Confederate Daughters Cake

Ingredients

• one-half cupful of sweet butter
• one and one-half cupfuls of sugar
• one-half teaspoonful of almond flavoring
• one cupful of milk
• three cupfuls of flour
• two tablespoonfuls of baking-powder
• whites of six eggs
• Blanch five ounces of almonds
• one pint of thick cream
• one-half a candied cherry

Method

1. 1

   Cream sweet butter with sugar until very light; add almond flavoring and milk, and mix carefully.

2. 2

   Sift together flour and baking powder, and add.

3. 3

   Fold in the beaten whites of eggs.

4. 4

   Bake in a moderate oven for three-quarters of an hour.

5. 5

   When cold, divide into three layers and fill with a mixture of blanched almonds pounded to a fine paste, added to thick cream, sweetened and beaten until stiff.

6. 6

   Decorate the top with cream and halves of almonds to represent flower petals, with a candied cherry in the center of each.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 33. The excerpt below is the record exactly as published.

CONFEDERATE DAUGHTERS CAKE — Cream one-half cupful of sweet butter with one and one-half cupfuls of sugar until very light ; add one-half teaspoonful of almond flavoring and one cupful of milk, and mix carefully. Have ready, sifted together, three cupfuls of flour and two tablespoonfuls of baking-powder, and add. Last of all, fold in the whites of six eggs, beaten stiff. Bake in a moderate oven three-quar- ters of an hour. When it is cold take a strong linen thread and divide it into three layers, between which put the following mixture : Blanch five ounces of almonds ; pound them in a mortar to a fine paste ; add carefully to one pint of thick cream, sweeten, and beat until stiff, when it is ready for use. Decorate the top with the cream and halves of the almonds made to represent the petals of a flower, with one-half a candied cherry

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