Ryzon Walnut and Cherry Cake

Ingredients

• 3 eggs
• ½ cupful (5 ounces) sugar
• 1 level teaspoonful Ryzon
• 1 level cupful (½ pound) flour
• 3 level tablespoonfuls (⅜ ounce) rice flour
• ½ level teaspoonful salt
• 4 level tablespoonfuls (2 ounces) butter
• ½ orange rind, grated
• 1 lemon rind, grated
• ½ teaspoonful vanilla extract
• ½ teaspoonful almond extract
• ½ cupful (2 ounces) preserved cherries
• ½ cupful (2 ounces) chopped English walnut meats

Method

1. 1

   Break eggs into a large basin, add sugar, and beat together for five minutes; then place the basin in a large pan of boiling water and beat mixture for fifteen minutes.

2. 2

   Remove the basin to a table and beat for fifteen minutes or until the mixture is cold.

3. 3

   Add flour sifted with rice flour, Ryzon and salt, butter warmed but not hot, grated rinds of orange and lemons, extracts, nuts and cherries cut in quarters.

4. 4

   Mix carefully and turn into a well-greased and floured cake tin and bake in a moderate oven for one hour.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 25. The excerpt below is the record exactly as published.

level teaspoonfuls Ryzon. I yi level cupf uls (6 ounces) flour. Pinch salt. Chocolate Frosting: 2 squares chocolate. '^/i cupful (6 ounces) sugar. 3 tablespoonfuls milk. yi teaspoonful almond extract. 2 egg yolks. For Cake: — ^Cream butter and sugar together, add milk, whites of eggs, extract, and flour sifted with Ryzon and salt. Beat for five minutes, then turn into a buttered and floured tin and bake for thirty-five minutes. Turn out and cool. For Frosting: — Melt chocolate in pan of a double boiler, add sugar and milk, and cook until smooth; add egg yolks and extract and cook for one minute. Spread on cake. Sufficient for one small cake. RYZON WALNUT AND CHERRY CAKE 3 eggs. ya, cupful (5 ounces) sugar. I level teaspoonful Ryzon. I level cupful (yi pound) flour. 3 level tablespoonfuls (^ ounce) rice flour. yi level teaspoonful salt. 4 level tablespoonfuls (2 ounces) butter. yi orange rind, grated. I lemon rind, grated. yi teaspoonful vanilla extract. yi teaspoonful almond extract. yi cupful (2 ounces) preserved cherries. yi cupful (2 ounces) chopped English walnut meats. Break eggs into a large basin, add sugar, and beat together for five minutes; then place the basin in a large pan of boiling water and beat mixture for fifteen minutes. Remove the basin to a table and beat for fifteen minutes or until the mixture is cold. Add flour sifted with rice flour, Ryzon and salt, butter warmed but not hot, grated rinds of orange and lemons, extracts, nuts and cherries cut in quarters. Mix carefully and turn into a well-greased and floured cake tin and bake in a moderate oven for one hour. Allow the cake to stand for five minutes before being turned out of the tin, set it aside until cold, then cover with white frosting and decorate to taste with cherries and walnut meats. See page 38 for white frosting. Sufficient for one cake. RYZON COGOANUT CAKE 3 tablespoonfuls {\yi ounces) butter. 1 level cupful {yi pound) sugar. 2 eggs, separated. I cupful {yi pint) milk. 1 teaspoonful orange extract. 2 level teaspoonfuls Ryzon. 2 level cupf uls {yi pound) flour. yi level teaspoonful salt

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