Nut Cake
From The Pattern cook-book, 1890
Serves 12
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 234. The excerpt below is the record exactly as published.
NUT CAKE. One and a-half cupful of sugar. One-half cupful of butter. Three-quarters cupful of milk. Two cupfuls of flour. Two tea-spoonfuls of "baking-powder. Four eggs (whites only) One and a-quarter pounds of English walnuts. Mix the ingredients the same as for loaf cake, adding the beaten whites of the eggs last. Crack the nuts, and reserve twenty-five perfect halves for use on the icing upon the top ; chop the rest of the meats fine, and stir them into the cake just before adding the eggs. Bake in one loaf for forty-five minutes. Frost the top with plain frosting (see page 550), and place the perfect meats on top of the frosting, sinking them into it in squares. COCOANUT DROP CAKES. One cupful of sugar. One-half cupful of batter. One cupful of milk. One cupful of cocoanut. Two cupfuls of flour. Two eggs. Two tea-spoonfuls of baking-powder
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