FRAU SCHMIDT'S "GERMAN CHRISTMAS CAKE"
Cream together in a bowl half a pound of pulverized sugar and half a pound of butter; then add yolks of five eggs, 1 grated lemon rind, 1 pint of milk, 1½ pounds of flour sifted with 4 teaspoonfuls of baking powder, 2 teaspoonfuls of vanilla extract. Bake at once in a moderately hot oven. Mary baked an ordinary-sized cake by using one-half of this recipe. The cake was fine grained, similar to a pound cake, although not quite as rich, and she added a couple tablespoonfuls of thinly shaved citron to the batter before baking. This is a particularly fine cake.
"AUNT SARAH'S" SHELLBARK LAYER CAKE
- 1½ cups sugar.
- ½ cup butter.
- ¾ cup water.
- 3 eggs.
- 1½ teaspoonfuls baking powder.
- Flour to stiffen.
Save out white of one egg for icing. Bake cake in three layers. Chop 1 cup of hickory nut meats and add to the last layer of cake before putting in pan to bake. Use the cake containing nut meats for the middle layer of cake. Put layers together with white boiled icing.
IMPERIAL CAKE (BAKED FOR MARY'S WEDDING)