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Cocoanut Spice Cake a la Walde

Name: Cocoanut Spice Cake a la Walde
Yield: 2 servings
Ingredients: Three-quarters cup butter; one cup brown sugar; two cups flour; two teaspoons Royal baking powder; three eggs; half cup milk; two tablespoons brandy; half teaspoon each of nutmeg; half teaspoon each of cinnamon; half teaspoon each of cloves; half teaspoon each of all-spice

From The Swedish, French, American cook book, 1918

Serves 2

Filling: One and a half cups milk, five tablespoons sugar, two tablespoons cornstarch, whites of three eggs, one teaspoon vanilla. How to Make the Filling: Put the milk on stove with the sugar, dissolve the cornstarch in a half cup milk, thicken the milk, add vanilla. Beat the whites up stiff, add them, cook a few minutes. Fill the cake; sprinkle with cocoanut in between each layer. Frost with a boiled frosting; sprinkle with cocoanut around.

Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 595. The excerpt below is the record exactly as published.

Cocoanut Spice Cake a la Walde GUteau aux Epices et au Coco, a la Walde Three-quarters cup butter, one cup brown sugar, two cups flour, two teaspoons Royal baking powder, three eggs, half cup milk, AMERICAN COOK BOOK 409 two tablespoons brandy, half teaspoon each of nutmeg

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