The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Cup Cake

• ¹⁄₂ cup butter
• 1 cup sugar
• 1¹⁄₂ cups flour
• 2 eggs
• ¹⁄₂ cup milk
• ¹⁄₂ teaspoon nutmeg, or
• 1 teaspoon vanilla
• 1¹⁄₂ teaspoons baking-powder
• ¹⁄₄ teaspoon salt

Cream the butter, add the sugar, then the beaten yolks of eggs. Mix and sift the dry ingredients, add them, one-third at a time, to the butter mixture, alternating with the milk. Beat the whites till stiff, add them and the vanilla, beat the dough till barely mixed, and pour it into a greased pan. The dough should not much more than half fill the pan. Bake it for forty minutes in an insulated oven, tested as explained on [page 225], for loaves of cake.

This recipe may be varied by adding one-half cupful of raisins, currants, chopped citron or nuts. Or two ounces of chocolate may be melted and added to the dough.

If baked in layers or in gem pans the stones must be heated somewhat hotter than for a loaf cake. Allow fifteen or twenty minutes in the oven.