Gilt-Edge Cake

Ingredients

• One cup sugar
• yolks of two well-beaten eggs
• one tablespoon of butter
• three-fourths cup water
• one teaspoon vanilla
• two cups flour
• two teaspoons baking powder
• three-fourths cup sugar (for filling)

Method

1. 1

   Bake in three layers.

2. 2

   For filling, boil sugar with enough water to dissolve until it threads, then pour in beaten egg whites and beat until stiff.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 84. The excerpt below is the record exactly as published.

one teaspoon vanilla. Sometimes I use this caramel filling: Two and one-half cups sugar, one cup milk, one- half cup butter, boil until it forms a soft ball when tried in water; then beat until cold; when nearly cold, add one teaspoon vanilla. The cake can be baked in a loaf, with raisins, nuts or flavoring-. NO. 70. DEVIL'S FOOD. (Three-layer cake.) Miss Mabelle Vaughn, 231 San Fran- cisco avenue, Pomona, Cal.— Cream very thor- oughly a cup and a half of sugar and the yolks of three eggs; add the beaten whites; at this point, place a half cup of milk and a half cup of cocoa on stove to cook— it takes a very few moments for it to thicken— then set aside to cool; add to the creamed mixture a teaspoon of soda dissolved in a half cup of sweet milk; two cups of flour; lastly, the cooked cocoa. Icing: Two cups sugar, and a half cup of cocoa, with milk or cream enough to moisten. While this is cooking, beat the white of an egg thoroughly, adding the yolk gradually so that the whole may be a frothy substance. When the cooked mixture sort of threads, pour it on the egg, stirring enough to mix well. When icing is cool, spread on the layers of cake. NO. 71. FIG CAKE. Mrs. T. N. Coleman, 170 North Daly street, Los Angeles. — One cup butter, two cups sugar, one cup milk, four eggs, whites and yolks beaten separately; three cups sifted flour, three teaspooons bak- ing powder, vanilla flavoring. Take half the batter, pour it into two jelly tins; on each put a layer of split figs, seeds up; bake. To the rest add two tablespoons molasses, one cup seedless raisins, one-half cup currants, one teaspoon each of cinnamon and cloves, a little more flour. Bake in two jelly tins; put the layers together with frosting, hav3 a fig cake on top. . NO. 72. FRUIT CAKE. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los An- geles.—(Good cake to make when eggs are 40 cents per dozen.) Will keep for three years (if you can manage to save any that length of time.) Two cups molasses, two cups melted butter, three cups brown sugar, one cup sour milk, three eggs, one teaspoon soda, one tablespoon extract lemon, three table- spoons ground cinnamon, one of cloves, two of allspice, one nutmeg, one gill of brandy. Flour enough to make a good stiff batter. Then add two pounds currants, two pounds seeded raisins, chopped; five quarters of citron. Bake like any fruit cake. Instead of the gill of brandy, one can use strong coffee, if de- sired. NO. 73. FRUIT CAKE. Mrs. G. W. Wood, 1023 South Olive street, Los Angeles.— Three cups light-risen bread dough that has been kneaded once, two cups sugar, one cup but- ter, four eggs, one pound seeded raisins, one pound currants, one teaspoon each of ground cloves, allspice and cinnamon, one whole nut- meg, one teaspoon soda. Wash raisins and currants and dry them. Beat whites of eggs to stiff froth; beat yolks well; cream butter and sugar together; add to the dough (except eggs.) Knead and mix all together with the hands thoroughly. Lastly, add the eggs, mix- ing well, but light. Now turn cake Into a COOKING AND OTHER RECIPES. 51 milk pan, lined with paper, well buttered, and set in a warm place to rise. Wh-en light, cover with another pan and bake in a mod- erate oven. Frost when cool and you will have an excellent fruit cake, and also an in- expensive one. NO. 74. GILT-EDGE CAKE. Mrs. J. A. Hanker, Highland Park, Cal.— One cup sugar, yolks of two well-beaten eggs, one tablespoon of butter, three-fourths cup water, one tea- spoon vanilla, two cups flour, two teaspoons baking powder

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