Custard Cake

Ingredients

• Cream one pound sugar
• and half pound butter
• five eggs beaten
• one cup sweet milk
• one pound flour
• three tea-spoons baking powder
• flavor with lemon

Method

1. 1

   Bake in jelly-pans.

2. 2

   For custard, place 1 pint milk in a tin pail and set in boiling water; add 1 tablespoon of corn starch dissolved in a little milk, 2 eggs, and 0.5 cup sugar, 2 cups chopped hickory-nut meats, well mixed together to the boiling milk; stir, and put between the layers of the cake, while both cake and custard are warm.

As published

This recipe was extracted from Buckeye cookery (1892), page 46. The excerpt below is the record exactly as published.

CUSTARD CAKE. ‘Cream one pound sugar and half pound butter; add five eggs beaten. separately, one cup sweet milk, one pound flour, three tea- spoons baking powder, flavor with lemon

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