Spanish Brown Cake

Name: Spanish Brown Cake
Ingredients: two cups brown sugar; one cup butter; one cup sweet or sour milk; four eggs; three cups flour; three teaspoons baking powder; two teaspoons cinnamon

From California Mexican-Spanish cook book, 1914

Can also be made into large round buns.

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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 14. The excerpt below is the record exactly as published.

Spanish Brown Cake Cream two cups brown sugar with one cup butter, pour around this one cup sweet or soiu^ milk, whip four eggs and pour on top, add three cups flour with three teaspoons baking powder sifted through, two teaspoons cinnamon

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