FROSTING FOR LADY BALTIMORE CAKE
- 3 cups granulated sugar,
- 1 cup boiling water,
- Whites of 3 eggs,
- 1 cup chopped raisins,
- 1 cup chopped nutmeats,
- 5 figs cut in thin slices.
Stir the sugar and water until the sugar is dissolved, then let boil without stirring until the syrup from a spoon will spin a long thread, pour upon the whites of the eggs, beaten dry, beating constantly meanwhile. Continue the beating until the frosting is cold. Add the fruit and spread upon the cake.
DEVIL CAKE
- ½ cup butter,
- 1 cup sugar,
- Yolks of 3 eggs,
- ¾ cup powdered sugar,
- ½ cup milk,
- 1 teaspoonful vanilla,
- ½ teaspoonful cinnamon,
- ¼ teaspoonful cloves,
- 2 level teaspoonfuls baking powder,
- 3 ounces, chocolate, melted,
- 1¾ cups sifted Gold Medal Flour,
- Whites of 3 eggs beaten dry.
Cream the butter and add the cup of sugar. Beat the yolks, add the ¾ cup of sugar and beat the two sugar mixtures together. Add the chocolate, then the flour, sifted three times with the baking powder and spices, then the milk, extract and whites of eggs. Bake in two layers and put together with a fruit icing. Spread white icing above.
FROSTING FOR DEVIL CAKE
- 1½ cups sugar,
- ¾ cup water,
- Whites of 2 eggs, beaten dry,
- ¼ cup each Sultana raisins, glace cherries and pecan nut meats.
Boil the sugar and water until the syrup spins a thread, and gradually beat it into the whites of eggs. When cold put a few spoonfuls over the fruit and nuts and put between the layers. Spread the rest on top of the cake.