Cream the butter; add the sugar, yolks of the eggs, wine, brandy, whites of the eggs, and the flour. Place currants into one-quarter of the dough, and almonds, blanched and pounded in rose water, into another part; leave the remainder plain. Fill very small round tins three-quarter full. Into half of those containing the plain dough put small pieces of citron, three in each, inserting the citron upright a little way into the dough. Sift sugar over the tops of those containing the citron and almond before putting them into the oven. Bake 20 minutes. Frost the plain and currant cakes. Pound cake is lighter when baked in small cakes than in loaves.
WHIPPED CREAM CAKE
- 2 cups sugar,
- ½ cup butter,
- 2 cups Gold Medal Flour,
- Yolks 8 eggs,
- 1 teaspoonful lemon extract,
- 2 teaspoonfuls baking powder,
- 1 cup corn starch.
Sift all dry materials before measuring. Cream sugar and butter well, add gradually the yolks that have been beaten, beating all until very light and creamy, then add the flavoring. Then alternate milk and Gold Medal Flour that has been mixed with the corn starch and baking powder. Bake in well-buttered layer pans, when cold put between the layers, rich dry whipped cream, sweetened, using powdered sugar and flavoring. Add ½ cup more sugar to remaining cream and use as icing, allowing 2 hours to harden.
LADY BALTIMORE CAKE
- 1 cup butter,
- 2 cups granulated sugar,
- 1 cup milk,
- 3½ cups Gold Medal Flour,
- 3 level teaspoonfuls baking powder,
- 1 teaspoonful rosewater,
- Whites of 6 eggs beaten dry.
Cream the butter and beat in the sugar gradually. Sift together the flour and baking powder and add to the butter and sugar alternately with the milk and rose water. Lastly, add the egg whites. Bake in three layer cake pans. Put the layers together with the following frosting: