Spice Cake

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 1 pint flour
• 2 teaspoons Royal Baking Powder
• 1 teaspoon caraway seeds
• 1 teaspoon coriander seeds
• 1 teaspoon extract nutmeg
• 1 teaspoon extract cinnamon
• 1 teaspoon extract ginger
• 1 cup milk

Method

1. 1

   Sift flour, sugar, and powder together; rub in butter; add milk, seeds, and extracts; mix smooth into batter of medium thickness; fill greased patty-pans 3/4 full; bake in hot oven for 8 or 10 minutes.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 30. The excerpt below is the record exactly as published.

Spice Cake. — 1 cup butter, 1 cup brown sugar, 1 pint flour, 2 teaspoons Royal Baking Powder, 1 teaspoon each caraway and corian¬ der seeds, 1 teaspoon each extract nutmeg, cinnamon, and ginger, 1 cup milk. Sift flour, sugar, and powder together; rub in butter; add milk, seeds, and extracts; mix smooth into batter of medium thickness; fill greased patty-pans A full; bake in hot oven 8 or 10 minutes. Delicate Spice Cake. — A cup melted but¬ ter, A cup sugar, 2 A cups flour, 1 egg, A cup molasses, 1 cup milk, 2 scant teaspoons Royal Baking Powder, 1 tablespoon vinegar, 1 table¬ spoon mixed ground spice, pinch salt. Beat egg, add milk. Add mixed, flour, baking pow¬ der and salt, spice, sugar, melted butter, molasses, and vinegar. Bake in two shallow pans in quick oven. Shrewsbury Cake. — 1 cup butter, 3 cups sugar, 1 A pints flour, 3 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk, 1 teaspoon ex¬ tract rose. Rub butter and sugar to smooth, white cream; add eggs, 1 at a time, beating 5 minutes after each ; add flour, sifted with pow¬ der, and extract; mix into medium batter; bake in cake-mold, well and carefully greased, in quick oven, 40 minutes. Plain Sponge Cake. — 4 eggs, 1 cup sugar, 1 cup flour, A teaspoon Royal Baking Powder, pinch of salt. Beat yolks of eggs and mix A cup of sugar with them, beating together thoroughly. Beat whites until very stiff, add remaining half cup of sugar. When well mixed add the beaten yolks and sugar and tablespoon of lemon juice. Then lightly fold in the flour which has been thoroughly sifted with powder and salt. Bake in high pan, lined with buttered paper, in moderate oven, about 35 minutes. Do not open oven door for 5 minutes after putting in. Webster Cake. — 1 cup butter, 3 cups sugar, 2 eggs, 5 cups flour, 1 teaspoon Royal Baking Powder, 2 cups raisins, seeded, 1 teaspoon each extract bitter almonds and vanilla, 1 A cups milk. Rub butter, sugar, and eggs smooth ; add flour sifted with powder, raisins, milk, and extracts; mix into medium batter; bake in cake-mold, in quick, steady oven, 45 minutes. V* Cookies and Small Cakes Requiring Four Eggs or Less OFT COOKIES. — 1 cup butter, 1 A cups sugar, 2 eggs, 3 tablespoons milk, 1 tea¬ spoon Royal Baking Powder, just enough flour to rollout to a soft dough. Sprinkle with sugar before rolling, cut in rounds, bake in quick oven. Cocoanut Cookies. — 1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated cocoanut, 1 tea¬ spoon vanilla, 2 teaspoons Royal Baking Pow¬ der, flour to roll out. Bake pale brown. Plain Cookies. — A cup butter, l A cups sugar, 2 beaten eggs, 1 cup water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 tea¬ spoon Royal Baking Powder, sufficient flour added to make a soft dough. Roll out, cut into cookies, and bake pale brown in moder¬ ate oven. Jumbles. — 1 cup butter, I cup sugar, 4 eggs, 2 cups flour, A teaspoon Royal Baking Powder. Rub together the butter and sugar ; add the beaten eggs, and flour sifted with the powder; flour the board, roll out the dough rather thin, cut with jumble-cutter, or any you may have; roll in sugar, lay out on greased tin; bake in fairly hot oven 10 min¬ utes. Little Chocolate Cakes. — 2 tablespoons butter, 1 cup sugar, A cup water, 1 A cups flour, pinch salt, 1 teaspoon Royal Baking Powder, 2 eggs, 4 tablespoons grated choco¬ late melted over hot water, 1 teaspoon ex¬ tract vanilla. Put together as for cake with butter; bake in patty-pans in moderate oven. Oatmeal Cookies. — 1 egg, A cup sugar, A cup sweet cream, A cup milk, H cup fine oat¬ meal, 2 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Beat egg until light, add sugar, cream and milk, then these to oat¬ meal, flour, powder and salt mixed and sifted. Toss on a floured board, roll thin, cut in shape, bake in moderate oven. ROYAL BAKING POWDER IS ABSOLUTELY PURE 18 THE ROYAL BAKER AND PASTRY COOK Rice Cakes. — A cup butter, 2 cups sugar, 4 eggs, l A cups rice flour, 1 A cups flour, 1 tea¬ spoon Royal Baking Powder, A cup cream, 1 teaspoon extract lemon. Beat the eggs and sugar together 10 minutes; add the butter, melted; sift together flour, rice flour, and the powder, which add to the eggs, etc., with the cream and the extract ; mix into a thin batter, and bake in patty-pans, well greased, in a hot oven, 10 minutes. Cinnamon Cakes. — Whites 4 eggs, A cup sugar, 1 cup flour, A teaspoon Royal Baking Powder, 2 tablespoons cream, 1 teaspoon ex¬ tract cinnamo

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