Murroro Cake

Ingredients

• Two cups sugar
• one of butter
• one of milk
• nearly four cups flour
• whites of eight eggs
• three tea-spoons baking-powder
• one table-spoon ground allspice
• one and a half table-spoons cinnamon
• tea-spoon cloves
• fourth pound each of sliced citron
• chopped raisins

Method

1. 1

   Mix and bake in jelly-tins, alternating dark and light layers with frosting.

As published

This recipe was extracted from Buckeye cookery (1892), page 46. The excerpt below is the record exactly as published.

one of butter, two and one-half of flour, five eggs beaten separately, four tea-spoons sweet milk, tea- spoon cream tartar, half tea-spoon soda. For Jelly.—Take coffee-cup sugar, two table-spoons butter, two — eggs, and the juice of two lemons: beat all together and boil until the consistency of jelly. For orange cake use oranges instead of Jemons.—Miss Minnie Brown. | Lapy’s FINGERS. One and one-eighth pound of flour, one of powdered sugar, ten eggs; beat eggs and sugar as light as for sponge-cake ; sift in with flour one tea-spoon baking-powder and stir slowly. Make a funnel- shaped bag of heavy ticking or strong brown paper; through the hole in the small end push a funnel-shaped tin tube, one-third inch in diameter at small end and provided with a flange at the other to prevent it from slipping quite through; tie ‘the small end of bag firmly around the tube, and you have a funnel-shaped sack with a firm nozzle projecting slightly from the small end. Into this bag pour the batter, over which gather up the bag tightlyso that none will run out, press and run the dough out quickly through the tube into a pan lined with light brown paper (not buttered), mak- ing each about a finger jones, and about as thick as a lead-pencil, being careful not to get them too wide. Sprinkle with granulated sugar, bake in a quick oven, and, when cool, wet the under side of the paper with a brush, remove and stick the fingers together back to back. The bag, when made of ticking, will be useful in making macaroons and other small cakes. Unsurpassed.—Charles W. Cyphers, Minnenana CAKE. One and a half cups granulated sugar, half cup butter stirred to. a@ cream, whites of six eggs, or three whole eggs, two tea-spoons — - eream tartar stirred in two heaping cups sifted flour, one tea-spoon soda in half cup sweet milk; bake in three layers. For filling, take a tea-cup sugar and a little water boiled together until it is brittle when drovved in cold water, remove from stove and stir quickly : mto the well-beaten white of an egg; add to this a cup of stoned i Ay ee ie’ Layne ben ys ‘ he ni Sh te by OT a files od . ‘ F we : ass i bah he oi PP eae rt rt ty he + : - raisins chapned fine, or a cup ae “ohunped iia Het and ee es between layers and over the: top. A universal favorite.— mg cee e E. W. Herrick, Pal ae | | MurroroLtran CAKE. Two cups sugar, one of butter, one of milk, nearly four cups % flour, whites of eight eggs, three tea-spoons baking-powder, flavor with lemon. ‘Take a little more than three-fifths of this mixture in three jelly-tins, add to the remaining batter one table-spoon ground allspice, one and a half table-spoons cinnamon, tea- ‘Spoon cloves, fourth pound each of sliced citron and chopped rai- sins

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