Ryzon Lady Baltimore Cake

Ingredients

• 4 level tablespoonfuls (2 ounces) butter
• I level cupful {yi pound) sugar
• Scant half cup {^ gill) milk
• I level teaspoonful Ryzon
• I yi level cupfuls (5 ounces) flour
• 4 egg whites
• yi teaspoonful almond extract
• I level cupful {yi pound) sugar (for filling)
• yi cupful (i gill) water (for filling)
• I egg white (for filling)
• I level cupful {yi pound) seeded raisins
• yi cupful (2 ounces) ground almonds
• yi cupful (2 ounces) chopped English wal- nut meats
• yi teaspoonful vanilla extract

Method

1. 1

   For Cake: Cream butter and sugar together, add milk, flour sifted with Ryzon, and beat until smooth.

2. 2

   Add extract and fold in beaten egg whites.

3. 3

   Divide into greased and floured layer cake tins, and bake in a moderately quick oven for twenty minutes.

4. 4

   Cool.

5. 5

   For Filling: Boil sugar and water until it forms a soft ball.

6. 6

   Beat egg whites to a stiff froth, pour syrup onto eggs while beating until a meringue forms.

7. 7

   Add vanilla, almonds, walnuts, and halved raisins.

8. 8

   Spread between layers and on top.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 32. The excerpt below is the record exactly as published.

RYZON LADY BALTIMORE CAKE 4 level tablespoonf uls ( 2 ounces) butter. I level cupful {yi pound) sugar. Scant half cup {^ gill) milk. I level teaspoonful Ryzon. I yi level cupfuls (5 ounces) flour. 4 egg whites. yi teaspoonful almond extract. Filling: I level cupful {yi pound) sugar. yi cupful (i gill) water. I egg white. I level cupful {yi pound) seeded raisins. yi cupful (2 ounces) ground almonds. yi cupful (2 ounces) chopped English wal- nut meats. yi teaspoonful vanilla extract. For Cake: — Cream butter and sugar thor- oughly together, add milk, flour sifted with Ryzon and beat until smooth. Add extract and fold in whites of eggs beaten to a stiff froth. Divide into greased and floured layer cake tins, and bake in a moderately quick oven for twenty minutes. Turn out and cool. For Filling: — Put sugar and water into a saucepan and boil until it forms a soft ball when tried in cold water, or 238° F. by candy ther- mometer. Beat up whites of eggs to a stiff, 'dry froth. Pour syrup upon these eggs, .beating steadily until a meringue is formed which will spread. Add vanilla, almonds, walnuts and raisins cut in halves. Spread between layers and on top. Sufficient for two-layer cake. RYZON MOLASSES LAYER CAKE BY NELLIE E. ADAMS, TACOMA, WASH. 1 cupful {yi pint) molasses. yi cupful (4 ounces) sugar. 2 eggs and yolk of i egg. 4 level tablespoonfuls (2 ounces) butter

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