Tea Cakes

Ingredients

• 1 teacupful butter
• 1/2 teaspoonfuls baking powder

Method

1. 1

   Mix and bake as desired.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 137. The excerpt below is the record exactly as published.

t teaspoonfuls baking powder Wine enough to cover the nuts. Bake in a deep pan. This cake may be baked in layers and put to- gether with plain icing or caramel. Peach Cake Make a good sponge cake batter; bake in four lay- ers of medium thickness. Slice two dozen soft peaches ; if there is any juice, drain on a sieve. Whip a pint of thick, sweet cream with a teacupful of sugar until stiff. Now on a layer of cake place a layer of peaches, then one of cream, and so on until the four layers are used. Ice at once with plain icing. Keep in a cool place and use the same day it is made. 266 THE NEW ANNIE DENNIS COOK BOOK Iced Coffee Cake Vz cupful butter 1 tablespoonful cream V2 cupful sugar 1 teaspoonful baking 3 eggs powder 2 tablespoonfuls coffee ex- 1% cupfuls flour tract A pinch of salt Cream butter and sugar thoroughly together, add eggs, well beaten, coffee extract, cream, and flour sifted with baking powder and salt. Beat for a minute, and turn into a greased and floured square cake tin, and bake in a moderate oven for thirty minutes. Turn out and cool. Icing for Coffee Cake 1% cupfuls sugar 2 teaspoonfuls coffee ex- 1 tablespoonful milk tract Sift confectioners' sugar into a small saucepan, add coffee extract and milk, stir over the fire, and when it commences to get liquid pour it over the cake. Steamed Snowballs ^/2 cupful butter Va teaspoonful salt 1 level cupful (sugar) % cupful milk 31/2 teaspoonfuls baking 1 teaspoonful orange extract powder 4 eggs (whites) 2M cupfuls flour Cream butter, add sugar gradually while stirring constantly. Sift flour, baking powder and salt together and add to first mixture alternately with milk. extract, then beat up egg whites to a stiff froth, fold them into mixture, and beat well. Fill buttered cups two-thirds full, cover with greased papers and steam steadily for thirty-five minutes. Serve hot with hot marshmallow sauce. Hot Marshmallow Sauce 20 marshmallows Flavor with sherry wine or 1 cupful sugar fruit juice V2 cupful water Soften the marshmallows in a moderate oven but do not brown them.. Put sugar and water into a small saucepan and boil until syrup spins a thread when tested in cold water, or registers 218 degrees F., by THE NEW ANNIE DENNIS COOK BOOK 267 candy thermometer. Add marshmallows and beat until mixture is smooth; then flavor to taste with sherry wine or fruit juice. Continue beating until in- gredients are well blended. Keep hot in a double boiler. If sauce seems too thick add boiling water drop by drop until of the right consistency. Currant Cake Make either a White or a Gold Cake batter; into this stir two teacupfuls of currants well dredged with flour. Bake in a moderate oven one hour and a half. If desired to make a change, one tablespoonf ul of mixed ground spices may be added. Currant Layer Cake Make a White Cake batter by recipe White Cake No. 1. Into one-third of this stir one teacupful of currants, well dredged with flour. Bake in three lay- ers, two plain and one with currants. Put together with white caramel filling. Banana Cake Make according to recipe for Peach Cake, substitut- ing bananas for peaches. Marshmallow Almond Cake Make a good white cake batter; bake in a deep pan. When cold, slice in three or four layers. Have ready a plain icing, a quarter of a pound of fresh marshmallows cut in half, and half a pound of almonds blanched and pounded. On the first layer of cake, place a layer of icing, one of marshmallows and a thin one of almonds. On the bottom of the next layer, put a thin layer of icing and then put in place. Continue this until all is used. Then ice on top and sides. The top may be decorated with whole blanched almonds. Chocolate marshmallows may be siubstituted for the plain. 268 THE NEW ANNIE DENNIS COOK BOOK Cherry Coffee Cake 1 compressed yeast cake V2 teaspoonful salt 1 coipful milk 2 eggs V2 cupful butter 1% cupfuls stoned cherries 1 cupful sugar 5 cupfuls flour Scald the milk, add a tablespoonful of the sugar and the yeast cake, dissolved in two tablespoonfuls of water or milk. Stir in a cupful of flour, cover and let stand until spongy — about an hour and a half. Then cream together the butter and sugar, stir in the eggs, v/ell beaten, and add this mixture to the sponge, along with the salt, remaining flour and the cherries very well drained. Beat thoroughly, pour into a small drip- ping-pan, which has been rubbed with butter, let rise until light, and bake forty-five minutes in a hot oven, 375 degrees F., reducing the heat for the last ten minutes, to dry out the loaf. This wiUl keep moist for days and is really rich enough to act as a cake. MarshmaMow Cake Make an Angel's Food Cake; bake in a deep pan. When cold, cut into three layers. Have ready a plain white icing, and a quarter of a pound of fresh marsh- mallows, each cut in half. Cover the first layer of cake with icing, then place a layer of marshmallows ; put a thin layer of icing on the bottom of the next layer and place on the marshmallows; continue this until all is used, then ice the top and sides. Delicious. Sweet Wafers 1 teacupful sugar 2 teacupfuls sifted flour 1 tablespoonful butter 1 teacupful sweet milk 2 eggs Mix as for cake batter. Bake in hot, lightly greased wafer irons. Tea Cakes 1 teacupful butter

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