Japanese Cake

Name: Japanese Cake
Ingredients: 2 cups sugar; ½ cup sweet milk; 1 cup butter; 6 eggs; 3 cups flour; 2 tsp. baking powder; 1 cup raisins; 1 tsp. cloves; ½ cup nuts; 1 tsp. cinnamon; 2 tbs. melted chocolate; 1 tsp. mixed spices

From Carolina cookery from Quaker kitchens, 1924

Filling: One can shredded coconut, the juice and grated rind of two lemons, 1½ cups sugar, 1 cup boiling water, 2 tablespoons cornstarch. Boil until thick, cool and spread. —Mrs. C. F. Allen.

Presented as published in 1924. 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 Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 25. The excerpt below is the record exactly as published.

JAPANESE CAKE 2 cups sugar % cup sweet milk 1 cup butter 6 eggs 3 cups flour 2 tsp. baking powder . Cream together butter and sugar, add milk, then the egg beaten separately. Sift together flour and baking pow- der; add the other ingredients and beat thoroughly. Divide this and to one half add 1 cup raisins 1 tsp. cloves % cup nuts 1 tsp. cinnamon 2 tbs. melted chocolate 1 tsp. mixed spices

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