Fig Cake

Ingredients

• Two cupfuls of sugar
• two-thirds cup of butter
• two-thirds cup of milk
• whites of eight eggs
• three teaspoonfuls of Equity baking-powder
• three cupfuls flour
• one pound halved figs

Method

1. 1

   Cream butter and sugar, add milk and flour, then the egg whites.

2. 2

   Bake in pie-tins, layer with figs and frosting.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 108. The excerpt below is the record exactly as published.

FIG CAKE. SILVER PART. — Two cupfuls of sugar, two-thirds cup of butter, two-thirds cup of milk, whites of eight eggs, three teaspoonfuls of Equity baking-powder, thoroughly sifted, with three cupfuls flour; ptir butter and sugar to a cream, add the milk and the flour, and last the whites of the eggs. GOLD PART. — One cupful of sugar, one-half cup of butter, one-half cup of sweet milk, two teaspoonfuls of Equity baking- powder, sifted in two cups of flour, yolks of seven eggs, well beaten, and one whole egg, one teaspoonful of allspice and two of cinnamon; bake the white in two long pie-tins. Put half the gold in a pie-tin, and lay on one pound halved figs

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