Cream butter, add sugar. Cream until smooth. Sift flour, measure, and sift
with baking powder and salt. Add alternately with milk to first mixture. Beat thoroughly.
Add flavoring. Carefully fold in stiffly beaten egg whites. Pour into well
oiled layered cake pans. Bake in moderate oven at 375º about 20 minutes. Cool.
Cover with white butter icing. Decorate as desired. Butter Icing
Bride's
Cake
(Traditional Orange Cake)
| 1 cup butter |
2 cups sifted sugar |
| 1 cup milk |
1/2 tsp. salt |
| 3 1/2 cups cake flour |
4 tsp. baking powder |
| 1 tsp. vanilla flavoring |
1 tsp. orange flavoring |
|
6 egg whites |
Cream butter. Add sugar gradually. Cream until
smooth. Sift flour, measure, and sift with baking powder and salt. Add
alternately with milk to first mixture. Add flavorings. Fold in stiffly beaten
egg whites. Pour into well oiled layer cake pans. Bake in moderate oven 375º
about 35 minutes. Cool. Cover with white butter icing. Decorate with
rosebuds, using a pastry tube. Butter
Icing
Groom's Cake
(Traditional Fruit Cake)
| 1 lb. butter |
Juice and grated rind of one lemon |
| Juice and grated rind of two oranges |
1 cup black coffee |
| 1 cup molasses |
1 tsp. salt |
| 1 lb. flour |
2 tsp. nutmeg |
| 2 tsp. mace |
2 lbs. currants |
| 3 lbs. raisins |
10 eggs |
| 1 cup sliced glazed cherries |
1 tsp. baking soda |
| 1 tsp. cloves |
1 lb. citron sliced |
| 1 cup sliced candied pineapple |
3 1/2 cups flour |
| 1 cup tart jelly |
|
| 1 1/4 lb. brown sugar |
|
Cream butter. Add brown sugar. Cream
until smooth. Add well beaten egg yolks, juices, and grated rinds. Mix
thoroughly. Sift 1 pound of flour, measure, and sift with spices, salt, and baking
soda. Combine raisins, currants, citron, pineapple, and cherries. Add 3 1/2
cups of flour, mix thoroughly. Combine jelly, molasses, and coffee. Add
alternately with dry ingredients to first mixture. Add fruits. Fold in stiffly
beaten egg whites. Oil four round pans, graduated in size with the largest 12"
in diameter. Line with oiled paper. Fill 2/3 full. Bake in slow oven 250º
for 2 - 2 1/2 hours. Cool in pans. Cover with butter icing. Decorate as
desired. Twelve pounds. Butter
Icing
Butter
Icing
| 3 cups powdered sugar |
2 tbsp. milk |
| 1/3 cup melted butter |
2 2/3 tbsp. lemon juice |
| 1/8 tsp. salt |
Food coloring if desired* |
Sift sugar. Combine with melted butter, lemon
juice, salt, and milk. Beat until creamy.
*Divide in several parts. Tint each portion with a different food coloring if
desired.
Simple Dessert Solutions
for the Bridal Shower
Lemon Poppy Pudding Cake
Warm, tangy
lemon pudding drizzled over moist, scone-like cake. You won't believe how easy this is to
make. Just add water and oil. Bake for about 35 minutes. Add nuts or dried fruit for
something fun.
Magic Pie Recipe
Makes its own crust. It's MAGIC!!
4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla
Place all ingredients in blender at one time and blend until mixed together. Pour into a
buttered 10-inch piepan. Bake in a 350 degree oven for 1 hour. When done, crust will be on
bottom, custard in the middle, an coconut on top - right where they belong.
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Coffee Mint Frost
A frosty, frothy
coffee delight everyone will enjoy!
2 cups milk
4 teaspoons instant coffee
4 large scoops vanilla ice cream
1 cup ice cubes
2 tablespoons granulated sugar
1/8 teaspoon peppermint extract
Combine milk and instant coffee in blender; blend until coffee is dissolved. Add ice
cream, ice, sugar and peppermint extract; blend until smooth. Serve immediately. Two
servings
