Children’s Birthday Cake
From Cookery for every household, 1914
Serves 3
Time to bake: about 2 hours. Probable cost: 2s.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 922. The excerpt below is the record exactly as published.
Children’s Birthday Cake | lb. flour. | lb. rice flour or corn- flour. £ lb. butter. 10 oz. sugar. 4 to 6 eggs. 6 to 8 oz. glac6 cherries. Rind of 1 lemon. 2 tea-sps.baking powder. Milk if necessary. Put the butter into a warm basin and beat it well until soft and creamy (see p. 552). Add the sugar and grated rind of 1 lemon and mix them well in. Then add the eggs one at a time along with the flour and rice flour, and beat the mixture well after the adding of each egg. The mixture should be of a consistency that will drop easily from the spoon, and if only four eggs are used a little milk will likely be necessary. When the mixture has been well beaten, add the cherries cut in small pieces and then the baking powder at the last. Pour the mixture into a cake tin that has been lined with paper, and bake in a good steady oven until well risen and thoroughly cooked. When ready, turn on to a sieve or wire stand to cool. Next day the cake should be iced with glace, fondant, or royal icing, and then decorated according to taste (see p. 593). Note. — It is not usual to put almond paste on a cake for children, but this may be added if wished. Sultanas may be used instead of cherries in the mixture, or the fruit may be omitted altogether. A ring, a button, and a threepenny piece should be wrapped in paper and slipped into the cake after baking. Time to bake, about- 2 hours. Probable cost, without icing, 2s. 2768. Chocolate Layer Cake | lb. fine flour. | lb. butter.
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