Pineapple Cake

Ingredients

• One cup sugar
• one cup butter
• yolks of three eggs
• two cups flour
• two teaspoonfuls Royal Baking PoAvder
• two tablespoonfuls pineapple juice

Method

1. 1

   Cream butter and sugar, add yolks and sifted flour with baking powder.

2. 2

   Add flavoring and bake in layers.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 24. The excerpt below is the record exactly as published.

PINEAPPLE CAKE. One cup sugar, one cup butter, yolks of three eggs, tAvo cups flour, tAvo teaspoonfuls Royal Baking PoAvder, tAVO tablespoonfuls pine- apple juice. Cream the butter and sugar, add the well-beaten yolks and the sifted flour Avith baking poAvder. Add flavoring and bake in three layers. FILLING. Boil two cups sugar Avith tAVO-thirds cup cream for ten minutes. Take from the fire and beat until thick and smooth. To one-third of this add one cup grated pineapple to spread betAveen the layers. To the remaining tAvo- thirds, add enough pineapple juice to make it spread smoothly for icing. — Mrs. Lonnie Hamlin. POUND CAKE. One pound flour, one pound sugar, one pound butter, one pound eggs, one cup SAveet milk, one tablespoonful cream of tartar, one teaspoon- ful soda. Cream sugar and butter, beat AA'hites and yelloAvs of eggs separately, add eggs and flour alternately. Dissolve cream of tartar and soda in milk and stir until it foams. When all is mixed thoroughly, beat hard for fifteen minutes. Bake in a moderate oven tAVo and one-half hours. — Mrs. Ben Perry. SPICE LAYER CAKE. Tavo cups broAvn sugar, tAvo thirds cup of butter, one cup buttermilk, four eggs, one teaspoonful soda, three cups flour, one table- spoonful cinnamon, one teaspoonful ground cloves, one teaspoonful ground nut- meg. Cream the butter and sugar. Beat Avhites and yelloAvs of eggs separately. Add yelloAVs (use Avhites for filling.) Mix other ingredients. Dissolve soda in milk. Mix all thoroughly. Bake in cake tins. — Mrs. Ben Perry. GOLD AND WHITE COCOANUT CAKE. Tavo cups sugar, one-half cup butter, one cup milk, three cups flour, tAvo teaspoonfuls Royal Baking Powder, the AAhites of five egg». Cream butter, add sugar gradually, cream Avell, alter- nate milk and flour then the AA^ell-beaten Avhites of eggs. Flavor Avith vanilla. GOLD LAYERS. One-half cup butter, one cup sugar, one and one-half cups flour, one-half cup milk, one and one-half teaspoonfuls Royal Baking PoAvder, yolks of five eggs. Mix the same Avay as the Avhite layers, adding well- beaten eggs last, and one-half teasiDoonful A'anilla. 27 USE DAN VALLEY SUPERLATIVE FLOUR Use KNOX GELATINE— the two-quart package FILLING. Cook two and one half cups sugar in three-fourths cup of boiling water until it spins a thread, pour over the stiffly beaten whites of three eggs, beat, use one cocoanut grated. — Miss Stella E. Pritchard. DEVIL'S CAKE. Two and one half cups brown sugar, one cup butter and lard mixed, two eggs, one-half cup chocolate dissolved in hot water, one teaspoon nutmeg, one teaspoon soda dissolved in one cup butter-milk, three cups flour, one teaspoon cinnamon, one tablespoon vanilla. Cream butter and sugar. Add eggs, beat well, add flour, chocolate and flavoring, then soda dissolved in milk. FILLING. Three cups brown sugar, dissolved in one-half cup water and one- half cup cream. Add one-fourth cake chocolate, boil until forms a soft ball when dropped in cold water, take from fire and beat until cold, then spread between layers. — Mrs. A. J. Bullington. SPICE CAKE. Two cups brown sugar, one cup sour cream, one cup butter, two cups flour

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