Nut Cake

Ingredients

• One cup butter
• one cup sugar
• one-half cup milk
• three cups flour
• three eggs
• one cup raisins
• one cup walnuts
• one-half teaspoon soda
• one teaspoon cream tartar

Method

1. 1

   Bake for two hours.

2. 2

   Put walnuts on the frosting.

As published

This recipe was extracted from Choice recipes (1900), page 15. The excerpt below is the record exactly as published.

one cup raisins, one cup walnuts (do not chop them but break them in pieces), one-half teaspoon soda, one teaspoon cream tartar. Bake two hours. Put walnuts on the frosting. NUT CAKE— Mrs, McKisick One cup butter, two cups sugar, one cup milk, three cups flour, four eggs, two teasj^oons baking powder, two cups finely chopped walnuts. CREAM PUFFS— Mrs. A. Faught Melt one-half cup butter in a cup of hot water and while boiling beat in one cup flour. Take from fire and when cold stir in three eggs one at a time without first beating them. Drop mixture on tins in small spoonfuls and bake in a moderate oven. FILLING One and one-half cups milk, two eggs, four tablespoons flour, sugar to taste and flavor with vanilla. Beat up eggs and sugar, and CAKES 35 Stir in the milk with flavoring and when it comes to a boil, stir in flour mixed smooth in a little milk, cool and fill puffs by opening them a very little. BELMONT CAKE— Mrs. McKisicfc One cup butter, three cups sugar, four eggs, one cup sweet milk, five cups flour, two pounds raisins, two teaspoons baking powder, one teaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg. Boil raisins fifteen minutes; when cold, flour them well to prevent them from falling. Bake one hour. This will make two loaves. LEMON COOKIES-Mrs. Eldredge Two and a half cups sugar, two eggs, one large cup lard, one pint milk, flour enough to make rather stiff dough, five cents worth of baking ammonia dissolved in the milk, five cents worth of oil of lemon. Bake in quick oven. GINGER BREAD— Mrs. Tartter One cup sugar, one tablespoon lard, one-half cup molasses, one teaspoon soda, one cup sour milk, two cups flour, one teaspoon each of ginger, cinnamon and cloves. WALNUT WAFERS-Mrs. Eldredge One cup brown sugar, two eggs, pinch of salt, three heaping tablespoons flour, one cup chopped walnuts. One teaspoon for each wafer dropped on buttered tins and on top of each wafer place half a walnut. Bake in quick oven. CREAM PUFFS— Mrs. Bryant One-half pint hot water, four ounces butter, six ounces flour (sifted), five eggs. Boil water and butter; and while boiling stir in flour and beat until smooth; remove from stove and when lukewarm add beaten yolks and then beaten whites of eggs. Drop on buttered pans and bake in moderately hot oven. Fill with whipped cream. PLAIN DOUGHNUTS— Mrs. Tartter One cup sugar, one cup sour milk with a scant teaspoonful of soda, one or two eggs, one large spoon of melted butter. Nutmeg for flavoring, flour sufficient to roll out. 36 CAKES COOKIES-Mrs. Ford Cream half a pound of butter and half pound sugar, add two eggs, two tablespoons milk, then three-quarters pound flour and half pound corn starch and two teaspoons baking powder. Mix into stiff" dough, roll out quarter inch thick. Sprinkle over with sugar, cut with round cutter; flavor to taste. FRUIT CAKE— Mrs. MaKee One pound sugar, one-half pound butter, five well beaten eggs (reserve whites until the last), one teaspoon ground cinnamon, one teaspoon ground cloves, one teaspoon ground allspice, one-half a nutmeg, one teaspoon of soda in six cups sifted flour, one pound each of currants and raisins, one-half pound citron, one cup shreded cocoanut, one cup almonds or walnuts. Stir well, and just before baking, add one cup thick sour cream. Bake slowly for three hours. ^ BRACKEN^ SPICE LAYER CAKE— Miss Annie Laoghlin One-half cup butter, one cup sour milk, one and one-half cups brown sugar, two and one-half cups flour, two eggs, one teaspoon soda, cinnamon, nutmeg, cocoa and a little cloves. After all is well beaten, add one teaspoon baking powder. Bake in layers. FILLING FOR CAKE WITHOUT EGGS Two cups sugar, butter size of egg, three-quarters cup sweet milk. Boil twenty-five minutes, then beat until stiff. ORANGE CAKE— Mrs. Dwindle Two oranges, two cups sugar, two cups flour, one-half cup water, five eggs, one-half teaspoon soda and one teaspoon cream tartar. Use the juice and grated rind of oranges. This makes a good moist sponge cake or a layer cake, by reserving the juice and rind of one orange and whites of one egg to mix with powdered sugar for spreading on each layer. MARBLE CAKE-Mrs. J. ¥L Faoght One-half cup butter, one cup brown sugar, yolks of four eggs, one-half cup milk

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