Prince of Wales Cake

Ingredients

• One cup of brown sugar
• a little soda
• two large spoons baking powder
• two cups flour
• half pound raisins
• half cup sour milk
• half cup butter
• spice to taste
• yolks of three eggs

Method

1. 1

   Mix all ingredients and bake in layers.

2. 2

   Put together with frosting.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 92. The excerpt below is the record exactly as published.

PRINCE OF WALES CAKE. Mrs. L. Marks. One cup of brown sugar, a little soda, two large spoons baking powder, two cups flour, half pound CAKES 191 raisins, half cup sour milk, a little citron, half cup butter, spice to taste, yolks of three eggs. Bake in layers and put together with frosting. STRAWBERRY JAM CAKE. Mrs. L. S. Linn. One-quarter cup butter, one cup sugar, three eggs, three tablespoons sour milk, one and one-third cups flour, one teaspoon cinnamon, one teaspoon soda, one cup jam. Bake in layers, putting together with boiled icing. WHITE LAYER CAKE. Mrs. Hugh Marshall. Two cups sugar, three-fourths cup butter, whites of eight eggs, three cups flour, three-fourths cup milk, three teaspoons baking powder. Use any flavoring and filling desired. WHITE LAYER CAKE. Miss Leila Burrell. Two cups sugar, three-quarters cup butter, one cup sweet milk, three cups flour, whites of five eggs, two teaspoonsful baking powder. WHITE LAYER CAKE. Mrs. Ed Bower. Whites of seven eggs, two-thirds cup of butter, two cups granulated sugar. Beat to a cream. One cup sweet milk, three cups flour, two teaspoons baking- powder. Flavor to taste. ICINGS AND FILLINGS FOR CAKES. There are four different foundations for fillings for layer cakes- which can be developed into endless vari- eties; a cream or custard, fruit or jelly, boiled icing and whipped cream. For the first put a lump of butter the size of a walnut into a pan, then when melted a cup of milk ; add a half cup each of sugar and flour mixed together and two eggs. This is the foundation 192 CAKES and may be flavored with chocolate, cocoanut, orange or some extract. The boiled icing may also be mixed with various flavors, fruits or nuts resulting in a cocoa- nut, orange or other cake according to the mixture. The whipped cream and jelly foundations are nicest for sponge cakes. BOILED ICING. Three cups granulated sugar, one and one-half cup water. Boil until it hairs. Whites of three eggs beaten very stiff. Pour the syrup over the beaten eggs, leav- ing about a cup'ful in the pan, put on the stove and cook until almost thick as candy. Add and beat until cool. Flavor. Or, one large cup of sugar, with enough hot water to moisten, about four tablesnoons. Boil to a soft ball when dropped in water. Pour over beaten white of one egg. Beat till cool and stiff. YELLOW ICING. One-half cup of sugar to the yolk of one egg. Beat thoroughly. ALMOND FILLING FOR CAKE. Mrs. Del Frantz. One pint sweet milk, three tablespoons cornstarch or flour, one teacup sugar, yolk of one egg, Mix sugar and flour and put in milk. Add egg. Cook in double boiler. When cold add teaspoon vanilla and cup of chopped almonds. CARAMEL FILLING. Mrs. W. H. Sexton. One and one-half cups brown sugar, one-half cup milk, one of molasses, one teaspoon butter, one table- spoon flour, two tablespoons cold water. Boil five, minutes and add one-half cup chocolate ; vanilla. CARAMEL CAKE FROSTING. Mrs. G. B. Bell, Lincoln, Neb. Boil a scant cup of light brown sugar until it will hair. Stir into the white of one egg, beaten only a little with a liberal pinch of cream-tarter. Beat all until white and cold. CAKES 193 CARAMEL FROSTING. One and one-half cups brown sugar, one cup sweet cream boiled together until very thick and gradually beat into the well whipped white of one egg. Flavor with vanilla. CHOCOLATE CARAMEL FROSTING. Mrs. F. S. Dickens. One cup brown sugar, one-quarter pound chocolate (grated), two tablespoons butter, one-half cup sweet milk, two teaspoons vanilla. Cook till thick, when cool spread. CHOCOLATE FILLING AND ICING. Coffee cup milk in double boiler. When hot scrape one cup chocolate, add, stir until smooth, one and one- half cups granulated sugar. Lastly add the five yolks of eggs well beaten and stirred in. When cold add one teaspoon vanilla. Spread between and on top of cake. CREAM FILLING. Mrs. W. T. Leader. Beat one egg with a tablespoon sugar, half a tea- spoon lemon extract ; then add slowly half a cup boil- ing milk, in which a heaping teaspoon of flour has been cooked. Set it in boiling water for a few minutes, stirring constantly. Use when cool. FIG FILLING. Mrs. R. A. Wilson. Three-quarters poun'd figs, one-half pound raisins

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