Gold Fig Cake

Ingredients

• One cup brown sugar
• 1/2 cup butter
• 1/2 cup sweet milk
• 2 teaspoons baking powder
• 1 1/2 cups Dousman's Best Patent flour
• yolks of 7 eggs
• whites of 1
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• little salt

Method

1. 1

   Layer half of the batter in a pan, add figs rolled in flour, then the rest of the batter.

2. 2

   Bake in a hot oven.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 95. The excerpt below is the record exactly as published.

Gold Fig Cake. One cup hi'own' sugar, i/j cup hutter, ' .. cup swet't milk, '[\{> teaspoons haking powder sifted in 1 '/L' <^'iilJ^ Dousman's Best I'ateirt Hour, yolks of 7 eggs, whites of 1. 1 teaspoon allspice and cinnamon, little salt. "WIkmi haked in dripjnng pan. ])ut half of I he haltei' in pan. then lav a layei' of Hg^ that have heen rolled in Houi' on the hattei'. then put tl;e rest o\' hatter on Hgs ami hake i]i hot o\'en in a Jewel Range. This cuts into many |)ieces. B. D. SUPICRIOR COOK BOOK 129 Gold Cake. One cu)) of hlltlci'. 'i cups of sii;^;ir, '■> clips i>\' I )()ilsiii;urs I'x'sl I'iitclll llolir. VI* cup of sweet milk oi' watci'. yolks of (i e<i>;s and 1 wlmlc one, 2 tea8])0()nfiils of liakiut: powder. Bake in a Jewel i^m^iie. Mits. II. F. IlANDFoiiix Sponge Cake. Tell e-.izs. 1 pt. Doiisiiian's Hi'st I'atent Hour. 1 pi. powdered sugar, piece of 1 lemon, lieat su^ai- and yolks of e.u>is looctlier uiilil \c!'y liulil, add whites of eggs beaten lo froth, and then stir in Hour. l>ake in a Jewel Kange. Mi;s. S. (i. SMi'rii. Sponge Cake. Take (> eggs. 1 cup of gramilaled sugar: heat together 'ii) iiiinutes. then stir in gradually 1 cup of Dousiuairs Best I'ateiit 1lni;r, tlie grated rind of 1 lemon. Pour in huttered mould and hake in a steady oxen in a Jewel llange ()l» minutes. When done dust with jxiwdered sugar. Mi;s. Stkin i'.l!.\cKi:i;. Ice Cream Cake. One cup sugar, "i tggs well healeii, 1 ', i cups Ddiisniairs liest Patent Hour. 1 lea- spoonful baking ])0wder. ]\lix eggs, sugai' and lloiii- all together, then add ' ;., cup boiling water a little at a time, liake in uioder;ite o\en and in a Hat. long pan in a Jewel Kange. Icixu. — One cup sugar, '/^ cup boiling watei-. lloil until it syru])s and jiour over the white of 1 vii;'^ well l)eateii to which has been athled a saltspoonful (d' eream of tartar. C!ood when eaten fresh. Mi;<. DixcAX. Lennon Cake. One cup .-ugar, [•_> cu|t of milk. 1'- cups of l)oii>mairs IJest I'ateiit Hour. '.' tal)lespoons butter, 3 eggs, 'i teaspoonfuls of baking j^owdei-. Ibike in a Jewel Wange. MUS. J. P. OlTll WALTI::. Jelly for above. One cup of sugar, \ grated lemon. I large a])ple; g!-:ite and cook until well done. MkS. J. P. OlTllWAlTi:. Hickory Nut Cake. One and oiu'dialf eupfuls of sugar. '/. cupful of butter, % of a cupful of sweet nnlk, 2 eupfuls of Dousman's Best I*atent Hour, Vi' eu})ful of eho[)ped nuts, 1 tea- spoonful of cream of tartar, y^ teaspoon ful of soda, the beaten whites of 4 eggs, 1 teaspoonful of vanilla. Cream Sponge Cake. Twi) cups sugar. 1 tu]i cream (sweet). 2 cups Doiismairs IJcsl Patent Hour. 1 eggs, 1 teaspoonful baking [)owder. 1 teaspoonful lemon extract. I>ake (|uiekly in a Jewel Eange. Si:l.ma Boi kciei;. Orange Cake. One-half cup of butter. 1 'ii cups of sugar. i ._. eu]i <d' water, "i cu|)s of Dousman's Best Patent flour, juice and grated rind of 1 orange, yolks of :^ cgs^f^ beaten good. 2 teaspoons of baking powder, whites of 4 eggs beaten stitf. Bake in a J(>wel Kange. Fn.LiXG. — (_)ne-half cup of orange juice. :> taI)lespoons sugai'. o eggs, 2 tea- spoonfuls of flour. Cook in custard kettle uidil it thickens. FiiOSTiNG FOrt Top. — Two cups of >iftcd X X X X sugar, juice and rind of ^4 orange, beaten white of 1 of::^^. ^li;.-;. J. 1^. Suess. Orange Cake. One cup sugar, V^ cup butter, 1% cu[)s Dousmairs Best Pateid flour, VL' cup 130 SUPERIOR COOK BOOK milk, 1 tcavspooji Ijaking ijowdcr. 2 eggs beaten separately. Bake in a Jewel Eange. Filling for Above. — One large orange or 2 small oranges, 1 cup sugar, 1 egg beaten separately. Choj) the orange as fine as possible. Mrs. Crocker. Cocoanut Cake. Three-quarters cup of butter, 2 level cups of sugar, 4 eggs (beat in without separating), % cup of milk, 3 cups of sifted Dousman's Best Patent flour with 3 teaspoonfuls of baking powder, flavor with vanilla. Bake in a Jewel Eange. Filling. — Two cups of granulated sugar. Moisten well with cold water and boil until it threads. Pour this mixture into the Avhites of 2 eggs that have been beaten. After spreading this on the cake sprinkle the top well with cocoanut. Mrs. J. H. Quinn. Tip-Top Cake. One cup sugar, 1 cii|> butler, 1 cup sweet milk, 2 eggs or wliites of 3, 2 teaspoons lioyal baking jDowder, 2 cups Dousman's Best Patent flour, flavor to taste. Bake in a Jewel Eange. Mrs. Eddy. Queen Cake. One cup sugar, i/o cup Initter, i/. cup mill^. ;i eggs, 2 cups Dousman's Best Patent flour, 2i/'o teaspoons baking powder. Can l)e used as layer or loaf cake. Bake in a Jewel Pange. Mrs. D. D. Randall. Swiss Cake. One and one-half cu|)s line granulated sugar, ^j eup Ijutter, 1 cup milk, 2i.{) cups Dousman's Best Patent flour, 2 teaspoons baking powder

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