Nut Cake

Ingredients

• Three-fourths cup of butter
• 2^ cups of flour
• 1% cups of ^an-ulated sugar
• % cup of milk
• whites of 5 eggs
• ly^ teaspoons baking powder

Method

1. 1

   Mix as any other cake, alternating kernels and the beaten whites.

2. 2

   Bake in flat square pan, cut in fancy shapes and ice with white icing.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 143. The excerpt below is the record exactly as published.

nut Cake. Four eggs, 2 coffee cups of sugar, % cup of butter, 1 cup of sweet milk, 3^ cups flour, 2 teaspoons baking powder. Bake in jelly tins. Grate 1 fresh cocoanut or use dessicated cocoanut soaked in milk and drained. Cover the layers with boiled icing and sprinkle thickly with cocoanut. Angel Cake. Whites of 11 eggs, V^ cups of granulated sugar sifted once, 1 cup of flour with 1 teaspoon of cream of tartar, sifted 4 times, 1 teaspoon of vanilla. Bake in mold 40 minutes, do not take out cake until partially cold. Wafer Cakes. Beat 6 eggs very light, add ^ pound of butter and % pound of granulated sugar to yolks. Beat well and stir in enough flour to make a stiff batter, flavor with lemon and nutmeg. Heat wafer irons and grease them, put in 2 large spoons of batter and cook; turn them as you take from the irons. Have a nice round stick to roll them on and sprinkle with powdered sugar. Almond Cream Cake. Whites of 10 eggs, 1 tumbler of flour, V^ tumblers pulverized sugar, 1 heaping teaspoon cream of tartar. Have whites beaten stiff and sprinkle sugar over them ; then flour, into which cream of tartar has been sifted ; stir gently, but do not beat it ; bake in jelly pans. For Pilling. Take % pint of sweet cream, yolks of 3 eggs, 1 tablespoon pul- verized sugar, 1 teaspoon of cornstarch. Dissolve starch with a lit- tle milk; add yolks and sugar. Beat well; boil the cream and stir in these ingredients; cook tolerably thick. Blanch and chop fine %. pound of almonds and stir into this cream. Ice cake while filling is 240 KENTUCKY RECEIPT BOOK. soft; decorate with almonds that have been blanched and split in half. Nut Cake. Three-fourths cup of butter, 2^ cups of flour, 1% cups of ^an- ulated sugar, % cup of milk, 1 cup of kernels and whites of 5 eggs, ly^ teaspoons baking powder

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