Gold Cake

Ingredients

• ½ cupful sugar
• 1½ cupfuls flour
• 5 tablespoonfuls Crisco
• ½ teaspoonful salt
• ½ cupful milk
• 3 teaspoonfuls baking powder
• 4 yolks of eggs
• ½ teaspoonful lemon extract

Method

1. 1

   Cream Crisco and sugar together.

2. 2

   Beat egg yolks very light and add to creamed mixture.

3. 3

   Add dry ingredients, milk, and lemon extract and mix well.

4. 4

   Turn into a small Criscoed and floured cake tin and bake in moderate oven forty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 67. The excerpt below is the record exactly as published.

teaspoonful salt 2 teaspoonfuls powdered 1 teaspoonful vanilla extract cinnamon ¥% teaspoonful grated nutmeg 3 cupfuls flour 1 cupful shredded figs Wash and dry figs then shred them. Cream Crisco and sugar together, add eggs well beaten, and beat five minutes. Sift dry ingredients, and add to first mixture alternately with milk. Add figs and flavorings and turn into Criscoed and floured cake tin. Bake one hour in moderate oven. Sufficient for one small cake. Gennoise Cake 34 cupful flour 1 teaspoonful baking powder 6 tablespoonfuls sugar Y% teaspoonful almond extract 6 tablespoonfuls melted Crisco Boiled frosting 4 eggs Preserved cherries or cocoanut 14 teaspoonful salt Break eggs into bowl, add sugar and beat for ten minutes over a pan of boiling water. Remove from water and beat till mixture 1s thick and cold; remove beater, sift in flour, salt, and baking powder; mix carefully, add melted Crisco and almond extract. Turn at once into small square greased and papered tin and bake in a moderate oven twenty minutes. Turn out and remove paper. Cool and cut in eight square pieces. Cover with boiled frosting and decorate with cherries or cocoanut. Sufficient for eight small cakes. Gingerbread ¥% cupful sugar 2 teaspoonfuls powdered ginger 1 egg 1 teaspoonful powdered ¥% cupful molasses _ cinnamon Y% cupful milk Y% teaspoonful powdered cloves 1% cupfuls flour Y% teaspoonful baking soda or 1% cupful Crisco 2 teaspoonfuls baking pow- 1 teaspoonful salt der Sauce 1 teaspoonful Crisco 1 tablespoonful flour 1 cupful (% lb.) maple sugar 1 egg 1 cupful boiling water For cake. Cream Crisco and sugar together, add egg well beaten, molasses, milk, soda, flour, salt, and spices. Mix and turn into Criscoed tin and bake in moderate oven forty minutes. 125 Cakes For sauce. Dissolve maple sugar in boiling water. Rub together Crisco and flour. Add gradually boiling syrup; and lastly the beaten egg, Then return to fire and stir briskly until thickened. Sufficient for one small gingerbread. Golden Orange Cake 2 cupfuls sugar 5 eggs or yolks of 10 eggs 1 teaspoonful salt 4 cupfuls flour 1 teaspoonful orange extract 1 cupful Crisco 1 cupful milk 4 teaspoonfuls baking powder Orange icing For cake. Cream Crisco ard sugar together, add salt, eggs well beaten, orange extract, and flour and baking powder alternately with milk. Mix carefully and turn into Criscoed and floured cake tin and bake in moderate oven about one hour. This mixture may be baked in layers. For icing. Boil 1 cupful water with 2 cupfuls sugar till it forms soft ball when tried in cold water, or 240° F., then pour over well beaten yolks of four eggs, beat until smooth and thick, add 1% teaspoonfuls orange extract and spread at once on cake. Sufficient for one large cake. Gold Cake (Kate B. Vaughn) 34 cupful sugar 1% cupfuls flour 5 tablespoonfuls Crisco ¥Y% teaspoonful salt Y% cupful milk 3 teaspoonfuls baking powder 4 yolks of eggs ¥% teaspoonful lemon extract Cream Crisco and sugar together. Beat egg yolks very light and add | to creamed mixture. Add dry ingredients, milk, and lemon extract and mix well. Turn into a small Criscoed and floured cake tin and bake in moderate oven forty-five minutes. Sufficient for one small cake. Hurry Up Cake 34 cupful sugar YZ teaspoonful lemon extract 1% cupfuls flour 2 whites of eggs 4 tablespoonfuls Crisco Y% teaspoonful salt Y% teaspoonful almond oxen ; 2 teaspoonfuls baking powder ; il Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs into measuring cup, add Crisco, and fill cup with milk. Add to dry mixture with extracts and beat vigorously six minutes. Pour into small Criscoed and floured cake tin and bake in moderate oven forty-five minutes. Cake may be frosted if liked. Sufficient for one small cake. 126 Cakes Crisco Sponge Cake 3 eggs 1% cupfuls flour 1 cupful sugar 2 teaspoonfuls baking powder 1% cupful Crisco 1% teaspoonful orange extract ¥% teaspoonful salt ¥% cupful cold water Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat for five minutes, add orange extract and cold water. Beat up whites of eggs to a stiff froth and add alternately with the flour sifted with the baking powder. Divide into Criscoed and floured gem pans and bake in a moderate oven for fifteen minutes. Sufficient for twelve cakes. Sand Cake 1 cupful Crisco 5 eggs 1 cupful sugar ¥ |b. cornstarch 1 teaspoonful salt 1 teaspoonful lemon extract

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