Honey Cake
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 29. The excerpt below is the record exactly as published.
Honey Cake. — y cup butter, 1 cup sugar, 1 cup honey, 1 pint flour, 1 teaspoon Royal Baking Powder, 2 eggs, 1 teaspoon caraway seeds. Mix the honey with the sugar; add the butter melted, the eggs slightly beaten, the flour, sifted with the powder, and the seeds; mix into a smooth batter of the con¬ sistency of sponge cake, and bake in a fairly hot oven 35 minutes. Rolled Jelly Cake. — 4 eggs, % cup powdered sugar, yz cup pastry flour, y teaspoon salt, y teaspoon Royal Baking Powder. Beat egg yolks and sugar till light. Add mixed dry in¬ gredients; then stiffly beaten whites. Mix lightly together. Bake in thin sheet in quick oven. As soon as done turn quickly on a towel wrung out of water, spread with jelly, roll up, and dust with powdered sugar. Lightning Cake. — 1 cup butter,
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