Here are some cake recipes from "Cook Book of Tried Recipes" ©1897 There are some different recipes then we tend to run across today. Enjoy!
CAKES.
Cream Chocolate Cake.
Stir to a light cream one cup sugar and one-half cup butter, then add' one-half cup sweet milk; add whites of three eggs well beaten, two small cups of flour, onehalf teaspoonful baking powder. Add the eggs and flour alternately. Icing—One and one-half cups granulated sugar, one-half cup sweet milk; boil five minutes; take off the fire and stir until it begins to thicken; flavor strongly with vanilla and spread on cake while warm; then take two squares of Baker's chocolate, dissolved over steam of teakettle and spread over the white icing. Mrs. W. G. Byron.
Raisin Cake.
One pound flour, one-half pound butter, one-half pound raisins, one cup sour cream, six eggs, one nutmeg, juice of a large orange, one teaspoon soda dissolved in a little boiling water.
Mrs. R. J. Mendenhall. White Cake.
One cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, whites of two eggs, one teaspoonful cream tartar, one-third teaspoonfnl soda; bake in shallow pan and cut in squares.
Mrs. E. J. Mendenhall. Fruit Cake.
One pound flour, one of sugar, three-fourths pound of butter, two pounds of raisins, two pounds of currants, one-half pound of citron, one cup molasses, one pound walnuts, one dozen eggs, teaspoon soda, one wineglass brandy, one ounce of extract of cloves.
Mrs. Herman Kenkel.
Fruit Cake.
Two scant teacups butter, three cups brown sugar, six eggs, whites and yolks beaten separately, one pound raisins seeded, one pound currants washed and dried, one-half pound citron cut in thin strips, one cupful good molasses, one cup sour milk. Stir the butter and sugar to a cream; add to that one-half grated nutmeg, one tablespoon of cinnamon, one teaspoonful of cloves, one of mace; add the molasses and milk; stir all well, then put in the beaten yolks; stir again and then add four cups of flour, alternately, with the beaten whites of eggs. Now dissolve one teaspoonful of soda and stir in thoroughly. Mix the fruit and stir into it two heaping tablespoonfuls of flour, then stir it into the cake; bake in two common sized baking tins; line them with letter paper, well buttered; bake in moderate oven two hours. This cake will keep for years if the cakebox is kept locked. Mrs. David Hunter.
Pound Cake.
One pound flour, one pound butter, one pound sugar, ten eggs, one tablespoon baking powder. Cream the butter and sugar; add a little flour, one egg, a little more flour, another egg, and so on, beating instead of stirring. Use about a tablespoon of flavoring—almond, lemon, vanilla, etc. Cover the dish with paper and leave on. It will keep the cake moist.
Mrs. Margaret G. High.
Spice Cake.
Three-fourths cup butter (small), two cups brown sugar, three and one-half cups flour, one cup cold water, two teaspoons baking powder, three eggs, two teaspoons cinnamon, one-half teaspoon cloves, one-half nutmeg, a little vanilla, a little salt, one large cup raisins and currants. Make two small or one large loaf.
Mrs. Richard H. Chute.
Spice Cake.
Two cups sugar, one cup molasses, one cup sour milk, one and one-half cups butter, five cups flour, five eggs, two tablespoonfuls cinnamon, two nutmegs, grated, one scant tablespoon of cloves, one pound raisins, one-half pound currants, one-half pound citron, one large teaspoonful soda. Mrs. Duganne. Pound Cake.
Twelve eggs, one pound granulated sugar, one pound butter, one pound sifted flour, one teaspoonful baking powder. Mix sugar and yolks together and cream with hands; mix the butter and flour and cream with the hands. Beat whites to a froth and add them to yolks and sugar; add all of this to the flour and butter; stir all thoroughly. To season: Vanilla and two tablespoonfuls brandy.
Miss Jessie KiUridge, Milwaukee, Wis.
Clove Cake.
One cup butter, two of sugar, one cup of milk, three cups of flour, four eggs, two teaspoonfuls cream tartar and one of soda, two teaspoonfuls of cloves.
Mrs. W. G. Byron.
Clove Cake.
One-half cup each sugar, molasses, sour milk, butter, two cups flour, one teaspoon soda, put half of soda into the molasses and half in the milk, yolks of three eggs one tablespoon cloves; bake in layers.
Mrs. D. D. Webster.
Coffee Cake.
One cup of cold strong coffee, one cup of sugar, onehalf cup butter, four cups of flour, three-fourths of a cup of raisins and the same of currants, two eggs, one cup of molasses, cinnamon, cloves, allspice and nutmeg to taste; add one small teaspoonful of soda dissolved in hot water. Mrs. Fau-cett. Dutch Apple Cake.
Two cups flour, two teaspoons baking powder, onefourth cup butter, one-half teaspoon salt, one cup milk two tablespoons sugar, one egg, four large apples. Mix dry materials; rub in butter; add beaten egg and then milk; cut apples in eighths and put on top; sprinkle with cinnamon and sugar; bake in hot oven until the cake is done and the apples soft. Very nice warm for lunch or tea. Mrs. W. R. Edwards, Milwaukee.
Caramel Cake.
Two eggs well beaten; add one-fourth cup sugar and beat again; one saltspoon salt, one and three-fourths cups flour into which you have sifted two teaspoons of baking powder four times, this fo be added alternately, one-half cup of milk (dissolve one and three-fourths cups burnt sugar in milk), three tablespoons of soft butter; this will make one large square tin. If you want to, add vanilla; add two tablespoons of water; bake in R moderately quick oven.
Mrs. Hiram W. Ross.
Cup Cake.
One cup butter, two cups sugar, three cups flour, four eggs, one cup milk, teaspoon baking powder, lemon and nutmeg for flavoring. This makes a good layer cake, or to put currants in, or for a cream layer cake.
Mrs. H. 'F. Brown.
Sunshine Cake.
Beat to a stiff froth the whites of eleven eggs; gradually add one and one-half cups of granulated sugar, measured after sifting, then the well beaten yolks of six eggs, one cup of flour, measured after sifting, with one teaspoon cream tartar; stir very lightly; flavor with erne teaspoon vanilla and bake fifty minutes. Do not grease pan. Mrs. L. E. Harknexs.
A ii gel Food.
One cup flour, one teaspoon cream tartar, whites of eleven eggs beaten very stiff, one and one-half cups pulverized sugar. Mrs. Guy K. Brink.
Sunshine Cake.
Make same as angel's food, using one teaspoon orange extract and adding beaten yolks of six eggs.
Annabel Brink.
Chinese Cakes.
Take the yolks of as many eggs as you wish to use, beat thoroughly, and for each yolk; add a tablespoonful of sugar and one of flour; flavor with vanilla or any extract you prefer and drop in hot patty pans well greased; bake quickly and frost if you choose. These are delicious. Contributed.
English Currant Cake.
Oue cupful butter, one cupful sugar, four eggs, one teaspoon baking powder, one pint flour, one and onehalf cupfuls currants washed and picked, one teespoonful cinnamon, one teaspoonfnl extract. Kub the butter and sugar to a white, light cream; add the eggs, one at a time, beating a few minutes between each; bake in a paper lined cake tin about fifty minutes in a moderate oven. . Mrs. A. O. Hubbard
Black Chocolate Cake.
One cup butter, two cups sugar, two and one-half cups flour, five eggs, one cup sour milk, one teaspoon soda in a little boiling water, one-half cake Baker's chocolate grated and put into the cake before stirring in the flour. Separate the eggs.
Mrs. Samuel Johnson.
Sponge Cake.
Yolks of six eggs beaten very light, one cup of sugar, four tablespoons cold water, one heaping cup flour, one teaspoon baking powder, small pinch salt, teaspoon yanilla, lastly the well beaten whites.
Mrs. Samuel Johnson.
Sponge Cake.
Six eggs, one-half teaspoonful cream tartar, a good pinch of salt, one cup powdered sugar, two thirds cup of flour. Beat whites of eggs until half beaten, then add cream tartar and salt; beat again until they will not fall from the plate when turned upside down; sift sugar five times and fold into whites; sift flour five times and fold into whites and sugar carefully; bake in slow oven one hour. Frosting—Two-thirds cup powdered sugar, moistened with two tablespoonfuls of boiling water; boil to a syrup; beat white of one egg, then add to it gradually the syrup.
Sponge Cake.
Three eggs, one and one-half cups powdered sugar, two of sifted flour, one teaspoon of baking powder, onehalf cup of cold water; flavor with lemon; bake in dripping pan or gem pan. I like the gem pan best.
Mrs. E. A. Eldred.
Sponge Cake.
Four eggs, one and one-half cups sugar, half cup of cold water, one cup flour, one teaspoon baking powder, pinch salt, flavoring. Beat eggs separately to a stiff froth; add sugar and beat; add water, salt and flavoring; sift baking powder in flour and beat all together thoroughly; bake in a moderately hot oven about forty minutes. Do not stir the pan while baking.
Mrs. C. C. Odell. Mountain Cake.
One cup of sugar, two eggs, one-half cup of butter, one-half cup sweet milk or water, two cups of flour, one teaspoon baking powder, a little nutmeg; bake in dripping pan or gem tins. Mrs. E. A. Eldred.
White Cake.
One cup sugar, one small tablespoon butter, one-half cup sweet milk, one-half cup cornstarch, whites of four eggs, one cup flour, two small teaspoons baking powder; flavor with lemon. Mrs. Mary Mooers.
Blueberry Cake.
One cup sugar, one-half cup butter, one-half cup milk, two and one-half cups flour, one and one-half teaspoons baking powder, one pint blueberries.
Mrs. A. B. Barton.
Blueberry Cake.
Three cups flour, one-half cup sugar, one cup milk, one egg, butter size of an egg, three teaspoons baking powder, one pint berries, floured before stirring into the cake, salt. To be eaten with butter. Fine for breakfast or lunch. Mrs. Richard H. Chute.
Hickory Nut Cake.
One cup of butter, two cups of sugar, three cups of flour, one cup. of sweet milk, one cup of hickory nuts chopped fine, whites of six eggs and yolks of three, two teaspoons baking powder. Mrs. A. D. Eads.
Geranium Leaf Cake.
One-half cup of butter, one cup of sugar, one-half cup of milk, two cups flour, two eggs, one teaspoon baking powder: rose geranium leaves spread over the bottom of tin before the mixture is put in. A delicious cake. Mrs. Margaret G. High.
Almond Cake.
One cup of butter, two cups of sugar, three cups of flour, one cup of milk, three teaspoonfuls baking powder, whites of ten eggs; bake in layers. Filling—One pound of almonds pulverized to a paste, three eggs; beat the yolks; add one cup of sugar, one cup of thick, sour cream, then the almonds. Beat the whites stiff, adding a tablespoon of sugar, then stir into the mixture atid add vanilla to taste. Mrs. Edw. Brooks.
Ribbon Cake.
Whites of six eggs, one and one-half cups powdered sugar, one-half cup of milk, two cups flour, sifted several times with one heaping teaspoon of baking powder. Take out a third or little more of the mixture and add to it half a cup of chopped raisins, a teaspoon of grated lemon rind, a teaspoon of cinnamon, one-half teaspoon of cloves, sprinkle of nutmeg and, if you have it, a piece of preserved ginger mashed fine; bakt, this in one layer and the white part in two layers, putting together with boiled icing, flavored with a little grated lemon rind; the fruit layer between the two white ones.
Mrs. B. D. Russell. Maple Cake.
Three eggs, one cup of white sugar, two tablespoons of sweet milk, one heaping cup of flour, two teaspoons of baking powder. Filling—Boil one cup of maple syrup to a wax and add the beaten white of one egg.
Mrs. Langley. Lemon Jelly Cake.
One and one-half cups of sugar, one-half cup of butter, one-half cup of milk, two and one-half cups of flour, three eggs, one teaspoon of baking powder. Filling— One cup of sugar, one egg, grated rind and juice of one lemon, one tablespoon of water, one teaspoon of flour: cook until as thick as jelly. Mrs. E. A. Eldred. Boll Jelly Cake.
Four eggs beaten fifteen minutes, one-half coffee cup sugar, three-fourths cup of flour, one teaspoon baking powder, one large cooking spoonful of water, a pinch of salt. Grease a large flat pan and bake quickly a very light brown; spread jelly on bottom of cake and roll up. Mrs. L. A. Reed.
Fig Cake.
Two level cups of sugar, three of sifted flour, one-half cup of butter, one of milk, two level teaspoons baking powder, one of vanilla and whites of six eggs. Stir butter and sugar to a cream; add flour and milk, first one and then the other in small quantities; then add baking powder, vanilla and eggs beaten to a stiff froth. For the filling: Beat whites of four eggs; add pulverized sugar until stiff, then three-fourths of a pound of figs chopped very fine; spread between layers when cake is cool. Mrs. Samuel Glover.
Fig Cake.
One cup sugar, one scant cup butter, one-half cup sweet milk, one cup flour, one-half cup cornstarch, one heaping teaspoon baking powder, whites of four eggs; bake in two shallow cake pans. Filling—Into boiled icing stir ten cents worth of chopped figs and one-half cup chopped hickory nuts. Mrs. T. E. Daniel.
Marshmallow Cake.
One cup sugar, one-fourth cup butter, one-half cup milk, one and one-half cups flour, two teaspoons baking powder, whites of three eggs, flavor with vanilla. Make a boiled frosting with two cups sugar, one cup of water; boil till it threads; take from fire and stir in whites of two eggs. Heat part of one-half pound of marshmallows by putting them in the oven for a minute and stir into the frosting while hot. Decorate the top of cake •with the rest of the marshmallows.
Mrs. Hiram W. Ross.
Miimehaha Cake.
One cup of butter, two of sugar, four eggs, one cup of sweet milk, three of flour, two large teaspoons of baking powder. Filling—One cup of walnut meats crushed fine, one cup of sour cream, two eggs, two tablespoons of pulverized sugar; a little chocolate may be added if desired. Mrs. I. J. Covey.
