Simple Layer Cakes
From Principles of cooking, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 70. The excerpt below is the record exactly as published.
Simple Layer Cakes. — Bake plain cake in two layer cake pans, and use any of the following fillings and frost the top with White Frosting. Marshmallow Cream Filling. — Beat one cup of cream until stiff, add one fourth cup of powdered sugar, one half teaspoon of vanilla, one egg white beaten stiff and dry, and one half cup of marshmallow cut into small pieces. Spread between the layers and on top, and serve while fresh. Lady Baltimore Filling. — Make White Frosting and to one half of it add one half cup of chopped raisins, one half cup of chopped nuts, and three chopped figs. Spread between the layers, and frost the top with the remainder of the frosting. Fig Filling. — Chop one fourth pound of figs, add one half cup of cold water and one fourth cup of sugar, and boil until it thickens. Spread between the layers, and frost the top of the cake. Chocolate Filling. —- (See p. 130, Chocolate Frosting.) Blitz Kuchen. — One cup of butter, or one half cup of butter and one half cup of lard, creamed until soft, add one cup of sugar and mix thoroughly. Add four beaten eggs, and beat until thoroughly blended. Add alternately three fourths cup of milk and two cups of flour in which three ADDITIONAL RECIPES 185 teaspoons of baking powder and one fourth teaspoon of salt, one teaspoon of cinnamon, have been sifted. Add grated rind of one lemon. Spread ina shallow pan about one fourth inch thick. Sprinkle with three fourths cup of nuts
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