Simple Cake Recipes

YORKSHIRE TEA CAKES

admin — Fri, 27 Nov 2009 09:08:50 +0000

3/4 lb. Flour. 1 Egg. 1 1/2 gills Milk. 1 tablespoonful Yeast 1/2 tablespoonful Sugar. 1 oz. Butter. Time–One Hour and a Quarter Rub the butter and flour together, make a well in the centre, sprinkle in the sugar, and drop in the egg. Mix the yeast and sugar in a basin, make the milk just tepid, and pour it over the yeast. Strain into the flour and egg and work into a light dough, divide into two parts. Rub a little butter over two small tins, and put one cake in each tin. Cover with thin paper, and stand the tins near the stove for an hour, or until they have risen to at least three times their original size; then bake in a quick oven for fifteen minutes. Serve either plain, or toasted and buttered.

WHITE POUND CAKE

admin — Fri, 27 Nov 2009 09:08:19 +0000

Four ounces of butter, One and one-half cups of sugar. Cream until light and frothy, and then add One cupful of milk, Three and one-half cupfuls of flour, Four teaspoonfuls of baking powder, One teaspoonful of almond extract, One-half teaspoonful of mace.

Beat for five minutes to blend and then cut and fold in the stiffly beaten whites of five eggs. Bake in prepared pans for one hour in a moderate oven. Use the pans prepared the same as for the fruit cake. Golden cake may be made from this recipe, using the yolks of seven eggs. To use successfully you must use good shortening, pastry flour, granulated sugar and fresh eggs. Exact care in measuring with the proper methods of compounding and finally careful baking are necessary. Now for another point: do not stir the cake after its final beating. In filling the cake pan put the mixture well into the corners and leave a slight depression in the centre. This will leave the cake perfectly smooth on top.

WHITE COCONUT CAKE

admin — Fri, 27 Nov 2009 09:07:59 +0000

Cream together 3/4 cup butter and 2 cups sugar. Add whites of 5 eggs, 1 cup milk, 1 teaspoonful cream of tartar, 1/2 teaspoonful soda sifted with 3 cups flour and 1 grated coconut. Bake in a loaf.

WHITE CAKE

admin — Fri, 27 Nov 2009 09:07:49 +0000

Cream three-quarters cup of butter and one and one-quarter cups of sugar very well. Stop stirring, pour one-half cup of cold water on top of butter mixture and whites of eight eggs slightly beaten on top of water; do not stir, add one teaspoon of vanilla. Sift two and one-half cups of pastry flour, measure, then mix with two heaping teaspoons of baking-powder, and sift three times. Add to cake mixture and then beat hard until very smooth. Turn into ungreased angel cake pan, place in slow oven. Let cake rise to top of pan, then increase heat and bake until firm. Invert pan, when cool cut out.

WAR CAKE OF 1865

admin — Fri, 27 Nov 2009 09:07:39 +0000

Place in a mixing bowl One and one-half cups of molasses, One cup of shortening, One cup of quince or peach preserves, One cup of finely chopped nuts, Three-quarters cup of finely chopped candied orange peel, One-half cup of finely chopped candied lemon peel, Three cups of seeded raisins, One tablespoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of cloves, Five cups of sifted flour, Three level tablespoons of baking powder, One egg, One and one-half cups of thin apple sauce. Mix thoroughly and then grease the pan and line with paper. Grease and flour the paper, turn in the mixture and bake one and one-half hours in a slow oven.

VIENNA PRATER CAKE

admin — Fri, 27 Nov 2009 09:07:29 +0000

Cream the yolks of six eggs with one cup of granulated sugar. Add three-fourths cup of sifted chocolate, three-fourths cup of flour (sifted twice), one and one-half teaspoon of vanilla. Add the beaten whites. Bake thirty minutes. When cold; cut in half and fill with the following: One cup of milk, yolks of two eggs, one cup of chopped walnuts. Boil, stirring constantly to prevent curdling. Sweeten to taste, and after removing from the fire add one tablespoon of rum. Spread while hot.

GERMAN CLOVE CAKE

admin — Fri, 27 Nov 2009 09:07:19 +0000

Place in a stew-pan the following ingredients: 1 cup brown sugar. 1 cup cold water. 2 cups seeded raisins. 1/3 cup sweet lard, or a mixture of lard and butter. 1/4 grated nutmeg. 2 teaspoonfuls cinnamon. 1/2 teaspoonful ground cloves. Pinch of salt. Boil all together three minutes. When cold add I teaspoonful of soda dissolved in a little hot water. Add about 1-3/4 cups flour sifted with 1/2 teaspoonful of baking powder. Bake in a loaf in a moderately hot oven about thirty minutes. This cake is both good and economical, as no butter, eggs or milk are used in its composition.

TWO LAYERED CAKE RECIPES

admin — Fri, 27 Nov 2009 09:07:09 +0000

A recipe for making two layer cake – Place in bowl One and one-half cups of sugar, Yolks of two eggs. Cream, then add One-half cup of shortening, Cream again, then add Three cups of flour, Two level tablespoons baking powder, One teaspoonful flavoring, One cup of water or milk. Beat just enough to mix, then fold in whites of two eggs, bake in well-greased and floured deep layer-cake pans in moderate oven twenty minutes. Every variety of layer cake may be made from this foundation. To chocolate layer cake–put together with chocolate icing and cover cake with same icing.

TO BAKE CAKES

admin — Fri, 27 Nov 2009 09:06:49 +0000

Make sure the oven is in condition, it can better wait for the cake than the other way around. Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes with butter a moderate oven. Never look after your cake until it has been in the oven ten minutes. If cake is put in too cool an oven it will rise too much and be of very coarse texture. If too hot, it browns and crusts over the top before it has sufficiently risen.

TIPSY CAKE RECIPE

admin — Fri, 27 Nov 2009 09:06:38 +0000

A recipe for making tipsy cake – 12 small sponge cakes, 1/2 lb. jam, 1 pint of custard made with custard powder. Soak the sponge cakes in a little raisin wine, arrange them on a deep glass dish in four layers, spread a little jam on each layer and pour the custard round, decorate the top with candid cherries and almonds blanched and split.