Cocoanut Cake

Ingredients

• The whites of 4 eggs
• 14 cups sugar
• 1 cup sweet milk
• § cup butter
• 3 cups flour
• 1 teaspoon cream tartar
• § teaspoon soda

Method

1. 1

   Grate small cocoanut and put between layers and on top.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 51. The excerpt below is the record exactly as published.

1 teaspoon cream tartar, 4 teaspoon black pep- per, 1 large cup buttermilk. This is all for cake proper. Take 14 pounds flour, + pound butter, } teaspoon baking powder, for the sheet of paste which encloses the bun. The fruit must be carefully prepared, stone raisins, clean cur- rants, blanch almonds, cut up orange peel. Put all the fruit, flour, sugar and spices into a big basin. Set that aside and make paste, using the quantities given above. Rub butter into flour and baking powder, making into a stiff dough with water; roll out thin. Grease tin, line it with paste; keep piece for top of bun. Now pour milk 134 CAKES. into flour and fruit and mix well together with the hand, It must be just moist, not too thin. Put this mixture into lined tin, wet edges of paste and lay on top sheet. Dot with fork and bake in moderate oven for 24 or 3 hours. This will keep for an indefinite length of time. Miss Bissett, Fort William. ANGEL CAKE.—Whites of 10 egos, 14 cups sifted granulated sugar, 1 cup sifted flour, $ teaspoon cream tartar. a pinch of salt added to eggs before beating. After sifting flour 4 or 5 times, measure and set aside 1 cup; then sift and measure 1} cups granulated sugar; beat whites of 10 egos about half, add cream tartar and beat until very stiff; stir in sugar, then flour very lightly ; flavor to taste. Put in tube pan in a moderate oven at once; will bake in 35 to to 50 minutes. Stir as little as possible after flour is added. Stirring too much tends to make cake tough after flour is put in. MES? aN W2. Hi KING: GOLD LOAF.—Yolks of 8 eggs, 1 cup granulated sugar, scant $ cup butter, $ cup sweet milk, 14 cups flour, 2 teaspoons baking powder. Cream butter and sugar, thor- oughly, beat yolks to a stiff frcth and stir thoroughly through ; put in milk, then flour, and stir hard. Bake in tube pan ; oven moderate. Mrs. N. W. E. Kina. “BLACK PHCIBE’S CAKE.”—“Black Phcebe’s Cake” sounds like one of the good old-time cakes. Cream ? pound butter with 1 quart flour; break 7 eggs into a bowl, whites and yolks together, and beat very light with a pint of brown sugar; stir the mixed eggs and sugar gradually into the flour and butter ; add 1 pint molasses, 1 teacup of ground ginger, 1 wineglass of French brandy, teaspoon of baking - soda. Bake in a shallow tin. Mrs. C. E. Hewson. COCOANUT CAKE.—The whites of 4 eggs, 14 cups CAKES. 135 sugar, 1 cup sweet milk, § cup butter, 3 cups flour, 1 tea- Spoon cream tartar, $ teaspoon soda.

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