ROBERT E. LEE CAKE

Ingredients

• juice from three lemons
• one orange
• one pound of white sugar
• grate one cocoa-nut

Method

1. 1

   Make a batter the same as for jelly cake.

2. 2

   Squeeze the juice from the lemons and orange, take out the seeds, and pour over the sugar; stir until dissolved.

3. 3

   Bake in jelly-cake tins, and as each one is baked, spread a layer of orange juice, sprinkle cocoa-nut over them, drop some juice over the cocoa-nut, then place another layer of cake, and so on until all cakes are used.

4. 4

   Spread icing or sprinkle powdered sugar on the top layer.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 141. The excerpt below is the record exactly as published.

ROBERT E. LEE CAKE. Make a batter the same as for jelly cake. Squeeze the juice from three lemons and one orange, take all the seeds out of the juice and pour over one pound of white sugar; stir until dissolved; grate one cocoa-nut

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