War Cake

Ingredients

• two cups chopped raisins
• one cup cold water
• one cup brown sugar
• one teaspoonful cinnamon
• one-half teaspoon spice
• one-fourth teaspoon grated nutmeg
• one-half cup of lard or butter
• one teaspoonful soda
• one teaspoonful Royal Baking Powder
• two cups flour

Method

1. 1

   Boil three minutes, then cool, adding soda dissolved in warm water and pinch of salt.

2. 2

   Beat well and bake in a moderate oven for one hour.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 20. The excerpt below is the record exactly as published.

two cups flour, one-half teaspoonful each cinnamon, salt and nutmeg, one cup raisins dusted with flour. Nuts may be added if desired. Bake in a loaf one hour in a moderate oven. May be baked in muffin pans successfully. — Mrs. A. M. Gates. COFFEE CAKE. Two cups flour, one-half cup shortening, one full cup sugar, three-fourths teaspoonful salt. Mix like pie crust. Take over one-half cup of mixture to which add one teaspoonful cinnamon. To the remainder of the mix- ture add one-half teaspoonful soda and one teaspoon of baking powder, one cup sour milk. Put the cake in a pan and spread the cinnamon mixture over the top like icing. Bake in a moderate oven for about twenty minutes if shallow pan is used. — Mrs. A. M. Gates. SPICE CAKE. (Three layers). Two cwps brown sugar, tAvo cups flour, (meas- ure before sifting), four eggs (leaving out two whites for icing), one cup butter or butter and Snowdrift, one cup sour milk with a big teaspoonful soda. One nutmeg, two tablespoonfuls cinnamon, one-fourth teaspoonful ground cloves. — Mrs. E. C. Lipscomb. ICING FOE SPICE CAKE. Two cups sugar, one-half cup water, boil till spins thread and pour slowly on well-beaten whites. Add at once two tablespoon- fuls marshmallow cream and vanilla to taste. — Mrs. E. C. Lipscomb. CAEAMEL cake. One cup butter (or half butter and one-half Snowdrift), two cups sugar, whites of eight eggs, four cups sifted flour, four level teaspoonfuls Eoyal Baking Powder, one cup Avarm Avater, one teaspoon each lemon and vanilla. Cream the butter, add sugar gradually, beating aa'cII; then add the unbeaten Avhites of eggs, mixing in thoroughly. Next add flour Avith AA'hich baking j)OAvder has been sifted three times, and water alternately, then add the flavoring, bake in layers and put together Avith caramel filling. — Mrs. S. C. Braats^ley. CAEAMEL FILLING. Tavo pounds of light broAvn sugar, one and one- iourth cup Avater, one teaspoonful salt, butter size of large egg, vanilla to flavor. Boil sugar and Avater till it forms a \^ery soft mass AA'hen tried in cold AA-ater. So soft that it cannot be taken up Avith the fingers. Eemove from the fire, add salt and butter, and beat until it becomes a creamy mass; flavor and spread at once. Place OA^er hot Avater if it becomes too stiff. — Mrs. S. C. Beawley. WHITE LAYEE CAKE. One-half cup butter, one and one-half cups sugar, one-half cup milk, one and one-half cups flour, one teaspoonful Eoyal Baking PoAvder, one-third teaspoonful salt, one teaspoonful flavoring, Avhites of four eggs. Beat the butter and the sugar to a cream; add the milk and flavoring, then the flour, salt and the baking poAvder sifted together. Beat very thoroughly and then fold in very gently the stiffly beaten Avhites of the eggs. Bake about tAventy minutes in layer cake pans putting the layers together Avith any desired filling. — Mrs. E. W. Morris. BEST EVEE CAKE. One cup butter, tAvo cups sugar, one cup sweet milk, three cups flour, one-half cup corn starch, four eggs, tAvo teaspoonfuls Eoyal Baking PoAvder, flavor and bake in layers or in a loaf. — Mrs. M. S. Whitted. 24 USE DAN RIVER SELF-RISING FLOUR KNOX GELATINE is economical— FOUR PINTS in each package SILVEE LOAF CAKE. Three-fourths pound butter, one pound sugar, whites of sixteen eggs, one pound flour, one teaspoonful soda, two teaspoonfuls of cream of tartar. — Mrs. M. S. Whitted. ANGEL FOOD CAKE. One cup flour, one and one-half cups sugar, whites of ten eggs, two teaspoonfuls cream of tartar. Mix flour, sugar and cream of tartar and sift three or four times, add this sloAvly to the well-beaten eggs. Bake in two pans. — Mrs. Maynard Mangum. FILLING FOE ANGEL FOOD CAKE. Two cups sugar, one-half cup water. Boil until it spins a thread and beat into the Avell-beaten whites of two eggs. — Mrs. Maynard Mangttm. ONE, TWO, THEEE, FOUE CAKE. One cup butter, one cup sweet milk, tAvo cups sugar, two teaspoonfuls baking powder, three cups flour, four eggs; flavoring to taste. Cream the butter and sugar together, add eggs, one at a time beating all the while, then add milk. Sift well flour and the baking powder, then add this little by little to the mixture, beat hurriedly for a short while, make four average-sized cake pans and cook in moderate oven. Any filling may be used. — Mrs. Alvis K. Umstead. MOLASSES CAKE. Two eggs, one cup sugar, one cup molasses, one cup sour milk, two-thirds cup lard, two teaspoonfuls soda, one-half teaspoonful cin- namon, one -half teaspoonful ginger, four cups flour, bake in layers. L"se any kind of filling desired. — Mrs. T. J. Finch, Thomasville, N. C. WAE CAKE. Two cups chopped raisins, one cup cold water, one cup brown sugar, one teaspoonful cinnamon, one-half teaspoon spice, one-fourth tea- spoon grated nutmeg, one -half cup of lard or butter. Boil three min- utes, then cool, adding one teaspoonful soda* dissolved in two tablespoonfuls warm water and pinch of salt. One teaspoonful Eoyal Baking Powder

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