Walnut and Raisin Cake

Ingredients

• 1 cup sugar
• ½ cup butter
• ½ cup sweet milk
• 2 scant cups flour
• 2 teaspoons baking powder
• ½ cup walnut meats
• 3 eggs

Method

1. 1

   Cream sugar and butter, add milk, flour, baking powder, walnuts, and eggs.

2. 2

   Layer half the batter in tins, sprinkle raisins, then pour the rest of the batter on top.

3. 3

   Bake nicely.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 378. The excerpt below is the record exactly as published.

WALNUT AND RAISIN CAKE.— Cream together 1 cup su- gar and ^2 cup butter; add ^ cup sweet milk, 2 scant cups flour, 2 teaspoons baking powder, y2 cup walnut meats and 3 eggs. Do not mix the raisins in the cake, but put half the batter in the tins and then sprinkle 1 cup raisins over it and pour in the rest of the batter and it will bake nicely. — Mrs. C. E. Burchill, Stickney, 111. WHITE CAKE.— Put the beaten whites of 2 eggs into a cup with a lump of butter, fill with milk and pour into V/2 cups flour, sifted 2 or 3 times with 1 teaspoon of baking powder. Beat all together for 5 minutes, and flavor to taste. Bake in a moderately fast oven.— Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111. DOUGHNUTS.— Put about 1^2 lbs. of lard on stove to melt (or about 3 inches deep in pan). Beat 1 egg thoroughly; add K> COOK COUNTY COOK BOOK 553 cup sugar (put through sieve), Y^ teaspoon salt, about Yz of a nutmeg (grated), flavor with vanilla; beat all together thoroughly, then add 1 tablespoon of the melted (not hot) lard, beat again; then add an even Y^ cup of sour milk into which has been stirred a Yi teaspoon of soda until it is foamy. Mix with the above and then gradually add flour, with a scant ^ teaspoon baking powder in it, until like stifif cake batter. Stir hard and then mix into a soft dough and roll out about 1 inch thick; cut into shapes and drop into hot lard. To try fat, drop piece of dough in, and if right tem- perature it will immediately rise to top and begin to swell. Keep turning cakes until done. — Mrs. H. P. Wilkins, 5114 Kenmore Ave., Chicago, III. VARIATION I.— Rub together 1 ^z^, 1 cup light brown su- gar, 1 cup sweet milk, 2 tablespoons melted lard, a pinch of salt, nutmeg to taste, 2 teaspoons baking powder. Mix soft, and cut. Fry in deep fat. When taken from kettle drain on brown paper and dust with pulverized sugar. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. BREAKFAST DOUGHNUTS.— 2 cups of sugar, 1 of white and 1 of brown sugar, \Yi cups of sour milk, 1 pinch of salt, 2 table- spoons of melted lard, 2 eggs. Flavor to taste. Flour enough to make a stiff dough. Fry in hot lard. — Mrs. A. Morgan, 429 19th Ave., Miaywood, 111. DOMINO CAKE FOR CHILDREN'S PARTIES.— Make a sponge cake or any other simple cake mixture. Bake in shallow tins, making cake about Y2. inch thick, when baked. When cool, ice with white icing. Allow this to set; then with a sharp knife cut it into small oblongs, about 3 inches long by IJ^ inches wide; melt a little chocolate and with a small brush paint spots to repre- sent dominoes. If wished, the little cakes may be split open and spread with jam before icing. — Mrs, Clarence Clarkson, Hubbard Woods, 111. FRENCH CRULLERS.— Cream Y\ cup butter with 1 cup sugar

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