Gold Cake, No. 2
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 28. The excerpt below is the record exactly as published.
Gold Cake, No. 2. — hi cup butter, 1 cup su- gar, yolks 6 eggs, 2 cups flour, hi, teaspoon salt, i heaping teaspoon Royal Baking Pow- der, grated rind and strained juice 1 large orange. Mix the dry ingredients. Cream the butter and sugar, add weU-beaten yolks, or- ange rind and juice, and flour. Bake in shal- low pan in moderate oven, and ice with orange- water icing. Harrison Cake. — Ihi cups sugar, Ihi cups butter, 1 cup thick molasses mixed with ^3 tea- spoon soda, hi cup mUk, 1 teaspoon each cinna- mon and cloves, 5 eggs, 2 cups stoned raisins, 5 cups flour, 2 teaspoons Royal Baking Pow- der. Mix flour, spices, and baking powder. Cream butter and sugar. Add molasses, then beat in of flour. Add milk and beaten yolks, add remainder of flour, then egg whites whipped stiff. Beat hard, and bake in a loaf- pan in moderate oven about IV2 hours. Hazelnut Cake. — 9 ounces flour, 4 ounces butter, 4 ounces sugar, 4 ounces chopped hazel- nuts, 4 eggs, 1 teaspoon vanilla, I4 teaspoon salt, 1 teaspoon Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter and sugar, add vanilla, chopped nuts, and beaten yolks. Add flour, then whipped whites, and beat well. Bake in shallow pan in me- dium oven, and when cold ice with boiled icing. Honey Cake. — hi cup butter, 1 cup sugar
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