Plain Cake
From War cook book, 1918
Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 28. The excerpt below is the record exactly as published.
teaspoon soda 1 teaspoon baking powder 1 teaspoon vinegar 2 eggs WARCOOKBOOK 91 Cream crisco, sugar, yolks of eggs together, add apple sauce, meal, ^ amount of flour, baking powder and soda sifted together. Then add raisins and nuts dredged in the remaining flour, spices, vinegar and whites of eggs beaten stiff. Bake in moderate oven for 1 hour. THE LINCOLN WAR CAKE. 2 cups buckwheat flour 2 cups Graham or corn flour 3 eggs 4 teaspoons baking powder ^ cup mazola oil 1>4 cups karo syrup Vz box raisins package figs Vi cup pecans Yi cup dates 1 teaspoon cinnamon, allspice, cloves Sift flour, spice, baking powder. Cut and dredge fruit and nuts. Cream mazola oil, karo and yolk of eggs. Add flour, then nuts and fruit and lastly Avhite of egg. Bake two hours in a slow oven. OLD GLORY FRUIT CAKE. 1 cup brown sugar or 1^ cups syrup y^ cup water 1 cup seeded raisins 2 ounces citron, cut fine 1-3 cup shortening Yz teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon 1 cup corn flour 1 cup rye flour 5 teaspoons baking powder 92 WARCOOKBOOK Boil sugar, water, fruit shortening, salt, and spices together in saucepan 3 minutes. When cool, add flour and baking powder which have been sifted together. Mix well; bake in loaf pan in moderate oven 45 minutes. PLAIN CAKE. 3 cups barley flour 1^ cups honey ^ Yz cup fat 2-3 cup milk 3 eggs y\ teaspoon soda 2 teaspoons baking powder 1 teaspoon vanilla
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