JUST DESSERTS. CALEB ELI GOODSON
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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.
SNOW CAKE
(White Cake)
1 cup butter
1 1/2 teaspoons baking powder
1 cup sugar
1 1/2 cups sifted flour
1 cup milk
1 teaspoon salt
1/2 teaspoon vanilla
2 egg whites
Cream butter with half the sugar until light; work in the sifted dry ingredients alternately with the milk to which vanilla has been added. Beat egg whites until stiff, gradually adding remaining sugar. Fold into mixture and bake in greased loaf pan in moderate oven (360° F.) about 40 minutes. When cold frost with Boiled Frosting.
COCONUT CAKE
1/2 cup butter
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