Gold Cake
From The Central cook book, 1924
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 35. The excerpt below is the record exactly as published.
Gold Cake This may be made from the yolks of the eggs used in the angel food. Yolk of eight eggs, one and one-fourth cups of sugar, three- fourths cup butter, three-fourths cup of water, two and one-half cups of flour, two heaping teaspoons of Rumford baking powder
Cook this with the app: pantry check, scaling, and the assistant.