Fig Cake

Ingredients

• One cup butter
• two cups sugar
• two and one-half cups flour
• one-half cup sweet milk
• whites of eight eggs
• two teaspoons baking powder

Method

1. 1

   Make a white frosting, put on cake, then cut figs in two and lay on cake bordered with frosting.

2. 2

   Boiled frosting is best, put between layers and on top.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 3. The excerpt below is the record exactly as published.

FIG CAKE. MCE FOR PARTIES. One cup butter, two cups sugar, two and one-half cups flour, one-half cup sweet milk, whites of eight eggs, two tea- sp(X)ns baking |K)w<ler. Filling:— make a white frosting, put on cake, then cut figs in two and lay on cake so that each fig is bordered with the white frosting, l>oile<i frosting is best, put between lay¬ ers and on top. .Mr.s. Mary Ream. JELLY FRUIT CAKE. Tw'o cups sugar, three cups flour, three tea.sp<M)ns baking powder, two-thinls cup butter, one cup milk, three eggs, flavor with vanilla. To half the cake add one tablespoon mola.s8es, one tablespoon cur¬ rant jelley, one tablespoon cinnamon, one teasp<K)n cloves, one-half teaspoon alspice, one-half nutmeg, one cup chopped raisins, one-half pound citrons. Bake in jelly tins, two layers of light and two of fruit cake, spread jelly between the layers, when slightly cool, putting a light one on top, over all spread white frosting. Mrs. M. Ream. BREAD DOUGH CAKE. One cup light bread sponge, one cup sugar, three-fourths cup butter, one cup chopped rai.sins (seeded), one egg, cinna¬ mon, cloves or nutmeg, one-half teaspoon each, soda one teaspoonful, stir stiff with a spoon, let stand until light. Bake three •luarters of an hour. S. K. FRUIT CAKE. One pound sugar, one pound flour, one pound butter, twelve eggs, tw’o pounds raisins, two pounds currants, three- fourth pound almonds, (the latter may l>e omit- ed) one half pound citron, one-half glass currant jelly, one tablespoon alspice, one table .spoon cloves, two nutmegs. Flour your fruit well, cream the butter, then add the sugar, then yolks of the eggs, then the whites, then the fruits. Do not put all the flour on the fruits, flour to be TllK PENNSYLVANIA CiKRMAN C’OOK ROOK. SPONGE CAKE NO 4. put in last, one teaspoon baking powder in the flour. Bake two and one half hours. This makes two nice sized cake.s Margaret Miller. Hanover, Pa. SCRIPTURE CAKE. One cup butter . Judges 5-25 Two cups sugar . Jeremiah G 20 Three and one half cups flour . , . 1 Kings 4 22 Two cups of raisins . 1 Samuel 30-12 Two cups of figs . 1 Samuel 30 12 One cup of almonds . Oenesis 43-11 Six eggs . Isaiah 10-14 1 cup of water . Genesis 24-20 A little salt . Leviticus 2-13 A large iron spoon honey... Kxodus lG-31 Sweet spices to taste . 1 Kings 10-2 Follow Solomon’s advice for making good boys. Proverbs 23-14, first clause and you will have a good cake. Mrs. Strassner. Canton, Ohio’ SPONGE CAKE. SPONGE CAKE NO. 1. Three eggs, one and one half cups of powdered sugar, two cups sifted flour, two teaspoons cream of tartar and one teaspoon soda, one half cup cold water, grated rind and half the juice of one lemon, bake in a dripping pan. Mrs. F d. S. sponge cake no 2. Four eggs, one cup flour, one cup su¬ gar, one fourth teaspoon soda, or one tea¬ spoon baking powder, one tablespoon of milk. S. K. SPONGE CAKE NO 3. Three eggs (beat one minute,) one and a half cups sugar, (beat 5 minutes) one cui) flour, (beat one minute) one half cup cold water, anotlier cuj) of flour, witli two teaspoons baking powder

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