Webster Cake
From The royal baker and pastry cook, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 34. The excerpt below is the record exactly as published.
Webster Cake. — 1 cup butter, 3 cups sugar, 2 eggs, 5 cups flour, 1 teaspoon Royal Baking Powder, 2 cups raisins, seeded, 1 tea- spoon each extract bitter almonds and vanilla, 1 Vi cups milk. Rub butter, sugar, and eggs smooth ; add flour sifted with powder, raisins, mUk, and extracts ; mix into medium batter ; bake in cake-mold (fig. I), in quick, steady oven, 45 minutes. Wedding Fruit Cake. — 1 pound flour, 1 pound sugar, 1 pound butter, 2 pounds cur- rants, 1 pound raisins. Mi pound citron, 1 ounce mace, 1 ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy. Mi ounce extract rose. Wine Cake. — 1 cup butter, 2 cups sugar, 2 cups flour. Ml teaspoon Royal Baking Pow- der, 1 gill wine, 3 eggs. Rub butter and sugar to light cream, add eggs, 1 at a time, beating 5 minutes after each addition ; add flour sifted with powder, and wine ; mix into medium, firm batter; bake in shallow square cake-pan (fig. XIII), in moderate oven, 40 minutes; when taken from oven carefully ice with transpa- rent icing. ¥ Cookies and Small Cakes Royal cookies. — l cup butter, 2 cups sugar, 5 eggs, 1% pints flour, Mi teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs smooth; add flour sifted with powder, and milk ; mix into dough, soft enough to handle conveniently ; flour the board, roll out dough, thin ; cut out with bis- cuit-cutter ; lay on greased baking- tin, bake in hot oven 5 or 6 minutes. Soft Cookies. — 1 cup butter, IMi cups sugar, 2 eggs, 3 tablespoons milk, 1 teaspoon Royal Baking Powder, just enough flour to roll out to a soft dough. Sprinkle with sugar be- fore rolling, cut in rounds, bake in quick oven. Cocoanut Cookies. — 1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated cocoanut, 1 tea- spoon vanilla, 2 teaspoons Royal Baking Pow- der, flour to roll out. Bake pale brown. Plain Cookies. — Mi cup butter, IMi cups sugar, 2 beaten eggs, 1 cup water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 tea- spoon Royal Baking Powder, sufficient flour added to make a soft dough. Roll out, cut into cookies, and bake pale brown in moderate oven. Anise-seed Cakes. — 8 eggs, 1 pound sugar, 1 scant pound flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 tablespoon anise-seed. Beat eggs and sugar together 30 minutes, then add anise, flour mixed with powder, and roll out thin. Cut in fancy shapes and bake on flat tins in quick oven. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 18 THE ROYAL BAKER AND PASTRY COOK Albert Cakes. — Yolks 6 eggs, white 1 egg, 5 ounces sugar, 5^4 ounces blanched and chopped almonds, 3 ounces flour, Mi teaspoon Roym Baking Powder, 1 ounce chopped can- died orange peel, Mi teaspoon extract cinnamon, pinch cloves, grated rind lemon. Bake in small patty-pans in moderate oven. Buttercups. — 2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1 teaspoon vanilla
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