Gold Cake

Ingredients

• One-half cupful of butter
• One and a-half cupful of sugar
• One-half cupful of milk
• Two and a-half cupfuls of flour
• Five eggs (all the yolks and one white)
• Two tea-spoonfuls of baking-powder
• Two tea-spoonfuls of vanilla

Method

1. 1

   Beat the yolks and the one white until very light, and add them to the creamed butter and sugar.

2. 2

   Then add the milk, the flour into which the baking powder has been stirred, and lastly the vanilla.

3. 3

   Bake for forty-five minutes in a moderate oven.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 234. The excerpt below is the record exactly as published.

GOLD CAKE. One-half cupful of butter. One and a-half cupful of sugar. ^ One-half cupful of milk. Two and a-half cupfuls of flour. Five eggs (all the yolks and one white). Two tea-spoonfuls of baking-powder. Two tea-spoonfuls of vanilla

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