Luncheon Cake

Ingredients

• 1 cup butter
• 3 eggs
• 1 teaspoon soda
• 1 pound lemon peel or some chopped almonds
• 2J cups Purity Flour
• 1 cup sweet milk
• 2 cups sugar
• 1 teaspoon cream of tartar
• 1 pound raisins or dates
• Juice of 1 lemon

Method

1. 1

   Mix as you would any butter cake.

2. 2

   Bake from 1 to 1.5 hours in a moderate oven.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 24. The excerpt below is the record exactly as published.

LUNCHEON CAKE 1 cup butter. 3 eggs. i teaspoon soda. i pound lemon peel or some chopped almonds. 2J cups Purity Flour. 1 cup sweet milk. 2 cups sugar. 1 teaspoon cream of tartar. 1 pound raisins or dates. Juice of 1 lemon. Mix as you would any butter cake. Bake from 1 to 1| hours in a moderate oven. PEANU^ CAKE Beat 1 egg in a mixincr bowl. Add 1 cup srranulated sugar and stir until dissolved. Wxx in 3 table- spoons melted butter. Sift 1-i cups Purity Flour with teaspoon of baking powder. Graduallv sift and mix this into the other ingredients, alternating with | cup sweet milk. Beat all together briskly. Stir in 1 cup salted peanuts that have been halved. Bake in a thin sheet quickly. Frost with plain white frosting, scattering some salted peanuts over it. Page Thirty-two Vv.««^' Use PURiry FLOUR for all your Baking PURITY HOUR More Bread and Better Bread RASPBERRY CAKE J cup butter. 3 eggs. li cups Purity Flour. 1 teaspoon soda

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