Nut Cake

Ingredients

• Three eggs beaten separately
• one cup sugar
• five tablespoonfuls hot water
• one cup flour (measured before sifted)
• one teaspoonful baking powder
• one teaspoonful vanilla

Method

1. 1

   Add sugar to yolks and beat; add water, flour, vanilla, whites and baking powder.

2. 2

   Bake in two layers.

Nutrition per serving

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 105. The excerpt below is the record exactly as published.

NUT CAKE. Half cup butter, one cup sugar, half cup milk, two eggs, one and a half cups flour, one heaping teaspoonful baking powder, vanilla. Cream butter well, then add sugar and cream well again. Add the milk, then the well beaten yolks, then add the flour sifted well with the baking _powder. Beat all together until light. Then add the beaten whites and va- nilla. Bake in two layers. Filling: Beat the whites of two eggs very stiff and add gradually enough powdered sugar to make a creamy icing. Spread on the layers, then cover thickly with fresh cocoanut grated. Flavor icing with a little vanilla. Mrs. Geo. W. Lichtenberger. COFFEE CAKE. One and a half cups sugar, two cups flour, three-quarters cup butter, half cup milk, coffee or water, two small teaspoons baking powder, one teaspoon vanilla, little salt and nutmeg. Filling for same : Five tablespoons coffee and one cup boil- ing water; boil fifteen minutes, then strain and boil until re- duced to one-half cup. Het it cool and add two cups thick cream well beaten and three-quarters cup sugar. Mrs. Willard H. Stimson. CREAM CAKE. Outside: One cup sugar, three eggs, one and a half cups flour, one teaspoonful cream tartar, half teaspoonful soda, two tablespoon fuls water or milk. Inside: One pint of milk (boiled), two eggs, two table- spoonfuls flour, one cup sugar. Beat all together and stir in- gredients while the milk is boiling. Flavor with lemon. Mrs. H. B. Burrage. FIG LAYER FOR WHITE CAKE. One cup brown sugar, butter size of walnut, half cup of sweet milk, one egg, one cup of chopped figs, one teaspoonful baking powder, one teacupful of sifted flour. Place between white layers with frosting. CAKE. 179 FRENCH CREAM CAKE. Cream : Boil a pint of sweet milk, take two tablespoonfuls of cornstarch or arrow root, wet with a little milk, add two eggs, beat together and stir in the boiling milk. When this has boiled, add teacup of sugar and a tablespoon of butter, take off the fire and add flavoring extract to taste. Cake : Three eggs, one cup powdered sugar, one and a half cups flour, one teaspoonful of soda, two of cream tartar, two tablespoonfuls water. Bake in two deep pie plates in a quick oven. Split while warm and put cream between — as much as they will hold. Put in a cool place and keep one or two days before eating. Mrs. W. H. Workman. MAPLE SUGAR CAKE. Half cup of butter, half cup sweet milk, two cups flour, one cup granulated sugar, two teaspoons cream of tartar, one tea- spoon soda, four eggs (the whites only) ; beat until light; va- nilla to taste. Bake in layers. Filling: One cup of sugar (2-3 maple, 1-3 granulated su- gar), four tablespoons water. Boil together until it cleans from the spoon ; then pour on the well beaten white of an egg, slowly ; spread between layers. Helen Howe. MARSHMAEI.OW CAKE. Cut sunshine cake horizontally and fill with the following dressing : One cup of sugar, wet and boiled until it can be rolled to a ball in cold water. Whip this into a beaten white of an egg, and into this stir eight or ten marshmallows. Mrs. Batte, Tucson, Ariz. MARSHMALLOW CAKE. One angel cake cut in half, forming two layers; make fill- ing of marshmallows broken into small pieces and mix with whipped cream, sweetened and flavored with vanilla. Tlace about a two inch filling, then replace upper layer of cake, cov- ering all over with whipped cream and placing alternately pieces of pink and white marshmallows, candied cherries and candied pineapple until the cake is completely covered. Mrs. Randolph Miner. 180 landmarks club cook book. NUT CAKE. Three eggs beaten separately, one cup sugar, five tablespoon- fuls hot water, one cup flour (measured before sifted), one tea- spoonful baking powder, one teaspoonful vanilla

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