Cinnamon Cake
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 43. The excerpt below is the record exactly as published.
Cinnamon Cake. Cream one-half cup of butter and one cup sugar. Add one unbeaten egg, a pinch of salt, one-fourth of a grated nutmeg, and alternately add one cup of milk, two cups of flour, and one and one-half tea- Borden's Pioneer Milk RICHEST PUREST BEST 132 COUNCIL COOK BOOK. spoons of yeast powder. Beat thoroughly for ten minutes, then spread in a shallow pan and sprinkle with mixed sugar and cinnamon. Ginger Cake. One-half cup each of molasses, sour milk, and sugar, one egg, one tablespoon melted butter, pinch of salt, one-half teaspoon each ginger, cinnamon, and cloves, one and one-half cups flour, and small tea- spoon baking soda dissolved in two tablespoons boiling water. Walnut Cake. One-half cup butter, one cup sugar stirred to a cream, three eggs (stir in the yolks), one and one-half cups flour, one teaspoon baking powder, one-half cup milk, and one cup chopped walnuts. Add the beaten whites of the eggs. Bake in layers and put sweetened whipped cream between the layers and on top. Reliable Cake. Yolks of four eggs creamed with one cup of granulated sugar, one cup of chocolate dissolved in four large tablespoons of boiling water, one teaspoon mixed spices, one heaping cup of flour, one teaspoon yeast powder, one-half cup chopped citron, vanilla. Add the four beaten whites. Bake in two layers. Put whipped cream between, or jam, or both, and the following boiled icing on top: Two tablespoons chocolate, two tablespoons granulated sugar, milk SOMMER & KAUfMANN Two Storei--119-125GraBt Ave. mr. Geary, 836-840 Market St., nr. Stocktea Good Shoes Only CAKES 133 enough to cover. Boil all for twenty minutes, and just before removing from the stove add a small piece of butter Pound Cake. One cup butter creamed with one cup granu- lated sugar, five eggs added two at a time, then one tablespoon brandy, one teaspoon vanilla and lemon flavoring, one-fourth teaspoon mace, two cups flour, one teaspoon yeast powder. Bake fifty minutes. To make a citron pound cake, add to above recipe one-half cup flour and one cup sliced citron that has been dredged in flour. Sponge Cake. Cream for fifteen minutes the yolks of six eggs and three unbeaten whites with two cups of granu- lated sugar. Add the three beaten whites, then pour in slowly one-half cup of boiling water, and lastly two and one-half cups of sifted flour, one teaspoon yeast powder, and one teaspoon vanilla. Bake in slow oven one hour. Chocolate Sponge Cake. Four eggs, one cup of sugar, one cup of flour, one-half cup of chocolate (dissolved in four table- spoons of boiling water), one teaspoon baking pow- der, one pinch of salt. Cream yolks and sugar, add chocolate, then flour, etc., and last the stiffly beaten whites. Bake in a slow oven, in a large, shallow baking pan, and, after the frosting has hardened, cut f\I VH^Df A R1717D Brewed in Olympia, Wn., forialeatall good grocers "ITS THE WATER" -demand it. 134 ^ COUNCIL COOK BOOK. into small squares; or, if in a spring form, cut the cake in half when cold, and spread jam between. Frosting. — Two tablespoons of grated chocolate, four tablespoons of sugar, three tablespoons of milk, butter size of walnut. Boil hard for three minutes, remove from stove, beat until thick and creamy, and then spread quickly. Vienna Prater Cake. Cream the yolks of six eggs with one cup of granulated sugar. Add three-fourths cup of sifted chocolate, three-fourths cup of flour (sifted twice), one and one-half teaspoons yeast powder, o
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