Watermelon Cake

Ingredients

• Beat 1 cup of butter to a cream
• add gradually 2½ cups of sugar
• add one cup of luke warm water
• add 2 cups flour, then a heaping teaspoonful of baking powder, also another cup of flour, making 4 in all
• add the juice and rind of one lemon
• the well-beaten whites of 8 eggs

Method

1. 1

   Mix ingredients well, separate into three parts, color one green, leave one white, and color the large quantity pink.

2. 2

   Grease a melon mould, layer green, then white, and all pink on top.

3. 3

   Bake in a moderate oven for 0.75 hours.

4. 4

   Ice with green icing when done and cold.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 12. The excerpt below is the record exactly as published.

Watermelon Cake. Beat 1 cup of butter to a cream, add grad- ually zy2 cups of sugar ; add one cup of luke warm water and then add 2 cups flour, then a heaping teaspoonful of baking powder, also another cup of flour, making 4 in all. Now add the juice and rind of one lemon, and the well-beaten whites of 8 eggs

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