Spice Cake - Alternate Version

Ingredients

• whites sixteen eggs
• six cups flour
• four cups sugar
• two cups butter
• one cup buttermilk
• two teaspoons baking powder

Method

No method was recorded for this recipe.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 87. The excerpt below is the record exactly as published.

two teaspoons baking powder. For Jelly : One cup sugar, two tablespoons butter, two eggs, juice of two lemons; beat together and boil until like jelly. — Mrs. B. P. Cantrell. Portugal Cake (fine grain loaf cake). — One pound powdered sugar sifted and half pound butter, beaten together ; add beaten yolks of eight eggs, three-quarters pound flour. Beaten whites of eggs stirred in lightly last thing. Bake slowly an hour or more, according to thickness. Cocoanut Cake. — Whites of eight eggs, two cups sugar, half cup butter, three-quarters cup sweet milk, three cups flour, two heaping teaspoons baking powder, one cocoanut. To make fill- ing : Whites of three eggs well beaten ; add one pound of sugar, beat light and to this add the milk of one cocoanut and the grated cocoanut, leaving out enough dry cocoanut to sprinkle on top. — Mrs. H. R. Lancaster. Cocoanut Cake. — Make a large loaf cake, using any good white cake recipe. The next day after baking, with a sharp 152 HOW WE COOK IN TENNESSEE. See Enochs - Smith Lumber Co. for Mantels and Tile. Bibles, Testaments and Other Popular Books. AGENTS WANTED Liberal Commissions to Hustlers. The Ellis-Martin Co. 306 East Main Street, Jackson, Tenn. knife, slice the cake into four equal slices. If the cake is baked in a round pan it looks prettier when iced. Trim off evenly the brown edges. Make an icing of four cups sugar, one and one-quarter cups cold water. Let cook until it " threads". Pour over four well beaten whites of eggs. Add half teaspoon cream tartar and beat until smooth. Beat into this the grated meat of one very large or two small cocoanuts. Spread thickly between layers of cake, also cover well the top and sides. Lastly sprinkle well with a little dry cocoanut that has been reserved. — Mrs. J. L. Nelson. White Cake. — Three cups flour, two cups sugar, one cup but- ter, one cup boiling water, one teaspoon baking powder. Cream butter, add sugar, then the flour. Dissolve baking powder in the boiling water, holding it over the cake bowl, so it will not be lost as it effervesces. Stir it in the batter, and add the well beaten whites last. The grain of this cake is more like angel food, and will remain moist longer than if milk were used. — Mrs. J. T. Newsom. Ice Cream Cake. — Two cups sugar, one cup butter, one cup sweet milk, two cups flour and one of corn starch, whites of eight eggs, two teaspoons baking powder; flavor to taste. — Mrs. B. P. Cantrell. Molasses Spice Cake. — One dozen eggs, one pound of butter, one pound of sugar, a pint of molasses, two pounds of flour, a HOW WE COOK IN TENNESSEE. 153 wine glassful of spices, and a teaspoonfnl of soda. Mix like pound cake. — Gulf City Cook Book. Spice Cake. — Two cups brown sugar, half cup butter, one cup sweet milk, three cups flour, yolks five eggs, one nutmeg, four teaspoons cinnamon, two of cloves, two of baking powder. Use the whites for icing. — Mrs. Lee Agnew. Spice Cake. — Whites sixteen eggs, six cups flour, four cups sugar, two cups butter, one cup buttermilk

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