Centennial Cake

Ingredients

• 0.5 pound butter
• 1.5 pounds brown sugar
• 6 large eggs
• 2 cups milk
• 1.5 pounds flour
• 1 teaspoon salt
• 2 teaspoons Royal Baking Powder
• 0.5 pound cleaned currants
• 0.25 pound seeded raisins
• 0.5 pound sliced citron
• 1 grated nutmeg
• 1 glass wine

Method

1. 1

   Dredge fruit well with a little of the flour.

2. 2

   Mix flour, salt, and baking powder.

3. 3

   Cream butter and sugar.

4. 4

   Add beaten yolks, nutmeg, and wine.

5. 5

   Beat in alternately the milk and flour, add whipped whites, and beat hard.

6. 6

   Stir in prepared fruit.

7. 7

   Line 2 loaf-pans with paper, divide the batter between the pans and bake about 1.25 hours in moderate oven.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 25. The excerpt below is the record exactly as published.

Centennial Cake. — % pound butter, \Mi pounds brown sugar, 6 eggs, 2 cups milk, 1% pounds flour, teaspoon salt, 2 teaspoons ^yal Baking Powder, % pound cleaned cur- rants, V4 pound seeded raisins, Vi pound sliced citron, 1 grated nutmeg, 1 glass wine. Dredge fruit well vi.th a little of the flour. Mix flour, salt, and baking powder. Cream butter and sugar. Add beaten yolks, nutmeg, and wine. Beat in alternately the milk and flour, add whipped whites, and beat hard. Stir in pre- pared frtiit. Line 2 loaf -pans with 3 thick- nesses of paper. Divide the batter between the pans and bake about IV4 hours in moderate oven. Cocoanut Layer Cake. — Mi cup butter, IV4 cups sugar, whites 8 eggs, cups flour, Vi teaspoon salt, 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar. Add vanilla, then, alternately, the flour and whipped whites. Beat hard ; bake in 3 layer-cake pans. When cold put together with cocoanut filling. No. 2 (see Fillings). Cocoanut Loaf Cake. — ^l cup butter, 1 cup sugar, 5 eggs, 2 cups flour, 1 cup milk, 2 tea- spoons Royal Baking Powder, V4 teaspoon salt, 2 cups fre.shly grated cocoanut. Put together same as chocolate loaf cake, and bake in loaf- pan in moderate oven. Citron Cake. — IMj cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1 cup citron cut in thin, large slices, 1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth, light cream, add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour and powder to- gether, which add to the butter, etc., with the citron and extract nutmeg. Mix into a firm batter, and bake carefully in paper-lined shal- low, flat cake-pan (fig. XIII), in a moderate oven, 50 minutes. Coffee Cake. — 1 cup very strong coffee, I cup butter, 2 cups sugar, 3 eggs, IMi pints flour, IMi teaspoons Royal Baking Powder, 1 cup stoned raisins, cut in two, Mi cup chopped citron, 10 drops each extract allspice and nut- meg, and Ml cup milk. Rub the butter and sugar to a white cream ; add the eggs, 1 at a time, beating 3 or 4 minutes after each. Sift together flour and powder, which add to the butter, etc., with the coffee, raisins, citron, milk, and extracts. Mix into a smooth batter. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 13 Bake in paper-lined cake-tin (fig. IX), in a hot oven, 50 minutes. Coffee Cake, No. 2. — 1 cup brown sugar, 1 cup butter, 2 eggs, Vfj cup molasses, 1 cup strong coffee, Vj teaspoon soda dissolved in the molasses. 2 teaspoons powdered cinnamon, 1 teaspoon cloves, teaspoon salt, 1 cup chopped raisins, 5 cups flour, 2 teaspoons Royal Baking Powder

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