CUP CAKE

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 1 cup of milk
• 6 eggs
• 4 cups of flour sifted
• 3 teaspoons baking powder
• 2 teaspoons extract

Method

1. 1

   Cream butter and sugar, add milk and eggs, then flour with baking powder, mix well.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 68. The excerpt below is the record exactly as published.

2 teaspoons extract of lemon or vanilla; cream the butter, and add the flour;, beat the yolks,, and add the sugar; whip whites to a stiff froth and add this and the- yolks gradually to the flour; add the baking powder mixed with a little flour, and then the extract. Bake in slow oven. Some prefer nutmeg for flavoring. POUND CAKE— Mrs. David Warden. ^ 1 cup of butter, 1% cups of flour, li^ cups of sugar, 1 cup of eggs, ^/^ teaspoonful baking powder. Beat butter and flour to a cream. Beat eggs and sugar very light, put all together; add baking powder last. WATERMELON CAKE— Mrs. E. B. Malion. Whites of 3 eggs, 1 cup white sugar, % cup of butter, % cup sweet milk, 2 even cups flour, 1 teaspoon yeast powder; flavor with lemon or vanilla. For red part: take the white of 1 egg and the) yolks of the- others; beat to a stiff froth; add Vz cup red sugar, 14 cilp butter, % cup- milk, 1 cup flour, and 1 teaspoonyeast powder. Take'% of the white- mixture for the bottom layer; then add red mixture; lay on 2 rows of 154 CAKES, COOKIES, DOUGHNUTS, KTC. seeded raisins so they will be an inch apart, then add the rest of the ""White for the to id layer; bake in a loaf tin. CUP CAKE— Mrs. W. F. Jones. 1 cup of butter creamed with 2 cups of sugar, 1 cup of milk, 6 eggs, 4 cups of flour sifted with 3 teaspoons baking powder

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