Gold Cake

Ingredients

• 1/4 cup butter
• 1 1/4 cups sugar
• 8 egg yolks
• 1 teaspoon cream of tartar
• 1 scant cup milk
• 2 3/4 cups flour
• 1/4 teaspoon orange or lemon juice
• 1/4 teaspoon soda

Method

1. 1

   Bake slowly.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 5. The excerpt below is the record exactly as published.

144 cups sugar and a scant teaspoon cream of tartar five times. Beat whites of 11 eggs, fold in the above ingredients with a wire egg whip. Bake ina slow oven 40 minutes. Flavor to taste. MRS. G. O. HORNER. General Lee’s Cake. Beat yolks of 5 eggs to a cream, with 1 cup sugar during beating, add teaspoon lemon juice and 1 teaspoon grated lemon rind. Then beat 1 cup flour (sifted twice) into cake, then fold in egg whites, beaten to a dry froth. Bake in 3 or 4 thin ‘layers in a moderate oven. Frosting—Beat whites of 2 eggs very light, then add 1 pound powdered sugar.and beat until white and light. Flavor with te vind and juice of 1 orange and 14 lemon. Bae | MRS. L. H. DOYLE. Ky a : | ‘ 10 CARBON COUNTY COOK BOOK Nougate Cake. 1/4 cup fat, 14 cup butter, 1 cup sugar, 1 cup. sour milk, 2 eggs, 114 cups flour, 4 tablespoons cocoa, 14, teaspoon salt, two-thirds cup raisins, 44 cup nuts, 1 teaspoon soda. Cream shortening and sugar, add beaten egg yolks, add sour milk with soda mixed in well and flour and cocoa mixed, alternately. Last add nuts, raisins and egg whites beaten well, flavor with vanilla, bake in moderate oven 40 to 60 minutes. Bake in loaf. IVA FAUSETT ALLRED. Gold Cake. 14 cup butter, 114 cups sugar, 8 egg yolks beaten light with 1 teaspoon cream of tartar, 1 scant cup milk, 234 cups - flour or more, 14 teaspoon orange or lemon juice, 14 teaspoon soda. Bake slowly. MRS. BELLE JOHNSON. Apple Sauce Cake. 1 tablespoon lard, 1 cup sugar, 2 cups flour, 1 cup sweetened apple sauce, 2 teaspoons soda mixed with the apple sauce, a pinch of salt, 1 cup of raisins, 2 teaspoons pow- dered cinnamon, 1 teaspoon powdered cloves and a little water if found necessary. This may be made into a loaf or dropped from a teaspoon for cookies. MRS. W. J. ELWOOD, Kenilworth. Potato Cake. 2 cups sugar, 1 cup shortening, two-thirds cup sweet milk 2 cups flour, 2 teaspoons baking powder, 14 teaspoon cinnamon, 1 teaspoon vanilla, two-thirds cup cocoa, 1 cup mashed potatoes, 1 cup walnut meats, 2 eggs. Cream sugar and shorten- - ing, add egg yolks, milk, cinnamon, vanilla, cocoa. mashed potatoes and nuts. Sift flour and add. Bake in moderate oven 45 minutes. KISTY FAUSETT. Apple Cake. 2 cups apple sauce, 1 cup walnuts, 1 cup raisins, 1 cup lard, 1 teaspoon each of cinnamon, cloves and allspice. Cream lard and sugar, add apples, raisins, nuts and spices and flour to make a stiff batter, and lastly add 2 teaspoons of soda dissolved in a little water. MRS. ANNIE McINTIRE. Burnt Sugar Cake. Syrup (to be made in time to cool before baking cake) ; burn 1 cup sugar until black ,add 1 cup cold water. Cook until thick as syrup. Cake—1%4 cup butter, 114 cups sugar, 1 cup milk, 214 cups flour, 2 teaspoons baking powder, 3 teaspoons syrup, 1 teaspoon vanilla, 3 eggs, with 2 yolks left over from frost- ing. Frosting—114 cups sugar and one cup water. Boil until it threads. Add pnich of cream of tartar and pour over well beaten whites of 2 eggs and 2 teaspoons syrup. Beat until cool. MRS. J. M. SLAPP, Sunnyside. . Eggless Devil’s Food Cake. 3 tablespoons lard, 2 teaspoons soda, 114 cups sugar, 314 cups flour, 2 cups sour milk, 4 teaspoons cocoa, 1 tablespoon vanilla. Cream the lard and sugar, add milk and soda, add flour and cocoa sifted together, add vanilla. Nuts and raisins may be added. EFFIE ANDERSON. rs Pe x etl Ag : ; x re ie fa oe Fi a te eee CARBON COUNTY COOK BOOK aaa Burnt Leather Cake. 1 cup brown sugar, or white, burnt and then add one-third cup boiling water, ceram 114 cups sugar and 14 cup butter

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