Date Cake

Ingredients

• Cream % cup butter
• 1 cup sugar
• 2 well-beaten eggs
• 1/2 cup sweet milk
• 2 cups flour sifted
• 2 teasp baking powder
• ^ lb dates cut in fine pieces

Method

1. 1

   Cream butter with sugar, add eggs, sweet milk, and flour sifted with baking powder.

2. 2

   Lastly add dates dredged with flour.

3. 3

   Flavor with rose and frost with white frosting.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 30. The excerpt below is the record exactly as published.

Date Cake Cream % cup butter with 1 cup sugar, add 2 well-beaten eggs, V2 cup sweet milk, and 2 cups flour sifted with 2 teasp baking powder. Lastly add ^ lb dates cut in fine pieces and dredged with flour. Flavor with rose and frost with white frosting, — [Mrs. W. C. T., N. Y. Cocoa Cake Cream % cup butter with 2 cups brown sugar, add 2 egg^, yolks and whites beaten separately, 1 cup sweet milk, in which dissolve 1 teasp soda, Vz cup powdered cocoa, and 2 cups sifted flour. Bake in loaf. — [Mrs. L. E. G.. N. Y. Plain Raisin Cake Cream 2 cups sugar with 1 cup butter, add 1 cup milk and SVz cups flour sifted with 3 teasp baking powder, 1 teasp cin- namon, and Vz teasp each cloves, allspice and nutmeg. Lastly fold in 1 cup seeded raisins well dredged with flour, also some citron, If desired. This makes one large cake or two loaves. — [M. E. A., O. Feather Cake To 1 cup sugar add 1 tablesp butter, 1 egg, % cup sweet milk, in which dissolve V2 teasp soda, 1^ cups flour sifted with 1 teasp each cream tartar and cinnamon, and V2 teasp each cloves and nutmeg. This makes a nice plain cake. I sometimes add % cup raisins for a change. — [Mrs. E. D., Ida, 50 FARM AND HOME COOK BOOK Rich Pound Cake Cream % lb butter with 1 lb sugar, add 7 or 8 eggs, beat- ing the yolks and whites separately, and lastly add 1 scant lb flour sifted with 1 teasp soda and 2 teasp cream tartar. Bake in a slow oven. — [Mrs. A. L. P., Va. Spice Cake Cream together 1 cup sugar with 1 cup shortening; add 2 eggs, 1 cup molasses and 1 cup strong, black coffee. Next add 4 cups flour sifted w^ith 2 teasp each of baking powder, allspice and cinnamon, and 1 teasp each of cloves and nutmeg. This Tvill keep for weeks. — [Mrs. C. E. P., N. Y. Marble Spice Cake For the white part cream i^ cup butter with 1 scant cup sugar. Add 1 cup milk, 2 cups flour sifted with 2 teasp bak- ing powder, and lastly the whites of 4 eggs. For the dark part cream ^^ cup shortening with 1 cup brown sugar, add yolks 4 eggs, 1 scant cup molasses, 1 cup milk, and 3 cups flour sifted with 2 teasp baking powder and spices to suit. Drop in well greased tins by tablespoonsful alternately the light and the dark batter. Bake in a moderate oven. — [Mrs. C. E. D., 111. Ribbon Layer Cake For the white part cream ^^ cup butter with 1 cup sugar, add V2 cup sweet milk and 1% cups flour sifted with 1 teasp baking powder. Lastly fold in 3 egg whites beaten stiff, and flavor to suit. For the dark part cream i^ cup shortening, 1 cup sugar, add the yolks of eggs and % cup sour milk, in which 1 teasp soda has been dissolved, l^/^ cups flour sifted with cinnamon, nutmeg and cloves to taste, and lastly add 1 cup seeded raisins dredged with flour. Have the dark part rather stiff and put in a well greased tin, pouring the light batter on top of the dark. When cold ice with pink frosting. — [Mrs. M. I. R.. Mo. Devil's Food I have found this recipe to be always successful. Into a double boiler or in a pail which fits into the top of a teakettle, put V2 cup sweet milk

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