Watermelon Cake

Ingredients

• two cupfuls of sugar
• one of butter
• one cupful of sweet milk
• two teaspoonfuls of cream tartar
• one of soda
• three and one-half cupfuls of flour
• one cupful of red sugar
• one-half cupful of butter
• one-third cupful of sweet milk
• two cupfuls of flour
• one teaspoonful of cream-tartar
• a half teaspoonful of soda
• the beaten whites of four eggs
• a cupful of small seedless raisins

Method

1. 1

   For the white part, cream the sugar and butter, then stir in the milk.

2. 2

   Mix the cream tartar and soda with the flour, stir in with the other ingredients, then add the beaten whites of the eggs.

3. 3

   For the red part, cream the red sugar and butter, add the milk, flour with cream tartar and soda, then the beaten whites of the eggs and raisins.

4. 4

   Layer the white dough, then red, and top with white dough.

5. 5

   Bake in a moderate oven.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 71. The excerpt below is the record exactly as published.

Watermelon Cake. For the white part, stir to a cream two cupfuls of sugar, with one of butter; then stir in one cupful of sweet milk ; mix two teaspoonfuls of cream tartar, and one of soda, with three and one-half cupfuls of flour; stir in with the other ingredients; then add the beaten whites of eight eggs. For the red part: One cupful of red sugar, and one-half cupful of butter, stirred to a cream, add one- third cupful of sweet milk, two cupfuls of flour, in which I20 Cake has been mixed one teaspoonful of cream-tartar, and a half teaspoonful of soda; then the beaten whitesof four eggs, and a cupful of small seedless raisins

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