Soft Cakes

Name: Soft Cakes
Yield: 5 servings
Ingredients: One-half pound of butter; 1 pound of sugar; 1 pound of flour; 1 cup sweet milk; 5 eggs; 3 teaspoons of Royal baking powder; Flavor with either lemon or vanilla.

From The Henderson cook book, 1914

Serves 5

This is soft pound cake. Recipe by Mrs. W. L. Harris.

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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 51. The excerpt below is the record exactly as published.

SOFT CAKES. One-half pound of butter, 1 pound of sugar, 1 pound of flour, 1 cup sweet milk (substitute water for milk if de- sirable), 5 eggs, 3 teaspoons of Royal baking powder. Flavor with either lemon or vanilla.

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