Metropolitan Cake

Ingredients

• 2 cups sugar
• 0.5 cup butter
• 1 cup sweet milk
• 2.5 cups flour
• whites of 5 eggs
• 3 teaspoonfuls baking-powder
• 0.5 cup molasses
• 0.5 cup flour
• 1 cup raisins
• 1 teaspoonful cinnamon
• 0.5 teaspoonful cloves
• 2 large spoonfuls of the light part

Method

1. 1

   Bake the light part in 2 cakes.

2. 2

   Bake the dark part in 1 cake and place between the 2 light cakes with jelly or frosting.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 79. The excerpt below is the record exactly as published.

Metropolitan Cake — Light part: 2 cups sugar, ^ cup butter, 1 cup sweet milk, 2}/^ cups flour, whites of 5 eggs, 3 teaspoonfuls baking-powder. Dark part: ^ cup molasses, % cup flour, 1 cup raisins, 1 teaspoonful cinnamon, 3^ teaspoonfuL cloves, 2 large spoonfuls of the light part. Bake the light part in 2 cakes. Bake the dark part in 1 cake and place between the 2 light cakes with jelly or frosting. Almond Biscuits — One-quarter lb. almonds, 3^ lb. flour, % lb. sugar, 34 lb. butter, a very small egg. Blanch and mince the almonds, add them to the flour and sugar, moisten with the Bgg, and mix with the butter, previously melted. Roll out rather thin, cut with a biscuit cutter, and bake for 34 hour. Tirginia Silver Cake — Three-fourths lb. butter; 1 lb. white sugar (loaf sugar pounded and sifted is the best here), ^ lb. flour, 34 lb. corn starch, whites of 18 eggs, 1 teaspoonful cream tartar. Cream the butter, then sift the flour, corn starch and cream tartar gradually into the butter; add last of all the beaten whites; Bread and Cakes. 167 flavor with almond. This cake requires mnch watching in baking, and a slow oven. Sponge Cake — Five eggs, )4. lb. loaf sugar, the grated rind and juice of one lemon, ^ lb. ilour. Separate the yolks from the whites. Beat the yolks and sugar together until they are very light; then add the whites, after they have been whisked to a dry froth; alternately with the flour stir in the lemon, put the mixture in small pans, sift sugar over them and bake. Hickory IVut Cake — One and one-half cup- fuls sugar, i^ cupful butter, a scant ^^ cupful sweet milk, 2 cupfuls flour, 3 eggs, 2 teaspoonfuls cream tartar, 1 of soda or 3 teaspoonfuls baking- powder. Bake in layers. Filling for same: 1 cupful sweet cream or milk; let it come to a boil; then stir in 1 tablespoonful of corn starch which has prev- iously been wet with cold milk; sweeten to taste; let it just boil up; remove from the fire, and stir in 1 pint of pulverized hickory nut meats. Flavor to taste, and when partially cool spread between each 2 layers. Strawberry Shortcake — Butter, flour, straw- "berries, sugar, whipped cream. Make a rich, short crust with butter and flour, allowing 1 ounce more of flour than butter; bake in flat tins of equal size (the pastry when baked should be about an inch thick); open the short- cake, butter it well, and cover 3^ with a layer of strawberries previously mixed with sugar; have alternate layers of berries and pastry, finishing with the former, over which place a layer of whipped cream. Shortcake (Spanish) — Three eggs, % c^^P butter, 1 cup sugar, % cup sweet milk, a little 168 White Ribbon Cook Book. cinnamon, 2 cups flour

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