Citran Cake

Ingredients

• 4 eggs (whites)
• 2 teacupfuls flour (sifted)
• 1 teacup ful sugar
• ½ teacupful butter
• ½ teacupful sweet milk
• 1 teacupful citron (chopped fine)
• ½ teacupful flour, to dredge

Method

1. 1

   Cream the butter and half the sugar; beat the eggs separately, adding to the yolks the other half of the sugar; add to the butter part of the flour, then the yolks, the rest of the flour, and last the whites beaten to a stiff froth.

2. 2

   Put in the cake pan three layers of well greased brown paper, the sides cut to fit the pan; now put in a layer of batter, a layer of citron, making thicker layers of citron as the top is reached.

3. 3

   Bake two hours in a moderate oven.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 130. The excerpt below is the record exactly as published.

Citran Cake 4 eggs (whites) L heaping teaspoonful bak- 2 teacupfuls flour (sifted) ing powder (sifted in 1 teacup ful sugar the flour) ^ teacupful butter Y2 teacupful flour, to dredge % teacupful sweet milk the citron 1 teacupful citron (chopped 1 lb flour fine) 1 lb sugar 10 eggs % lb butter Cream the butter and half the sugar ; beat the eggs separately, adding to the yolks the other half of the sugar; add to the butter part of the flour, then the yolks, the rest of the flour, and last the whites beaten to a stiff froth. Put in the cake pan three layers of well greased brown paper, the sides cut to fit the pan ; now put in a layer of batter (have the citron chopped fine and well flavored), a layer of citron, a layer of batter, a layer of citron, making thicker layers of citron as the top is reached. Have last, a thin layer of batter. Bake two hours in a moderate oven. Nut Cake 1 cupful butter 1 teaspoonful ground cloves 2 cupfuls sugar 1 teaspoonful ground cin- 4 cupfuls sifted flour nam on 8 eggs 1 teaspoonful baking pow- 3 cupfuls shelled nuts der in flour 1 nutmeg Beat yolks of eggs and sugar until very light; add the butter, well creamed; then the flour, and whites of eggs beaten to a stiff froth. Mix in the spices well ; lastly, add the nuts, well dredged in flour. Bake in a moderate oven one hour and a half, or until the cake begins to leave the sides of the pan. One Egg Chocolate Cake 1 ^gg (yolk) 1 cupful sugar V2 cupful of milk 3 teaspoonfuls baking V2 cupful cocoa powder 1^ cupfuls flour Butter size of egg Beat eggj add milk and cocoa and cook until thick. Cream sugar and butter, add sweet milk and cooked ingredients. Add flour and baking powder. THE NEW ANNIE DENNIS COOK BOOK 251 Caramel Cake 1 cupful flour V2 cupful milk 1 cupful sugar 1 teaspoonful baking powder 2 eggs V2 cupful chocolate 14 cupful butter Icing IV2 cupfuls sugar 1 tablespoonful butter V2 cupful milk Mix these together and boil until thick and ^ then beat until light enough to put cake together. Devil's Food Chocolate Cake V2 cupful butter 1% cupfuls flour 1 cupful sugar 1 level teaspoonful soda dis- 1 egg (whole) solved in milk 2 eggs (yolks) 3 squares chocolate l^^ cupfuls milk Creamed butter Beat butter and sugar together. Beat the eggs- together and mix with creamed butter. Dissolve soda in milk. Scald milk and mix with chocolate. Mix one yolk with this and put in cake. Icing 3 eggs (whites) 1 teaspoonful vinegar V2 cupful water Put over slow fire and when it begins to rope, pour slowly into stiffly beaten whites. Add vinegar and beat. LAYER CAKE Ribbon Cake 1 teacupful butter

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