TEA CAKE
1 cup sugar
1 1/2 cups milk
2 tablespoonfuls melted butter
1/2 teaspoonful soda
1 egg
1 1/2 cups (pastry) flour
1 teaspoonful cream of tartar
A little nutmeg
Bake at 360 degrees for 20 minutes.
SOFT HONEY CAKE
1 cup strained honey
1/2 cup sugar
3 cup butter
2 eggs
1 teaspoonful soda
2 1/2 cups flour
Bake in cup tins or patty pans. 360 degrees for 20 minutes
COTTAGE CHEESE CAKES
1 cups cottage cheese
3 eggs
3 tablespoons cream
1/2 cup sugar
Grated rind 1 lemon
Flaky pastry
Beat cheese and cream together with fork until smooth. Add lemon rind and eggs beaten until very light with sugar. Line small tins with pastry, put a generous spoonful of the cheese mixture into each and bake about 20 minutes, having oven hot (400° F.) for first ten minutes, then reducing to 360° F. to complete cooking. Makes 9 cakes. If preferred bake as one pie in which case bake about 30-35 minute
APPLE SAUCE CAKE
1/2 cup butter
1 teaspoon baking soda
1 cup sugar
1 cup halved seeded raisins.
1 cup unsweetened apple sauce
2 cups sifted flour.
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Cream butter, adding sugar gradually and blend in apple sauce to which soda has been added. Stir in raisins; add sifted dry ingredients and blend until smooth. Turn into a greased and floured (or paper lined) loaf pan and bake in moderate oven (360° F.) about 40 minutes.
LEMON CHEESE CAKES
1/3 cup butter
3 eggs, beaten
1/2 cup sugar
Puff paste patty shells
Grated rind and strained juice 2 lemons
Combine butter, sugar, lemon rind and juice in upper part of double boiler and place over hot water. When thoroughly heated, add beaten eggs and cook, stirring constantly, until mixture thickens. When cold place a spoonful in each patty shell. This mixture keeps well and may also be used as a sandwich or cake filling. About 1 dozen.
PLAIN LOAF CAKE
1 cup butter
1 teaspoon vanilla or lemon
1 cup sugar extract
2 eggs, well beaten
2 cups sifted flour
1/2 cup milk
1 teaspoon salt
2 teaspoons baking powder
Cream butter and sugar until light and fluffy; add eggs, then milk and flavouring alternately with flour, salt and baking powder sifted together. Beat well and bake in a greased loaf pan in a moderate oven (360° F.) about 45 minutes.
LILY CAKE
1/2 cup butter
1 1/2 cups sifted flour
1 cup sugar 2 teaspoons baking powder
1 cup milk
1/2 teaspoon lemon extract
1 teaspoon salt
1/2 teaspoon vanilla
3 egg whites
Cream butter, gradually adding sugar; add milk and flavourings alternately with flour, salt and baking powder sifted together and beat well. Fold in stiffly beaten egg whites and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold put together with Prune Almond Filling
FIG LAYER CAKE
1/2 cup butter
1 cup finely shredded figs
1 cup sugar
1 1/2 cups sifted flour
1 egg, beaten
1/2 teaspoon salt
1/2 cup milk
1 teaspoons baking powder
Cream butter and sugar until light, add egg and milk, then the figs and lastly the flour, salt and baking powder sifted together. Bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold put together with Fig Filling.
ONE-BOWL GOLD CAKE
Dry Ingredients
2 cups sifted cake flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening
1 cup less 2 tablespoons milk
1/2 teaspoons vanilla flavour
2 eggs, unbeaten
If all-purpose flour is used instead of cake flour, reduce flour 2 tablespoons. Sift flour, sugar, baking powder, and salt into large mixing bowl. Drop in shortening, add about two thirds of the milk, then vanilla and beat for two minutes by the clock. Scrape bowl and spoon often during entire mixing. Add eggs and remainder of milk and beat two minutes longer. Pour batter into two 9 inch or deep 8inch well-greased and wax paper lined pans and bake in moderate oven (360°-370° F.) 20-30 minutes. Cool before frosting.
ONE-BOWL SILVER CAKE
2 cups sifted cake flour
1 1/4 cups sugar
1/4 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1 1/2 teaspoons vanilla flavour
3 egg whites, unbeaten
If all-purpose flour is used instead of cake flour, reduce
flour 2 tablespoons.
Sift flour, sugar, baking powder and salt into mixing bowl, drop in shortening, add about two thirds of the milk, then vanilla and beat two minutes by the clock. Scrape bowl and spoon often throughout mixing. Add egg whites and remainder of milk and beat two minutes longer. Pour batter into two 9 inch or deep 8 inch layer cake pans which have been well greased and lined with wax paper. Bake in a moderate oven (360° F.) 30-40 minutes. Cool before frosting.
NUT CAKE
1/2 cup butter
1 cup sugar
3 eggs, well beaten
1 cup chopped nuts
1 teaspoon almond extract
2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
Cream butter and sugar until light, add eggs and nuts, then the milk to which flavouring has been added alternately with the sifted dry ingredients. Bake in greased loaf pan in moderate oven (360° F.) about 40 minutes.
