Marbled Spice Cake

Ingredients

• 1/2 cup of butter
• 2 cups of sugar
• 4 eggs
• 1/2 cup of sweet milk
• 2 small cups of flour
• 1 teaspoon of baking powder
• 1 teaspoon of allspice
• 1 teaspoon of cinnamon
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of ginger
• 1/2 teaspoon of cloves
• 1/2 teaspoon of nutmeg

Method

1. 1

   Cream butter and sugar, divide into two parts.

2. 2

   Add beaten whites to one part and yolks to the other.

3. 3

   Mix in milk and flour with baking powder in the light part, and spices in the dark part.

4. 4

   Stir lightly to create a marbled effect and bake in a loaf.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 376. The excerpt below is the record exactly as published.

2 teaspoons of cloves, 2 grated nutmegs, 2 teaspoons cinnamon, 1 lb. raisins, r lb. currants, Y2 lb. citron, 1 lb. dates, Ya lb. English walnuts. 550 CAKE Flour to make a good cake batter. This cake requires no milk, eggs or butter, and will keep a year. — Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111. POTATO CAKE.— Cream together 2 cups of sugar and 1 of butter, add 4 beaten eggs, 2 cups of milk, IJ^ mashed potatoes, 10 cents worth chopped almonds, 1 bar grated chocolate, 2^^ tea- spoons baking powder, sifted in 2^^ cups of flour. Flavor with 1^ teaspoons each of cloves, cinnamon and allspice, — Mrs, S. Mensior, 1109 S. 7th Ave., Maywood, 111. PUNCH CAKE. — 5 eggs, 1 cup grated wheat bread, 1 cup sugar, 5c almonds, 5c citron, spices, 1 glass lernonade. Pour over the cake when done, — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. RAISIN CAKE. — Cover lYz cups raisins (seeded) with water and let simmer 20 minutes. Drain this juice of? and use J^ cup instead of milk. Dredge raisins well with flour; add 1 cup sugar, ^ cup butter, 1^ cups flour, 1 teaspoon soda, sifted in flour, 1 egg, well beaten, 1 teaspoon cinnamon and cloves, add a little salt and nutmeg. Bake in small tins or as a loaf cake J^ hr. — Mrs. Rose Mather, Orland, 111, RASPBERRY CAKE.— Cream together 2 eggs, 1 oup brown sugar; add J/2 cup butter, add 2 cups flour, 1 cup raspberry jam, 4 tablespoons sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, ^ nutmeg. — Mrs. May Newcomb, Palos Park, 111, RIBBON CAKE.— Beat together 1 cup butter, 2 cups sugar, add 3 beaten eggs and beat again, then 1 cup milk, beating well after each addition, last of all beat in 3 cups flour in which 1^ tea- spoons baking powder have been sifted. Divide the batter into four parts, coloring one with melted chocolate and another with pink cake coloring, and a third with vegetable green. Bake in jelly tins and put together with a filling, — Mrs. Laura Wilkinson, Grant Works, 111. SNOW CAKE. — V/i teaspoons baking powder. Cream yi cup butter, adding gradually 1 cup sugar and 2 teaspoons vanilla; beat whites of 2 eggs to a stiff froth, add J^ cup milk, then 1^ cups flour. Use chocolate filling. — Mrs. E. E. Rusk, Riverside, 111. COOK COUNTY GOOK BOOK 5Sl SOUR CREAM CAKE.— Cream together 3 cups of sugar and 6 eggs, well beaten, 2 cups of sour cream to which has been added 2 small teaspoons of soda, 5 cups of flour, spice and fruit to taste. If a fruit cake is desired, add more fruit. — Mrs. Alice E. Nelson, 404 S. 1st Ave., May wood, 111. SPICE CAKE. — Cream 1 cup of sugar and ^ cup of butter; add 1 cup of sour milk, small teaspoon of soda and 1 egg. Use just enough flour to make a soft loaf. Before putting into pans add 1 teaspoon of cinnamon, ^ teaspoon of allspice, and a pinch of cloves. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111. MARBLED SPICE CAKE.— Cream H cup of butter and 2 cups sugar, then divide into equal parts; in one part put the well- beaten whites of 4 eggs, and into the other the beaten yolks. Into the light part put ^ cup of sweet milk, 2 small cups of flourv sifted with a teaspoon of baking powder. Into the dark part put a teaspoon of allspice, cinnamon, and vanilla extract, and a % tea- spoon of ginger

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