Layer Cake - Nut and Raisin Filling
From Raleigh recipe book, 1925
Icing requires boiling sugar and vinegar.
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 21. The excerpt below is the record exactly as published.
teaspoons of Royal Baking Powder has been sifted. Beat in gradually one cup of sweet milk and last stir in the whites of 6 eggs beaten to a stiff froth. Flavor with rose water or any flavoring preferred. Bake in three layers. FILLING Three cups sugar, one cup of water and boil until the syrup ropes and small hairs of syrup fly from the spoon at an angle. Pour boiling syrup very gradually upon the siffly beaten whites of three eggs. When mixture begins to thicken add one cup or more of chopped seeded rasins, 1 cup of chopped pecan nuts, or more, six freshly dried figs, sliced thin and cut up. This must be stirred in and spread between the layers, after which the cake can be frosted. Mrs. Chaeles E. Johnson, Sk. 52 LAYER CAKE— NUT AND RAISIN FILING 1 cup butter 6 eggs 1 cup milk 2 teaspoons Royal Baking 2 cups sugar Powder Pinch of salt Virginia Dare vanilla and lemon 3 cups flour to flavor This makes three lavers. ICING 4 cups sugar 2 teaspoons good vinegar 1 (light) cup cold water
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