Gold Cake

Ingredients

• One cup of sugar
• half a cup of butter
• two cups of flour
• three-quarters of a cup of sweet milk
• one and a half teaspoons of baking powder
• the yelks of eight eggs
• flavor to taste

Method

1. 1

   Cream together sugar and butter.

2. 2

   Add eggs, milk, and flour mixed with baking powder.

3. 3

   Bake in layer tins.

As published

This recipe was extracted from Cooks in clover (1889), page 46. The excerpt below is the record exactly as published.

Gold Cake. — One cup of sugar, half a cup of but- |ter, two cups of flour, three-quarters of a cup of I sweet milk, one and a half teaspoons of baking pow- II der, the yelks of eight eggs ; flavor to taste. ) Cream: — One lemon grated, one ^%'g, three-qiiar- ) ters of a cup of sugar, three tablespoons of water ; jboil until quite thick, and spread between the /layers. Mrs. Wm. R. Foicell. \ \ Moire Ribbon Cake. — Cream together one cup j of butter and two cups of sugar, add four eggs, beating thoroughly, then one cup of milk, and lastly \ three cups of flour prepared with one heaping tea- -spoon of Royal baking powder. Divide this mix- |ture into three parts. For the middle layer take I one of these parts, and add one cup of raisins, one I cup of currants, and one teaspoon each of cinna- ) mon, allspice and cloves. Bake in shallow, oblong ) tins, and put together with jelly, pressing gently, ) to unite them firmly. Mrs. J. H. Ackermaii. 8s Ribbon Cake. — Two cups of sugar, one cup of 1 butter, one cup of milk, three eggs, three full cups< of flour, two heaping teaspoons of baking powder, salt. Mix butter and sugar together until creamy, then add salt, eggs-well beaten, milk, flour, and ' baking powder. After mixing all well together, divide in three parts. Color one part pink with j cochineal, another part with two cakes of sweet choco- late, leaving the third as it is, and flavor to taste. Bake in deep layer tins. Beat the white of one egg with two tablespoons of powdered sugar, and 1 spread a little between the layers to unite them. Add a little more sugar to the rest, for the top. Mrs. J. H. JV. Cream Cake. — Two scant cups of sugar, three eggs, half a cup of cold water, half a teaspoon of salt, two and a half cups of flour, and one teaspoon of Royal baking powder. Bake in four layers in a quick oven. Cream: — One large cup of milk, half a cup of su- gar, one Qgg, two teaspoons of corn starch, a little salt, and one teaspoon of vanilla or lemon. Let the milk come to a boil, then add the corn starch, egg and sugar, mixing well together. When it thickens remove from the fire and cool ; then spread between the layers. Mrs. F. Groocock. Boston Cream Cake. — One cup of sugar, two cups of flour, and two teaspoons of cream-tartar; beat six eggs until light, then add half a teaspoon of soda in about a tablespoon of hot water. Mix ' ten minutes, and bake in layer tins. ; Cream: — One cup of sugar, half a cup of flour, ; two eggs ; one pint of milk, boiled, and poured over ; the sugar, flour, and eggs ; then put on and boil up, \ stirring all the time. Mrs. E. C. Gill. Charlotte Russe Cake. — One coffee cup each of sugar and flour, three eggs, half a teaspoon of soda 86 COOKS IN CLOVER. and one of cream-tartar, one tablespoon of water, j one pint of cream, whipped and flavored with vanilla. To be baked in layers, and put together with cream. Mrs. O. W. Ackernian. Strawberry Short Cake, I.— One cup of sugar, one tablespoon of butter rubbed into the sugar, three eggs, one cup of flour, two tablespoons of milk, and one and a half teaspoons of Sea Foam. Bake in tins as layer cake. Mrs. L. W. Filkins. Strawberry Short Cake, II.— Bruise the berries, cover with a thick layer of sugar and set aside. Take one quart of sifted flour, half a cup of but- t

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