Fig Cake
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 81. The excerpt below is the record exactly as published.
FIG CAKE. Silver Part— Two cups sugar, two-thirds cup butter, not quite two-thirds onp sweet milk, whites of eight eggs, three heaping teaspoons baking powder, thoroughly sifted, with three cups flour; stir sugar and butter to a cream, add milk and flour, and last whites of eggs. Chid Part. — One cap sugar, three-fourths cup butter, half Mother's Cook Book. 193 cup sweet milk, one and a half teaspoons baking powder sifted in a little more than one and a half caps flour, yolks of seven eggs thoroughly beaten, and one whole egg, one teaspoon allspice, and cinnamon nntil yon can taste it; bake the white in two long pie-tins. Put half the gold in a pie- tin, and lay on one pound halved figs (previously sifted over with flour), so that they will just touch each other; put on the rest of the gold, and bake. Put the cakes to- gether with frosting while warm, the gold between the white ones, and cover with frosting. CALIFORNIA CAKE. Two cups of sugar, one cap butter, one cap milk, two eggs, three teaspoons baking powder, pnt in three caps sifted flour, flavor and add fruit. This recipe makes two- cakes. WHITE MOUNTAIN CAKE. One cap sugar, one-half cup of batter, one-half cap sweet milk
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