Thursday Club Bridge Tea Cake

Ingredients

• 1 cup shortening
• 1 cup sweet milk
• 2 cups sugar
• 3 cups flour
• 4 eggs, separate
• 2 teaspoon ful baking powder
• Salt
• Vanilla

Method

1. 1

   Cream butter and sugar, add well beaten yolks and half of the beaten whites, mix well, sift 2.5 cups flour with salt, add a little flour and a little of the milk until all flour and milk is used.

2. 2

   Add flavoring, mix baking powder with remainder of the flour and add with rest of egg whites.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 45. The excerpt below is the record exactly as published.

3 teaspoonful baking powder 1 teaspoonful salt 1 teaspoonful flavoring Cream the shortening, add sugar and cream together. Sift dry ingredients and add alternately with milk. Add flavoring beat mixture thoroughly and last fold in stiffly beaten white- of eggs. Grease layer cake tins. Pour in cake mixture and bake in moderate oven for fifteen minutes. (All measure- ments level.) — Mrs. Roy Campbell. Apple Sauce Cake 2 eggs or just the yolks, j4 cup butter, 1 cup sugar, 1 cup stewed aples, 1 cup chopped nuts, 1 cup raisins dusted with flour, \y2 cups flour, \y2 tsp. baking powder, J/2 tsp. of soda, stirred in the apple sauce. Spice to suit. — Mrs. David Millan. Orange Cake l/2 cup butter ->4 cup water \yi cup sugar 2 cups flour 3 eggs 2 teaspoon baking Juice and grated rind powder of 1 orange Salt Cream, butter and sugar, add, eggs well beaten. Add orange mixture alternating with dry ingredients. Bake in moderate oven. Can be iced with either of the following : —108— Thursday Club Delicacies Cakes Cold Icing Juice and grated rind of one orange thickened with pow- dered sugar. Boiled Icing 1 cup sugar, enough water to dissolve (1-3 cup.) Boil until quite stringy and beat into the beaten white of 1 egg and grated rind of 1 orange. — Mrs. Lester Wilson. True Fruit Cake 1 lb. butter 1 lb. currants 1 lb. brown sugar Y lb. dates 12 eggs ]/z lb. shelled almonds 1 lb. flour 1 lemon, juice and grated 3 t. cinnamon rind 1 t. maise Yz cup cold coffee 2 t. allspice ^2 cup preserved fruit juice 2 t. nutmeg Y<s, lb. citron Y-2 t. cloves Yi, lb. lemon peel 3 lbs. raisins Line pans with 3 thicknesses of oil paper. Oil top layer of that. Seed raisins if need be. Wash and dry currants, stone dates and cut into small pieces, cut figs into small pieces, blanche and chop almonds, cut citron and lemon peel in thin splices, dredge citron and lemon peel with ]/z t. flour, mix remaining fruit together and dredge with 1 t. to 1/4 t. flour, mix and sift remaining flour with spices, cream, butter and add sugar and yolks of eggs well beaten. Then add whites of eggs beaten stiff, add lemon juice, lemon rind and beat thor- oughly, add liquid fruit juice and coffee, add the latter in- gredients to flour and spices. Sifting flour alternately. Beat well, then add fruits and nuts, put layer of this mixture into pans, then layer of lemon peel and citron, repeat until pan is two-thirds full, having cake mixture on top instead of peel. Bake in slow oven 2 to 3 hours. Cherries (perserved), brandy and rum extract can be added to taste. — Mrs. Glenn E. Spriggs. -109— Cakes Thursday Club Delicacies Thursday Club Bridge Tea Cake 1 cup shortening 1 cup sweet milk 2 cups sugar 2 teaspoon ful baking 3 cups flour powder 4 eggs, separate Vanilla Salt

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