Fruit Layer Cake
From The Elm City cook book, 1896
Fill with boiled icing and sprinkle with fruit.
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 12. The excerpt below is the record exactly as published.
FRUIT LAYER CAKE. Three-fourths cup butter, two cups sugar, half cup milk, three eups flour, whites six eggs, one teaspoonful Royal powder, half teaspoonful essence almond. Beat butter to a cream, add sugar gradually, then the essence, milk, whites of eggs beaten to a stiff froth, add the flour in which the baking powder has been sifted. Bake in layers. FILLING. Make a boiled icing, have a cup seeded raisins, cup almonds blanched and chopped fine. Spread the layers with icing and sprinkle fruit ever. Adda few drops almond extract to icing. The Strongest and Best Flavoring Extraets, at Davis’ Pharmacy. ENGLISH WALNUT CAKE. One cup butter, two cups sugar, three cups flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.