Plain Cake

Ingredients

• 4 c. butter
• 1 ¢. sugar
• 2 tsp. baking powder
• 2 eggs
• 14-to 12 c. flour
• 1 tsp. spice or 4 tsp. flavoring
• teG@ milk

Method

1. 1

   The oven must be ready when cake is mixed, the pans well greased.

2. 2

   Cream the butter, add the sugar gradually, then the eggs.

3. 3

   Mix and sift the flour with baking powder and spices.

4. 4

   Add milk and dry ingredients alternately.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 39. The excerpt below is the record exactly as published.

Plain Cake butter may be melted and added last. The yolks and whites of eggs may be beaten separately, and the yolks added to butter and sugar. The milk and sifted dry ingredients are added alternately, then the flavoring and whites of eggs last. When fruit is added, save a little of the flour to cover it, and add just before the whites of the eggs. : If only yolks of eggs are used the cake is richer; if only whites, it is lighter. ; Time for baking varies with the size and kind of cake—layer cakes 25 to 30 minutes; loaf cakes 40 to 50 minutes. PLAIN CAKE. 4 c. butter. teG@ milk. / ck se 1 ¢. sugar. 2 tsp. baking powder. / ag ee 2 eggs. 14-to 12 c. flour. Pe ioe Vas cw ct 1 tsp. spice or 4 tsp. flavoring

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