Woman's Institute Library of Cookery Volume IV Part 21

DEVIL'S FOOD

1/4 c. b.u.t.ter 1-1/4 c. sugar 2 eggs 2 c. flour 4 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. ginger 1/2 tsp. nutmeg 3/4 c. milk 2 sq. bitter chocolate 1 tsp. vanilla

Cream the b.u.t.ter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, cinnamon, cloves, ginger, and nutmeg together, and add the milk alternately with these dry ingredients. Melt the chocolate in a double boiler and stir into the cake mixture. Add the vanilla. Bake in a flat pan in a thick layer. Ice with chocolate icing and cut into 2-inch squares.

67. RAISIN SPICE CAKE.--Most persons are very fond of cake containing raisins and spices. A good combination of spices used for such cake is cloves, cinnamon, and nutmeg, cloves being used in the smallest quant.i.ty.

RAISIN SPICE CAKE

1/2 c. b.u.t.ter 3/4 c. sugar 2 eggs 2-1/4 c. flour 4 tsp. baking powder 2-1/2 tsp. spices 1 c. milk 1/2 c. raisins

Cream the b.u.t.ter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, and spices together, and add these alternately with the milk, adding milk first. Fold in the raisins, pour the mixture into a loaf-cake pan, and bake in a moderate oven. This cake may be served with or without icing.

68. NUT SPICE CAKE.--Nuts and spices combine very well in cake, as shown in the accompanying recipe. This cake is usually baked in a loaf pan, and may be served with or without icing.

NUT SPICE CAKE

1/4 c. b.u.t.ter 1 c. sugar 2 eggs 2 c. flour 4 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. ginger 3/4 c. milk 1/2 c. chopped nuts

Cream the b.u.t.ter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, and spices together. Add the milk and dry ingredients alternately, fold in the nuts, pour into a loaf-cake pan, and bake in a moderate oven.

69. WAR CAKE.--Cakes of almost every description contain eggs, but very good cake can be made without eggs, as in the accompanying recipe. This cake, which is known as war cake, contains only a small quant.i.ty of b.u.t.ter. Raisins increase its food value and spices are used for flavoring.

WAR CAKE

2 c. sugar 2 Tb. b.u.t.ter 2 c. water 1 lb. raisins 3-1/2 c. flour 1 tsp. salt 1 tsp. cinnamon 1 tsp. allspice 1 tsp. mace 1 tsp. nutmeg 1/2 tsp. cloves 1 tsp. soda

Boil the sugar, b.u.t.ter, water, and raisins together, and cool. Then to the flour add the salt, spices, and soda, and sift these into the boiled mixture. Pour into a loaf-cake pan and bake.

70. WHITE CAKE.--An ideal white cake can be made by using the whites of five eggs with the proper proportions of b.u.t.ter, sugar, flour, liquid, and leavening. Such a cake is usually baked in a large flat pan and then cut into squares.

WHITE CAKE

1/2 c. b.u.t.ter 1-1/2 c. sugar 5 egg whites 2-1/2 c. flour 4 tsp. baking powder 3/4 c. milk Powdered sugar Shredded coconut

Cream the b.u.t.ter and add gradually the sugar and the beaten whites of eggs. Sift the flour and baking powder together and add alternately with the milk. Beat this mixture well. Pour into a sheet-cake pan, 9 inches by 12 inches, and cover with powdered sugar and a rather thin layer of shredded coconut. Bake for about 40 minutes in a moderate oven. Remove from the pan, cool, and serve without icing.

71. FEATHER CAKE.--A cake that is easily made and that is a general favorite is known as feather cake. As may be inferred from the name, such cake is very light in weight and tender in texture.

FEATHER CAKE

1/2 c. b.u.t.ter 1 c. sugar 3 eggs 2 c. flour 1-1/2 tsp. baking powder 1/3 c. milk 1 tsp. flavoring

Cream the b.u.t.ter, add the sugar gradually, and beat the eggs and add them. Sift the flour and baking powder together, and add alternately with the milk to the mixture. Add the flavoring. Beat rapidly for a few minutes, pour into a loaf-cake pan, and bake. Ice with simple white icing.

72. GOLD CAKE.--The cake given in the accompanying recipe and known as gold cake is very attractive in color, as well as appetizing in taste.

To produce the gold color, only the yolks of the eggs are used. Orange extract is used for the flavoring.

GOLD CAKE

1/3 c. b.u.t.ter 2/3 c. sugar 4 egg yolks 1-1/4 c. flour 2 tsp. baking powder 1/2 c. milk 1 tsp. orange extract

Cream the b.u.t.ter, add the sugar gradually, beat the yolks of the eggs until they are thick and lemon-colored, and add them. Sift the flour and baking powder together, and add alternately with the milk. Add the orange extract and bake in a loaf-cake pan. Cover with white icing and serve.

73. ICE-CREAM CAKE.--Because of the nature of the cake here given, it is called ice-cream cake. Only the whites of the eggs are used, and so the cake is white in color. It is baked in layers and is frosted with white icing.

ICE-CREAM CAKE

1/2 c. b.u.t.ter 2 c. sugar 1 c. milk 3 c. flour 4 tsp. baking powder 4 egg whites 1 tsp. vanilla

Cream the b.u.t.ter, add the sugar gradually, and pour in the milk. Sift the flour and baking powder together and add them. Beat the egg whites until they are stiff, fold these in, and add the vanilla. Bake in layers, and put marshmallow filling between the layers and on top.

Chopped hickory nuts may also be put between the layers and spread on top if a more delicious ice-cream cake is desired.

74. CORN-STARCH CAKE.--An excellent cake will result when the following recipe is carefully worked out. It gets its name from the fact that corn starch is used for a part of the thickening. This cake is usually baked in a loaf-cake pan and then covered with icing.

CORN-STARCH CAKE

1/2 c. b.u.t.ter 1 c. sugar 1/2 c. corn starch 2 tsp. baking powder 1-1/4 c. wheat flour 1/2 c. milk 3 egg whites 1/2 tsp. vanilla 1/2 tsp. lemon extract

Cream the b.u.t.ter and add the sugar gradually. Sift the corn starch, baking powder, and flour together. Add the milk and then the dry ingredients. Beat the egg whites until they are stiff and fold them in.

Add the vanilla and lemon extract. Bake in a loaf-cake pan. Ice with chocolate or caramel icing.

75. CINNAMON CAKE.--A cake that is inexpensive and not very rich but at the same time favored by many persons is the cinnamon cake here given.

It is slightly dark in color, due to the cinnamon that is used in it.

Caramel icing seems to be the most suitable for cake of this kind, but if desired white icing may be used.

CINNAMON CAKE

1/2 c. b.u.t.ter 1 c. sugar 2 eggs 1/2 c. milk 1-3/4 c. flour 3 tsp. baking powder 2 tsp. cinnamon

Cream the b.u.t.ter and add the sugar gradually. Separate the eggs, beat the yolks, and add them to the mixture. Stir in the milk. Sift the flour, baking powder, and cinnamon together and add these. Beat the egg whites until they are stiff, and fold them into the cake dough. Bake in layers or in a loaf and ice with white or caramel icing.

76. POUND CAKE.--Often a cake that will keep for some time is desired.

In such an event, pound cake should be made, for it will remain fresh for a long period of time if it is stored in a closely covered receptacle. It is usually served without any icing and is cut into small, thin slices. The recipe here given makes enough cake for two loaf-cake pans.

POUND CAKE

1/2 c. finely cut citron 5 eggs 2/3 c. b.u.t.ter 2 c. flour 1-1/2 c. sugar 1/2 tsp. mace

Steam the citron until it is soft, cut into thin strips, and then into small pieces. Cream the b.u.t.ter until it is white, sift the sugar in slowly, and beat the two until the sugar is dissolved. Add the eggs one at a time without previously beating them, and beat each egg in thoroughly before the other is added. Stir in the flour and mace and bake in a very slow oven, in one large or two small loaf-cake pans.

77. CARAMEL CAKE.--Cake flavored with caramel affords a change from the usual varieties of cake. The caramel used for this cake should be prepared in the manner explained in _Cold and Frozen Desserts_.

CARAMEL CAKE

1/2 c. b.u.t.ter 2-1/2 c. flour 1-1/2 c. sugar 4 tsp. baking powder 3 Tb. caramel 1 tsp. vanilla 2/3 c. water 3 egg whites 2 egg yolks

Cream the b.u.t.ter and add the sugar gradually. Add the caramel, water, and beaten egg yolks. Stir in the flour and baking powder sifted together. Add the vanilla and fold in the stiffly beaten egg whites.

Bake in layers. Ice with any kind of white icing.