Picnic Cake

Ingredients

• J/£ cup of butter
• 1 cup of sultana raisins
• 1 cup of sugar
• 2 beaten yolks
• 2 cups of flour
• 2 teasps. of baking-powder
• % cup of milk
• 1 teasp. of cinnamon
• J^ teasp. of salt
• J^ teasp. of nutmeg
• 1 teasp. of vanilla

Method

1. 1

   Cream butter, add dredged raisins, sugar, and yolks.

2. 2

   Alternate adding flour with baking powder and milk.

3. 3

   Season with cinnamon, salt, nutmeg, and vanilla.

4. 4

   Fold in beaten egg whites and bake in a tin wafer box for 30 minutes.

5. 5

   Spread with creamed butter and dust with sugar and cinnamon.

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 14. The excerpt below is the record exactly as published.

% teasp. of salt and 1 teasp. of lemon-juice. Beat well and add 1 cup of flour sifted with 1 J^ teasps. of baking-powder and 2 cups of chopped peanuts. Drop from a teaspoon onto a tin sheet covered with buttered paper, place a whole peanut in centre of each and bake in a slow oven. When cold pack in tin box with waxed paper between the layers. Picnic Cake Cream J/£ cup of butter, add 1 cup of sultana raisins dredged with flour, 1 cup of sugar, and 2 beaten yolks. Add, alternately, 2 cups of flour sifted with 2 teasps. of baking-powder, and % cup of milk. Season with 1 teasp. of cinnamon, J^ teasp. each, of salt and nutmeg, and 1 teasp. of vanilla

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