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Lady Baltimore Cake
From The Cook County cook book, 1912
Serves 4
Frosting: Boil 2 cups sugar and 0.5 cup water until it strings. Add chopped raisins and nuts to half for filling.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 375. The excerpt below is the record exactly as published.
LADY BALTIMORE CAKE.— Mix well 1^ cups granulated sugar, 1 cup of milk, nearly a cup of butter, 3 cups flour, 2 tea- spoons baking powder, and add the beaten whites of 6 eggs. Bake in 2 layers. Frosting. — 2 cups granulated sugar, ^ cup of water; boil until it strings. To half of this ^add 1 cup finely chopped raisins and 1 cup of chopped nuts, put between layers with plain icing on top.— Mrs. David E. Allen, 423 9th St., Wilmette. 111. - For Layer and Loaf Cakes, see Index. MINUTE CAKE.— Beat 3 eggs 1 minute; 1^/^ cups granulatexi sugar, beat together 5 minutes, 1 cup flour, beat 1 minute, Yo cup of hot water. 1 cup of flour, into which put lYi teaspoons baking powder, beat 1 minute; bake in a moderate oven; do not open the door for 15 minutes. — Mrs. Chester Cushman, Niles Center, 111. PEANUT CAKE.— Cream together 4 tablespoons butter, 1 cup sugar and the beaten yolk of 1 ^gg', add ^ cup flour, sifted with XYz teaspoons baking powder
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