Gold Loaf Cake
From The Relief Societ Cookbook, 1930
Bake for 40 to 60 minutes in a loaf pan.
Presented as published in 1930. 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 Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 11. The excerpt below is the record exactly as published.
GOLD LOAF CAKE Yolks of 8 eggs llU c. sugar 2-3 c. water 2-3 c. butter 2V2 c. sifted pastry flour 3 level tsp. Royal B. P. 1 tsp. vanilla Sift the flour once, then measure, add the baking powder and sift three times. Sift the sugar, then measure. Cream the butter and sugar thoroughly. Beat the egg yolks with a dover egg beater until thick and lemon colored. Add these to the butter and sugar and stir thoroughly. Add the water and flour alternately then flavor and stir very hard. Put in a slow oven until raised to the top of the pan and then increase the heat and brown. Bake from 40 to 60 minutes in a loaf pan. A fine cake to bake when making angel food cake. — Mrs. C. L. Miller. RASPBERRY SHORT CAKE 2 c. sifted pastry flour SAUCE l/2 tsp. salt y2 c. butter 2 level tsp. baking powder 1 c. sugar
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