|
Almond Cake
(Traditional Bridal Shower Cake)
|
1
cup sugar |
1/2 cup milk |
|
1/2 cup butter |
2
cups cake flour |
|
3
tsp. baking powder |
1
tsp. almond flavoring |
|
1/4 tsp. salt |
4
egg whites |
Cream butter, add sugar.
Cream until smooth. Sift flour, measure, and
sift with baking powder and salt. Add
alternately with milk to first mixture. Beat
thoroughly. Add flavoring. Carefully fold in
stiffly beaten egg whites. Pour into well oiled
layered cake pans. Bake in moderate oven at
375º about 20 minutes. Cool. Cover with white
butter icing. Decorate as desired.
Butter Icing
Bride's Cake
(Traditional Orange Cake)
|
1
cup butter |
2
cups sifted sugar |
|
1
cup milk |
1/2 tsp. salt |
|
3
1/2 cups cake flour |
4
tsp. baking powder |
|
1
tsp. vanilla flavoring |
1
tsp. orange flavoring |
|
|
6
egg whites |
Cream butter. Add sugar
gradually. Cream until smooth. Sift flour,
measure, and sift with baking powder and salt.
Add alternately with milk to first mixture. Add
flavorings. Fold in stiffly beaten egg whites.
Pour into well oiled layer cake pans. Bake in
moderate oven 375º about 35 minutes. Cool.
Cover with white butter icing. Decorate with
rosebuds, using a pastry tube.
Butter Icing
Groom's Cake
(Traditional Fruit Cake)
|
1
lb. butter |
Juice and grated rind of one lemon |
|
Juice and grated rind of two oranges |
1
cup black coffee |
|
1
cup molasses |
1
tsp. salt |
|
1
lb. flour |
2
tsp. nutmeg |
|
2
tsp. mace |
2
lbs. currants |
|
3
lbs. raisins |
10 eggs |
|
1
cup sliced glazed cherries |
1
tsp. baking soda |
|
1
tsp. cloves |
1
lb. citron sliced |
|
1
cup sliced candied pineapple |
3
1/2 cups flour |
|
1
cup tart jelly |
|
|
1
1/4 lb. brown sugar |
|
Cream butter. Add brown
sugar. Cream until smooth. Add well beaten egg
yolks, juices, and grated rinds. Mix
thoroughly. Sift 1 pound of flour, measure, and
sift with spices, salt, and baking soda.
Combine raisins, currants, citron, pineapple,
and cherries. Add 3 1/2 cups of flour, mix
thoroughly. Combine jelly, molasses, and
coffee. Add alternately with dry ingredients to
first mixture. Add fruits. Fold in stiffly
beaten egg whites. Oil four round pans,
graduated in size with the largest 12" in
diameter. Line with oiled paper. Fill 2/3
full. Bake in slow oven 250º for 2 - 2 1/2
hours. Cool in pans. Cover with butter icing.
Decorate as desired. Twelve pounds. Butter
Icing
Butter Icing
|
3
cups powdered sugar |
2
tbsp. milk |
|
1/3 cup melted butter |
2 2/3 tbsp. lemon juice |
|
1/8 tsp. salt |
Food coloring if desired* |
Sift sugar.
Combine with melted butter, lemon juice, salt,
and milk. Beat until creamy. *Divide in
several parts. Tint each portion with a
different food coloring if desired. |
