Citron Cake

Ingredients

• Three cups flour
• one and one-fourth teaspoonfuls baking powder
• three-fourths cup butter
• two cups sugar
• four eggs beaten separately
• two-thirds cup of milk
• one-fourth pound citron

Method

1. 1

   Sift flour and baking powder, cream butter and sugar, add yolks and milk, then fold in beaten egg whites.

2. 2

   Press citron into batter before baking.

As published

This recipe was extracted from The New century cook book (1899), page 96. The excerpt below is the record exactly as published.

Citron Cake. Three cups Hour, one and one-fourth teaspoonfuls baking powder, three-fourths cup butter, two cups sugar, four eggs beaten separately, two-thirds cup of milk, one-fourth pound cit- ron. Sift together the flour and baking powder. Cream the butter and sugar; beat the yolks of eggs; then add milk and flour. Add whites of eggs last, beaten to a stiff froth. Flavor with lemon and a little mace; put in a pan and press the citron, cut in very thin strips, into the batter, the rind downward. In this way the citron will not settle to the bottom of the pan. Coffee Cake. One-half cupful of sugar, one-half cupful of molasses, one- half cupful of butter, one-half cupful cold coffee, two teaspoon- fuls of baking powder, one teacupful of raisins. Stir stiff. Mrs. I. N. Danforth. Coffee Cake. Two cups light brown sugar, one cup of butter, one cup of molasses, one cup of strong coffee, four eggs, one teaspoonful New Century Cook Book. 189 saleratus, two teaspoonfuls cinnamon, one of cloves, a little nut- meg, one pound of raisins, one of currants, four cups of flour. Mrs. Laura McDougall. Coffee Cake. One cup of brown sugar, one cup of molasses, one-half cup butter, one cup strong coffee, two eggs, four even cups of flour, heaping teaspoon soda in flour, tablespoon cinnamon, teaspoon cloves, one pound raisins, one-fourth pound citron, one-half pound currants. Soften butter, beat with sugar, add eggs, spice, molasses and coffee, then flour, and lastly fruit well dredged. Bake one hour (until done). Miss Lora Eidson, Galveston, Texas. German Coffee Cake. One pint milk, lukewarm, one cake compressed yeast, one teaspoon salt, add flour to make a stiff batter; let it rise until light and spongy; then add one cup sugar, one cup raisins, one cup melted lard, two eggs well beaten, grated nutmeg for flavor. Let rise again until light, then roll out and put in pans. When light again beat one egg and spread it over the cakes and sprinkle sugar and cinnamon over them and bake in quick oven until brown. Mrs. Albert Vorkeller. Coffee Cake. Three eggs, one cup sugar, one cup strong cold coffee, one cup molasses, one cup butter, one teaspoonful soda, three cups flour

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