture. Pour into 10-or 12-inch ungreased cake pan. Bake in moderate oven, 350 degrees for 45 minutes. Be careful not to jar cake while baking, as it may become heavy. When cake is done, invert pan on wire rack for about one hour or until cold. Remove from pan. Slice spongecake into three layers; pour six tablespoons of vermouth over each of two layers. Spread with thin layer of orange marmalade, then layer of custard. Place third layer over this; pour rum over all. Cover top and side of cake evenly with thick layer of cus- tard. Sprinkle with finely chopped al- monds. Serves 12 to 14. ITALIAN RUM CAKE + 2 8 egg yolks 8 half egg shells full of marsala wine 8 level teaspoons sugar 1 spongecake (10-12 inches in dia- meter) 1 cup sweet rum 2 tablespoons sugar 1% pint whipping cream 1% cup chopped glazed fruit Zabaglione (Marsala Custard): Break ege yolks into top part of large double boiler. Add sugar. Beat with egg beater until light lemon colored and thoroughly blended. Add Marsala; beat thoroughly again. Place boiling water in lower part of double boiler. Cook egg-yolk mixture (over boiling water) about five minutes or until it begins to thicken. While cooking, be sure to beat constantly. Do not allow to boil. Remove from fire im- mediately upon first sign of bubble. Set aside to cool. Slice spongecake into three layers. Place one layer on cake plate; pour 1/3 cup of rum over it. Cover with 1/3 of Zabaglione. Place second layer of cake over this; alternate with rum and Zaba- glione. Place in refrigerator. When ready to serve, pour cream in mixing bowl, add two tablespoons of sugar, whip un- til stiff. Spread over top and sides of cake just before serving. Sprinkle with chopped fruit. Serves 12 to 14. 92 CAKES Waldensian Cookery CHOCOLATE POUND CAKE % pound butter Y% cup shortening 3 cups white sugar 3 cups flour 4 heaping tablespoons cocoa 1 teaspeon baking powder 14 teaspoon salt 1 teaspoon vanilla 1 cup milk

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