Spice Cake

Ingredients

• Fat, 1/2 cup
• Sugar, 3/4 cup
• Three eggs
• Wheat flour, 3 cups
• Milk, 1/2 cup
• Vanilla, 1 teaspoon
• Baking powder, 6 teaspoons
• Salt, 1 teaspoon
• Cinnamon, 1 teaspoon
• Allspice, 1 teaspoon
• Cloves, 1 teaspoon

Method

1. 1

   Mix all ingredients and bake until done.

Nutrition per serving

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 95. The excerpt below is the record exactly as published.

spice cakes where the color is not important and the flavor is covered by other ingredients. Peanut flour is especially desirable for cookies on account of its flavor. (/) Chocolate, spices, nuts, or raisins may be added for variety. (3) Methods of combining: (a) Usual method. — The fat and sugar are creamed, the beaten 3'olks of the eggs added, and the liquid and flour added alternately. The beaten whites of the eggs are folded in last. • (h) The quick method. — The eggs are slightly beaten to- gether, the liquid and sugar added, then ^the flour. The melted fat is added last, and the batter is well beaten. A cake mixed by this method is not so large as in method (1), but the texture is as good. The size may be increased by adding an additional teaspoonful of baking powder to take the place of the air incorporated in the beaten egg white. (c) Combination method. — Mix as in (2), reserving the egg whites and adding them, well beaten, at the last. This method produces a cake as large as (1) with as good texture, and requires less time in mixing. C. Cookies: (1) Cookies may be made like a butter cake, either plain or rich, and varied by adding chocolate, spices, nuts, fruit, or sim- ilar ingredients. They may be classed as : (a) Drop cookies, in which the consistency of the batter is such that it may be dropped by spoonfuls on a tin and baked. (b) Roll cookies, in which the amount of liquid is de- creased until a stiff dough is obtained, 2. Economical use of cakes and cookies: A. Cakes and cookies are foods with high fuel value. This fact should be considered in serving them, so that they will furnish a real part of the meal and not be eaten in addition to a meal which is already sufficiently heavy. B. Left-over cake may be served with fruit, sauce, or with custards or crushed into crumbs and used in puddings. 148 USE AND PKEPARATIOiSr OF FOOD. METHOD OF DEVELOPING LABORATORY WORK. Use standard recipes or have the women bring recipes from home and reduce them to the basis of three cups of flour, so that they will see how little variation there really is in the different propor- tions usually found in recipe books; either these recipes or the ones below may be demonstrated. See Unit V, Lesson 2, for sug- gestions as to the use of fat, and Unit VIII, Lesson 3, for the use of sirups in cakes and cookies. Have one recipe demonstrated, using the three methods of combining given in B (3) and let the women compare the results as to (1) time required for mixing, (2) texture, (3) size of cake. SPONGE CAKE. 4 eggs. Wheat flour, 1 cup. Sugar, 1 cup. Salt, i teaspoon. PLAIN EUTTER CAKE. Sugar, i cup. ^ 3 eggs. Fat, h cup. * Wlieat flour, 3 cups. Milk, i cup. Baking powder, 5 teaspoons. Salt, ^ teaspoon. Vanilla, 1 teaspoon. CHOCOLATE CAKE. Fat, i cup. Wheat flour, 3 cups. Sugar, l-h cups. Chocolate, 2 squares. Three eggs. Vanilla, 1 teaspoon. Milk, f cup. Salt, * teaspoon. . Baking powder, 6 teaspoons. SPICE CAKE, Fat, f cup. Cinnamon, 1 teaspoon. Sugar, 14 cups. Allspice, 1 teaspoon. Three eggs. Wheat flour, 3 cups. Milk, f cup. Vanilla, 1 teaspoon. Baking powder, G teaspoons. Salt, 1 teaspoon. Cloves, i teaspoon

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