Nut Cake
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 23. The excerpt below is the record exactly as published.
nut CAKE. Two eggs, one cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups sifted flour, two tea- spoons baking powder, one large cup chopped walnuts. Frost when baked, mark in squares and put half a nut on each square. Mrs. Mattie C. Dayfoot. NUT CAKE. Two-thirds cup butter, two cups sugar, one cup milk, three eggs, three cups flour, three teaspoons baking powder, one cup nuts ; bake in shallow tins about two inches thick, cut in squares, frost and put walnut meat on each piece. E. B. Cake. 59 POUND CAKE. One and one-half cups flour, one cup butter, one and one- half cups sugar, one cup eggs, one-half teaspoon baking powder. Beat butter and flour to a cream ; beat the eggs and sugar very light ; put all together and add the baking powder. Mrs. M. K. Woodbury. WHITE CAKE. One cup butter, two cups sugar, two and one-half cups flour, one-half cup sweet milk, whites eight eggs, two tea- spoons baking powder. Mrs. W. ALMOND CAKE. Two cups sugar, three cups flour, one cup butter, one- half cup sour milk, whites of eight eggs, two teaspoons baking powder
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