Fio Cake

Ingredients

• One-half cup of butter
• one and a half cups sugar
• two and a half cups flour
• whites of four eggs
• two teaspoonfuls of baking powder
• two-thirds cup of milk
• one-half pound of raisins
• one-half pound of figs
• one-third cup of hot water

Method

1. 1

   Mix cake ingredients and bake.

2. 2

   Prepare filling with raisins, figs, and hot water to make a paste, then ice each layer.

As published

This recipe was extracted from Kirmess cook book (1907), page 181. The excerpt below is the record exactly as published.

and a half cups of flour, two eggs, one-half cup milk, two teaspoon- fuls baking powder, a little salt, and a few drops flavc»r- ing. Filling for cake. One cup milk, scalded, one- half cup sugar and a pinch of salt, one tablespooninl cornstarch, dissolved in half of the milk, one egg well beaten, three-quarters of a teaspoonful butter. Set tlii» in a kettle of hot water, stir until thick; flavor with vanilla when cool. CUSTARO CAKE. Mrs, Oeorge Milne, Portchester, N. ¥• Three eggs, one cup sugar, one and one-half cups of flour, one and one-half tablespoons melted butter, four tablespoons cold water, two teaspoons baking powder. For the custard, one eggy one-half pint milk, table- spoon flour, one tablespoon sugar, flavor. Bake in lay- ers, place custard between. FIO CAKE. Mrs, T. K. EgbeH, New York. One-half cup of butter, one and one-half cups sugar, two and one-half cups flour, whites of four eggs, two DESSERTS. 421 teaspoonfuls of baking powder, two-thirds cup of milk. Filling. One-half pound of raisins, chopped and seeded, one-half pound of figs, chopped, one-third cup of hot water. Make this into a paste. Icing over paste on each layer. CARAMEL CAKE. Mrs. Wm. Mattocks. One-half cup butter, one and a half cups sugar, one and a half cups of flour, one-half cup cornstarch, one- half cup milk, two teaspoons baking powder, one tea- spoon vanilla, two squares melted chocolate, yolks of four eggs, whites of three eggs. This makes three lay- ers. Filling. One cup granulated sugar, five table- spoons cold water. Boil rapidly without stirring until it spins a fine hair, watching carefully that it does not bum. When done remove immediately from fire and add it to the well beaten white of one egg, add a tea- spoon of vanilla and beat thoroughly until it is like cream. Spread between the layers and on top. MOCHA CAKE. Mrs. E. B. Kiersted. Five eggs, whites beaten separately, one cup sugar beaten with yolks, one tablespoon of warm water and a little salt, one and a half tablespoons coffee extract, one scant cup of flour, one teaspoon baking powder. Beat well and mix in the whites of the eggs. Sift the flour and baking powder six times. Filling for Mocha cake. One-half pint cream, beaten stiff, three table- spoons confectioner's sugar, two tablespoons extract of coffee. For top icing. Whites of two eggs, confection- er's sugar and extract to flavor. 422 KIRMESS COOK BOOK. MOCHA CAKE. Mrs. Wm, Brinkerhoff, One cup sugar, five eggs, one cup flour, one tablespoon Mocha extract, one teaspoon baking powder, whites of eggs beaten and added last. Filling. One-half pint cream, whipped, one tablespoon Mocha, powdered sugar to taste. Add filling when ready to serve. Icing. White of an egg, add confectioner's sugar and one ta- blespoon of Mocha extract. MOCHA TABT. Mrs. A. Scott Yolks of four eggs, one cup sugar, beat to a cream and add one tablespoon of Mocha extract, three-quar- ters cup flour, one teaspoon baking powder, whites of four eggs, beaten to a froth. Bake in two layers. Fill- ing. One-half pint cream, well whipped, sugar to taste, one tablespoon Mocha extract. Icing. One cup confectioner's sugar, not quite two tablespoons of cold water, one tablespoon Mocha extract. (Cross & Black- well's Coffee extract.) NEW ENGLAND NUT CAKE. Mrs. Mary II. Hubhell, YonJcers, N. F. One cup buttor, two cups sugar, three cups flour, four eggs, one cup milk, one teaspoon baking powder, one large cup of English walnuts, cut fine, two teaspoons vanilla extract, cream, butter and sugar. Add well beaten yolks of eggs, then milk, beaten in slowly, add flour that has been sifted four times with the baking powder, and the extract lastly, add the well beaten wliites of the eggs, folded in with spoon slowly. Add nuts floured well. DESSERTS. 423 AUNT JANB'S nut OAKE. Mrs, Jane Burton, New Brunswick. Two cups sugar, one-fourth pound butter, four eggs, pinch of salt, one and one-fourth teaspoonfuls of bak- ing powde

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