Walnut Cake

Ingredients

• i lb. Flour
• 4 oz. Sugar
• 4 oz. Butter
• 4 Whites of Egg
• 4 Shelled Walnuts
• i teaspoonful Vanilla

Method

1. 1

   Cream butter and sugar.

2. 2

   Add flour, walnuts (skinned and chopped), then whites.

3. 3

   Bake 45 minutes.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 160. The excerpt below is the record exactly as published.

whites of Eggs, few drops of Essence of Lemon. Beat the butter to a cream ; stir in the sugar, arrowroot, and flour gradually ; at the same time beating tlie mixture. Whisk the whites of the eggs to a stiff froth, add them to the other ingredients, and beat well for 26 minutes. Put in flavouring, pour the cake into a buttered tin, and bake in a moderate oven from 1 hour to 1| hours. Soda Cake. i lb. Flour, i lb Raisins, i lb. Currants, | lb. Brown Sugar, 2 Eggs, i lb. Orange Peel, 1 teacnpfnl Milk, 2 oz. Butter, 1 teaspoonful Soda, 1 do. Ground Ginger, 1 do. Ground Cinnamon, J Nutmeg grated. Mix dry ingredients, warm butter a little, add beaten eggs to butter, then milk, then add, to mixture in basin. Bake at least 1 hour. Soda Cake (2). 1 lb. Flour, i lb. Dripping, i lb. Moist Sugar, a ib. Currants, 2 oz. Candied Peel, J pint Milk, 1 teaspoonful Carbonate of Soda. Mix dry ingredients together. Place the dripping in a basin a little way from the Are, and when it gets rather soft, beat it up with a fork till it is like cream. Mix a good teaspoouful of soda in 2 tablespoonfuls of the milk. Lay this aside till you mix with a knife the flour, &c., with the dripping and the milk. Then pour in the milk and soda. Beat well till thoroughly mixed. Place in greased cake- tin, leaving plenty room to rise. Bake slowly for ^ hour, then in a hotter part of oven for ^ hour or L/fiour. Spongf^^Cake (1). 6 Egga, 3 lb. Flour, 1 )». Sugar, teacupful Cold Water. _ Simmer sugar and water while you break eggs one by one into Imsin, beating eacla separateiy Add simmering sugar and beat t>‘U cold (10 minutes). Sift in flour and put immediately into moderate oven. Don’t open over door till cooked (1 hour). 172 TRIED FAVOURITES COOKERY BOOK. Spongre Cake (2). 3 Eggs, 4 tablespoonfuls Flour, 4 tablespoonfula Castor Sugar, about as much Carbonate of Soda as would cover a threepenny piece. Beat the eggs and sugar with a whisk for 20 minutes ; then iiut in Hour and soda, and mix all together as quickly as possible. Put into a tin previously lined with buttered paper, and sprinkled with sugiar Put into a good oven at once. Spong^e Cake (3). To -I lb. flour well dried put 7 eggs, leaving out 3 whites ; beat thean well, yolks and whites sejiarately. Dissolve f lb. of loaf sugar, well rubbed on the peel of a lemon, in ^ gill of water ; put it into a saucepan ; let it remain on the fire until it boils gently, then pour it boiling on the eggs, whisking them all the time. Beait them together ^ hooir ; then add flour as lightly as possible, put it immediately into mould, and bake 1 hour in quick oven. Mould must only be half filled, and prepared by being well biittered, then carefully dusted all over, first with flour, and then with finely powdered sugar. Sponge Cake (4). 1 lb Flour, 1 lb. Sugar, ^ lb. Butter, '5 Eggs, 1 teacupful Sweet Milk, 2 teaspoonfuls Baking Powder, and 1 teaspoonful Essence of Lemon. Beat the butter tO' a creaiml ; add sugar, switch eggs well, and put among milk ; mix with butter and sugar. Rub baking powder among flour, and stirring ; add essence of lemon. Put in papered tin, and bake in moderate oven. Sultana Cake. J lb. Flour, 1- lb. Butter, ^ lb. Sugar, 5 Eggs, J lb. Sultanas, i lb. Candied Peel, 2 teaspoonfuls Baking Powder. Rub butter into flour : add sugar, sultanas, peel, and baking powder. Break one egg and drop it in, and beat up ; and then an- other, and SO' on, adding a little milk if necessar}^ Bake in mod- erate oven. OR, i lb. Flour, i lb. Butter, i lb. Sugar, i lb. Sultanas, 1 oz. Candied Peel, 2 Eggs, 1 teaspoonful Baking Powder, i gill Milk, 1 Lemon. Rub butter in flour, add sugar, powder, and raisins, and grated rind of lemon and cut peel. Put milk in basin, add yolks. Stir into basin and mix well with other ingredients Wiip whites stiffly, an<i stir in lightly. Bake 1^ hours or so. Tfirn out of tin and stand on side or on sieve to cool. Victoria Sandwiches (1). 3 oz. Butter, 3 oz. Sugar, 6 oz. Flour, 3 Eggs, teaspoonful Baking Powder, Cream butter and sugar, add flour and egg alternately till all used. Beat mixture till smooth ; just before putting in flat tin, add teaspoonful baking powder, and mix thoroughly: Grease and paper tin ; bake in good oven 5 to 7 minutes, turn out from tin to cool. Cut in half, turn on sugared paper ; spread jelly or soft jam on one, and lay the other over. For icing: — 4 tableepoonfuls Icing Sugar, juice ia,eiuon, tableepoonful Hot W,^er. Work till quite smooth, spread on cake Wvth knife dipped m water. Ury, then with knife dipped in hot water cut tried favourites cookery ROJli. i73 Victoria Sandwiches (2). 1 teacupful of Sugar (Castor), 1 teacupful of Flour. 2 teaspoonfuls of Baking Powder, pinch of Salt, 2 Eggs. Mix the flour, sugar, baking powder, and salt together, break in the eggs, well beat up. Then turn into a well-buttered tin. Bake in rather a quick oven 10 to 16 minute.'?. Turn out on a sugared board, spread jam quickly, roll up. OR, 3 oz. butter, 3 oz. sugar,. 3 oz. fi'our, no baking powder. Whip whites separately and add last. Violet Cake. Same recipe as Rose Cake, using crystallised violets instead of rose leaves. (See page 169.) Walnut Cake. i lb. Flour, 4 oz. Sugar, 4 oz. Butter, 4 Wliites of Egg, 4 Shelled Walnuts, i teaspoonful Vanilla

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