Layer Cake

Ingredients

• 1 cup butter
• 1 pint flour
• 1 cup sugar (heaping)
• 2 level teaspoons baking powder
• 1 cup milk
• 2 eggs
• 1 teaspoon lemon extract

Method

1. 1

   Bake in layers.

2. 2

   This is a standard recipe.

3. 3

   It can be varied, if desired, by using 1 to 1 cup of corn-starch in place of that much flour, and 4 to 6 eggs could be used if preferred; also rich cream instead of milk, and any other extract instead of the lemon.

4. 4

   Use any of the preceding fillings desired.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 278. The excerpt below is the record exactly as published.

LAYER CAKES md stiff, add f cup of sugar and beat again; then add f cup fresh strawberries bruised to a pulp, and beat till stiff. STRAWBERRY AND RASPBERRY FILLING.— Spread icing over each layer, and cover the icing with choice fresh strawberries or r&sberries, or stir the fruit into the icing before spreading it on. TUTTI FRUTTI FILLING.— Make a soft icing with whites of 2 eggs, well beaten, and pulverized sugar. Flavor with vanilla or lemon if desired. Then stir into it ^ cup best raisins, seeded and chopped fine, 2 tablespoons currants, washed, dried and picked, 2 tablespoons orange marmalade. Enough for 2 good sized layer cakes. Other combinations of fruit can be easily devised by the ingenious cook, and stirred into a soft icing. Almonds (chopped), raisins (seeded and chopped) and cocoanut make a nice combina- tion. So do figs, almonds and citron. LAYER CAKE.^ i cup butter. 1 pint flour. 1 cup sugar (heaping). 2 level teaspoons baking i cup milk. powder. 2 eggs. 1 teaspoon lemon extract. Bake in layers. This is a standard recipe. It can be varied, if desired, by using i to 1 cup of corn=starch in place of that much flour, and 4 to 6 eggs could be used if preferred; also rich cream instead of milk, and any other extract instead of the lemon. Use any of the preceding fillings desired. 1-2-3 CAKE. i cup butter. 3 cups flour. 1 cup milk. 2 teaspoons baking powder. 2 cups sugar. Any flavoring desired. 3 eggs. Bake in layers. Filling. — Use 1 cup milk; 2 eggs; i cup sugar; lump of butter the size of a large hickory nut; any fla- voring desired. Bring the milk to a boil; thicken the Qgg with flour and add to the boiling milk. When off the fire stir in 1 cup cocoanut. Also sprinkle cocoanut over the top of cake when it is done. 364 LAYEK CAKES ALMOND CAKE. 1 cup butter. 3 eggs. 2 cup sugar. 4 cups flour. 1 cup milk. 2 teaspoons baking powder. Bake in layers and use the almond filling given among our fillings. APPLE JELLY CAKE. 2 tablespoons butter. 1 egg. 1 cup sugar. 2 cups flour. 1 cup sweet milk. 2 teaspoons baking powder. Bake in layers, and use the apple filling given among the previous fillings. CHOCOLATE CAKE No. 1. i cup butter. 4 eggs. 2 cups powdered sugar. 2 cups flour (well filled). i cup sweet milk. 2 teaspoons baking powder.

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