RECIPES FOR BUTTER CAKES

61. ONE-EGG CAKE.--One of the most economical cakes that can be made is the one-egg cake given in the accompanying recipe. However, when only one egg is used, a comparatively small quantity of cake mixture is the result. If it is desired to make a layer cake of this mixture, it will be necessary to double the quantities of the ingredients.

ONE-EGG CAKE

Cream the butter, add the sugar gradually, beat the egg, and add it. Mix and sift the flour and baking powder. Add the milk and the flour alternately until all the flour and liquid are added. Add the vanilla. Bake in a shallow loaf pan, making a single layer. Ice with any desirable icing.

62. PLAIN LAYER CAKE.--As a layer cake is usually iced over the top and contains an icing or a filling of some kind between the layers, a plain-cake mixture, such as that given in the accompanying recipe, is the most suitable kind.

PLAIN LAYER CAKE

Cream the butter, add the sugar gradually, beat the eggs well, and add to the mixture. Sift the flour and baking powder together and add alternately with the milk, adding milk first. Add the vanilla, pour into layer-cake pans and bake. Ice with any kind of icing.

63. NUT LAYER CAKE.--A delicious cake can be made by adding nuts to the cake mixture given in the following recipe. This is baked in layers and then iced in any desired way.

NUT LAYER CAKE

Cream the butter and add the sugar gradually. Beat the eggs and add them. Sift the flour and baking powder together, and add the milk and the dry ingredients alternately. Fold in the chopped nuts, add the vanilla, pour into layer-cake pans, and bake.

64. CHOCOLATE NUT CAKE.--Another delightful layer cake is the chocolate nut layer cake given in the accompanying recipe. The layers are put together with a thick layer of white boiled icing, and the top one is covered with a covering of the same.

CHOCOLATE NUT CAKE

Cream the butter, add the sugar gradually, beat the egg, and add it to the mixture. Stir in alternately the milk and the flour and baking powder. Melt the chocolate in a double boiler and stir this into the dough. Fold in the chopped nuts, add the vanilla, and bake in a loaf or two rather thin layers. If baked in layers, remove them from the pans and cool. Ice the first layer with a very thick covering of white boiled icing almost as thick as the layer itself. Place the second layer of cake on top of this and cover with another thick layer of icing.

65. SOUR-MILK CHOCOLATE CAKE.--A very good chocolate cake can be made by using sour milk instead of sweet milk. In such cake, soda takes the place of baking powder, for, as has already been learned, the leavening is produced by the action of the soda on the acid in the milk.

SOUR-MILK CHOCOLATE CAKE

Cream the butter, add the sugar, and cream well together. Beat the egg and add to the butter and sugar. Melt the chocolate. Sift the flour and soda together, and add to the mixture alternately with the sour milk. Beat well together and add the vanilla and melted chocolate. Pour into a loaf-cake pan and bake.

66. DEVIL'S FOOD.--Sometimes an entirely dark cake is desired. In such an event, devil's food, in which both chocolate and spices are used for flavoring, should be prepared. Such a cake is baked in a thick layer and is covered with chocolate icing.

DEVIL'S FOOD

Cream the butter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, cinnamon, cloves, ginger, and nutmeg together, and add the milk alternately with these dry ingredients. Melt the chocolate in a double boiler and stir into the cake mixture. Add the vanilla. Bake in a flat pan in a thick layer. Ice with chocolate icing and cut into 2-inch squares.

67. RAISIN SPICE CAKE.--Most persons are very fond of cake containing raisins and spices. A good combination of spices used for such cake is cloves, cinnamon, and nutmeg, cloves being used in the smallest quantity.

RAISIN SPICE CAKE

Cream the butter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, and spices together, and add these alternately with the milk, adding milk first. Fold in the raisins, pour the mixture into a loaf-cake pan, and bake in a moderate oven. This cake may be served with or without icing.

68. NUT SPICE CAKE.--Nuts and spices combine very well in cake, as shown in the accompanying recipe. This cake is usually baked in a loaf pan, and may be served with or without icing.

NUT SPICE CAKE

Cream the butter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, and spices together. Add the milk and dry ingredients alternately, fold in the nuts, pour into a loaf-cake pan, and bake in a moderate oven.

69. WAR CAKE.--Cakes of almost every description contain eggs, but very good cake can be made without eggs, as in the accompanying recipe. This cake, which is known as war cake, contains only a small quantity of butter. Raisins increase its food value and spices are used for flavoring.

WAR CAKE

Boil the sugar, butter, water, and raisins together, and cool. Then to the flour add the salt, spices, and soda, and sift these into the boiled mixture. Pour into a loaf-cake pan and bake.

70. WHITE CAKE.--An ideal white cake can be made by using the whites of five eggs with the proper proportions of butter, sugar, flour, liquid, and leavening. Such a cake is usually baked in a large flat pan and then cut into squares.

WHITE CAKE

Cream the butter and add gradually the sugar and the beaten whites of eggs. Sift the flour and baking powder together and add alternately with the milk. Beat this mixture well. Pour into a sheet-cake pan, 9 inches by 12 inches, and cover with powdered sugar and a rather thin layer of shredded coconut. Bake for about 40 minutes in a moderate oven. Remove from the pan, cool, and serve without icing.

71. FEATHER CAKE.--A cake that is easily made and that is a general favorite is known as feather cake. As may be inferred from the name, such cake is very light in weight and tender in texture.

FEATHER CAKE

Cream the butter, add the sugar gradually, and beat the eggs and add them. Sift the flour and baking powder together, and add alternately with the milk to the mixture. Add the flavoring. Beat rapidly for a few minutes, pour into a loaf-cake pan, and bake. Ice with simple white icing.

72. GOLD CAKE.--The cake given in the accompanying recipe and known as gold cake is very attractive in color, as well as appetizing in taste. To produce the gold color, only the yolks of the eggs are used. Orange extract is used for the flavoring.

GOLD CAKE

Cream the butter, add the sugar gradually, beat the yolks of the eggs until they are thick and lemon-colored, and add them. Sift the flour and baking powder together, and add alternately with the milk. Add the orange extract and bake in a loaf-cake pan. Cover with white icing and serve.

73. ICE-CREAM CAKE.--Because of the nature of the cake here given, it is called ice-cream cake. Only the whites of the eggs are used, and so the cake is white in color. It is baked in layers and is frosted with white icing.

ICE-CREAM CAKE

Cream the butter, add the sugar gradually, and pour in the milk. Sift the flour and baking powder together and add them. Beat the egg whites until they are stiff, fold these in, and add the vanilla. Bake in layers, and put marshmallow filling between the layers and on top. Chopped hickory nuts may also be put between the layers and spread on top if a more delicious ice-cream cake is desired.

74. CORN-STARCH CAKE.--An excellent cake will result when the following recipe is carefully worked out. It gets its name from the fact that corn starch is used for a part of the thickening. This cake is usually baked in a loaf-cake pan and then covered with icing.

CORN-STARCH CAKE

Cream the butter and add the sugar gradually. Sift the corn starch, baking powder, and flour together. Add the milk and then the dry ingredients. Beat the egg whites until they are stiff and fold them in. Add the vanilla and lemon extract. Bake in a loaf-cake pan. Ice with chocolate or caramel icing.

75. CINNAMON CAKE.--A cake that is inexpensive and not very rich but at the same time favored by many persons is the cinnamon cake here given. It is slightly dark in color, due to the cinnamon that is used in it. Caramel icing seems to be the most suitable for cake of this kind, but if desired white icing may be used.

CINNAMON CAKE

Cream the butter and add the sugar gradually. Separate the eggs, beat the yolks, and add them to the mixture. Stir in the milk. Sift the flour, baking powder, and cinnamon together and add these. Beat the egg whites until they are stiff, and fold them into the cake dough. Bake in layers or in a loaf and ice with white or caramel icing.

76. POUND CAKE.--Often a cake that will keep for some time is desired. In such an event, pound cake should be made, for it will remain fresh for a long period of time if it is stored in a closely covered receptacle. It is usually served without any icing and is cut into small, thin slices. The recipe here given makes enough cake for two loaf-cake pans.

POUND CAKE

Steam the citron until it is soft, cut into thin strips, and then into small pieces. Cream the butter until it is white, sift the sugar in slowly, and beat the two until the sugar is dissolved. Add the eggs one at a time without previously beating them, and beat each egg in thoroughly before the other is added. Stir in the flour and mace and bake in a very slow oven, in one large or two small loaf-cake pans.

77. CARAMEL CAKE.--Cake flavored with caramel affords a change from the usual varieties of cake. The caramel used for this cake should be prepared in the manner explained in Cold and Frozen Desserts.

CARAMEL CAKE

Cream the butter and add the sugar gradually. Add the caramel, water, and beaten egg yolks. Stir in the flour and baking powder sifted together. Add the vanilla and fold in the stiffly beaten egg whites. Bake in layers. Ice with any kind of white icing.

78. JELLY ROLL.--Many housewives do not attempt to make jelly roll, because they consider it a difficult matter. However, no trouble will be experienced in making excellent jelly roll if the following recipe is carried out explicitly.

JELLY ROLL

Beat the eggs until light, add the sugar gradually, and continue beating. Stir in the milk, and then add the flour, which has been sifted with the baking powder and salt. Melt the butter and beat into the cake mixture. Line the bottom of a flat pan with paper, and grease the paper and the sides of the pan. Cover the bottom of the pan with a thin layer of the mixture spread evenly. Bake until done in a moderate oven. Remove from the pan at once, and turn out on paper sprinkled thickly with powdered sugar. Remove the paper from the bottom of the cake, and cut off a thin strip as far as the crust extends in on the sides and ends of the cake. Spread with a thick layer of jelly and roll. After the cake has been rolled, place a piece of paper around it, wrap in a slightly dampened napkin or towel, and allow it to stand until it cools. Unless the rolling is done as soon as the paper has been removed from it, the cake is likely to crack.

79. LADY BALTIMORE CAKE.--If an excellent cake for a special occasion is desired, Lady Baltimore cake should be served. It is made in layers, between which a filling containing fruit and nuts is spread. A white icing of any desirable kind is used to cover the cake.

LADY BALTIMORE CAKE

Cream the butter, add the sugar gradually, and continue creaming. Stir in the milk. Sift the flour and baking powder together and add them. Fold in the stiffly beaten egg whites and add the vanilla. Bake in square layer pans or in two thick layers in loaf-cake pans. When cold, fill with the following filling and ice with any desirable white icing.

FILLING FOR LADY BALTIMORE CAKE

Cook the sugar and milk until it forms a soft ball when dropped in cold water. Remove from the fire and cool. Beat until it begins to look creamy, and then add the raisins, figs or dates, and nuts. When stiff enough, spread a thick layer on one layer of the cake, place the other layer of cake on top, and cover with a thin layer of white icing.

80. BRIDES CAKE.--When a bride's cake is mentioned, one naturally thinks of a large, round cake entirely covered with thick, white icing. The cake here given is one of this kind, and in addition may be ornamented in any desired way. Besides being very attractive in appearance, this cake is delicious in taste.

BRIDE'S CAKE

Cream the butter, add the sugar gradually, and stir in the milk. Sift the flour and baking powder together and add to the mixture. Beat the egg whites until they are foamy. Add the cream of tartar to them and beat until stiff. Fold in the egg whites, add the vanilla, and bake in a deep, round pan. Cover with plain white frosting and ornament with icing in any desired way.

81. FRUIT CAKE.--In the preparations for Christmas festivities, fruit cake usually has an important place. But besides being very appropriate cake for the holiday season, fruit cake is a splendid cake to make because of its keeping qualities. It may be kept for a long time if it is properly cared for. The best plan is to wrap it in oiled paper and then put it away in a closely covered receptacle, such as a tin box. In fact, fruit cake is much better if it is baked a month before it is to be eaten and is moistened several times during that time by pouring over it and allowing to soak in a few teaspoonfuls of orange juice or diluted grape juice.

FRUIT CAKE

First prepare the fruits for the cake. Cream the butter, stir in the sugar gradually, add the eggs unbeaten, and continue beating. Add the molasses, milk, and flour with which the soda and spices have been sifted, and then fold the fruits, which have been prepared, into this mixture. Another way of adding the fruit is to pour a layer of the cake mixture into the cake pan, sprinkle this generously with the fruit, then another layer of dough and another layer of fruit, and finally a layer of dough with just a little fruit sprinkled on top. Whichever plan is followed, prepare the pan by covering the bottom with 1/2 inch of flour and then placing a piece of greased paper over this. This heavy layer of flour prevents the cake from burning. Put the cake in a very moderate oven and bake for about 2 hours. If a fruit cake without a heavy crust is desired, the mixture may be steamed for 3 hours in an ordinary steamer and then placed in the oven just long enough to dry the surface.

82. WHITE FRUIT CAKE.--While dark fruit cake is popular with the majority of persons, white fruit cake has been coming into favor for some time and is now made extensively. It contains a larger variety of fruit than the dark cake and nuts are also used. Cake of this kind may be baked in the oven or steamed.

WHITE FRUIT CAKE

Steam the citron and apricots until they are soft, and then cut them in the required manner. Prepare the other fruits and the almonds. Cream the butter, add the sugar, egg, and milk, and beat thoroughly. Sift the baking powder and spices with the flour and add these. Dredge the fruits and nuts with flour and fold them into the mixture. Bake for 2 hours in a slow oven in small loaf pans lined with paper and containing about a 1/2 inch layer of flour in the bottom, or steam for 3 hours and then bake for a short time in a moderate oven.

83. WEDDING CAKE.--Fruit cake has been used so much for wedding cake that it has come to be the established cake for this purpose. However, when fruit cake is to be used for weddings, a richer variety is generally made, as will be observed from the ingredients listed in the accompanying recipe. Wedding cake is usually cut into small pieces and presented to the guests in dainty white boxes.

WEDDING CAKE

Prepare the fruits and dredge with one-third cupful of the flour. Cream the butter, add the sugar gradually, and beat together thoroughly. Separate the eggs, beat the yolks until they are thick and lemon-colored, and add to the sugar and butter. Sift the flour, soda, and spices together, and add to the mixture. Fold in the egg whites beaten stiff, add the grape juice, and fold in the fruits. Bake in the same way as fruit cake.