Cocoanut Loaf Cake

Ingredients

• ½ cup butter
• 2 scant cups sugar
• 4 or 5 eggs
• 1 cup milk
• 1 pt flour
• 2 teasp baking powder
• 1 cup grated fresh cocoanut
• ½ teasp almond extract

Method

1. 1

   Cream butter with sugar, add eggs, milk, flour with baking powder, and cocoanut.

2. 2

   Bake in a loaf tin.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 27. The excerpt below is the record exactly as published.

cups butter- milk, in which dissolve 1 teasp soda (or li^ cups black coffee and 3 teasp baking powder), add flour to make the dough stiff enough so it will hardly drop from spoon. Sift with the flour 1 teasp each cinnamon and ginger and a little less of cloves. Lastly add 1 cup each raisins and currants v/ell dredged with flour. Bake two hours in moderate oven. I use milk pans. When the cake is cool cover with the following icing: Boil scant % cup white sugar and scant i/^ cup sweet milk until it hard- ens when dropped from end of spoon. Then remove from fire and add 1 teasp vanilla and % cup each chopped seeded raisins and walnuts, or any other nut meat. Beat until it begins to harden and then spread quickly over the cake. This cake will keep for months and is better when two or three weeks old, than when fresh. — [L. J. P., Ore. Soft Gingerbread Cream % cup shortening with ^ cup sugar, add 2 eggs, yolks and whites beaten separately, 1 cup molasses, 1 cup sour milk, in which dissolve 2 scant teasp soda, and 3 cups flour sifted with 1 tablesp cinnamon and 1 teasp each clove and nutmeg. — [Mrs. L. E. G., N. Y. Hard Gingerbread To 1 cup brown sugar, add 1 cup butter and lard mixed, 1 pt molasses, 2 teasp baking soda dissolved in 1 cup hot water, and 1 tablesp each of ginger and cinnamon, and 1 teasp cloves, sifted with flour enough to roll out nicely. Cut in small pieces about V2 inch thick. — [Mrs. B. P. B., Pa. Gingerbread or Loaf Cake To 1 cup molasses add 1 teasp soda dissolved in 1 cup sour cream and 1 tablesp ginger sifted with 2 cups flour. This recipe may be varied by using sugar instead of molasses. It also makes a good dark loaf cake by omitting the ginger and add- ing other spices to taste, with a few raisins. — [Mrs. G. H. W., N. H. 4 6 FARM AND HOME COOK BOOK Cocoanut Gingerbread To 1 cup molasses add ^^ cup boiling water and 2^^ cups flour sifted with 1 teasp each ginger and soda. Beat well, then add i/4 cup melted butter and beat again until smooth. Bake in two layers in a moderate oven. Make a frosting of 1 cup powdered sugar wet with cream and flavor with vanilla. Spread over the cake sCnd sprinkle while still moist with grated or shredded cocoanut. — [Mrs. A. S., N. Y. Cocoanut Loaf Cake Cream % cup butter with 2 scant cups sugar, add 4 or 5 eggs, 1 cup milk, 1 pt flour sifted with 2 teasp baking powder, 1 cup grated fresh cocoanut, and flavor with i/^ teasp almond extract

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