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NUT CAKE

(Cakes) - (The International Jewish Cook Book)







Take one-half cup of butter, three eggs, one and one-half cups of sugar,
two and one-half cups of flour, two and one-half level teaspoons of
baking-powder, and one-half cup of milk. One cup of any kind of nuts.
Rub the butter and sugar to a light white cream; add the eggs beaten a
little; then the flour sifted with the powder. Mix with the milk and
nuts into a rather firm batter. Bake in a paper lined tin in a steady
oven thirty-five minutes.

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LOAF COCOANUT CAKE

Rub one cup of butter and two cups of sugar to a cream. Add one cup of
milk, whites of four eggs, three cups of flour (measure after sifting),
and three teaspoons of baking-powder added in last sifting. Add a grated
cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin
with buttered paper.

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HICKORY NUT CAKE

1-1/2 cups sugar.
1/2 cup butter.
3/4 cup milk.
Whites of 4 eggs.
1 cup hickory nut meats, chopped.
2 cups flour sifted with 2 teaspoonfuls baking powder.
Mix together as ordinary cake. Bake in a loaf.

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A WHITE COCOANUT CAKE

Cream together 3/4 cup butter and 2 cups sugar. Add whites of 5 eggs,
1 cup milk, 1 teaspoonful cream of tartar, 1/2 teaspoonful soda sifted
with 3 cups flour and 1 grated cocoanut. Bake in a loaf. This is an
excellent old recipe of Aunt Sarah's.

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HICKORY NUT CAKES

One cup of hickory nut meals, 1 cup of pulverized sugar, 1 egg, a
pinch of salt, 2 teaspoons of flour. Mix all ingredients together.
Drop small pieces on a sheet-iron and bake.

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HICKORY NUT CAKE. MRS. C. C. CAMPBELL.

One and one-half cups sugar, one-half cup butter, three-fourths cup
sweet milk, three cups flour, two teaspoonfuls baking powder, two
eggs, one cup hickory nut meats.

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HICKORY NUT CAKE. MRS. T. H. LINSLEY.

One cup butter, two cups sugar, five eggs, one cup sweet milk, one
pint hickory nut meats, one pound raisins or currants, one pound
flour, one heaping teaspoon baking powder.

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HICKORY NUT CAKE. MRS. W. C. RAPP.

Two cups of sugar, one-half cup of butter, one cup of sweet milk, two
and a half cups of flour, three teaspoons of baking powder, two eggs,
and one pint of nut kernels.

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ENGLISH WALNUT CAKE. MRS. MARY W. WHITMARSH.

One and one-half cups of sugar, one-half cup of butter, one-half cup
of water, one and one-half cups of flour, one-half cup of corn starch,
two teaspoons of baking powder, the whites of six eggs. Flavor with
lemon. Bake in layers.
FILLING.--Two cups of light brown sugar, one-half cup of water. Boil
until it threads, and stir in the whites of two eggs, beating until it
creams; them stir in one pound of English walnuts, chopped fine.

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HICKORY NUT CAKES. MRS. O. W. WEEKS.

One cup meats, one cup sugar, one and one-half cups flour, one egg, a
pinch of baking powder; roll thin, and cut into small cakes. Bake in
quick oven.

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COCOANUT CAKE

1/2 cup shortening
2/3 cup brown sugar
1 egg
1/2 cup molasses
2 cups flour
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2/3 cup milk
Cream shortening. Add sugar slowly, beating continually; add beaten
egg; beat well and add molasses; add half of flour, baking powder,
salt and spices which have been sifted together; add milk and
remainder of dry ingredients. Mix well. Bake in greased shallow pan in
moderate oven about 40 minutes. Serve hot with butter.









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