Gold Cake
From The Wilson cook book, 1941
Presented as published in 1941. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 40. The excerpt below is the record exactly as published.
3 teaspoons Royal baking powder Cream butter and sugar, separate eggs and add yolks to this. Add milk and flour alternately then vanilla and salt, lastly add beaten whites and baking powder. Bake in moderate oven, increasing heat as you bake. Makes three layers. Mrs. STANLEY BOYKIN. Fudge Cake 4 squares unsweetened 2 teaspoons vanilla chocolate 4 eggs 22 cup butter 1% cups sifted Swans Down 2 cups sugar cake flour 1 cup finely chopped walnuts 1 level tsp. baking powder Melt chocolate over hot water, add butter and blend thoroughly. Beat eggs well and add sugar gradually, and combine with chocolate and butter mixture. Add flour and baking powder, then nuts and vanilla. Pour into well greased flat biscuit pan. Cook between 25 and 30 min. at 350° F. Cut into squares while still warm. CATHARINE THOMAS. Up-Side-Down Cake First Mixture Second Mixture 3 tablespoons butter 22 cup sugar 1 cup brown sugar 1144 cups self-rising flour 1 cup nuts igess 1 cup diced pineapple % cup milk 1 cup dates 4% cup butter 1 cup cherries Put ingredients of first mixture into iron skillet which has been lined with brown paper, melt butter, and blend well with brown sugar, before adding nuts and fruits, which should be spread in even layers, one upon another. Make a batter of ingredients of second mixture, and pour over the first. Bake 25 minutes in a moderate oven (350 degrees). Serve with whipped cream. Mrs. JAMES D. BOLDRIDGE. THE WILSON Cook Book 97 Orange Cake % cup butter or substitute 2 eggs 1 cup sugar 22 cup milk 2 cups Swans Down cake flour 1 teaspoon flavoring 3 teaspoons baking powder Sift flour once before measuring. Cream shortening, add sugar gradually. Add beaten egg yolks and beat hard. Sift flour, measure, add baking powder and sift again. Add alternately with milk to first mixture. Add flavoring. Fold in stiffly beaten egg whites. Bake in 2 layers or double recipe for 3 large layers, in moderately hot oven (375° F.). Put together with Orange Filling, and cover with Boiled Icing. Gold Cake 8 egg yolks 1% cup sweet milk 1 cup sugar 1% cups flour 2 teaspoons Royal baking % cup butter
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