Cocoanut Cake

Ingredients

• 1 lb. butter
• 6 oz. castor sugar
• 1 lb. flour
• 3 eggs
• 4 lb. desiccated cocoa-nut
• 1 tea-sp. baking powder
• About 1 tea-cupful milk

Method

1. 1

   Beat the butter to a cream, and mix in the sugar, carefully sieved.

2. 2

   Add the cocoanut, and the eggs well beaten.

3. 3

   Then sieve the flour with the baking powder, and mix these in to the other mixture gradually, adding enough milk to make the mixture just soft enough to drop from the spoon.

4. 4

   Pour the mixture into a lined cake tin and bake in a moderate oven until the cake is nicely risen and feels firm to the touch.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 924. The excerpt below is the record exactly as published.

1 lb. butter. 1 lb. castor sugar. 2 lbs. flour. 3 lbs. currants. 1 lb. candied peel. £.lb. sweet almonds. 1 tea-sp. ground cinna- mon. 1 tea-sp. mixed spice. 12 eggs. 2 glasses brandy. Put the butter into a large warm basin, and beat it to a cream. Add the sugar, yolks of eggs, and spices, and beat for a few minutes. Have the whites of eggs beaten to a stiff froth, and add them next, alternately with the flour. Beat again for 20 minutes. Add the fruit, carefully prepared, and the brandy at the last. Pour the mixture into one or two well-lined cake tins, and bake in a moderate and steady oven from 2 to 4 hours according to size. This cake ought to be kept at least three months before it is cut. It should be wrapped in greaseproof paper, and stored in a tin box. It may be iced in the same way as a wedding cake. See p. 591. Time to bake, 2 to 4 hours. Probable cost, 7s. Qd. 2773. Cocoanut Cake | lb. butter. 6 oz. castor sugar. 1 lb. flour. 3 eggs. 4 lb. desiccated cocoa- nut. 1 tea-sp. baking powder. About 1 tea-cupful milk

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