Page:The Boston cooking-school cook book (1910).djvu/592

 Birthday Cake

1/2 cup butter 1-1/4 cups brown sugar Yolks 2 eggs 2/3 cup milk 2-1/4 cups flour 3-1/2 teaspoons baking powder 1 teaspoon orange extract 1 teaspoon vanilla 2 tablespoons Sherry 1/2 cup raisins, seeded and cut in pieces 1/2 cup walnut meats, cut in pieces 1/3 cup currants 2 tablespoons candied orange peel, finely cut Whites 2 eggs

Follow directions for making butter-cake mixtures. Bake in a buttered and floured angel-cake pan in a slow oven one and one-quarter hours. Cover with Ornamental Frosting (see p. 532).

Rich Coffee Cake

1 cup butter 2 cups sugar 4 eggs 2 tablespoons molasses 1 cup cold boiled coffee 3-3/4 cups flour 5 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon clove 1/2 teaspoon mace 1/2 teaspoon allspice 3/4 cup raisins, seeded and cut in pieces 3/4 cup currants 1/4 cup citron, thinly sliced and cut in strips 2 tablespoons brandy

Follow directions for making butter-cake mixtures. Bake in deep cake pans.

Nut Spice Cake

1/2 cup butter 1 cup brown sugar 1/2 cup molasses Yolks 4 eggs 1 cup sour milk 2-1/2 cups flour 1 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon clove 1/4 nutmeg, grated 1 cup raisins, seeded and cut in pieces 1/2 cup currants 1/2 cup English walnut meats, cut in pieces 1-1/2 teaspoons baking powder

Mix ingredients in the order given. This recipe makes two loaves.