Gold Cake

Ingredients

• two cups sugar
• three-quarters cup butter
• half cup milk
• three cups flour
• yolks of six eggs
• one whole egg
• two teaspoons baking powder
• flavor with lemon

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 79. The excerpt below is the record exactly as published.

three cups flour, two teaspoons baking powder, one egg. Bake slowly. NO. 39. FIG CAKE. M. F. B., 764 Towne avenue, Los Angeles— Take one cup sugar, one-half cup butter, one-half cup milk, two eggs, one and one-half cups flour, one tea- spoonful baking powder. Bake in layer-cake tin. Frosting and filling: Boil one cup sugar and four ta'blespoonfuls water until it hairs; pour over beaten whites of two eggs, stir- ring slowly. Add twelve figs chopped fine. Put between and on top of cake. Cut figs in small pieces and stick into the frosting. NO. 40. FRENCH CHOCOLATE CAKE. Mrs. J. M. Shiner, 317 Douglas street, Los Angeles.— Mix two cups sugar and half cup butter to- gether'; add yolks of thr^e eggs well beaten, one-half cup milk, one teaspoonful soda dis- solved in warm water, one cup chocolate, dis- solved in boiling water, one teaspoon vanilla extract; beat well together and stir in two cups of flour; bak2 in layers; put frosting between layers. NO. 41. FRUIT CAKE. Mrs. A. J. Grant, 606 South Bonnie Brae street, Los Angeles.— One and a half cups of butter, one and a half cups sugar, three cups flour, three pounds stoned raisins, half pound of citron, half pound of preserved lsmon, half pound preserved or- ange, one pound English nuts, half pound of dates cut in small pieces, one teaspoon soda in one cup coffee, two tsaspoons cream tartar in flcvr, six eggs beaten separatsly, two tea- spoons cinnamon, one teaspoon of cloves, half teaspoon mace, one wineglass brandy or wine. Flcur the fruit and line the pan with greased paper. Stsam five hours and afterwards put in a range oven for three-quarters of an hour. Let cool in tins before taking out. NO. 42. GOLD CAKE. Mrs. Ernest Eccle- stone, Riverside, Cal.— Two cups sugar, three- quarters cup butter, half cup milk, three cups flcur, yolks of six eggs, on 3 whole egg, two teaspoons baking powder. Flavor with lemon. NO. 43. GOLDEN SPICE CAKE. Mrs. Er- nest Ecclestone, Riverside, Cal.— Yolks of seven eggs, one whole egg

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