Watermelon Cake

Ingredients

• Two cups granulated sugar
• 1 cup of butter
• 1 cup of new milk
• 2 teaspoons of cream of tartar
• 1 teaspoon of soda
• 3 1/2 cups of flour
• whites of 8 eggs
• One cup red sugar
• 1/2 cup butter
• 1/3 cup sweet milk
• 2 cups of flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon of soda
• whites of 4 eggs
• 1 cup seeded raisins

Method

1. 1

   Mix dough, put a layer of the white at bottom of pan, all red dough in the middle, rest of white dough around the sides and on top.

2. 2

   Bake in a moderate oven.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 141. The excerpt below is the record exactly as published.

1 teaspoon of soda, 1-3 of a cup of milk ; flavor with mi?:ed spices, cloves, cinnamon and nutmeg. Butter the tin and put the mixture in alternate layers of light and dark, having the light part on top. Pecan Cake. One and one-half pounds of brown sugar, 1 teacup of molasses, 1 pound of flour, 1-3 of a pound of butter, 6 eggs (whites and yolks beaten separately), 1 pound of pecans after they are cracked, 1^^ pounds of raisins, 1 nutmeg, 1 wine glass of whisky. Bake about 3 hours in a mold. 236 KENTUCKY RECEIPT BOOK. f Ginger Cake. Two eggs beaten separately, 1 cup of brown sugar, 1 cup of mo- lasses (not too dark), 4 cups of flour, 1 teaspoon of soda, pinch of cayenne pepper, 1 heaping tablespoon of ginger, 1 dessertspoon of cinnamon, 1 cup of sour cream or buttermilk. Dissolve soda in the buttermilk and bake in a nlold. Orange Cake. . ^ One pound sugar, 10 eggs, ^ pound flour, 1 orange, 2 lemons. Beat eggs separately. To the yolks and whites of 7 eggs add the sugar and rind of lemons and juice of 1 lemon. To whites of 3 eggs, 1^ pounds of powdered sugar; beat until stiff. Take out enough for icing; to the rest add juice and grated rind of orange. When cake is nearly cold put this between layers and ice. White Fruit Cake. Three coffee cups of granulated sugar, 5 coffee cups flour, 1 cupful butter, cupful sweet milk, I14 pounds blanched almonds^ 1 pound citron, 2 cupfuls grated cocoanut, whites of 12 eggs, 1 tea- spoonful cream of tartar, % teaspoonful soda. Flour fruit, using from that of cake. Mix as usual, and put in a greased and floured mold. Walnut Cake. Two coffee cupfuls granulated sugar, 4 cupfuls flour, 1 cupful butter, 1 teacupful sweet inilk, 4 eggs beaten separately, 2 teaspoon- fuls baking powder. Bake in 3 layers. Filling for Cake. Two heaping pints brown sugar, 1 pint walnut meats, 1 dessert- spoonful butter. Dissolve sugar with a little cold water, add the but- ter and cook slowly 25 minutes. When it strings add the chopped walnut meats. Beat till cold and spread on the cake. Doughnuts. Eggs, 2 yolks, 1 white, 1% scant cupfuls granulated sugar, % cups buttermilk, i^^ teaspoonful soda, 1 tablespoonful butter, nut- meg, cinnamon and salt to taste ; enough flour to make a tolerably soft dough. Queen's Cake. One pound of flour, 1 pound of granulated sugar, 1 pound of raisins, 1/4 <^f a pound of citron, % pound of butter, 6 eggs beaten separately, 1 wine glass of whisky or sherry wine, 1 wine glass of cream, 1 grated nutmeg, 1 teaspoon of baking powder. Flour fruit from the pound of flour. Bake in a greased mold. Hickory Nut Cake. One pound of flour, 1 pound of butter, 1 pound of sugar, 1^ I KENTUCKY RECEIPT BOOK. 237 pounds of raisins, 1 pound of hickory nut meats, 1 nutmeg grated, % tumbler of sherry wine, ^ tumbler of brandy, 12 eggs beaten separately. Use flour from the pound for flouring the fruit. Beat well and bake in a greased mold. Orange Cake. One coffee cup granulated sugar, 1 coffee cup water, 1-3 of a cup of butter, 2^ cups of flour, 2 teaspoons of baking powder, whites of 3 eggs. CrSam the butter; add sugar, water and flour, beat well, then add whites of the eggs and lastly the baking pow- der. Bake in layers. Icing — Take the white of 1 egg, beaten to froth, and 1^ cups of powdered sugar, the grated rind and juice of 1 orange, make into an icing and frost the cake. Angel Food Cake. Thirteen eggs beaten stiff, 1 tumbler of flour sifted 3 times, with 1 teaspoon cream of tartar in it, 1% tumblers of sugar sifted 3 times. Stir sugar in white of eggs as rapidly as possible, then flour, 1 tea- spoon of vanilla. Wet the mold with cold water, then sift in flour and put in the cake. Cook 1 hour in moderate oven. Have a pan of water above ; when well risen pour out water, but leave pan above till cake is done. White Cake. One cup of butter, 2 coffee cups granulated sugar, 3 coffee cups of flour, 1 cup of ice water, whites of 6 eggs, 2 heaping teaspoons of baking powder, 1 teaspoon vanilla. Mix as usual, bake in 4 layers in jelly tins. When cold cover with chocolate or white icing. « Watermelon Cake. Two cups granulated sugar, 1 cup of butter, 1 cup of new milk, 2 teaspoons of cream of tartar, 1 teaspoon of soda, 3^ cups of flour, whites of 8 eggs. These ingredients are used for white part of cake. One cup red sugar, % cup butter, 1-3 cup sweet milk, 2 cups of flour, 1 teaspoon cream of tartar, % teaspoon of soda, whites of 4 eggs and 1 cup seeded raisins. These ingredients are used for red part of cake. Mix dough, put a layer of the white at bottom of pan, all red dough in the middle, rest of white dough around the sides and on top. Bake in a moderate oven. Silver Cake. Two coffee cups granulated sugar, 4 cups sifted flour, 2-3 cup butter

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