COCOA-NUT CAKE

Ingredients

• two cupfuls of grated cocoa-nut
• one cupful of powdered sugar
• one-half cupful of butter
• one cupful of sweet milk
• four cupfuls of flour
• three eggs
• two tea-spoonfuls of baking-powder

Method

1. 1

   Beat the eggs separately, cream the butter and sugar, add the yolks, then the milk, flour, and whites alternately, lastly the cocoa-nut stirred in lightly.

2. 2

   Bake in a slow oven.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 142. The excerpt below is the record exactly as published.

one cupful of powdered sugar, one-half cupful of butter, one-half cupful of sweet milk, the whites of four eggs, two and one-half cupfuls of flour, one heaping tea- spoonful of baking-powder. Cream the butter and sugar together, add the milk, then the flour and the whites of eggs alternately. Mix the baking-powder with a little flour, and stir it in the last thing, as much beating after adding the The New Kentucky Home Cook Book. 279 baking-powder makes a cake dry and porous. Flavor with a few drops of bitter almonds. Divide the batter into three parts ; put a few drops of spinach coloring into one portion of the batter (directions for making will be found in Mis- cellaneous Department), color another portion with cochi- neal or fruit coloring, and leave the third part white. Bake in jelly-cake pans, aud use either of the icings between. Mrs. Charles E. Tabb. NEAPOLITAN CAKE. Dark Part. — Take one cupful of butter, two cupfuls of brown sugar, one cupful of strong cold coffee, four and one- half cupfuls of flour, four eggs, two tea-spoonfuls of soda well sifted with the flour, two tea-spoonfuls of powdered cloves, two tea-spoonfuls of cinnamon, one tea-spoonful of powdered mace, one pound of seeded raisins, one-half pound of chopped figs, one-half pound of well-washed currants. Bake in jelly-cake pans. White Part. — Take one cupful of butter, four cupfuls of flour, four cupfuls of white sugar, two cupfuls of sweet milk, two cupfuls of corn starch, the whites of eight eggs, .three tea-spoonfuls of baking-powder. Flavor with three drops of bitter almond. Bake in jelly-cake pans. Grate the peel and squeeze the juice from two lemons; add enough powdered sugar to stiffen the juice, spread it between the cakes, using alternately a white and a dark cake. Frost the top and sides of the cake with lemon icing. DOLLY VARDEN CAKE. Cream one cupful of butter and two cupfuls of powdered sugar together, then add the yelks of four eggs, three cup- fuls of flour, and three-fourths cupful of sweet milk. Beat the batter well, then add the whites of the eggs and baking- powder. To not quite half the batter add one cupful of raisins which have been seeded and chopped fine, and one 280 The New Kentucky Home Cook Booh, table-spoonful of mixed spices. This will make four cakes, two with raisins aud two plain. Boil a large tea-cupful of sugar until it candies, pour over the whites of two eggs beaten to a stiff froth; flavor with vanilla; ])ut between the cakes, and ice the top layer. RIBBON CAKE. Use either of the White Cake receipts, and take one pint of the batter and color it pink with Price's cake coloring. Put a layer of w7hite in the bottom of the mold, then a layer of pink, and the top layer of white. Flavor with lemon or vanilla. Bake in a diamond-shaped mold. POUND-CAKE. Take one pound of butter, one pound of powdered sugar, one pound of sifted flour, twelve eggs, leaving out the yelks of two. Cream the flour and butter together with the hand ; beat the yelks and sugar together until very light; add these to the flour and butter; stir well together, lastly add- ing the whites of the eggs which have been beaten to a stiff froth. Flavor, put into a well-greased pan, and bake in a moderate oven for one hour. Mrs. M. F. Adamsox. NUT CAKE. Take two cupfuls of sugar, one cupful of butter, three cupfuls of sifted flour, one cupful of sweet milk, five eggs beaten separately, one tea-spoonful of Royal baking-powder. After the cake is mixed, roll two cupfuls of hickory-nut kernels and stir through the batter. Bake for one hour in a moderate oven. WATER MELON CAKE. White Part. — Take two cupfuls of white sugar, one- half cupful of butter, one-half cupful of water or sweet milk, the whites of eight eggs, and three cupfuls of sifted flour. Bed Part. — Take one-half pound of red sugar, one-half The New Kentucky Home Cook Book. 281 cupful of water or sweet milk, the whites of six eggs, two cupfuls of flour, one-half tea-spoonful of baking-powder in each part. Cream the butter and sugar together, add the milk, then the flour, lastly the whites of the eggs which have been whipped to a stiff froth, and the baking-powder. Put half the white part in the pan, then all the red, with a few seeded raisins sprinkled in to give the appearance of seed, then the remainder of the white part on top. Bake in a moderate oven about one hour. Mrs. William Davis. MADELINE CAKE. Take one pound of butter, one pound of flour, one and one-fourth pound of powdered sugar, twelve eggs, three pounds of citron chopped fine, two pounds of almonds blanched and chopped fine, two cocoa-nuts grated, two tea- spoonfuls of ground cinnamon, two tea-spoonfuls of mace, two grated nutmegs, one wine-glassful of wine, one wine- glassful of brandy. Mix as fruit cake. Bake slowly for two hours. Mrs. E. P. Johnson. COCOA-NUT CAKE. Take two cupfuls of grated cocoa-nut, one cupful of pow- dered sugar, one-half cupful of butter, one cupful of sweet milk, four cupfuls of flour, three eggs, two tea-spoonfuls of baking-powder

Cook this with the app: pantry check, scaling, and the assistant.