Washington Cake (St. Louis, 1780)

Ingredients

• 2 cups butter
• 3 cups sugar
• 4 cups flour
• 2 teaspoons Royal Baking Powder
• 5 eggs
• 1 cup milk
• 1 cup stoned raisins
• 1/2 cup washed and picked currants
• 1/4 cup chopped citron
• 1 teaspoon extract nutmeg
• 1 teaspoon extract cinnamon

Method

1. 1

   Rub butter and sugar to light, white cream; add beaten eggs gradually, the flour sifted with powder, milk, raisins, currants, citron, and extracts; mix into smooth, medium batter; bake in shallow square cake-pan in rather quick, steady oven for 1.5 hours; when cold ice with white icing.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 32. The excerpt below is the record exactly as published.

2 teaspoons Royal Baking Powder, 1 cup cold water, pinch salt, 1 tea- spoon extract lemon. Beat eggs and sugar to- gether 5 minutes ; add flour, sifted with salt and powder, water, and extract ; bake in shal- low square cake-pan (fig. XIII), in quick, steady oven, 35 minutes ; when removed from oven, ice it with clear icing. Cream Sponge Cake. — 6 eggs, their weight in powdered sugar, and Vi, their weight in flour, teaspoon Royal Baking Powder, pinch salt, grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the mixed flour, salt, and baking powder. Mix lightly, add orange rind and stiffly whipped whites. Out them in lightly, and bake in 2 shallow pans in mod- erate oven. Put together with cream filling flavored with orange. Silver Cake.— Whites 6 eggs, 1 cup milk, 2 cups sugar, % cup butter, 4 cups flour, V4 tea- spoon salt, 2 teaspoons Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar ; add alternately the milk and flour mixed with salt and baking powder ; then the extract and the stiffly whipped whites. Beat well, and bake in loaf-pan in moderate oven. Snow Cake. — 1 pound arrowroot, 14 pound sugar, 1 cup butter, whites 6 eggs, teaspoon Royal Baking Powder, 1 teaspoon almond ex- tract. Cream butter and sugar. Add whipped whites and teaspoon salt, then the arrow- root mixed with baking powder. Beat well for 10 minutes ; add extract, and bake in loaf- pan lined with 3 thicknesses paper. Have oven moderate, bake IMi hours, and cover pan with paper for first hour. Spice Cake. — 1 cup butter, 1 cup brown sugar, 1 pint flour, 2 teaspoons Royal Baking Powder, 1 teaspoon each caraway and corian- der seeds, 1 teaspoon each extract nutmeg, cinnamon, and ginger, 1 cup milk. Sift flo\ir, sugar, and powder together ; rub in butter ; add milk, seeds, and extracts ; mix smooth into batter of medium thickness; fill greased patty-pans % full ; bake in hot oven 8 or 10 minutes. Delicate Spice Cake. — % cup melted butter, % cup sugar, 2Mi cups flour, 1 egg, % cup molas- ses, 1 cup milk, 2 scant teaspoons Royal Baking Powder, 1 tablespoon vinegar, 1 tablespoon mixed OTound spice, pinch salt. Beat egg, add milk. Add, mixed, flour, baking powder and salt, spice, sugar, melted butter, molasses, and vinegar. Eake in two shallow pans in quick oven. Scotch Cake. — Itii cups butter, 2V<2 cups sugar, 8 eggs, 1V& pints flour, % teaspoon Royal Baking Powder, 3 cups raisins, stoned, 1 tablespoon extract lemon. Rub butter and sugar to light, white cream ; add eggs, 2 at a time, beating 5 minutes after each addition ; add flour sifted with powder, raisins, and ex- tract ; mix into smooth batter ; put into paper- lined square, shallow cake-pan (fig. XIII) ; bake in moderate oven 1 hour. Washington Cake (St. Louis, 1780). — 2 cups butter, 3 cups sugar, 4 cups flour, 2 tea- spoons Royal Baking Powder, 5 eggs, 1 cup milk, 1 cup stoned raisins, lie cup washed and picked currants, 14 cup chopped citron

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