[802.] Dutchess Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour, the yolks of 8 eggs and 2 teaspoonfuls peach extract; stir butter and sugar with the right hand to a light white cream; then stir with a spoon and add the yolks, 2 at a time, stirring a few minutes between each addition; next add the flavoring, the sifted flour and milk alternately; butter a large, round cake pan and line it with buttered paper; pour in the cake mixture and bake in a medium hot oven 1 hour. Note.—1 pint shelled walnuts broken into pieces may be stirred into this cake mixture or Brazil nuts may be used; also peanuts broken into pieces.
[803.] Fruit Cake.— Prepare a cake batter the same as for Plain Cake; remove the stones from ½ pound raisins; cut ¼ pound citron into fine slices and mix the raisins and citron with ½ pound well washed and dried currants; dust the fruit with flour, stir it into the cake mixture and finish the same as Plain Cake.
[804.] Rich Fruit Cake.— 2 pounds stoned raisins, 2 pounds seedless raisins, 2 pounds well washed and dried currants, 1 pound finely sliced citron, 1 pound butter, ½ pint good brandy, 1 pint molasses, 1 pound brown sugar, 2 teaspoonfuls grated nutmeg, 2 teaspoonfuls ground cinnamon, cloves and mace, 12 eggs and 1 pound flour sifted with 2 teaspoonfuls baking powder; dredge the fruit with flour; stir butter and sugar with the hand to a light white cream; then stir with a wooden spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the molasses, brandy, spice and sifted flour and lastly stir in the fruit; butter 2 large, round cake pans and line them with brown paper; fill in the mixture and bake in a medium hot oven from 3 to 4 hours. Great care must be taken that the oven is just right, as the cake burns very easily.
[805.] Orange Layer Cake.— ½ cup butter, 1 cup sugar, ½ cup milk, the whites of 3 eggs, 1½ cups prepared flour and the grated rind of ½ orange; stir butter and sugar with your right hand to a light white cream and add the grated orange rind; beat the whites to a stiff froth; then add them alternately with the sifted flour and milk to the above mixture; butter 2 large jelly cake tins and line them with buttered tissue paper; put an equal portion of the cake batter into each pan; spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven till a light brown and done, which will take from 15 to 20 minutes; to ascertain when cakes are done thrust a knitting needle into the center of them; if it comes out clean the cakes are done; if any dough adheres to it the baking must be continued; as soon as the cakes are done remove them from the oven; lay a clean cloth or paper on the kitchen table and dust over it some powdered sugar; turn the cakes out of pans upside down onto the cloth and let them lay till cold; in the meantime prepare the filling, as follows: Put in a small saucepan the juice of 1 orange, 1 teaspoonful lemon juice, a little grated orange peel, 1 teaspoonful butter and the yolks of 3 eggs; set the saucepan in a vessel of boiling water and stir the contents till they thicken; remove from the fire and when cold add ½ cup sugar; lay one layer of cake, bottom side up, on a jelly cake dish and spread over it the orange mixture; lay over the remaining layer, right side up, and dust with powdered sugar; or ice the cake with clear icing; or cover the top of cake with an orange glaze.
[806.] Lemon Layer Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour and the whites of 6 eggs; stir butter and sugar with the right hand to a light white cream, then stir it with a spoon; beat the whites to a stiff froth; add by degrees the sifted flour, the beaten whites and milk alternately to the above mixture; butter 4 good sized jelly tins and line them with buttered paper; then fill in a thin layer of the cake mixture, spread it smooth with a knife and bake in a medium hot oven to a light brown and well done; in the meantime prepare a filling as follows:—Put in a small saucepan the grated rind and juice of 1 lemon, the yolks of 6 eggs, 1 tablespoonful butter and 2 tablespoonfuls water; set the saucepan in a vessel of boiling water and stir till contents thicken; remove from fire when cold, add 1 cup sugar; when cake is done remove it from oven, lay a clean cloth on a table, dust over some powdered sugar and turn the cake out of pan onto the cloth; when cold put 1 layer on a jelly cake dish, bottom side up, and spread over ⅓ of the lemon mixture; put on another layer, upside down, and spread it with the mixture; then treat the third layer the same way; then put on the last layer, right side up, and cover the top with a lemon glaze or dust it with powdered sugar. Note.—If this cake is not wanted so large it may be divided into 2 cakes, taking 2 layers for each cake; or use half the quantities. Cream or jelly may be used instead of lemon filling.
[807.] Chocolate Layer Cake.— 4 eggs, 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups prepared flour and 1 teaspoonful vanilla; stir butter and sugar to a light white cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add vanilla, the sifted flour and milk alternately; bake in paper lined jelly tins in a quick oven; make 4 layers; in the meantime prepare the following filling:—Beat the whites of 3 eggs to a stiff froth and add 1½ cups powdered sugar, 4 tablespoonfuls Baker’s grated chocolate and 1 teaspoonful vanilla; mix all well together and put it between the layers and on top; or put boiled chocolate glaze between the layers and over the top (see Boiled Chocolate Glaze). The top of cake may be ornamented with blanched almonds laid in a circle around the top and some in the center.
[808.] Chocolate Cream Cake.— 1 cup sugar, ½ cup milk, 1½ cups prepared flour, 1 tablespoonful butter, 2 eggs and mix the same as in foregoing recipe; bake in 2 layers in jelly tins; for the cream:—Boil ¾ cup milk and add ½ tablespoonful butter, 2 tablespoonfuls grated chocolate, ½ cup sugar and 1 tablespoonful cornstarch wet with a little cold water; stir and boil for a few minutes; remove from fire and mix with 1 beaten egg and ½ teaspoonful vanilla extract; when cold lay one of the cake layers on a flat dish and spread half the chocolate mixture over it; put on the other layer, spread over the top the remaining chocolate cream and decorate the top with shelled walnuts.
[809.] Cocoanut Layer Cake.— ¾ cup sugar, ½ cup butter, 1½ cups prepared flour, the grated rind and juice of ½ lemon, the whites of 3 eggs and ½ cup milk; stir butter and sugar to a light white cream; beat the whites to a stiff froth and add them by degrees alternately with the sifted flour and milk to the creamed butter and sugar; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion in each tin, spread it evenly with a broad-bladed knife dipped in water and bake them in a medium hot oven to a delicate brown color; when done remove them from oven and let them stand for a few minutes; then turn the cakes onto buttered paper to cool; in the meantime grate 1 cocoanut and beat the white of 1 egg to a stiff froth; add ¾ cup powdered sugar and the juice of ½ lemon; lay one cake layer, bottom side up, on a jelly cake dish, spread over half the white icing and sprinkle over a thick layer of the freshly grated cocoanut; put on the remaining layer, right side up, spread over the rest of icing, cover with a thick layer of the cocoanut and sift over some powdered sugar. This cake may be served as a dessert with vanilla sauce.
[810.] Lemon Cream Cake.— ½ cup butter, 1 cup sugar, the whites of 3 eggs, ½ cup milk, 1½ cups prepared flour and the grated rind and juice of ½ lemon; stir butter and sugar to a cream; beat the whites to a stiff froth and add them alternately with the sifted flour and milk to the creamed butter and sugar; add lastly the lemon; butter 2 jelly tins and dust them with cracker dust; put in the mixture, spread it evenly with a knife and bake a light brown; when done put a napkin or clean cloth on the kitchen table and dust with powdered sugar; turn the cakes upside down onto the napkin and let them lay till cold; cream for filling:—Boil ¾ cup milk with 2 tablespoonfuls sugar; dissolve 1 tablespoonful cornstarch in ¼ cup cold milk, stir it into the boiling milk and boil a few minutes; add 1 teaspoonful butter, a pinch of salt and remove it from fire; beat up the yolks of 3 eggs with 1 tablespoonful cold milk, stir them into the cornstarch and add 1 teaspoonful essence of lemon; when cold put 1 layer of cake, upside down, onto a plate and spread over the cream; put the other layer over it, right side up, and dust the top with powdered sugar.
[811.] Vanilla Cream Cake is made the same as Lemon Cream Cake, using vanilla flavoring instead of lemon.