Minnehaha Cake

Ingredients

• 1/2 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 1 cup milk
• 2 1/2 cups flour
• 2 teaspoons Royal Baking Powder
• 1 teaspoon vanilla

Method

1. 1

   Mix dry ingredients.

2. 2

   Cream butter and sugar, add beaten yolks and vanilla, then, alternately, the milk and flour.

3. 3

   Beat well, and bake in 3 layers in quick oven.

4. 4

   Put together with fruit filling.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 30. The excerpt below is the record exactly as published.

Minnehaha Cake. — Vj cup butter, cups sugar, 3 eggs, 1 cup milk, 2Vs cups flour, 2 tea- spoons Royal Baking Powder, 1 teaspoon va- nilla. Mix dry ingredients. Cream butter and sugar, add beaten yolks and vanilla, then, al- ternately, the milk and flour. Beat well, and bake in 3 layers in quick oven . Put together with fruit filling (see Cake Fillings). Orange Cake. — Vi cup butter, 2 cups sugar, 5 eggs, 1 pint flour, IVj teaspoons Royal Bak- ing Powder, 1 teaspoon extract orange, 1 cup milk. Rub the butter and sugar to a cream ; add the eggs, 2 at a time, beating 5 minutes after each addition ; add the flour sifted with the powder, the milk and extract; mix into a smooth, fine batter, put in a paper-lined cake- tin (fig. IX), and bake in a moderate oven 30 minutes. When cool, cover the top with the following preparation: Whip the whites of 3 eggs to a dry froth ; then carefully mix in 4 cups sugar, the juice, grated rind, and soft pulp, free of white pith and seeds, of 2 sour oranges. Nut Cake. — Vs cup butter, IV2 cups sugar, 3 eggs, 2Vs cups flour, IVs teaspoons Royal Bak- ing Powder, Vs cup milk, 1 cup of any meats of nuts preferred or at hand. Rub the butter and sugar to a hght, white cream ; add the eggs, beaten a little, then the flour, sifted with the powder ; mix with the milk and nuts into a rather firm batter, and bake in a paper-lined tin (fig. IX), in a steady oven, 35 minutes. Peach-Blossom Cake. — 1 cup pulverized sugar, Vs cup butter, stirred together until like thick cream, 2 teaspoons Royal Baking Powder, Vs cup sweet milk ; beat the whites of 3 eggs, and add to a cup of flour, mixed with the baking powder; stir and add Vi teaspoon com-starch. Flavor strongly with extract peach. Bake in 2 square sponge-tins in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar. Frost with clear icing, and sprin- kle this with pulverized pink sugar. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 16 THE ROYAL BAKER AND PASTRY COOK Mola&ses Cake. — 1 cup butter, 1 cup brown sugar, cup molasses, 1 cup milk. Its pints flour, IMt teaspoons Royal Baking Powder, 1 egg. Rub smooth the butter and sugar; add the milk, egg, and molasses ; stir in flour, sifted with the powder ; mix into a consis- tent batter, and bake in cake- tin (fig. IX) 40 minutes. Pound Cake. — IMi cups butter, 2 cups sugar, 7 eggs, 1 pints flour, 1 teaspoon Royal Baking Powder, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream ; add 3 of the eggs, 1 at a time, and the rest, two at a time, beating minutes after each addi- tion ; add the flour, sifted with the powder ; add the extract ; mix into a smooth, medium batter, and bake in a paper-lined cake-tin (flg. XIII), in a steady oven, 50 minutes. Pond-Lily Cake. — 1 cup butter, cups sugar, whites 5 eggs, pints flour. Its tea- spoons Royal Balking P-wder, 1 cup milk; flavor with extract peach and a few drops ex- tract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put together with freshly grated cocoanut and pulverized sugar between and on top of the cakes, and ice with clear icing. Queen Cake. — 2 cups butter,

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