Cork Cake

Ingredients

• 3 cups sugar
• 1 cup butter
• 1 cup milk
• 6 eges
• 5 cups sifted flour (Swans Down)
• 2 teaspoons baking powder
• 1 teaspoon vanilla

Method

1. 1

   Mix and bake in usual manner.

2. 2

   Makes 38 large layers.

3. 3

   Use any filling desired.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 39. The excerpt below is the record exactly as published.

cups sifted flour (Swans Down) 1%4 teaspoon salt 2 level teaspoons soda 2 cups sour milk Mix well and Bake 30 minutes in moderate oven in Mrs. EpwArRpD WARREN. 94 THE WILSON Cook Book Hot Milk Cake 1 cup flour (Swans Down) Y% teaspoon salt 1% cups boiling milk 1% teaspoon soda 1 egg 2 tablespoons melted butter Add milk to flour gradually, add beaten egg yolks, melted butter, salt and soda dissolved in a little milk. Fold in egg whites. Mrs. Moses Dew. Pound Cake 1% cups butter 8 large eggs 24%, cups sifted fine sugar 2 tablespoons brandy 3°34 cups sifted cake flour (Swans 2 teaspoons vanilla Down) Nutmeg 1 level teaspoon baking powder Cream butter, adding sugar gradually until mixture is very light. Add unbeaten eggs one at a time, beating well after each addition. Fold in flour gradually and add flavoring last. Put into a large tube pan that has been lined with waxed paper and bake in a very slow oven. When oven has a temperature control, begin at 275° F. After 45 minutes raise to 300° F. and finish at 325° F. CATHARINE M. THOMAS. Sponge Cake 3 eggs 1% teaspoon salt 3 tablespoons hot water 1 cup sugar 1 teaspoon lemon extract 1 cup flour (Swans Down) 1 teaspoon Royal baking powder | Sift flour, baking powder and salt together. Separate eggs. Beat whites stiff and gradually beat in one-half sugar. Add water and extract to egg yolks, beat till very light and gradually beat in remaining sugar. Sift in flour, mix gently, add beaten whites. Fold for a very light cake and beat together for a finer grained cake. Bake at 325 degrees. Mrs. S. F. CLARK. Tipsy Cake While cakes are hot pour 24 cup wine (scuppernong or sherry) over them. Blanch % lb. almonds and stick about in cakes. Place cold cakes in large bowl and pour over the cakes cool custard. Let stand several hours and serve with whipped cream seasoned with wine or brandy. Mrs. JOHN HACKNEY. Custard for Cake 1 quart milk 1 cup sugar 4 to 6 eggs Vanilla Scald milk and pour over eggs beaten with sugar. If 6 eggs are used no flour is needed but if 4 eggs used, add 1 tablespoon flour to sugar. Return to double boiler and cook custard until somewhat thickened. Flavor with vanilla. | THE WILSON Cook Book 95 Pecan Muffins (Cake) " 2 eggs Pinch salt ¥ teaspoon vanilla 1 cup nuts 1 cup brown sugar ¥ cup plain flour (Swans Down) Beat eggs and brown sugar together well. Add salt, vanilla and flour. Beat all well, stir in nuts broken in large pieces. Bake Slowly in well greased, floured pans. Should make 24. Mrs. W. W. GRAVES. Cork Cake 3 cups sugar 1 cup butter 1 cup milk 6 eges 5 cups sifted flour (Swans 2 teaspoons baking powder Down) 1 teaspoon vanilla

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