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Layer Spice Cake
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 64. The excerpt below is the record exactly as published.
Layer Spice Cake Two cups brown sugar, half cup butter, two eggs, reserving white of one egg for frosting, one teaspoon cinnamon, half a tea- spoon cloves, one teaspoon allspice, quarter nutmeg, one cup sweet milk, two and three-quarters scant cups flour, two tea- spoons baking powder. Cream sugar and butter, add eggs well beaten, then milk, put spices in flour and baking powder, Bake in three layers, put together with boiled icing with one cup chopped raisins. Devil's Cream Cake Cake Part — One cup brown sugar, half cup butter, two cups flour, two teaspoons baking powder
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