GOLD AND SILVER CAKE

Ingredients

• % cup butter
• 1 cup sugar
• % cup milk
• 1% cups flour
• 1 tablespoon lemon juice
• % teaspoon soda
• 1 level teaspoon cream tartar
• yolks of 7 eggs

Method

1. 1

   Beat butter and sugar, add lemon, sift in dry ingredients, bake in moderate oven.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 68. The excerpt below is the record exactly as published.

% cup milk, 2teaspooiis baking powder, and flour enough: to make a thick batter. For the dark layer mix the yolks of 4 eggs, X cup brown sugar, V^ cup molasses, % cup butter, % cup milk, 2 tea- spoons baking powder, 1 teaspoon each of cloves, cinnamon and nut- meg; 1 cup raisins chopped fine, and flour enough to make a thick bat- ter. Put a spoonful of the light and dark layers alternately into the- cake pan, and bake. CHOCOLATE MARBLE CAKE— Mrs. W. F. Jones. 2 cups white sugar, creamed with 1 cup butter, 1 cup milk, 3 cups flour sifted with 3 teaspoons baking powder, 2 teaspoons vanilla. Dlvide- mlxture in half and to % add the yellows of 4 eggs and 1 cup of cho- colate wet in little boiling water. To the other part add the whites of 4 eggs well beaten. Drop alternately in pan and bake in moderate- oven. RICH POUND CAKE— Louise Meissner. 1 lb butter, 1 lb sifted sugar, 1 lb flour which must be warmed before- sifting, 10 eggs and the juice and rind of % lemon. Mix Uie butter and sugar well then add the yolksof the eggs one at a time mixing thor- oughly then the lemon, next the flour, putting in spoonful by spoonful' and stir % hour. Add the whites and a small teaspoon of baking pow- der and bake 1% hours in a slow oven. POUND CAKE— Mrs. W. F. Jones. 1 pound of flour, 1 pound of sugar, 1 pound of butter, 12 eggs, 2" slightly rounded teaspoons of baking powder, 2 teaspoons extract of lemon or vanilla; cream the butter, and add the flour;, beat the yolks,, and add the sugar; whip whites to a stiff froth and add this and the- yolks gradually to the flour; add the baking powder mixed with a little flour, and then the extract. Bake in slow oven. Some prefer nutmeg for flavoring. POUND CAKE— Mrs. David Warden. ^ 1 cup of butter, 1% cups of flour, li^ cups of sugar, 1 cup of eggs, ^/^ teaspoonful baking powder. Beat butter and flour to a cream. Beat eggs and sugar very light, put all together; add baking powder last. WATERMELON CAKE— Mrs. E. B. Malion. Whites of 3 eggs, 1 cup white sugar, % cup of butter, % cup sweet milk, 2 even cups flour, 1 teaspoon yeast powder; flavor with lemon or vanilla. For red part: take the white of 1 egg and the) yolks of the- others; beat to a stiff froth; add Vz cup red sugar, 14 cilp butter, % cup- milk, 1 cup flour, and 1 teaspoonyeast powder. Take'% of the white- mixture for the bottom layer; then add red mixture; lay on 2 rows of 154 CAKES, COOKIES, DOUGHNUTS, KTC. seeded raisins so they will be an inch apart, then add the rest of the ""White for the to id layer; bake in a loaf tin. CUP CAKE— Mrs. W. F. Jones. 1 cup of butter creamed with 2 cups of sugar, 1 cup of milk, 6 eggs, 4 cups of flour sifted with 3 teaspoons baking powder, 2 teaspoons ■"extract. GOOD PLAIN CAKE— Mrs. H. B. Shaver. 3 very scant cups sugar, % of a cup of butter, stir to a cream. 4 well Tieaten eggs, % cup of milk filled up with water, % teaspoon soda put into the water, 4 level cups sifted flour, 2 teaspoons baking powder sifted in flour. Flavor as you like. I use a large cup and make 3 <:akes. BRIDE'S CAKE— Mrs. W. F. Jones. 4 cups sugar, 2 cups butter, 2 cups milk, 6 teaspoons baking powder, 1 cups flour, whites of 20 eggs. Cream butter and sugar together; then slowly add the milk, flour and whites of eggs, stirring constantly; add "fcaking powder in the last cup of flour. Bake 3 hours. % of this re- cipe makes a large cake, and is always nice if stirred sufficiently and ^f the oven is right. VELVET CAKE— Mrs. H. V. Robinson. 1% cups powdered sugar, % cup butter creamed; yolks of 3 eggs "broken into this and beaten well; % cup water, % cup corn starch, 1% <cups flour, 2 level teaspoons baking powder; then add the whites of •eggs beaten stiff, and flavor to taste. Bake in a long tin. SILVER CAKE— Mrs. Fred E. Sawyer. % cup butter, 1% cups sugar, 2 cups flour, % cup milk, the whites 'Of 6 eggs, 1 teaspoon cream tartar, i^ teaspoon soda. Cream butter and sugar, beat the. whites to a stiff paste, add the rest of the ingred- ients a little at a time, reserving a little milk in a cup in which put -cream tartar and soda, and add to the cake last; flavor to taste, and Tjake in 'a moderate oven. GOLD AND SILVER CAKE— Mrs. W. P. Taylor. Gold Cake. % cup butter, 1 cup sugar, %' cup milk, 1% cups flour, grated rind 1 lemon, 1 tablespoon lemon juice, % teaspoon soda, 1 level "teaspoon cream tartar, yolks of 7 eggs

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