vegetarianpescatariansoy-freefish-freeshellfish-free
Sultana Cake
From The Landmarks club cook book, 1903
Serves 12
Recipe by Kate E. Whitaker.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 104. The excerpt below is the record exactly as published.
sultana cake. One cup butter, rind of one lemon, one and a half cups su- gar, one cup chopped almonds, five eggs, four cups flour, half cup milk, one teaspoonful baking powder, four ounces mixed candied peel, one and a half cups sultana raisins. Cream but- ter, add sugar gradually and beat well. Grate in lemon rind, sift flour and baking powder and add them alternately with milk and eggs (eggs put in unbeaten). Beat all thoroughly for two or three minutes, then stir in raisins, candied peel shredded fine and almonds chopped. Bake in tin lined with buttered paper for one and a quarter hours. Kate E. Whitaker. SUNSHINE CAKE. Whites of seven small fresh eggs, yolks of five, one scant cup granulated sugar, two-thirds cup butter, one-third tea- spoon cream tartar, a pinch of salt. Sift twice the measure of flour and sugar. Beat the yolks thoroughly; beat the whites with a pinch of salt ; when half beaten add cream of tartar and beat stiff. Stir in the sugar lightly, then the beaten yolks, then a teaspoon of vanilla and lemon mixed, then the flour folded in. But in tube pan well greased. Bake in a moderate oven from forty to fifty minutes. Mrs. C. F. A. Last. SUNSHINE CAKE. Beat the whites of eleven eggs until very stiff, putting into them a pinch of cream tartar when half beaten. Add the well beaten yolks of six eggs and mix lightly. Sift into this one and a half cups granulated sugar. Measure one cup of flour after it has been sifted four times, put into it a level teaspoon- ful of cream tartar and sift into the egg and sugar mixture. Fla- vor with a teaspoonful of orange juice or vanilla. Put into an .ungreased pan and bake forty to fifty minutes in a slow oven. Cover with brown paper until cake is risen. When done, turn pan upside down until cake is cold; run a knife around edge and stem, set in oven one minute and the cake will fall out. Flavor icing with grated orange peel. Mrs. Georoe Sinsabaugh. LANDMARKS CKUB COOK BO^K. 176 VELVET CAKE. One pound sugar, one pound flour, half pound butter, four eggs, one teacup cold water, one teaspoon cream tartar, half teaspoon soda. Flavor with vanilla. Beat the sugar and but- ter to a cream, dissolve the soda in water and sift the cream tartar in hour, mixing well. Then add to creamed butter and sugar the flour and water. Mbs. E. R. Hull. WAT, NUT SHEET. Half pound walnuts, or about two cups walnut meats, half pound (or one cup) brown sugar, two eggs, two heaping ta- blespoons flour, half teaspoon baking powder, pinch salt. Mix sugar and zvell beaten yolks, add well beaten whites ; then add flour, salt and baking powder sifted together, and lastly add nuts chopped not too fine. Bake in a sheet ; let it remain in the tin until cold, then cut in squares. Mrs. Willard H. Stimson. WEDDING CAKE. One pound butter, one pound sugar, one pound flour, three pounds raisins (stoned), three pounds currants, one pound citron, ten eggs (beaten separately), one tablespoonful cloves (ground), two tablespoonfuls allspice (ground), three nut- megs, two wineglassfuls brandy, one cup molasses, one tea- spoonful soda to be mixed in the molasses. Mrs W. H. Maurice. WHITE PERFECTION CAKE. One and a half cups sugar
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