Quick Cake

Ingredients

• 1 cup butter
• 2 eggs
• 1 cup sugar
• 1.5 teaspoons baking powder
• 1 cup sweet milk
• Add flour until it will not drop from the spoon.

Method

1. 1

   Can be eaten warm.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 287. The excerpt below is the record exactly as published.

QUICK CAKE. i cup butter. 2 eggs. i cup sugar. li teaspoons baking powder. i cup sweet milk. Add flour until it will not drop from the spoon. Can be eaten warm. RAISED CAKE. i cup butter. 1 teaspoon soda. 1 cup sugar. 1 cup raisins. 2 eggs. Spice to taste. 1 cup sponge. Let rise 2 hours. i cup flour. RAISIN CAKE {Economical). T cup butter. i teaspoon soda. i cup sugar. 1 cup raisins, i cup hot water. 1 teaspoon each cinnamon i cup molasses. and cloves. 1 egg. Flour to make stiff enough to hold a spoon. 884 LOAF CAKES RAISIN CAKE, 1 cup butter. 4 eggs. 1 cup sugar. 3i cups flour. 1 cup milk. 1 teaspoon soda. 1 cup molasses. Juice of 1 lemon. 1 teaspoon rose=water. 2 cups seeded raisins. SILVER CAKE. 1 cup butter. 3 cups flour. 2 cups sugar. 2 teaspoons baking powder. 1 scant cup milk. 1 teaspoon vanilla. 5 whites of eggs. Cover with white frosting. This cake is sometimes baked in small round tins and called " Snow Cake." SPONGE CAKE. 1 cup granulated sugar. 1 saltspoon salt. 6 eggs, beaten separate. ^ the juice and grated rind 1 cup flour. of a lemon. After baking, while hot, dredge powdered sugar on top. SPONGE CAKE No. 2. 1 cup sugar. 1 cup flour. 3 tablespoons of water. li teaspoons baking powder. 2 eggs. 1 teaspoon flavoring. BERWICK SPONGE CAKE. 6 eggs. 1 cup water. 3 cups granulated sugar. 2 teaspoons baling powder. 5 cups flour. Juice and grated rind of 1 1 saltspoon of salt. lemon. Beat the eggs 2 minutes; add the sugar and beat 5 minutes; then 2 cups of flour and beat 2 minutes; add the water, lemon juice and peel with the salt and beat 1 minute. Have the baking powder mixed with the remaining 3 cups of flour, add and beat 1 minute. Bake slowly I hour in 2 deep bread pans. LOAF CAKES 385 COOOANUT SPONGE CAKE. 6 eggs, beaten separately. 1 teaspoon lemon essence. 1 cup sugar, heaped. i nutmeg, grated. 1 cup flour. Grated cocoanut. 1 teaspoon salt. Put it about i inch deep in tins lined with well= buttered paper. Bake in a quick oven about 30 min- utes. COKN^STAKCH SPONGE CAKE. 1 cup pulverized sugar. 2 teaspoons baking powder, i cup flour. 8 whites of eggs, well beat- i cup corn=starch. en. 1 teaspoon of flavoring. Mix the flour, sugar, corn-starch and baking pow- der together dry, sifting all several times, and stirring thoroughly; then add the eggs and lemon flavor, and bake immediately. It is best baked in a long deep pan. — It also makes an excellent roll jelly cake; this quan- tity is enough for 2 large rolls; bake in long shallow tins; as soon as done, remove on a clean cloth, spread with jelly, and roll up at once. CKEAM SPONGE CAKE. 2 eggs, broken into , 2 cups sifted flour. 1 teacup of cream. 2 teaspoons baking powder. 1 cup white sugar. 1 teaspoon of flavoring. A pinch of salt. Beat together for 5 or 10 minutes. Bake in a square baking tin about i hour. SPICE CAKE. i cup butter (scant). 21 cups flour. 2 cups brown sugar. 1 teaspoon soda. 1 cup sour milk. 2 teaspoons cinnamon. 2 yolks of eggs. 1 teaspoon allspice. I white of egg. i teaspoon cloves. h nutmeg, grated. 25 386 LOAF CAKES SUNSHINE CAKE. 1 cup granulated sugar. | cup of flour. Whites of 7 small eggs. i teaspoon cream of tartar. Yolks of 5 small eggs. A pinch of salt. Beat yolks; beat whites about half, add cream of tartar and beat until very stiff; stir the sugar in lightly, then stir beaten yolks in thoroughly; add flour last. Put in a tube pan, if you have it, and bake 35 to 50 minutes, in a slow oven. TENNESSEE CAKE. i cup butter. 1 full teaspoon baking 1 cup sugar. powder, i cup milk. 1 cup currants. li cups flour. A few slices citron. Cloves and nutmeg. Bake in sheets, ice, and cut in squares. TROY CAKE. i cup butter. 5 whites of eggs. li cups sugar. 3 cups flour. 1 cup milk. 2 teaspoons baking powder. Divide the mixture and color i with strawberry coloring, and flavor with vanilla; flavor the other part with lemon. Put in the white, then the pink part, and bake slowly. WEDDING CAKE. 4 full cups butter. 18 eggs, beaten separately. 4 cups white sugar, heaped. 4 cups flour. 1 cup molasses. 1 teaspoon saleratus. Juice of 2 lemons. i cup citron cut thin and 3 tablespoons cloves small. (ground). 4 cups seedless raisins. 2 tablespoons each of 4 cups currants, mace, allspice and nut- meg. Cream the butter and add the sugar, then the molasses, lemon and spices, then the beaten yolks, beat- ing all well together, then the flour with saleratus sifted LOAF CAKES 387 in, and last the beaten whites; beat all together thor- oughly. Flour the fruit and add last. Bake slowly 4 hours, or longer if needed. The cake will keep for years. WHITE CAKE. h cup butter. H cups flour. 1 cup white sugar. 2 teaspoons baking powder. i cup sweet milk. Flavor with lemon or va- 3 whites of eggs. nilla. WATERMELON CAKE. i cup butter. 2 cups flour. 1 cup sugar. 1 teaspoon cream tartar. h cup sweet milk. i teaspoon soda. 3 whites of eggs. Flavor with lemon. Take a little more than i of the mixture and to it add 1 teaspoon liquid cochineal and i cup raisins. Put the red part in the center and bake. Cover with a frosting colored green with spinach. WHITE CAKE {Without Eggs). 3 tablespoons nice fat. 2 teaspoons cream tartar. 1 cup granulated sugar. 1 teaspoon soda. 1 cup milk. Nutmeg or any flavoring 2i cups flour. desired. Add raisins or currants if liked; bake in a rather slow oven. It resembles old fashioned election cake. WHITE PERFECTION CAKE. 1 cup butter. 3 cups flour. 3 cups powdered sugar. 1 cup corn=starch. 1 cup sweet milk

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