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Five Minute Cake
From The Cook County cook book, 1912
Serves 1
Submitted by Mrs. Lee Cardinal, Bellwood, 111.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 373. The excerpt below is the record exactly as published.
\y2 cups flour, scant M cup sweet milk, 1 teaspoon baking powder. Cream the butter and sugar; add the ^%z^ well beaten; then add balance. Flavor with lemon, vanilla or cinnamon. Ex- tra good with % cup currants or raisins, or 1 cup chopped nut meats added. Bake in a loaf. — Mrs. Wm. P. Williams, 4463 Wood- lawn Ave., Chicago, 111. FARINA CAKE. — Beat 5 eggs separate; add ly^ cups sugar, 1^ cups farina, 1 teaspoon of baking powder. Spread with cream and bake in 2 layers. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. COOK COUNTY COOK BOOK 545 EGGLESS CAKE. — Cream together 1 cup brown sugar, 1 tablespoon butter, 1 cup buttermilk, 1 teaspoon vanilla, 1 teaspoon soda, 2 teaspoons cocoa, flour to mix a little stiffer than layer cake. — Mrs. C. A. Kramer, Argo, 111. FIG CAKE. — Rub together Yz cup sugar and Yz cup shorten- ing; add Yi cup sour milk, ^ teaspoon soda, a little salt, ^ cup oatmeal, mixed in flour; make into dough. Take half the dough, roll out and put on bottom of pan, then spread with figs or other fruit. Roll remainder of dough and put on top, and cook until done. — Mrs. D. A. Dawson, Hollywood, 111. FIVE MINUTE CAKE.— Mix together whites of 2 eggs, Y^ cup butter, Y2 cup cold water, a little salt, \Y2 cups flour, 2 tea- spoons cream tartar, 1 teaspoon of soda; flavor
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