Peach-Blossom Cake
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 31. The excerpt below is the record exactly as published.
Peach-Blossom Cake. — 1 cup pulverized sugar, Vs cup butter, stirred together until like thick cream, 2 teaspoons Royal Baking Powder, Vs cup sweet milk ; beat the whites of 3 eggs, and add to a cup of flour, mixed with the baking powder; stir and add Vi teaspoon com-starch. Flavor strongly with extract peach. Bake in 2 square sponge-tins in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar. Frost with clear icing, and sprin- kle this with pulverized pink sugar. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 16 THE ROYAL BAKER AND PASTRY COOK Mola&ses Cake. — 1 cup butter, 1 cup brown sugar, cup molasses, 1 cup milk. Its pints flour, IMt teaspoons Royal Baking Powder, 1 egg. Rub smooth the butter and sugar; add the milk, egg, and molasses ; stir in flour, sifted with the powder ; mix into a consis- tent batter, and bake in cake- tin (fig. IX) 40 minutes. Pound Cake. — IMi cups butter, 2 cups sugar, 7 eggs, 1 pints flour, 1 teaspoon Royal Baking Powder, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream ; add 3 of the eggs, 1 at a time, and the rest, two at a time, beating minutes after each addi- tion ; add the flour, sifted with the powder ; add the extract ; mix into a smooth, medium batter, and bake in a paper-lined cake-tin (flg. XIII), in a steady oven, 50 minutes. Pond-Lily Cake. — 1 cup butter, cups sugar, whites 5 eggs, pints flour. Its tea- spoons Royal Balking P-wder, 1 cup milk; flavor with extract peach and a few drops ex- tract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put together with freshly grated cocoanut and pulverized sugar between and on top of the cakes, and ice with clear icing. Queen Cake. — 2 cups butter, 2tS cups sugar. Its pints flour, 8 eggs, ts teaspoon Royal Bak- ing Powder, 1 wine-glass each wine, brandy, and cream, tS teaspoon each extract nutmeg, rose, and lemon, 1 cup dried currants, washed and picked, 1 cup raisins, stoned and cut in two, 1 cup citron, cut in small, thin slices. Rub the butter and sugar to a very light cream ; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour, sifted with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts ; mix into a batter, and bake carefully in a papered cake- tin (flg. XIII), in a moderately steady oven. Its hours. Sponge Cake. — 2 cups sugar, 7 eggs, 1 cup flour
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