Prince of Wales Cake
From Durham cook book ..., 1921
Recipe by Mrs. J. L. Whitmore.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 16. The excerpt below is the record exactly as published.
PEINCE OF WALES CAKE. Dark part: Yolks three eggs, three fourths cups butter, two cups flour, one cup raisins, one cup currants or cherries, one cup brown sugar, one-half cup milk, one tablespoon molasses, one teaspoon cinnamon, nutmeg, one teaspoon Eoyal Baking Powder. Light part : one cup white sugar, one-half cup butter, one-half cup sweet milk, one and one-half cup flour, one half cup corn starch, whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.