Tutti Frutti Cake.
Tutti Frutti Cake is made with ordinary cake mixture, any price you may wish, usually baked in pound moulds, covered on top with assorted fruit glace, including Almonds, Figs, Cherries, Apricots, etc., chopped fine and mixed with water icing. Some use whipped cream and as layer cake.
Velvet Cake.
- 1½ lbs. Sugar.
- ¾ lb. Butter.
- 9 Eggs.
- 1½ gills thick Cream.
- 1 big spoonful Rosewater.
- 1½ lbs. Flour.
- 1 oz. Bitter Almonds (blanched and powdered).
- 2¼ teaspoonfuls Baking Powder.
Separate yolks and white of eggs. When butter and sugar are thoroughly creamed, add yolks whipped thick. Next pour in the cream, almond paste and flour. Beat until smooth. Then add the flour and whites, which have been previously beaten stiff. Bake in shallow pans lined with buttered paper. Do not have the oven too hot.
Wine Cake Mixture.
2½ lbs. sugar; 1½ lbs. lard; 4½ lbs. flour; 3 oz. baking powder; 2½ pts. milk; 1½ pts. eggs; flavor.
Wine Cake.
- 3¾ lbs. Sugar.
- 2 lbs. Butter.
- 21 Eggs.
- 3 pts. Milk.
- 1 oz. Ammonia.
- 2 oz. Cream of Tartar.
- 6¾ lbs. flour.