Cocoanut Cakes
From Household cookery, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 19. The excerpt below is the record exactly as published.
Grated rind of \ lemon. \ tea-spoonful baking-powder. Method. — Cream butter and sugar, add eggs slowly, beat thoroughly, add rind. Sieve flour, rice-flour, and baking-powder, stir lightly to butter and sugar. Pour into a cake-tin lined with paper. Bake in a moderate oven about 40 minutes. Genoa Cake \ lb. butter. \ lb. sugar. \ lb. currants. % lb. sultanas. 10 oz. flour. \ lb. candied peel. 4 eggs. 2 oz. almonds. Method, — Cream butter and sugar, add eggs one at a time, beat thoroughly. Mix flour, currants, sultanas, cut up candied peel finely, add to currants, etc. ; stir this lightly to butter and sugar. Pour into a tin lined with paper. Blanch and slice the almonds, scatter over the top of cake. Bake in a moderate oven about i\ hour. 42 HOUSEHOLD COOKERY Berlin Cake 8 oz. sugar. 6 eggs. 2 oz. butter (warmed). 6 oz. flour. Grated rind of i lemon. \ tea-spoonful baking-powder. Method, — Put sugar in a bowl with lemon-rind, break in eggs, whisk till frothy and thick as cream. Sieve flour and baking-powder, stir carefully to eggs and sugar, then add butter, warmed, but not hot. Pour into a tin lined with buttered paper. Bake in a moderate oven about i hour. Cool. Cut into rounds about \ inch thick. Spread with Vienna icing, w^hipped cream, sweetened and flavoured, and jam alternately. Place the slices over each other. Cover with transparent icing. Decorate with Vienna icing, using a forcing-bag and fancy pipe. Queen Cakes \ lb. butter. 3 oz. currants. 6 oz. flour. \ lb. sugar. I small tea-spoonful baking- 2 eggs (large), powder. Grated rind of \ lemon. Method, — Beat butter and sugar to a cream, beat up eggs, add slowly. Clean currants. Sieve flour and baking-powder, add with currants and lemon-rind to butter and sugar. Half fill some w^ell-greased queen cake-tins with the mixture and bake in a quick oven from 15 to 20 minutes. Robin Cakes \ lb. butter. 6 oz. flour. A little carmine. \ lb. sugar. 2 large eggs. \ tea-spoonful baking-powder. Method, — Beat butter and sugar to a cream, beat eggs, add slowly, beating all the time. Sieve flour and baking-powder, stir to the butter and sugar. Divide in two parts, to one part add a few drops of carmine. Put i tea-spoonful of each mixture into some small well-buttered cake-tins and bake in a moderate oven 15 to 20 minutes. CAKES, ETC 43 Cocoanut Cakes 4 01. butter. 3 oz. flour. 2 large eggs. Grated rind of \ lemon. 4 oz. sugar. 3 ozs. desiccated cocoanut. h tea-spoonful baking-powder. Method. — Cream butter and sugar, add eggs slowly, beat- ing well with a wooden spoon. Mix flour, cocoanut, and baking-powder; stir well to the mixture. Partly fill some small greased cake-tins, and bake in a moderate oven 15 to 20 minutes. Madeline Cakes 2 eggs. 3 oz. sugar. 3 oz. flour. \ tea-spoonful baking-powder. I oz. butter (oiled). Grated rind of \ lemon. Red currant jelly. Method. — Put eggs, sugar, and lemon-rind in a bowl, whisk until thick and creamy. Sieve flour and baking-powder, stir care- fully to eggs and sugar, lastly add butter (oiled, but not hot). Partly fill some small well-buttered cake-tins with the mixture, and bake about 15 minutes in a rather quick oven. \\'hen cold, cut a small piece from top of each, and take out a portion of centre, put in a Httle jelly, place the piece on top again. Brush over the top with jelly, and decorate with chopped pistachio nuts or blanched and chopped almonds. Coffee Cakes 4 eggs. 6 oz. flour. 2 oz. butter
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