Watermelon Cake

Ingredients

• two cups of sugar
• two-thirds of a cup of butter
• the same of sweet milk
• the whites of five eggs
• a heaping teaspoonful of baking-powder
• three cups of flour
• one cup of red sugar
• one-half cup of butter
• two-thirds of a cup of sweet milk
• two cups of flour
• one teaspoonful of baking-powder
• one-half pound of raisins or English currants

Method

1. 1

   Prepare the white part by mixing sugar, butter, milk, egg whites, baking powder, and flour.

2. 2

   For the red part, mix red sugar, butter, milk, flour, baking powder, egg whites, and raisins.

3. 3

   Fill the cake pan with the white part outside and the red part inside, adding seeds before baking.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 162. The excerpt below is the record exactly as published.

WATERMELON CAKE. For the white part take two cups of sugar, two-thirds of a cup of but- ter, the same of sweet milk, the whites of five eggs, a heaping teaspoon- ful of baking-powder sifted into three cups of flour, any flavoring you pre- fer. For the red part take one cup of red sugar, commonly called sugar sand, one-half cup of butter, two-thirds of a cup of sweet milk, two cups of flour, one teaspoonful of baking-powder, the whites of five eggs and one-half pound of raisins or English currants

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