LADY BALTIMORE
CAKE
1 cup butter
1/2 teaspoon salt
2 cups powdered sugar
1 cup milk
3 cups sifted flour
1 teaspoon vanilla
3 teaspoons baking powder
6 stiffly beaten egg whites
Cream butter and sugar until very light, add sifted dry ingredients alternately with milk to which vanilla has been added; beat thoroughly. Fold in gently stiffly beaten egg whites and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Lady Baltimore Filling and Frosting.
DEVIL'S FOOD CAKE
2 squares (ounces)
unsweetened chocolate
2 eggs, beaten
2 cups sifted flour
1 1/2 cups sugar
1/2 teaspoon salt
1 cup milk
2 teaspoons baking powder
1/2 cup butter
1 teaspoon vanilla
Melt chocolate in upper part of double boiler, add cup of the sugar, also cup of the milk and cook, stirring constantly, until smooth. Cool. Cream butter with remaining sugar; add eggs. Add sifted dry ingredients alternately with remaining milk to which vanilla has been added. Beat in chocolate mixture and bake in two greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold put together with a white frosting.
COFFEE CHOCOLATE CAKE
1 cup butter
1/2 teaspoon salt
2 cups sugar
2 teaspoons baking powder
3 eggs, separated
3 squares (ounces) unsweetened chocolate
1 cup double-strength coffee
2 cups sifted flour
1 teaspoon vanilla
Cream butter and sugar until light, add well-beaten egg yolks and chocolate, softened over hot water. Sift and add dry ingredients alternately with coffee and vanilla. Beat vigorously; fold in stiffly beaten egg whites. Bake in three greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold fill and frost with Boiled Frosting or with Mocha Frosting.
FUDGE CAKE
1 cup butter
2 cups sifted flour
1 cup sugar
1/2 teaspoon salt
1 egg, well beaten
2 teaspoons baking powder
2 squares (ounces) unsweetened chocolate
1/2 cup milk
1 teaspoon vanilla
Cream butter until very light, adding sugar gradually. Add egg and chocolate, softened over hot water. When mixture is perfectly smooth, add sifted dry ingredients alternately with milk and vanilla, beating until smooth after each addition. Bake in greased shallow pan in moderate oven (360° F.) 30-40 minutes. When cold frost with Fudge Frosting.
MARSHMALLOW CAKE
1/2 cup butter
2 teaspoons baking powder
1 1/2 cups sugar
2 cups sifted flour
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
4 egg whites
Cream butter until very light, gradually adding one cup of the sugar. Work in sifted dry ingredients alternately with milk to which vanilla has been added, beating thoroughly after each addition. Beat egg whites until stiff with remaining sugar, fold into batter and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Marshmallow Filling and Frosting or bake in a shallow greased pan in moderate oven (360° F.) 30-40 minutes and when cold frost with Marshmallow Frosting.
WHITE FRUIT CAKE
1 cup butter
1 cup mixed candied peel, shredded
2 cups sugar
4 cups sifted flour
1 cup candied cherries, halved
1/2 teaspoon salt
1 cup candied pineapple, shredded
4 teaspoons baking powder
1/2 cup blanched almonds, shredded
Grated rind 1 orange
1/2 cup orange juice
6 stiffly beaten egg whites
1 cup seedless raisins
Cream butter and sugar until very light, work in sifted dry ingredients alternately with grated orange rind and juice. Add fruits and nuts and mix thoroughly; fold in stiffly beaten egg whites. Turn into a large greased loaf pan and bake in moderate oven (360° F.) about 1 hours.
RICH DARK FRUIT CAKE
1/2 pound sifted flour
1 pound almonds, blanched
2 1/2 pounds seeded raisins and halved
3/4 pound citron, finely shredded meats
1/2 pound walnut or pecan, coarsely broken
3/4 pound butter
1/2 teaspoons grated nutmeg
8 eggs, separated
1 teaspoon ground mace
3/4 pound sugar
1/2 pint grape juice
1/2 pound candied cherries, halved
1/2 cup molasses
Mix 1/2 cup of the flour with raisins and citron. Cream butter until light, gradually adding remaining flour. Beat egg yolks until thick, adding sugar gradually and combine with butter and flour mixture. Work in fruit, nuts and spices with or grape juice and molasses; fold in stiffly beaten egg whites. The batter should be moist but heavy in consistency. Turn into two loaf cake pans lined with several thicknesses of paper (greasing the innermost) and bake in a slow oven (300° F.) about three hours. Makes 7 pounds.
UPSIDE-DOWN CAKE
1/2 cup butter
2 teaspoons baking powder
1/2 cup sugar
1 egg, beaten
1/2 cup brown sugar, firmly packed
1 cup milk
1 teaspoon vanilla
2 cups fruit fresh or stewed, dried or canned, drained
4 cups sifted flour
1/4 teaspoon salt
Whipped cream, optional
Cream half the butter, gradually adding sugar. Combine egg with milk and vanilla and add alternately with sifted dry ingredients, beating until smooth. Meanwhile melt remaining butter in heavy frying pan, sprinkle brown sugar over bottom of pan and arranging fruit over this. Pour in batter.
EGGLESS, MILKLESS, BUTTERLESS
CAKE
1 cup brown sugar
1/2 teaspoon ground cloves
1 1/2 cups water teaspoon grated nutmeg
1 1/2 cups seeded raisins
1/2 teaspoon salt
1 cup candied peel, cut small
2 cups sifted flour
4 teaspoons baking powder
1/3 cup shortening
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
Boil together for three minutes sugar, water, fruit, shortening, spices and salt. Cool; add flour and baking powder sifted together and vanilla. Mix well and bake in well greased loaf pan in slow oven (330-360° F.) about one hour.
SCOTCH SHORTBREAD
1 1/2 cups sifted flour
3 cup butter
1 teaspoon baking powder
1 cup sugar
Blanched almonds
Sift flour and baking powder, work in butter, add sugar and knead; mix until thoroughly blended. Do not add any liquid, as this would entirely change the texture. Roll or pat out half an inch thick, cut into rounds with fluted cutter, place on flat baking sheet and press two or three almonds into each. Bake in slow oven (330-360° F.) about half an hour. If preferred, the mixture may be pressed into a baking pan dotted with almonds and after baking cut into squares or fingers.
PLAIN SPONGE CAKE