Cream Cake

Name: Cream Cake
Yield: 15 servings
Ingredients: Whites of 8 eggs; 1 cup butter; 2 cups sugar; 3 cups flour; 1 cup sweet milk; 2 teaspoons baking powder; 1 pint sweetmilk; 1 can of pineapple; ^4 pound citron; *4 pound crystalized cherries; 1 cup sugar; 1 cup raisins; i/2 pound almonds; 2 tablespoons flour; 1 tablespoon butter; yolks of 4 eggs

From The Henderson cook book, 1914

Serves 15

Recipe attributed to Mrs. C. M. Cooper.

Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 59. The excerpt below is the record exactly as published.

CREAM CAKE. Whites of 8 eggs, 1 cup butter, 2 cups sugar, 3 cups flour, 1 cup sweet milk, 2 teaspoons baking powder. Flavor with bitter almond. Bake cake in 4 layers, and put together with this filling: 1 pint sweetmilk, 1 can of pineapple, ^4 pound citron, *4 pound crystalized cherries, few pieces of crystalized ginger, 1 cup sugar, 1 cup raisins, i/2 pound al- monds, 2 tablespoons flour, 1 tablespoon butter, yolks of 4 eggs

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