Peach Layer Cake

Ingredients

• two cupfuls of sugar
• one cupful of butter
• two eggs
• one cupful of milk
• three cupfuls of sifted flour
• two heaping teaspoonfuls of baking powder
• a dozen medium-sized peaches

Method

1. 1

   Whip to a cream two eggs and one cupful of butter and two cupfuls of sugar; add a little grated nutmeg; pour in one cupful of milk; stir three cupfuls of sifted flour, two heaping teaspoonfuls of baking powder and then add it, a little at a time, to the other ingredients; stir the whole till it is a perfectly smooth batter.

2. 2

   Butter well three good sized jelly cake tins; divide the batter, pouring one-third in each tin, and bake in a quick oven till the cake is a golden brown.

3. 3

   When cold, layer with sweetened peaches and cover with whipped cream.

As published

This recipe was extracted from Kirmess cook book (1907), page 177. The excerpt below is the record exactly as published.

PBACH LAYEB CAKE. Mrs. F. D. Gray. Whip to a cream two eggs and one cupful of butter and two cupfuls of sugar; add a little grated nutmeg; pour in one cupful of milk; stirr three cupfuls of sif- ted flour, two heaping teaspoonfuls of baking powder and then add it, a little at a time, to the other ingredients; stir the whole till it is a perfectly smooth batter, then butter well three good sized jelly cake tins; divide the batter, pouring one-third in each tin, and bake in rather 412 KIRMESS COOK BOOK. a quick oven till the cake is a golden brown; turn each cake out on a thickly folded napkin or towel ; have ready a dozen medium-sized peaches

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