Cocoa Nut Cake

Ingredients

• One and a-half cups of sugar
• two cups of cocoanut
• one pint of flour
• six beaten eggs
• one teaspoonful of soda
• two teaspoons of cream tartar

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 62. The excerpt below is the record exactly as published.

two cups of cocoanut with one cup of powdered sugar, the whites of two well beaten eggs, and two table- spoontuls of corn-starch, drop on buttered pans, and bake quick. ee ¥ COCOA NYT “CAKE: One and a-half cups of sugar, two cups of cocoanut, one pint of flour, six beaten eggs, one teaspoonful of soda, two teaspoons of cream tartar. COCOANUT DROPS. One pound of cocoanut, one pound sugar, four eggs, four tablespoonfuls of flour. CHICAGO CAKE. One cup of butter, three cups sugar, one cup sour milk, four eggs, one teaspoontul soda, two teaspoonfuls cream of tartar, four cups of flour. Divide this in three parts, and bake two of the parts in two long pie tins (as for jelly cake), add to the third part one cup each currants and raisins, two tablespoonfuls molasses, cinnamon, allspice, cloves and citron to taste ; the dark part is for the middle layer. Spread jelly between layers, and frost the top. BUTTERNUT CAKE. One and a-half cups sugar, one half cup butter, two * cups flour, three-fourths cup sweet milk, one cup butter- nut meats, whites of four eggs, and two teaspoonfuls bak- ing powder. oN +N bi ch iB eit aii Ce tal a heen be WAT 9 Daiwa! Yagi op OI Oy NG ee eat oS ae eg Ce | al oe & eae es + ees 7, Sie ‘ ¢ NY Sa oe, ine toe oF IR snes “ay Pe / ee ae f ’ * te . s te ? CAKES | 207 PEACH CAKE. : Bake three sheets of sponge cake as for jelly cake ; cut peaches in thin slices, prepare cream by whipping, sweet- ening and adding vanilla if desired, put layers of peaches between the sheets of cake, pour cream over each layer and over the top. ‘his is also delicious, made with ripe strawberries. : CORA’S ORANGE CAKE. Two-thirds cup butter, two small cups sugar, one cup milk, three teaspoons baking powder, the yolks of five egos, three small cups flour; bake in jelly tins. Whites of three eggs beaten to a stiff froth, juice and grated peel of one orange, sugar to consistency ; put this between the layers with white frosting on top. CARAMEL CAKE, One and one-half cups sugar, three-fourths cup butter, half cup milk, two and a-fourth cups flour, three eggs, one and a-half heaping teaspoons baking powder. Bake in jelly tins. Make caramel as follows: Butter size of an egg, one pint brown sugar, one-half cup milk or water, one-half cake chocolate; boil twenty minutes (or until thick enough), and pour over cakes while warm, piling the layers one upon the other. Frosting for top of cake: Whites of two eggs, one and a-half cup sugar, one tea- spoon vanilla, and three Reape teaspoons & grated choco- late. i stl axe Sos BA A ata, Gar ee ee Aaa CN Qi es Sy ? pe tLe eae ea tae J baton Sires 208 - DORA’S COOK BOOK, ~ ROSETTES. To three eggs, the yolks beaten very lightly, add one quart milk, a piece of butter the size of an egg cut in little pieces into the milk and eggs, three coffee cups of flour, a little salt, three teaspoons baking powder, and lastly the whites of the eggs beaten very light and stirred - quickly into the mixture. Bake in gem pans, in a quick oven. AMHERST ISLAND CAKE, One cup butter, two cups sugar, three cups flour, four egos, one-half cup milk, three teaspoons baking powder ; bake in jelly tins. For filling stir together a grated lemon, a large grated tart apple, an egg, and a cup of sugar, and boil four minutes. MINERVA CAKE, = One and a-half cups granulated sugar, half cup butter stirred to a cream, whites of six eggs, or three whole eggs, two teaspoons cream tartar stirred in two heaping cups sifted flour, one teaspoon soda in half cup sweet milk ; bake in three layers. For filling, one small cup sugar and a little water boiled together until it is brittle when dropped in cold water, remove from the stove and stir quickly into the well-beaten white of an egg; add one cup chopped hickory nut meats, and spread between layers. COCOA-NUT CAKE

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