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Cinnamon Cake

(Cakes.) - (The Golden Age Cook Book)

One cup of granulated sugar, butter the size of an egg, one egg, one cup

of milk, two cups of flour, one teaspoonful of cream of tartar, half a

teaspoonful of soda. Mix in the usual way, but sifting the soda and

cream of tartar with the flour. Put in a shallow pan, sprinkle with

sugar and cinnamon, and bake about fifteen minutes in a moderate oven.

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Cream three-fourths cup of sugar with a piece of butter the size of an
egg, beat together; then add two eggs, one-half cup of milk (scant), one
and one-half cups of flour, one teaspoon of vanilla and two teaspoons of
baking-powder. Put cinnamon, flour, sugar and a few drops of water
together and form in little pfärvel with your hand and sprinkle on top
of cake; also sprinkle a few chopped nuts on top. Do not bake too
quickly. Bake in flat pan.
Take three cups of flour sifted, one teaspoon of salt, three tablespoons
of sugar, three teaspoons of baking-powder, two eggs, two tablespoons of
butter, and two-thirds of a cup of milk. Stir well together, adding more
milk if necessary. Keep batter very stiff, sprinkle with melted butter
(generously) sugar and cinnamon, and again with melted butter. Put into
well-buttered shallow pans and bake about half an hour.

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1 cup sugar.
2 cups flour.
1 egg.
1-1/2 teaspoons baking powder
Piece of butter the size of egg.
Pinch of salt.
1 cup milk.
A little grated nutmeg.
Beat the butter to a cream and gradually add the sugar. Then add the
unbeaten egg and beat all together thoroughly. Add milk and flour and
beat hard for five minutes. Add baking powder, salt and nutmeg. Pour
into two small greased pie-tins and before putting in oven sprinkle
sugar and cinnamon over top. This is an excellent breakfast cake,
easily and quickly made.

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Cinnamon Cake

1 cake compressed Yeast

1/4 lb. Butter

1 tablespoon lard

1 1/2 cups sugar

Pinch of Salt

1 pint luke warm milk

Flour to stiffen

About six o'clock in the evening soak a cake of yeast in a little luke

warm water, make sponge with a little flour, water and yeast. Let rise

until light, about an hour.

Melt butter and lard and cream with sugar and salt; add luke warm milk

and some flour, then stir in sponge and gradually add more flour until

stiff, not as stiff as bread dough. Do not knead, simply stiffen.

Let rise until morning, then simply put in square or round cake pans

about one and one-half inches thick. Do not roll, just mold with the

hands and let rise about an hour.

Cover with little lumps of butter, then sprinkle with sugar and cinnamon

and bake twenty minutes. Thin slices of apples can be placed on top,

also peaches or almonds, blanched and chipped.

This is the genuine German cinnamon cake, and is excellent.

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Cinnamon Cake

One and a fourth pounds flour, one pound sugar, four eggs, half pound

butter, half pound grated almonds, one teaspoon cinnamon, grated rind

of one lemon. Stir sugar and eggs for half an hour, then add the

butter, almonds, cinnamon, lemon rind and flour. Roll out to the

thickness of one-fourth an inch or less. Cut out with cake-cutter and

stand over night, and bake the next morning in a moderate oven.--Mrs.


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