Cocoanut Cake (Mrs. Ried of Swellendam's Recipe)

Ingredients

• 1 lb. Butter
• 0.5 lb. Loaf Sugar
• 1 lb. Flour
• 6 Eggs
• Cocoanut

Method

1. 1

   Beat the butter to a cream with the sugar; add the yolks well beaten, then the whites whisked to a froth, then the flour.

2. 2

   When ready for the oven stir in the cocoanut.

3. 3

   Bake for one hour and a half with paper over the mould.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 9. The excerpt below is the record exactly as published.

{COCOANUT). (Mrs. Ried of Swellendam's Recipe.) Insyedtenis. X Large or s Small Cuooanuts. i lb. Batior. X lb. Loaf Sugar. | lb. Fluui'. 6 Eggs. Beat the butter to a cream with the sugar; add the yolks well beaten, then the whites whisked to a froth, then the flour. When ready for the oven stir in the cocoanut. Bake for one hour and a half with paper over the mould. CAKE {MRS. FAURES). (Dutch.) Ingredients, I lb. Flour. 4 Eggs. I lb. Sugar. i glass of Milk. i lb. Butter. i teaspoonful Soda. 2 teaspoonfuls Cream of Tartar. Any flavouring you like ; makes an excellent cake without any. Stir butter to a cream, mix with eggs well beaten, flour, and milk, lastly the soda and cream of tartar. Bake one hour and a half in moderate oven. CAKE {GENOA). Ingredients. \ lb. Batter. lo at. Flour. 8 oz. Castor Sugjar. 4 well-beaten Eggs. \ lb. Sultana Raisins. a oz. Almonds blanched. 2 OZ. Mixed PeeL Grated Rind of i Lemon. 2 teaspoons of Baking Powder. Stir the butter till it is like cream ; mix with it by degrees the eight ounces of sugar, four eggs, yolks and whites beaten up separately; then add ten ounces of flour, half a pound of raisins. Have ready the two ounces of almonds blanched, and lastly the grated rind of one as q CAKE (GEORGINA'S— GERMAN). lemon, and two teaspoons of baking powder, and the mixed candied peel. Butter the tin and line it with buttered paper, the paper to project half an inch above the rim of the tin. Pour in the mixture, and bake in a cool oven for an hour and a half. Sprinkle a few cut-up almonds over the top. Verjf good. CAKE {GEORGINA'S). (Aunt Fanny's Recipe.) Ingredients. t2 Eggs and tbeii weight in Flour. i cup of Currants, t lb. Loaf Sugar. 30 Sweet and 20 Bitter Almonds blanched \ lb. Butter. and sliced. A little Citron Preserve. Stir ^he butter to a cream, mix with loaf sugar ; whisk whites and yolks separately, mix yolks with sugar and butter, then alternately add the flour and whites, and lastly the currants. Bake with paper over the buttered mould for one and a half hours. Remove the paper and leave for another quarter of an hour. Very good. CAKE (GERMAN). (From Mrs. Van der Riet.) Ingredients. I lb. Flour. \ teaspoon of Soda. 1 lb. White Sugar. 4 Eggs. 1 lb. Butter. 50 Ahnonds. i bottle of Milk. i tea-cup of Crystallised Sugar I teaspoon of Cream of Tartar. and Cinnamon. Mix in the ordinary way, and when ready for the oven have ready a flat baking-tin, or several tin plates buttered. Pour this dough into it, and spread thinly over the surface. Have ready the fifty almonds, roughly pounded, with cup of crystallised sugar and tablespoon of cinnamon ; sprinkle thickly over the cake. Bake in moderately quick oven for twenty minutes. Cut into squares or shapes. ■4 CAKE (GOLDEN— KAYENNE— MADEIRA). [C CAKE {GOLDEN). Ingredients. \ lb. of Butter. Yolks of 6 Eggs, i} lb. White Sugar. White of i Egg. 3 cups of Flour. Teaspoon of Cream of Tartar. \ cup of Milk. \ teaspoon of Soda. Essence of Almonds, 20 drops. Stir the butter to a cream, mix with sugar ; whisk the eggs, add to the sugar and butter, then add flour, lastly the soda and cream of tartar. Put into a buttered mould dusted with fine biscuit. Bake in a moderate oven for one and a half hours. CAKES {KAYENNE). (Colonial Miss Lizzie Cloete's Recipe.) Ingredients. 2 lb. Flour

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