Fig Layer Cake

Ingredients

• 1 cup Butter
• 1 cup Sugar
• 1 Egg
• 1 cup Milk
• 14 cup finely chopped Figs
• 2 cups Flour
• V/s teaspoon Salt
• 1 teaspoon Crescent Powder

Method

1. 1

   Beat the butter and sugar till creamy; add the beaten egg and milk; then the figs, and, lastly the flour, salt and baking powder sifted together.

2. 2

   Bake in layers about twenty minutes, and fill with Fig Filling.

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 8. The excerpt below is the record exactly as published.

FIG LAYER CAKE '’, cup Butter 1 cup Sugar 1. Egg 1 cup Milk 14 cup finely chopped Figs 2 cups Flour V/s teaspoon Salt 1 teaspoon Crescent Powder . Beat the butter and sugar till creamy; add the beaten egg and milk; then the figs, and, lastly the flour, salt and baking powder sifted together. Bake in layers about twenty min- utes, and fill with Fig Filling. Baking potatoe CAKE cups Flour Vs teaspoon Salt 2 teaspoons Crescent Baking Powder 1-3 cup Butter 14 cup Sugar 14 cup Sultana Raisins Ys cup chopped Citron or Lem- on Peel Iy= fee About 2-3 cup Milk Sift together the flour, salt and baking powder; rub in the butter and then add the sugar, raisins and citron. Beat the egg well. and add it with the milk. Turn into a well greased pan, and bake about forty-five min- utes. MEASURE FLOUR AFTER SIFTING [ PAGE EIGHTEEN ] CAKES WITH EGGS CRESCENT LOAF pion 34 cup Butter 1 cup Sugar 2 Eggs 1 cup Milk 2 cups Flour 144 teaspoons Crescent Baking Powder Pinch of Salt 14 cup Chopped Nutmeats Cream butter and sugar; add with beaten eggs; sift flour, salt and baking powder and add alternately with milk. Add nut meats and flavoring last. Let stand ten or fifteen minutes before baking Bake one hour. CRESCENT WHITE LOAF CAKE 14 cup Butter 1 cup Sugar 14 cup sweet Milk 114 cups Flour 14 cup Corn Starch teaspoon Crescent Powder Whites of 3 Eggs Lemon or Orange flavoring Cream butter and sugar; add milk; sift baking powder and flour and add alternately — whites of eggs, which have been beaten stiff. in moderate oven. Baking MAPLEMOCHA CAKE 14 cup Butter 1 cup Sugar 1 whole Egg 4 Yolks 134 cups Flour 334 teaspoons Crescent Baking Powder 14 cup Milk Cream butter and sugar thoroughly; add well beaten egg and yolks. Sift three times, flour and baking powder, and add alternately with milk. Bake in three layers and put together with MAPLEMOCHA FROSTING Cream together one cup sifted confection- er’s sugar, one heaping tablespoon butter, two teaspoons cocoa and eight drops Mapleine. Add gradually two tablespoons strong coffee. If not thin enough add drop by drop more coffee. If too thin add more sugar, [PAGE NINETEEN] MARSHMALLOW CAKE bE “Ege 1144 cups Sugar 1 tablespoon Butter 1 cup Milk 2 cups Flour 14 teaspoon Salt 1 teaspoon Crescent Powder Mix flour, salt and baking powder. Cream butter; add one-fourth of sugar, and beat. Add beaten egg and remainder of sugar, and beat four minutes. Add alternately flour and milk, beating well. Add vanilla and bake in layer cake pans in moderate oven. Cut fine one-half pound marshmallows. Spread them between cake layers, and stand in open oven till they melt, Baking POOR MAN’S CAKE 1 cup Sugar Butter size of walnut lL Egg 14 cup Milk 1 large cup Flour 1 teaspoon Crescent Baking Powder 14 teaspoon Mapleine Cream butter and sugar; add egg; sift flour and baking powder and add alternately with milk; add flavoring. Bake in loaf pan in moderate oven. CRESCENT ANGEL CAKE Whites of 6 Eggs 1 cup Granulated Sugar 22 cup sweet Milk 1’ cups Flour 3 teaspoons Crescent Baking Powder Vz teaspoon Salt 1 teaspoon Vanilla Mix together and sift three times, sugar, flour, baking powder, salt. Whip whites of eggs with wire whisk until egg will stand in a point. Next, boil milk and pour over dry ingredients while stirring constantly. Add flavoring at this point. Then carefully fold in beaten whites until thoroughly mixed. Pour into an ungreased angel food pan and bake forty minutes in a moderate oven. When baked invert pan and allow to cool half an hour, then gently loosen from pan and frost with following: Add enough pulverized sugar to one table- spoon boiling water and one tablespoon lemon juice to make right consistency to spread nicely, CAKES WITH EGGS CHOCOLATE LAYER CAKE 2 Eggs 2 cups powdered Sugar 1 cup Milk 2 cups Flour 2 teaspoons Crescent Baking Powder 14 teaspoon Salt 1 teaspoon Vanilla Mix flour, salt and baking powder. Beat egg yolks till thick. Gradually add and beat in the sugar. Add vanilla and milk, whites whipped stiff, and flour.’ Bake in three layer cake pans in moderate oven. Put together with chocolate filling. CRESCENT NUT CAKE 114 cups Granulated Sugar 14 cup Butter cup Milk Yolks of 3 Eggs White of 2 Eggs teaspoon Vanilla cup Nutmeats teaspoons Crescent Baking Powder 3 cups Flour Cream butter and sugar; add beaten yolks of eggs; sift baking powder and flour and add alternately with milk; add flavoring, nut meats. Lastly fold in beaten egg whites. Let stand fifteen or twenty minutes before baking, Nee FROSTING 1 cup Granulated Sugar 6 tablespoons Water Cook until it threads from the spoon. Pour this hot syrup slowly over white of one egg, which has been beaten very stiff. Beat con- stantly; when nearly cool, flavor. CRESCENT SPONGE CAKE 4 Eggs (beaten separate) 1 cup Sugar 4 tablespoons Water 1 cup Flour 1 teaspoon Crescent Baking Powder 1 teaspoon Crescent Vanilla Beat yolks of eggs, add sugar gradually, add water, then add flour, into which baking powder has been sifted. Lastly add flavor- ing and fold in whites of eggs beaten stiffly. Let stand fifteen or. twenty minutes before putting in oven. ENGLISH WALNUT CAKE 1 cup Sugar ; 14 cup Butter Yolks of 4 Eggs White of 1 Egg 224 cup Milk Pinch of Salt 2 level cups Flour 2 teaspoons Crescent Baking Powder Flavoring Cream butter and sugar, to which add one whole egg and yolks of three well beaten; add milk. Sift salt, flour and baking powder together, add to mixture, also flavoring. Beat until perfectly smooth. Let stand ten min- utes before putting in three pans to bake. FROSTING Whites of 3 Eggs 12 tablespoons Sugar 1 cup chopped Walnuts Beat eggs to a stiff froth, add sugar and walnut meats. Steam until thoroughly hot, then spread between layers and on top of cake, NEVER FAIL DEVIL’S FOOD 2 cups brown Sugar 14 cup Butter 1% cake Baker’s Bitter Choco- late 2 Eggs 14 cup Milk 214 cups Flour 2 teaspoons Crescent Baking Powder 1 teaspoon Vanilla Grate chocolate, pour one-half cup boiling water on it and let stand until balance of cake is mixed. Cream butter and sugar; beat eggs until light and add to mixture. Sift flour and bak- ing powder, and add alternately with milk. Add chocolate and flavoring last. Bake in sheet or layers in moderate oven. MAPLEINE FROSTING 2 cups Sugar Piece of Butter size of walnut 24 cup Milk Boil until it forms ball when dropped in water. Remove from stove and add one tea- spoon of Mapleine and stir until it begins to thicken, [PAGE TWENTY ] COOKIES GRANDMA’S COOKIES 1 cup Sugar 14 cup Shortening 1 Egg 14 cup sweet Milk 1144 teaspoons Crescent Baking Powder Pinch Salt Flour to make soft dough Cream shortening and sugar; add well beaten egg; sift baking powder, salt and flour and add alternately with milk. Make dough quite soft, just so it can be handled. Roll out thin, cut out and bake in quick oven. OATMEAL COOKIES 1 Egg 1% cup Sugar 14 cup sweet Cream 1% cup Milk 1% cup fine Oatmeal cups Flour 1 teaspoon Crescent Powder 1 teaspoon Salt Beat egg until light; add sugar, cream and milk; then these to oatmeal, flour, powder and salt mixed and sifted. Toss on a floured board, roll thin, cut in shape, bake in moder- ate oven, Baking GINGER SNAPS % cup Lard 14 cup Butter

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