Molly Cake

Ingredients

• Half cup butter
• 2 cups sugar
• 4 eggs
• 1 cup milk
• 3 cups flour
• 2 teaspoons baking powder
• raisins, almonds and flavoring

Method

1. 1

   Mix all ingredients together.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 57. The excerpt below is the record exactly as published.

MOLLY CAKE—Half cup butter, 2 cups sugar, 4 egos, 1 cup milk, 3 cups flour, 2 teaspoons baking powder, raisins, almonds and flavoring. Miss R. E. McWHINNEY. MADEIRA CAKE.—Warm until the consistency of creum 6 ounces butter; beat into it $ pound sugar, then $ pound flour. Have ready 6 eggs well beaten; work all to- gether till it is a smooth batter; add the grated rind of a CAKES. 149 lemon ; mix during the whole time; a pinch of bicarbonate of soda. Put the cake quickly into the oven (while ina froth), which should not be too fierce, and bake 2 hour, a golden yellow. The lightness of this cake depends entirely on the mixing and beating of ingredients. Line cake tin with buttered paper, or butter tin ; it will require buttered paper on top to prevent it becoming brown. 1 teaspoon baking powder put in the last thing or mixed with flour may be used instead of soda. Mrs. Masor. LEMON CAKE.—The juice and rind of 1 lemon, 2 eggs, # cup sugar, 1 tablespoon butter, 1 cup flour, $ cup milk, 2 spoons baking powder. Beat eggs separately. Ex- cellent. Miss ALICE HAINES. DATE CAKES.—One cup butter, $ cup milk, } tea- spoon salt, 2 teaspoons baking powder, 2 cups flour, 2 cups oatmeal. Filling:—One pound dates, # cup sugar, water enough to boil smooth. Mrs. Matcotm MacLeop. GINGER SNAPS.—One pint molasses, 1 cup butter, 1 teaspoon ginger, 1 teaspoon cloves, 1 teaspoon soda. Put over the fire until it comes to boil. When nearly cold add flour to make a stiff dough. Roll out and cut into small cakes. Mrs. Matcotm MacLeop. ALMOND PASTE—One pound ground almonds, 1 pound fine sifted white sugar, whites of 2 egos, few drops essence almond. Mix sugar and ground almonds well to- gether, then add little by little whites of eggs beaten to a froth until the mixture is a thick paste, add essence of almond. Mixall thoroughly. Mrs. Matcotm MacLeop. STIRRED CAKE.—Put in a mixing bowl 3 eggs, | scant cup white sugar, 3 tablespoons sweet milk, 3 table- spoons melted butter, 1 heaping cup sifted flour mixed with 150 CAKES, 2 teaspoons of baking powder. Stir all together 3 minutes ; rather quick oven. Will do for layer cake, sponge cake or steam pudding. If used for pudding, steam $ an hour and do not lift the steamer lid. Mrs. Moonie. COOKIES.—One small cup of butter, 1 cup of sugar, lege, 4 cup of milk, 2 cups of flour, 4 teaspoon soda and 1 teaspoon of cream of tartar. Miss SHORTREED. FIG LOAF CAKE.—One cup of butter, 14 cups of sugar, 1 cup of milk, 4 eggs

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