CAKE
Reading edition
The baking of cake is of primary importance. Regulate the oven before putting materials together. When a cake is baked it shrinks from the sides of the pan. A light touch with the finger which leaves no mark is another indication that the cake is baked. Small and layer cakes require a hotter oven than loaf cakes.
Where fewer eggs than called for are used, increase the amount of Dr. Price's Baking Powder about one teaspoon for each egg omitted.
If an unsalted shortening is used take slightly less and add a small quantity of salt.
Sift flour before measuring and use level measurements for all materials.
PLAIN CAKE
¼ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract or other flavoring
2 cups flour
3 teaspoons Dr. Price's Baking Powder
½ teaspoon salt
1 cup milk
Cream shortening; add sugar slowly; add well-beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture, a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used for cottage pudding served hot with hard or soft sauce.
If baked in layers a middle layer of chocolate can be made by adding 1 oz. melted unsweetened chocolate to one-third of the batter.
SPANISH CAKE
½ cup shortening
1 cup sugar
2 eggs
1¾ cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon cinnamon
½ cup milk
Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40 minutes. Cover with boiled icing page 16.
BRIDE'S CAKE
1 cup shortening
2 cups sugar
1 teaspoon almond or vanilla extract
¾ cup milk
3½ cups flour
3 teaspoons Dr Price's Baking Powder
Whites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring and beat until smooth. Add alternately a little at a time milk and flour which has been sifted three times with baking powder. Beat whites of eggs until dry, and add to batter, folding in very lightly without beating. Bake in large greased loaf pan in moderate oven about one hour.
EGGLESS, MILKLESS, BUTTERLESS CAKE
1 cup brown sugar
1¼ cups water
1 cup seeded raisins
2 ounces citron, cut fine
⅓ cup shortening
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon salt
2 cups flour
5 teaspoons Dr. Price's Baking Powder
Boil sugar, water, fruit, shortening, spices and salt together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well. Bake in greased loaf pan in moderate oven about 45 minutes.
CHOCOLATE CAKE
3 squares grated unsweetened chocolate
2 tablespoons sugar
1½ tablespoons milk
4 tablespoons shortening
1 cup sugar
2 eggs
⅔ cup milk
1⅓ cups flour
2 teaspoons Dr. Price's Baking Powder
⅛ teaspoon salt
Cook slowly together until smooth, chocolate, 2 tablespoons sugar and 1½ tablespoons milk. Cream butter; add sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture. Sift together flour, baking powder and salt and add alternately, a little at a time with the milk to the first mixture. Fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with white or chocolate icing page 17.
SUNSHINE CAKE
3 tablespoons shortening
¾ cup sugar
Yolks of 3 eggs
1 teaspoon flavoring extract
½ cup milk
1½ cups flour
3 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing page 17.
NOTE—This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for both.
THREE-EGG ANGEL CAKE
1 cup sugar
1⅓ cups flour
½ teaspoon cream of tartar
3 teaspoons Dr. Price's Baking Powder
⅓ teaspoon salt
⅔ cup scalded milk
1 teaspoon almond or vanilla extract
Whites of 3 eggs
Method I
Mix and sift first five ingredients four times. Add milk, cooled slightly, very slowly, beating continually; add flavoring; mix well and fold in beaten whites of eggs. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover top and sides with either white or chocolate icing page 17.
Method II
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together four times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing page 17.
ANGEL CAKE
Whites of 8 eggs
1 teaspoon cream of tartar
¾ cup granulated sugar
¾ cup flour
1 teaspoon Dr. Price's Baking Powder
¼ teaspoon salt
1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing page 17.
POUND CAKE
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
5 eggs
2 cups flour
1 teaspoon Dr. Price's Baking Powder
Reserve two egg whites for icing. Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with the baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting page 16 made with the two remaining egg whites.
WEDDING CAKE
2 cups shortening
2 cups sugar
6 eggs
4 cups seeded raisins
4 cups currants
1 cup shelled almonds
2 tablespoons chopped orange peel
2 tablespoons chopped lemon peel
2 cups sliced citron
1 cup grape juice
4 cups flour
2 teaspoons cinnamon
4 teaspoons Dr. Price's Baking Powder
½ teaspoon grated nutmeg
½ teaspoon ground mace
¼ teaspoon allspice
¼ teaspoon cloves
½ teaspoon salt
Cream shortening and sugar together; add beaten yolks of eggs; add raisins and currants, which have been washed and dried and over which a half cup of flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together flour, baking powder, spices and salt and add; mix well and fold in remainder of beaten whites; pour into two 12-inch loaf pans which have been greased and lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper, put asbestos plates underneath and continue baking about two hours longer.
COFFEE FRUIT CAKE
½ cup shortening
1 cup light brown sugar
2 eggs
¼ cup strong coffee
⅓ cup rich milk or cream
1¾ cups flour
3 teaspoons Dr. Price's Baking Powder
½ lb. raisins, cut into small pieces
⅛ lb. slice citron
¼ lb. figs, cut in strips
Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift together flour and baking powder and add slowly; add fruit, which has been slightly floured, and fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven from one to one and one-half hours.
DATE LOAF CAKE
1 cup boiling water
1 lb. stoned and cut dates
¾ cup brown sugar
2 tablespoons shortening
1 ounce melted chocolate
1 egg
2 teaspoons Dr. Price's Baking Powder
¼ teaspoon salt
1¾ coups flour
¾ cup chopped pecan nuts
Pour boiling water over dates. Cream sugar and shortening; add melted chocolate and well beaten egg; mix well and add dates and water; sift together baking powder, salt and flour; add gradually with pecan nuts. Mix well and put into greased loaf pan and bake in slow oven for one and a half hours.
CREAM LOAF CAKE
½ cup shortening
1 cup sugar
2 eggs
1 teaspoon lemon extract
½ cup rich milk or thin cream
1 cup flour
½ cup cornstarch
3 teaspoons Dr. Price's Baking Powder
Cream shortening well; add sugar slowly; add beaten yolks of eggs; add flavoring; add milk a very little at a time; sift flour, cornstarch and baking powder together and add; fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover with frosting page 16.
MOLASSES CAKE
½ cup shortening
⅔ cup brown sugar
1 egg
½ cup molasses
2 cups flour
½ teaspoon salt
3 teaspoons Dr. Price's Baking Powder
½ teaspoon allspice
½ teaspoon cinnamon
⅔ cup milk
Cream shortening. Add sugar slowly, beating continually; add beaten egg; beat well and add molasses; add half of flour, baking powder, salt and spices which have been sifted together; add milk and remainder of dry ingredients. Mix well. Bake in greased shallow pan in moderate oven about 40 minutes. Serve hot with butter.
COCOANUT CAKE
2 cups flour
2 teaspoons Dr. Price's Baking Powder
½ cup shortening
1¼ cups sugar
½ cup milk
1 teaspoon vanilla extract
3 eggs
½ cup fresh grated cocoanut
Sift flour and baking powder three times; beat shortening and sugar to a cream; add milk and vanilla, then flour and baking powder, a little at a time; beat until smooth; add eggs one at a time, stirring and beating batter well after each egg is put in. Bake in greased loaf pan in moderate oven one hour. Cover with boiled icing page 16 and sprinkle with chopped cocoanut.
MARBLE CAKE
WHITE PART
3 tablespoons shortening
½ cup sugar
½ teaspoon lemon extract
½ cup milk
1 cup flour
2 teaspoons Dr. Price's Baking Powder
¼ teaspoon salt
White of 1 egg
Cream shortening; add sugar slowly; add flavoring and milk. Beat well and add flour which has been sifted with baking powder and salt. Mix in beaten white of egg.
DARK PART
3 tablespoons shortening
½ cup sugar
Yolk of one egg
½ cup milk
1 cup flour
2 teaspoons Dr. Price's Baking Powder
¼ teaspoon salt
½ teaspoon cloves
½ teaspoon allspice
1 teaspoon cinnamon
6 teaspoons cocoa
Cream shortening; add sugar slowly; add egg yolk and mix well. Mix in milk; add flour, baking powder, salt, spices and cocoa which have been sifted together. Put this batter by spoonfuls and the same amount of white batter alternately into greased loaf pan but do not mix. Bake in moderate oven about 45 minutes. Cover with white icing page 17.
MARBLE CAKE II
Make plain cake page 10, saving out one-third of batter and adding to it 1½ ounces melted unsweetened chocolate. This chocolate batter is then dropped by spoonfuls into the white batter after it is put into the pan.
FEATHER COCOANUT CAKE
1½ cups flour
⅞ cup sugar
2 teaspoons Dr. Price's Baking Powder
2 tablespoons shortening
1 egg
½ cup milk
1 teaspoon lemon extract
½ cup fresh grated cocoanut
Sift flour, sugar and baking powder into bowl. Add melted shortening and beaten egg to milk and add to dry ingredients. Mix well, add flavoring and cocoanut and bake in greased loaf pan in moderate oven 35 to 45 minutes. Before serving, sprinkle with a little powdered sugar, or if desired, ice with white icing with grated cocoanut sprinkled on top.
MAPLE NUT CAKE
⅓ cup shortening
1 cup light brown sugar
2 eggs
½ cup milk
1½ cups flour
¼ teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 cup chopped nuts—preferably pecans
1 teaspoon vanilla extract
Cream shortening, add sugar slowly and yolks of eggs and milk and beat well; add flour, salt and baking powder which have been sifted together; add nuts and fold in beaten whites of eggs; add flavoring. Bake in well greased loaf pan in moderate oven 35 to 45 minutes. Cover with maple icing page 17 and while still soft sprinkle with chopped nuts.
CHOCOLATE LAYER CAKE
⅓ cup shortening
1 cup sugar
1 egg
1 cup milk
1¾ cups flour
4 teaspoons Dr. Price's Baking Powder
¼ teaspoon salt
1 teaspoon vanilla extract
Cream shortening; add sugar gradually, beating well; add beaten egg, one half the milk and mix well; add one half the flour which has been sifted with salt and baking powder; add remainder of milk, then remainder of flour and flavoring; beat after each addition. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with
CHOCOLATE FILLING AND ICING
3 cups confectioners' sugar
Boiling water
1 teaspoon vanilla extract
2 ounces (2 squares) unsweetened chocolate
½ teaspoon grated orange peel
To sugar add boiling water very slowly to make a smooth paste; add vanilla, melted chocolate and orange peel. Spread between layers and on top of cake.
This makes a delicious dessert if baked in two layers, iced, and spread with slightly sweetened whipped cream.
COFFEE SPICE CAKE WITH MOCHA FILLING
½ cup shortening
1 cup sugar
2 eggs
½ cup strong coffee
2 cups flour
3 teaspoons Dr. Price's Baking Powder
⅛ teaspoon salt
2 teaspoons mixed spices
Cream shortening and sugar until light; add well beaten yolks of eggs; add coffee slowly; add half of flour sifted with baking powder, salt and spices; mix and add well beaten whites of eggs; add remainder of flour and mix lightly. Pour into two large greased layer cake tins and bake in moderate oven 45 to 50 minutes. Spread between layers and cover top with
MOCHA ICING AND FILLING
1 tablespoon butter
1 cup confectioners' sugar
1 tablespoon cocoa
2 tablespoons strong coffee
¼ teaspoon salt
Cream butter and sugar; add cocoa, coffee and salt and stir until smooth. If too dry add more coffee.
ORANGE CREAM LAYER CAKE
⅓ cup shortening
1 cup sugar
1 egg
1 cup milk
1¾ cups flour
¼ teaspoon salt
4 teaspoons Dr. Price's Baking Powder
1 teaspoon vanilla extract
1 cup sweetened flavored whipped cream
Cream shortening; add sugar gradually, beating well; add beaten egg, one half the milk, and mix well; add one half the flour, which has been sifted with salt and baking powder; add remainder of milk, then remainder of flour and flavoring; beat after each addition. Bake in two greased layer cake tins in moderate oven 15 to 20 minutes. Spread the whipped cream thickly between the layers. Cover top with
ORANGE FROSTING
1 tablespoon cream
1 cup confectioners' sugar
Pulp and grated rind of 1 orange
½ teaspoon orange extract
1 tablespoon melted butter
To the cream add the sugar slowly. Add orange pulp, rind, extract and melted butter. Beat until smooth and spread on top of cake.
WHITE LAYER CAKE
½ cup shortening
1 cup granulated sugar
½ cup cold water
2 cups flour
2 teaspoons Dr. Price's Baking Powder
Whites of 3 eggs
1 teaspoon vanilla or almond extract
Cream shortening and sugar together until very light; add water slowly, almost drop by drop, and beat constantly; stir in flour and baking powder which have been sifted together twice; add flavoring; fold in whites of eggs which have been beaten until stiff and dry, pour into two greased layer cake tins. Bake in moderate oven 20 to 25 minutes. Put together with fresh strawberry icing page 18 or maple icing page 17.
DEVIL'S FOOD CAKE
¼ cup shortening
1 cup sugar
2½ ounces chocolate
½ cup mashed potatoes
1 egg
⅜ cup milk
1¼ cups flour
2 teaspoons Dr. Price's Baking Powder
½ cup chopped nuts
½ teaspoon vanilla extract
Cream shortening; add sugar, melted chocolate and mashed potatoes; mix well; add yolk of egg, milk, and flour and baking powder which have been sifted together; beat well; add nuts, vanilla and beaten white of egg; mix thoroughly. Bake in greased shallow pan in moderate oven 25 to 35 minutes. Cover with
MARSHMALLOW ICING
¾ cup granulated sugar
⅓ cup water
6 or 8 marshmallows
White of 1 egg
Few drops vanilla extract
Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over beaten white of egg; add flavoring and spread very thickly over cake. Melt 2 ounces unsweetened chocolate with one half teaspoon butter and spread thin coating over icing when cool.
CREAM LAYER CAKE
½ cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
¼ teaspoon salt
Cream shortening and sugar together until light; add yolks of eggs and flavoring, and milk slowly; sift flour and salt; add half, then half of stiffly beaten whites of eggs and remainder of flour sifted with baking powder; stir after each addition; fold in remaining whites of eggs. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with cream filling and cover top and sides with white icing page 17.
CREAM FILLING
1 cup milk
2 tablespoons cornstarch
¼ teaspoon salt
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
Put milk on to scald. Mix cornstarch, salt and sugar with a little cold milk; add to well-beaten egg; then add slowly to hot milk. Cook about three minutes or until thick and smooth; add flavoring and spread between layers.
COCOANUT LAYER CAKE
¼ cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup milk
2 cups flour
⅛ teaspoon salt
3 teaspoons Dr. Price's Baking Powder
Cream shortening, add sugar slowly, add flavoring and well-beaten egg; add milk; mix well; then add flour, salt and baking powder which have been sifted together. Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.
COCOANUT FILLING AND ICING
1½ cups granulated sugar
½ cup water
2 egg whites
½ teaspoon vanilla extract
1 teaspoon lemon juice
1 cup fresh grated cocoanut
Cook sugar and water over slow fire without stirring until syrup spins a thread; pour slowly over egg whites which have been beaten until stiff; beat until thick enough to spread; add flavoring. Spread between layers and on top of cake. While icing is still soft sprinkle thickly with cocoanut.
FRUIT LAYER CAKE
⅓ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
4 teaspoons Dr. Price's Baking Powder
⅛ teaspoon salt
Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour and baking powder and salt which have been sifted together; mix in beaten white of egg. Bake in three greased layer tins in quick oven about 15 minutes. Put cake together with fruit filling and cover with white icing page 17.
FRUIT FILLING
½ cup fruit jelly
1 cup water
½ cup chopped raisins
¼ lb. chopped figs
¼ cup sugar
2 tablespoons cornstarch
½ cup chopped blanched almonds or walnuts
juice of ½ lemon
Cook jelly with water, fruit and sugar; add cornstarch which has been mixed with a little cold water. Cook slowly until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.
LADY BALTIMORE CAKE
½ cup shortening
1 cup sugar
whites of 3 eggs
½ cup milk
1 teaspoon vanilla extract or ½ teaspoon almond extract
1¾ cups flour
2 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar and unbeaten white of one egg; add the milk very slowly, beating between each addition; add flavoring; add the flour which has been sifted with the baking powder; lastly fold in the beaten whites of 2 eggs. Bake in square or round greased layer tins in hot oven about 15 minutes. Use the following filling and cover the top and sides of cake with white icing page 17.
FILLING
1½ cups sugar
½ cup water
whites of 2 eggs
½ cup chopped seeded raisins
½ cup chopped figs
1 cup blanched almonds or pecan nuts
Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit and nuts. Spread between layers of cake.
BUTTERSCOTCH LAYER CAKE
½ cup butter
1 cup sugar
2 eggs
⅔ cup milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
¼ teaspoon salt
1 teaspoon vanilla extract
Cream shortening well, add sugar slowly and the yolks of eggs, beating well. Add milk, a very little at a time. Sift flour, baking powder and salt together and mix in with the first ingredients. Add flavoring and fold in the beaten whites of eggs. Bake in two greased layer tins in moderate oven about 25 minutes. Put Butterscotch Filling page 18 between layers and on top of cake.
SPONGE CAKE
6 eggs
1 cup granulated sugar
Rind of half a lemon
2 tablespoons lemon juice
1 cup flour
1 teaspoon Dr. Price's Baking Powder
½ teaspoon salt
Beat egg yolks with wire whip until thick; add gradually sugar which has been sifted, then grated lemon rind, lemon juice and ½ beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; mix in remainder of egg whites. Bake in ungreased tube pan in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler. It will gradually come out of pan.
SPONGE CAKE II
1 cup sugar
1 cup water
3 eggs
1 cup flour
½ teaspoon salt
2 teaspoons Dr. Price's Baking Powder
⅛ cup cold water
1 teaspoon vanilla extract or other flavoring
Boil sugar and water until syrup spins a thread; add slowly to stiffly beaten whites of eggs, beating until mixture is cold; sift together three times, flour, salt and baking powder; beat yolks of eggs until thick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; stirring after each addition; add one-eighth cup cold water and flavoring; mix lightly. Bake in ungreased tube pan in moderate oven about one hour or shallow tin about thirty-five minutes.
MILK SPONGE CAKE
2 eggs
1 cup sugar
6 tablespoons hot milk
1 teaspoon vanilla or lemon extract
1 cup flour
⅛ teaspoon salt
1½ teaspoons Dr. Price's Baking Powder
Beat yolks of eggs until thick; add half of sugar slowly, beating continually; add hot milk, remainder of sugar and whites of eggs beaten until stiff; add flavoring; add flour, salt and baking powder which have been sifted together. Bake in ungreased tube pan in moderate oven about 25 minutes.