Pond-lily Cake

Ingredients

• 1 cup butter
• 1 1/2 cups sugar
• whites 5 eggs
• 1 1/2 pints flour
• 1 1/2 teaspoons Royal Baking Powder
• 1 cup milk
• extract peach
• extract rose

Method

1. 1

   Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put together with freshly grated cocoanut and pulverized sugar between and on top of the cakes, and ice with clear icing.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 23. The excerpt below is the record exactly as published.

Pond-lily Cake. — 1 cup butter, 1 y2 cups sugar, whites 5 eggs, 1 )4 pints flour, 1)4 tea¬ spoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops ex¬ tract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put to¬ gether with freshly grated cocoanut and pul¬ verized sugar between and on top of the cakes, and ice with clear icing. Silver Cake. — Whites 6 eggs, 1 cup milk, 2 cups sugar, % cup butter, 4 cups flour, tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar ; add alternately the milk and flour mixed with salt and baking powder ; then the extract and the whipped whites. Beat well, and bake in loaf-pan in moderate oven. Queen Cake. — 2 cups butter, 2 34 cups su¬ gar, 1 y2 pints flour, 8 eggs, 34 teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and cream, y teaspoon each extract nutmeg, rose, and lemon, 1 cup dried currants, washed and picked, 1 cup raisins, stoned and cut in two, 1 cup citron, cut in small, thin slices. Rub the butter and sugar to a very light cream ; add the eggs, 2 at a time, beat¬ ing 5 minutes after each addition; add the flour, sifted with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a batter, and bake care¬ fully in a papered cake-tin, in a moderately steady oven, 1)4 hours. Sponge Cake. — 2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 teaspoon extract lemon. Whip sugar and eggs together until thick and white ; add flour, sifted with powder and salt, and the ex¬ tract; mix together quickly; bake in tin lined with buttered paper, in hot oven, 35 minutes. Sponge Cake (Almond). — 1 34 cups sugar, 8 eggs, 134 cups flour, 34 teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds. Boil sugar in 134 gills water until, taking some up on end of spoon-handle and cooling in water, it breaks brittle, when at once pour it on the eggs, previously whipped 10 min¬ utes; continue the whipping 20 minutes longer; add flour, sifted with powder and extract ; bake in well-buttered cake-mold, in quick oven, 30 minutes. Cream Sponge Cake. — 6 eggs, their weight in powdered sugar, and 34 their weight in flour, 34 teaspoon Royal Baking Powder, pinch salt, grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the mixed flour, salt, and baking powder. Mix lightly, add orange rind and stiffly whipped whites. Cut them in lightly, and bake in 2 shallow pans in moderate oven. Put together with cream filling flavored with orange. Snow Cake. — 1 pound arrowroot, 34 pound sugar, 1 cup butter, whites 6 eggs, 34 teaspoon Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar. Add whipped whites and 34 teaspoon salt, then the arrowroot mixed with baking powder. Beat well for 10 minutes; add extract, and bake in loaf-pan lined with 3 thicknesses paper. Have oven moderate, bake 134 hours, and cover pan with paper for first hour. Scotch Cake. — 134 cups butter, 234 cups sugar, 8 eggs, 134 pints flour, 34 teaspoon Royal Baking Powder, 3 cups raisins, stoned, 1 tablespoon extract lemon. Rub butter and sugar to light, white cream ; add eggs, 2 at a time, beating 5 minutes after each addition ; add flour sifted with powder, raisins, and ex¬ tract; mix into smooth batter; put into paper-lined square, shallow cake-pan ; bake in moderate oven 1 hour. Wedding Fruit Cake. — 1 pound flour, 1 pound sugar, 1 pound butter, 2 pounds cur¬ rants, 1 pound raisins, 34 pound citron, 1 ounce mace, 1 ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy, 34 ounce extract rose

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