BLACK WEDDING CAKE. MRS. J. J. SLOAN.
One cup butter, one and one-half cups brown sugar, one cup molasses,
one cup sweet milk, three cups flour, two teaspoonfuls baking powder
sifted into flour, five well beaten eggs, two pounds raisins, one
pound currants, one-half pound chopped citron, one-half teaspoonful
ground allspice, one-half teaspoonful cinnamon, one-half a nutmeg.
Put flour in oven, and brown--be careful not to burn. Dredge fruit,
and add last.
WHITE FRUIT CAKE. MRS. SAMUEL SAITER.
Cream one pound butter and one pound powdered sugar together; to this
add the beaten yolks of twelve eggs, one pound sifted flour, and two
teaspoons baking powder. Grate one cocoanut, blanch and chop one half
pound almonds; slice one and one-half pounds citron; add to batter and
stir in beaten whites of eggs. Put in a pan lined with greased paper,
and bake two hours. When cold, ice.
If you use "ELECTRIC LIGHT FLOUR" with the recipes in this book, you
have no trouble.
LAYER CAKES.
EXCELLENT WHITE CAKE. MRS. W. C. BUTCHER.
Beat two cups of sugar and three-fourths cup of butter to a cream, and
then add three-fourths cup of water, three heaping cups of flour, the
whites of six eggs beaten to a stiff froth, three teaspoons of baking
powder, and one teaspoon of vanilla. Bake in layer pans, and put
together with frosting.
WHITE LAYER CAKE. MRS. A. C. AULT.
Two cups sugar, one cup butter, one cup sweet milk, four cups sifted
flour, four teaspoonfuls baking powder, whites of four eggs.
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