Golden Cake

Ingredients

• Yolks twelve eggs
• three cups sugar
• five cups flour
• one cup butter
• one cup milk
• three teaspoonfuls baking powder
• one teaspoonful cream of tartar
• half teaspoonful soda

Method

1. 1

   Mix ingredients and bake as directed.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 27. The excerpt below is the record exactly as published.

one cup milk. CHOCOLATH FOR VEILLING: One-half cake chocolate, one-half cup white sugar, one- half cup brown, one cup sweet milk, one heaping table- spoonful butter. Cook until done. Mrs. HUGENE MOREHEAD. CHOCOLATE CAKE No 4. One cup sugar, three-fourths cup chocolate melted over a tea-kettle, one-half cup butter, three eggs, one-half cup sweet milk, one and three-fourth cups flour, one heaping teaspoonful baking powder, two tablespoonfuls vanilla. Mrs. TURNBULL. FRUIT CAIn: One quart sifted flour, one pound butter washed free from salt, one pound sugar, one dozen eggs, whites and yolks beaten separately, three pounds raisins, seeded and clipped with scissors, one pound currants, one pound citron chop- ped, one teaspoonful each of mace and cinnamon, one grated nutmeg, one-half tumbler each of wine and brandy or good whiskey, and the juice and grated rind of a lemon. Beat the butter and sugar together then add the eggs well beaten; flour the fruit after mixing it together. After mix- © bieay ing it well together, put in a handful of fruit and one of flour until all are in, lastly, add the wine or brandy, spices and lemon mixed. Bake in a moderate oven five hours. IMIS Wan Lae WiAT LAYER CAKE. (SIMPLE BUT NICE. ) One cup butter, one cup sweet milk, three cups flour, and two teaspoonfuls baking powker (sifted with the flour twice) two light cups of sugar, four eggs, cream butter and sugar; break in eggsone at atime, then add milk, then the flour. Nice for chocolate or caromel filling. Mrs. W. M. MorGAn. POUND CAKE. One pound sugar, one pound flour, one pound butter, (slight pound) one dozen eggs. Sift and dry flour; pound and sift sugar; wase butter free from salt, then cream it well, gradually adding the sugar, and beating the mixture till very light, then beat your eggs, (whites and yolks sep- arately ) to a stiff froth; add them gradually to the sugar an + butter, alternately with the flour, by spoonfuls, till all the ingredients are thoroughly amalgamated. POUND CAKE. Flavor cake with lemon or nutmeg; add a wineglass of wine or brandy. Bake in a slow oven; do not suppose it is done until you thrust a straw into it and draw it out as dry as when it entered. If it has risen and split on top and the split has become browned, it is apt to be done. Jointly these two tests are reliable. hiRSaa] ULTAN Oye CARR. TOES CREA Mare AK: One-quarter pound butter, half pound sugar, one cup (small) milk, one tablespoonful almond flavoring, one-half 4 [ 96 ] pound flour, two tablespoonfuls yeast powder, whites of four eggs. Put together with boiled icing. BOILED ICING. Three-fourths pound granulated sugar, on which pour one-half tumbler water; boil until it ropes; beat the whites two eggs and when the syrup looks creamy, put the eggs into it beating vigorously; flavor with vanilla. Mrs. HUGENE MOREHEAD. CITTRONSC AGE: One pound sugar, one pound flour, three-quarters pound butter, eight eggs; cream butter and sugar; add yolks then the flour and lastly well-whipped whites; one-quarter pound citron, cut as thin as possible; put a layer of batter in cake- pans and sprinkle thickly with citron and another layer of batter, etc., until the pan is filled. Bake slowly one and a half hours. Mrs. KUGENE MOREHEAD. SPONGE CAKH. One pint sugar, one pint flour nine eggs, beat the yellows and sugar together fifteen minutes, beat the whites to a stiff froth; put the whites and yellows together and add flour last, (sift the flour twice,) add a teaspoonful salt and a tablespoonful vinegar. A. B. DuRHAM. CORN STARCH CAKE. | Two coffee cups pulverized sugar,three-fourths cup butter, cup corn starch dissolved in cup sweet milk, two cups flour, whites seven eggs, two tablespoonfuls cream of tartar, tea- spoon soda mixed thoroughly with the flour, cream, butter and sugar, add starch and milk, then add the whites and flour gradually untilis used. Flavor with lemon or rose. Mrs. JAMES Day. wie WHITE MOUNTAIN ASHE CAKE. One pound white sugar, one cup butter, one-half cup sweet milk, whites of ten eggs, one-half teaspoon soda, one teaspoonful cream of tartar, three cups flour. Bake in jelly pans; put icing between. Miss Mary MANGUM. GINGER BREAD—Goobp. Five cups flour, one tablespoonful butter, one cup molas- ses, one cup vinegar, one cup sour milk, two teaspoonfuls soda, two teaspoonfuls ginger, one teaspoonful cinnamon. Mrs. Rost. W. WINSTON. FRENCH CRHAM CAKE. Six eggs, two cups sugar, three cups flour, four table- spoonfuls water, two teaspoonfuls baking powder. Bake in layers. FILLING. One quart milk, four eggs, four tablespoonfuls corn starch, four tablespoonfuls melted butter, one cup sugar; flavor the batter with lemon and the filling with vanilla; beat the eggs well, then mix with the sugar corn starch, melted butter, still all into the milk when it begins to boil, stir until thick enough to spread between layers. Mrs. VICTOR 8S. BRYANT. GOUDICNICE. Yolks twelve eggs, three cups sugar, five cups flour, one cup butter, one cup milk, three teaspoonfuls baking powder, one teaspoonful cream of tartar and half teaspoonful soda

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