SOME CAKE RECIPES.

Dominion, Volume 1, Issue 104, 25 January 1908, Page 11

SOME CAKE RECIPES.

h'ig Cake.—Two eupfuls of sugar,. twothirds of'a cupful of butter, ono cupful or rich milk, four scanty eupfuls of flour, live eggs, two teaspoonfuls or'cream of tartar I ami ono of soda sifted with tho flour. Mix j tho butter and sugar thoroughly, llieu add | the unbeaten yolk of tho eggs; add tho milk hmd ilour alternately and lastly tho beaten whites of tho eggs. After t'no cako is mixed cut a sufficient number of figs into i small pieccs to'Jiiakc two eupfuls, flour them lightly and stir in. Bake tho calco quickly, I'anil when cool frost tho under, sidu. Sponge Cake. —Olio pint of SjUgar, 0110 pint of Hour, six eggs, a few drops of lemon juico and half a euptul of boiling water. Rub tho yolks aiid sugar to a cream, add the whites, beaten very stiff, then tho lemon juico and hot water and lastly, tho Hour. Bako half .I'll hour,, not too slowly at first. This will mako two long, narrow 1 loaves. . Spioo Cake.—Ono and a half eupfuls of butter, two of sugar, ono of molasses, ono of milk, live eupfuls of Hour, lour eggs, ouo teaspoonful of ground, cloves, ono and a half texspo'orifuls of ground cloves, 0110 ■ and a half teaspoonfuls of'cinnamon', half a liutimcg, 'two teaspoonfuls. of cream.' of' tartar, joiio teaspoonl'ul of-soda, two 'eupfuls'of raisins./. -Cream tho . -butter .'.and -i sugar thoroughly, and add tho eggs well beaten,', tfho molasses, milk,- spices, tho. sifted .flour, tho cream of tartar and soda and lastly tho 'raisins. Bako tho mixture slowly.

Pound .Cake. —Ono pound of butter, .one. pound of sugar,, one pound\ of (lour, nine eggs', tho grated rind and juico of ono lemon. -JJc.it tho sugar and butter to a light cream; add tho yolks beaton light, then tho whites beaten to a stiff froth, and lastly tho-Ilour. Bako slowly. Dough Cake. —One pint of milk over night as for bread, hut with tho dough made somewhat stilfer. In tho morning mix thoroughly, a pint of sugar and : a pint of butter. Stir this well into the dough, and add three well-beaten eggs, half a pint "of stoned raisins, half a teaspoonful each of cinnamon, nutmeg and saleratus. Bako in a slow oven without further raising. Madison Cake.—Two pounds of flour, two pounds of sugar, two pounds of butter, two pounds of .stoned raisins, one pound of citron, two nutmegs, one gill of rose-water and, ono of hramlv, twelvo eggs, ono teaspoonful of soda dissolved in hot water. Cream tho butter and sugar thoroughly", beat the whites and tho'yolks of tho, eggs separately; add t.lieso, then the flour and soda, and lastly the raisins and citron. Bako for two hoilrs and'a half 1 in a moderate oven Almond Cake.—Three-quarters of a pound ,of'butter,'.ono pound of stigaf, ono pound of Hour, eight eggs, two teaspoonfuls. of. cream of tartar and ono of soda, ono small teacupful of : blanche<l almonds sliced very thin. Flavour with extract of almoiid. Cream tho butter and sugar, add tho eggs,-, beaton separately, then the sifted flour,-cream of tartar and soda;' stir in tho sliced almonds., l'ut