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Child's Christmas Cake
From The Times cook book, no. 2, 1905
Serves 4
Ice thickly and decorate with pecan nuts and small red candles.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 77. The excerpt below is the record exactly as published.
CHILD'S CHRISTMAS CAKE. Edna Maud Magee, 122 North Johnston street, Los Angeles — Cream three-quarters of a cup butter, add a cup and a half of sugar, three- quarters cup of milk, three cups flour, four level teaspoonfuls baking powder sifted to- gether. Flavor with rose and lemon, mixed; stir in the beaten whites of five eggs; bake fifty minutes. When cold ice thickly; deco- rate with pecan nuts and small red candles. Flavor icing with small teaspoonful Vanilla. Trim the cake plate with holly leaves and berries. If liked, add a cup of seeded layer raisins
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