Vintage Recipes

Baking Cake

Cake

The mixing and baking of cake requires more care and judgment than any other branch of cookery; notwithstanding, it seems the one most frequently attempted by the inexperienced.

To butter and fill pans, grease pans with melted fat, applying the same with a butter brush. If butter is used, put in a small saucepan and place on back of range; when melted, salt will settle to the bottom; butter is then called clarified. Just before putting in mixture, dredge pans thoroughly with flour, invert, and shake pan to remove all superfluous flour, leaving only a thin coating which adheres to butter. This gives to cake a smooth under surface, which is especially desirable if cake is to be frosted. Pans may be lined with paper. If this is done, paper should just cover bottom of pan and project over sides. Then ends of pan and paper are buttered.

In filling pans, have the mixture come well to the corners and sides of pans, leaving a slight depression in the centre, and when baked the cake will be perfectly flat on top. Cake pans should be filled nearly two thirds full if cake is expected to rise to top of pan.


HICKORY NUT CAKE.

One cup butter, two cups sugar, five eggs, one cup sweet milk, one pint hickory nut meats, one pound raisins or currants, one pound flour, one heaping teaspoon baking powder.

HICKORY NUT CAKE.

Two cups of sugar, one-half cup of butter, one cup of sweet milk, two and a half cups of flour, three teaspoons of baking powder, two eggs, and one pint of nut kernels.


Hickory Nut Cake


BACK TO RECIPES