vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Nut Cake
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 60. The excerpt below is the record exactly as published.
nut Cake Half cup butter, one cup sugar, yolks of three eggs, half cup milk, one and three-quarters cup flour, two and a half teaspoons baking powder, whites of two eggs, three-quarters cup chopped walnuts; mix in order given and cover with white frosting. Spice Cake Two eggs, one cup brown sugar, quarter cup butter, quarter teaspoon cinnamon, cloves and nutmeg, half cup currants, three- quarters cup sour milk, one teaspoon soda, one and a half cups flour, custard filling and maple cream icing. Date Cake Half cup brown sugar, half pound butter or one good cupful, two eggs, two and a half cups flour, one pound dates cut up and floured, 10 cents worth broken walnuts, five cents worth peel, one teaspoon baking soda, moistened in milk. Bake slowly one and a half to two hours. Sponge Cake Two tablespoons cold water, yolks of two eggs, whites of two eggs, half cup sugar, three-quarters tablespoon cornstarch; add flour to fill half a cup of cornstarch and flour together, three-quarters teaspoon of baking powder; beat yolks thoroughly, add sugar gradually, then water; sift flour, cornstarch and baking powder together three times. Add beaten whites of eggs and flour mixture alternately; butter mould, sprinkle with flour and sugar mixed; pour cake in; bake in a moderate oven. Cream Cake Two tablespoons butter, quarter cup sugar, half a cup flour, half tablespoon baking powder, one-eighth cup milk, whites of one egg beaten stiff, flavoring of bitter almond ; cream butter and sugar; add milk and flour (baking powder mixed in flour) alternately; fold in white of egg; bake in moderate oven. Cakes, Frostings and Icings 131 Nut Cake One-eighth cup butter, quarter cup sugar, half an egg, one-eighth cup milk, half cup flour, three-quarters teaspoon baking powder
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