Caramel Filling — 2 cups brown sugar, % cup butter, Vs cup milk.
Brown the sugar, stirring constantly; then add butter, and lastly the
milk. Cook until quite thick, so it will not run. Lastly add 1 teaspoon
vanilla, and spread while hot between the layers and over the top of
the cake. ti.
Cocoanut Filling. — For the cake part use the yolks of 6 eggs instead
of 3 eggs. A fresh grated cocoanut is much nicer than any prepared
cocoanut. Beat the whites of 6 eggs very stiff, and add 12 tablespoons
of sugar. Spread a layer of frosting and sprinkle thick with cocoanut
for the inside layers, reserving a good deal of frosting for the top and
-igjdes. When the frosting is well spread, sprinkle cocoanut over the
tcfp and throw it against the sides until the cake is well covered.
, PISTACHE CAKE— Mrs. Geo. C. Boardman.
1 % cups flour, 1% cups powdered sugar, 4 eggs. Beat eggs ten min-
utes, add sugar and beat ten minutes more, then add flour and beat
ten minutes longer, pour immediately in buttered cake pan and bake 1
hour in moderate oven. When done cut off candied or hard crust, slice
with large sharp knife into thin layers and fill with following:
Filling — %pint cream whipped stiff, 1 cup almonds chopped (not
162 CAKES, COOKIES, DOUGHNUTS, ETC.
too fine), 2 tablespoons powdered sugar, extract of pistasche to taste,
1 drop of coloring✪ Pistache Cake.
Frosting-Beat enough powdered sugar into white of one egg to
make stiff, add extract of pistache and drop of coloring. Should not
he eaten for twelve hours.
PINOCHE CAKE OR BROWN LAYER CAKE— Miss O. A. Gordon.
2 cups brown sugar, 1/2 cup butter, 1/2 cup sour milk, 2 eggs, V2 cup of
chocolate, V2 cup hot water, 2Vz cups flour, 1 teaspoon soda.
Filling-^ 2 cups brown sugar, V2 cup of butter, V2 cup of milk, 1 cup
of chopped walnuts✪ Pinoche Cake or Brown Layer Cake. Boil sugar, butter and milk together, until a little
dropped in cold water will form a soft ball, take from the fire, add nuts
and flavoring.
NUT CAKE — Mrs. Anna Stubbe, Banning.
Beat separately the yolks and whites of 6 eggs. To the yolks add IVb
cups of granulated sugar, and to the whites beaten to the stiffest pos-
sible froth, add 3 cups of finely chopped or pounded^, nuts, hazelnuts,
pecans, or almonds are equally good. Mix all together lightly and stir
in 1 teaspoon baking powder, well mixed in Itablespoon flour✪ Nut Cake. This is
to be baked quickly in layer cake tins, and when ready to serve, put
together with whipped cream.
AN ORIENTAL CAKE— Mrs. D. R. Gale, Santa Rosa.
(A cake of four layers.)
For white and pink layers use: % cup butter, IVz cups sugar, 2 cups
flour, 1 teaspoon baking powder, 1 cup milk, whites of 4 eggs. Before
flavoring divide this dough into two^equal parts. Use pink sugar to
color one part a delicate pink, leaving the other part white. Flavor
white part with lemon and the pink with rose extract. For brown and
yellow layers use the above recipe, substituting the yolks of 4 eggs, in-
stead of the whites. Also divide this into two equal parts before flavor-
ing. Use chocolate for coloring one part a rich brown and flavor this
part with vanilla. Leave the other part yellcfw as it is and flavor with
orange extract. When all layers are baked they should be arranged In
the following order: First yellow layer, and cover with oranges slice^
very ,thin and in small pieces. Second the brown layer and cover this
with either chopped raisins or dates. Third the pink layer and covep^
this with a creamy pink frosting and lastly, the white layer, upow
which spread a creamy white frosting and sprinkle cocoanut over the
top. This makes a most delicious as well as a very pretty cake.
VERY FINE CAKE— Mrs. Anna Stubbe, Banning.
Moisten 1 cup bread crumbs with juice of 1 orange, 1 lemon and Vs
glass brandy, add 2 teaspoons cinnamon, 1 teaspoon cloves, % cup
grated almonds; separate 10 eggs, beat yolks with 2 cups sugar, beat
CAKES, COOKIES, DOUGHNUTS, ETC. 163
Page 74 · 3 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Caramel Filling — 2 cups brown sugar, 1/2 cup butter, 1/2 cup milk. Brown the sugar, stirring constantly; then add butter, and lastly the milk. Cook until quite thick, so it will not run. Lastly add 1 teaspoon vanilla, and spread while hot between the layers and over the top of the cake.
Cocoanut Filling — For the cake part use the yolks of 6 eggs instead of 3 eggs. A fresh grated cocoanut is much nicer than any prepared cocoanut. Beat the whites of 6 eggs very stiff, and add 12 tablespoons of sugar. Spread a layer of frosting and sprinkle thick with cocoanut for the inside layers, reserving a good deal of frosting for the top and sides. When the frosting is well spread, sprinkle cocoanut over the top and throw it against the sides until the cake is well covered.
, PISTACHE CAKE— Mrs. Geo. C. Boardman.
1 1/2 cups flour, 1 1/2 cups powdered sugar, 4 eggs. Beat eggs ten minutes, add sugar and beat ten minutes more, then add flour and beat ten minutes longer, pour immediately in buttered cake pan and bake 1 hour in moderate oven. When done cut off candied or hard crust, slice with large sharp knife into thin layers and fill with following:
Filling — 1/2 pint cream whipped stiff, 1 cup almonds chopped (not
too fine), 2 tablespoons powdered sugar, extract of pistache to taste, 1 drop of coloring.
Frosting — Beat enough powdered sugar into white of one egg to make stiff, add extract of pistache and drop of coloring. Should not be eaten for twelve hours.
PINOCHE CAKE OR BROWN LAYER CAKE— Miss O. A. Gordon.
2 cups brown sugar, 1/2 cup butter, 1/2 cup sour milk, 2 eggs, 1/2 cup of chocolate, 1/2 cup hot water, 2 1/2 cups flour, 1 teaspoon soda.
Filling — 2 cups brown sugar, 1/2 cup of butter, 1/2 cup of milk, 1 cup of chopped walnuts. Boil sugar, butter and milk together, until a little dropped in cold water will form a soft ball, take from the fire, add nuts and flavoring.
NUT CAKE — Mrs. Anna Stubbe, Banning.
Beat separately the yolks and whites of 6 eggs. To the yolks add 1 1/2 cups of granulated sugar, and to the whites beaten to the stiffest possible froth, add 3 cups of finely chopped or pounded nuts, hazelnuts, pecans, or almonds are equally good. Mix all together lightly and stir in 1 teaspoon baking powder, well mixed in Itablespoon flour. This is to be baked quickly in layer cake tins, and when ready to serve, put together with whipped cream.
AN ORIENTAL CAKE— Mrs. D. R. Gale, Santa Rosa.
(A cake of four layers.)
For white and pink layers use: 1/2 cup butter, 1 1/2 cups sugar, 2 cups flour, 1 teaspoon baking powder, 1 cup milk, whites of 4 eggs. Before flavoring divide this dough into two equal parts. Use pink sugar to color one part a delicate pink, leaving the other part white. Flavor white part with lemon and the pink with rose extract. For brown and yellow layers use the above recipe, substituting the yolks of 4 eggs, instead of the whites. Also divide this into two equal parts before flavoring. Use chocolate for coloring one part a rich brown and flavor this part with vanilla. Leave the other part yellow as it is and flavor with orange extract. When all layers are baked they should be arranged in the following order: First yellow layer, and cover with oranges sliced very thin and in small pieces. Second the brown layer and cover this with either chopped raisins or dates. Third the pink layer and cover this with a creamy pink frosting and lastly, the white layer, upon which spread a creamy white frosting and sprinkle cocoanut over the top. This makes a most delicious as well as a very pretty cake.
VERY FINE CAKE— Mrs. Anna Stubbe, Banning.
Moisten 1 cup bread crumbs with juice of 1 orange, 1 lemon and 1/2 glass brandy, add 2 teaspoons cinnamon, 1 teaspoon cloves, % cup grated almonds; separate 10 eggs, beat yolks with 2 cups sugar, beat
Records on this page
Pistache CakePinoche Cake or Brown Layer CakeNut Cake