Date and Nut Cake
From Anson County cook book, 1928
— Mrs. W. E. Carpenter.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 44. The excerpt below is the record exactly as published.
DATE AND NUT CAKE 1 cup sugar 3 eggs 1 pkg. Dromedary dates 1 cup nut meats (pecans) 1 V2 cups Melrose flour IV2 teaspoons Royal baking powder Few grains of salt Beat yolks and whites of eggs separately, adding one-half cup sugar to yolks and one-half to whites; mix the two and add other ingredients. Cook in slow oven. When cold, cut in blocks and roll in powdered sugar. — Mrs. W. E. Carpenter. VELVET CAKE 1 lb. Melrose flour 1 cup milk 1 lb. sugar V2 lb. butter 2 level teaspoons Royal baking 6 eggs powder Cream butter and sugar together; add milk and flour alternately. Break eggs in one at the time, beating one minute each time. Bake in a moderate oven IV2 hours. — Mrs. M. W. Lee. WHITE POUND CAKE 1 pound sugar V2 pound butter 16 egg whites 1 pound Melrose flour 1 teaspoon Royal baking powder Cream butter and sugar. Sift flour and baking powder together and add gradually. Lastly, fold in the stiffly beaten whites of eggs. — Mrs. M. L. Ham, Morven, N. C. WHITE COCOANUT CAKE 8 eggs (whites) 1 cup sweet milk 3 cups Melrose flour 2 teaspoons Royal baking powder
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