Strawberry Cake

Ingredients

• One cup sugar
• three-fourths cup butter
• three eggs
• three tablespoons sour milk or cream
• one cup strawberry jam
• one teaspoonful cinnamon
• one teaspoonful allspice
• one teaspoonful soda
• one and one-half cups of sifted flour

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from The New century cook book (1899), page 92. The excerpt below is the record exactly as published.

one teaspoonful soda, two teaspoon- fuls cream of tartar, one nutmeg; flavor with lemon and rose; bake in moderate oven one and one-half hours. Mrs. I. N. Danforth. Pork Cake. One pound salt pork chopped very fine, one-half pint boil- ing water, one cup molasses, two cups brown sugar, one cup chopped raisins (or more if desired), plenty spices, four cups flour, one teaspoonful soda dissolved in water and added at the last. Bake in a loaf until thoroughly done. Mrs. Wilbur. Scotch Cake. One-half pound sugar, one-half pound flour, six ounces butter, five eggs, one-half pound raisins or citron; beat the eggs separately; flavor with rose water. Mrs. C. H. Thayer. Dolly Varden. One heaping cup butter, two heaping cups sugar, four eggs, two and one-half cups flour, two-thirds cup milk, two teaspoons Dr. Price's baking powder; put one-half of this mixture in a pan, add one tablespoon molasses, one large cup raisins, stoned and chopped; one-fourth pound citron sliced fine, one teaspoon cinnamon, one-half teaspoon cloves and allspice each; grate in a little nutmeg; add one teaspoon flour. This makes three layers. Filling. — One pound raisins and one-half pound figs chopped fine; mix with jelly; water may be used. Mrs. Sauer. Jam Cake. Three eggs, three-fourths of a cup of butter, one and one- half cups sugar, one-half cup sour milk, one teaspoonful soda, one and one-half cups flour, one cup currants, two ounces citron cut fine, one cup blackberry jam, one teaspoonful allspice, one teaspoonful cinnamon, one teaspoonful nutmeg. E. A. Stearns. Ginger Cake. One cup New Orleans molasses, one cup sugar, one cup butter or drippings, one cup sour milk, three cups flour, three eggs, two teaspoons soda, two tablespoons ginger, one teaspoon each cinnamon and cloves, one-half nutmeg. Bake in layers, put together, sprinkled powder sugar. Mrs. Merriell, 12 182 New Century Cook Book. Cake Without Butter. One cup sugar, two eggs, one-half cup boiling water, one cup flour, two teaspoons baking powder, vanilla to taste. Mix sugar and eggs together, then add water and flour. Mrs. Russell. Molasses Layer Cake. One-half cup brown sugar, one-half cup molasses, one-hall cup sour milk, one tablespoon butter, yolks of two eggs, one- half teaspoon cinnamon, cloves, allspice, one teaspoon soda, flour. Frosting. — Whites of two eggs, one cup of brown sugar, one teaspoon ginger. Mrs. Ellen Green. Prince of Wales Cake. Dark Part. — One cup brown sugar, one cup butter, one- half cup sour milk, two cups flour, one cup chopped raisins, yolks of three eggs, two tablespoons molasses, all kinds of spices and one teaspoon soda dissolved in sour milk. White Part. — One cup sugar, one-half cup butter, one- half cup sweet milk, one-half cup cornstarch, one cup flour, whites of three eggs, and baking powder. Use frosting as a filling. Mrs. B. E. Arntzen. Croton Cake. One pound of flour, one pound of sugar, half pound but- ter, six eggs, yolks and whites beaten separately; small teacup sweet milk, teaspoonful soda sifted in the flour, two teaspoons cream tartar; flavoring. Mrs. J. W. Nicholson. Loaf Cake. Two cups of light dough, one cup sugar, one cup chopped raisins, small half cup of soft butter, one egg, half a nutmeg, teaspoon of cinnamon; dissolve half teaspoonful of soda in two tablespoons of milk, mix the butter and sugar well into the dough with the hands, before adding the rest of the ingredients; flour the raisins; a little flour may be added if the cake seems too thin. Mix or stir very thoroughly, and raise about an hour or until it looks light. Ash Meadow. Snowflake Cake. One cup of butter, two cups of sugar. Beat these to a cream and add one cup of water, one teaspoonful of flavoring New Century Cook Book. 188 and three cups of flour. Stir in the whites of eight eggs which have been well beaten. Then add three teaspoonfuls of baking powder stirred in one-half cup of flour. Mrs. B. F. Masters. Drop Cake. One cup of butter, one-half cup of sugar, two eggs, one- half cup of milk, one pint of flour, or enough to make stiff, one teaspoon of baking powder, one cup of currants, flavor with nutmeg; drop from a spoon on a greased tin. Mrs. Forester. Dolly Varden Cake. One and one-half cups pulverized sugar (or one of granu- lated), one-half cup butter (small); cream together, add beaten white of three eggs, one cup milk, two and one-half cups flour, two teaspoons baking powder, one teaspoon vanilla, divide in three parts, and bake two layers white; to the remainder add one-half cup seeded and chopped raisins, one-half teaspoon cinnamon. Same of cloves. Use for center layer. Put together with frosting. Mrs. E. C. Chapman. Strawberry Cake. One cup sugar, three-fourths cup butter three eggs three tablespoons sour milk or cream, one cup strawberry jam, or canned strawberries well drained, one teaspoonful each of cinnamon, allspice and soda, one and one-half cups of sifted flour

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