Sift all dry ingredients before measuring. Cream the butter and sugar well, then add the whites of 2 eggs, unbeaten, and cream or beat well. Add the flavoring, then add a little of the milk, sift in a little of Gold Medal Flour which has been measured and sifted with baking powder and corn starch. Beat, then add a little more milk and flour and so on until all is used. Lastly, fold in lightly the whites of the remaining 6 eggs which have been beaten light and dry. Bake one hour in a moderate oven, and when cold, ice with marshmallow icing.
BROWN STONE CAKE
One and one-half cupfuls sugar cream with one-half cupful butter, add one-half cupful sweet milk; three tablespoonfuls chocolate (rounding) dissolved in one-half cupful of warm water, four well beaten eggs, one teaspoonful baking powder, two cupfuls flour; flavor with vanilla, bake in long pan.—Mrs. Cora Dixon.
FROSTING
Two small teacupfuls of powdered sugar creamed with butter size of an egg, thin with cream, add the beaten white of one egg and one cup of walnuts chopped fine.—Mrs. Cora Dixon.
WEDDING CAKE
- 1 pound butter,
- 1 pound sugar,
- 12 eggs,
- 1 pound Gold Medal Flour,
- 2 teaspoonfuls each of cinnamon and mace,
- 1 teaspoonful each of nutmeg and allspice,
- ½ teaspoonful cloves,
- 2 pounds raisins,
- 2 pounds currants,
- 1 pound citron,
- 1 pound almonds,
- 1 wineglass brandy,
- 1 lemon.
Line the pans with three thicknesses of paper; butter the top layer. Seed and chop the raisins, wash and dry the currants, cut the citron in uniform slices, about one-eighth of an inch thick, blanch the almonds and chop fine. Mix all the fruit but the citron with the dough, insert pieces of citron after dough is poured into pan.
POUND CAKE
- 1 pound butter,
- 1 pound sugar,
- 10 eggs,
- 1 pound Gold Medal Flour,
- ½ wine glass wine,
- ½ wine glass brandy.