Feather Cake
From The new Kentucky home cook book, 1884
Serves 10
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 141. The excerpt below is the record exactly as published.
FEATHER CAKE. Take two cupfuls of powdered sugar, three cupfuls of flour, half a cupful of butter, three-fourths of a cupful of sweet milk, two or three eggs, one tea-spoonful of baking- powder. To be baked as a jelly cake. Mrs. Holtox. MINNEHAHA CAKE. Take one cupful and a half of sugar, half a cupful of butter stirred to a cream, the whites of six eggs or three whole eggs, two tea-spoonfuls of baking-powder, two heap- ing cupfuls of flour, and half a cupful of sweet milk. Bake in three layers. For filling, take one tea-cupful of sugar and a little water boiled together until brittle. Stir quickly The New Kentucky Home Cook Book. 277 into the well-beaten whites of three eggs ; add to this one cupful of seeded raisins chopped fine, and put between the cakes. Put plain icing on the top layer. SILVER CAKE. Take two cupfuls of powdered sugar, half a cupful of butter, four cupfuls of sifted flour, three-fourths of a cupful of sweet milk, the whites of eight eggs, and one tea-spoonful of Royal baking-powder. Stir the butter and sugar to a cream, add the whites and baking-powder last, stirring them lightly through. Flavor with vanilla. Can be baked in a large pan or as a jelly cake. GOLD CAKE. Take the yelks of three eggs, one cupful of powdered sugar, three-fourths of a cupful of sweet milk, two cupfuls of sifted flour, one-fourth of a cupful of butter, and one tea-spoonful of baking-powder
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