Liberty Cake
From Atlanta women's club cook book, 1921
Serves 5
Contributed by Mrs. Porter King.
Presented as published in 1921. 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 Atlanta women's club cook book (1921) by Atlanta woman's club, page 110. The excerpt below is the record exactly as published.
1 t-spoon cinnamon. Cream shortening, add sugar and beaten eggs. Mix well and add ( sifted together) half the flour and baking powder, salt and THRIFT CHAPTER 205 spices ; add milk and remainder of dry ingredients. Bake two thirds of batter in two greased layer tins and to remaining third, add one tbls. cocoa which has been mixed with 1 tbls. boiling water. Use this for middle layer. Bake in hot oven. Put following filling and icing between layers and on top of cake. Filling for Thrift Cake 2 tbls. butter. 1 tbls. cocoa. 2 cups confectioners sugar. 3 tbls. coffee. 1 t-spoon vanilla extract. Cream butter, add sugar and cocoa very slowly, beating until light and fluffy. Add vanilla and coffee slowly, a few drops at a time, making soft enough to spread. Mrs. Alva D. Kiser. ONE EGG CAKE. 1 egg. IV2 cups sugar. 1 rounding tbls. butter. 2 cups flour. 1 cup milk. 1 level t-spoon baking powder. 1 t-spoon vanilla. Cream butter and sugar together add the whole egg, well beaten, then milk and flour alternately. Add flavoring. Bake in 2 layer cake pans. Mrs. D. R. Wilder. LIBERTY CAKE. 2/3 cup sugar. 3 cups flour. ' 1/2 cup Snowdrift. 1 cup buttermilk. 1 cup molasses. 1 t-spoon soda dissolved in milk 1 t-spoon baking powder. 1 cup citron or nuts. 11/2 cups raisins. 1 t-spoon each cinnamon, cloves V2 t-spoon ginger. and spice
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