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SPICE CAKE

(Cakes) - (The International Jewish Cook Book)







This spice cake is economical, easy to make and delicious, three
qualities which must appeal to the housewife.
Cream one cup of brown sugar and one-half cup of butter (or a little
less of any butter substitute). Add one-half teaspoon of ground cloves
and ground cinnamon, one cup of sour milk; one teaspoon of baking-soda,
two cups of flour and one cup of raisins chopped. Have ready a warm oven
and bake three-quarters of an hour.
GREEN TREE LAYER CAKE AND ICING
One cup of granulated sugar, one-half cup of butter, three eggs, one cup
of milk, two and one-half scant cups of sifted flour, one teaspoon of
vanilla extract, two teaspoons of baking-powder. Cream the butter and
sugar together as usual, and then break in three eggs and beat until
very creamy. Add the flour and milk alternately, reserving a little of
the flour to add after the vanilla and baking-powder. Beat well and bake
in layer cake tins. The entire success and lightness of this cake
depends upon the beating of the sugar, butter and eggs. If these are
beaten long enough they will become as creamy and fluffy as whipped
cream.
Icing for This Cake.--One and one-half cups of confectioner's sugar
(not powdered), butter the size of a large egg, two tablespoons of
cocoa, one teaspoon of vanilla, moisten to make the mixture the
consistence of very thick cream. Cream or whipped cream may be used for
the mixing, but many like this icing when made with lukewarm coffee. The
sugar and butter are creamed together thoroughly and then the cocoa and
vanilla are added, and lastly the cream or coffee. This is a good
imitation of German tree cake. The icing on tree cake is an inch thick,
and it is marked to represent the bark of a tree. The way it is served
is with a little green candy on it, and it is really very delicious
although extremely rich. The thicker or rather firmer this icing is, the
better.
EGGLESS, BUTTERLESS, MILKLESS CAKE
One package of seeded raisins, two cups of sugar, two cups of boiling
water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons
of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of
salt. Boil all together five minutes, cool, add one teaspoon of soda
dissolved in water, three cups of flour. Bake forty-five minutes, make
two cakes in layer pans.

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MATZOTH SPICE CAKE

To every egg add one-half tablespoon of matzoth meal and one tablespoon
of sugar. Sift meal five times, mix with sugar, one-half tablespoon of
ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of
cloves; mix with the well-beaten yolks and cut and fold in gently the
stiffly-beaten whites.

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Hungarian Spice Cakes.

Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of
milk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the
bread, a small cup of raisins and the grated peel of a lemon. Mix all
well. Put in a well-buttered pudding-dish and bake until brown. Beat
the whites with a pinch of salt, sugar and a little lemon-juice spread
on the top. Let get light brown in the oven. Serve with wine sauce.

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COFFEE SPICE CAKE WITH MOCHA FILLING

3 cups confectioners' sugar
Boiling water
1 teaspoon vanilla extract
2 ounces (2 squares) unsweetened chocolate
1/2 teaspoon grated orange peel
To sugar add boiling water very slowly to make a smooth paste; add
vanilla, melted chocolate and orange peel. Spread between layers and
on top of cake.
This makes a delicious dessert if baked in two layers, iced, and
spread with slightly sweetened whipped cream.

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SPICE CAKES

1/2 cup shortening
1 cup granulated sugar
2/3 cup water
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
whites of 3 eggs
Cream shortening and sugar together until very light; add water very
slowly beating constantly; add flavoring; stir in the flour, salt and
baking powder which have been sifted together twice; mix in beaten egg
whites. Put about a teaspoonful of batter into each small individual
cake tin and bake in hot oven 10 to 15 minutes, or bake in shallow pan
and cut as in above recipe or diagonally across making small diamond
shaped pieces. Spread with any icing desired.

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Spice Cake

Two cups sugar, one cup butter, one cup milk, five eggs, three cups

flour, two teaspoonfuls baking powder, one teaspoonful cinnamon,

allspice, cloves and nutmeg, one cup raisins if desired.

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Sugar Spice Cake

One and one-half cup granulated sugar, one-half cup butter, one-half cup

milk, three eggs (whites beaten separately), three cups flour, two

teaspoonfuls baking powder, two teaspoonfuls cinnamon, one teaspoonful

allspice, one pound raisins, cut fine and well floured.

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Plain Spice Cake

1/2 cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3-1/2 cups

flour, 1-1/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1

of allspice, and 1 cup of currants or raisins can be added, if desired.

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Inexpensive Spice Cake

1/2 cup shortening

2 cups brown sugar

grated rind of lemon

2 eggs, 3 cups flour

1 lb. seeded raisins

1/2 teaspoon cinnamon

dash of cloves and nutmeg



Boil raisins in 1 1/2 cups water twenty minutes.



Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour

then raisins drained but still hot. Then the other two cups flour and

1/2 cup of the water in which the raisins were boiled to which add 1

teaspoon bi-carbonate soda.



Bake in gem pans in moderate oven. This makes 30 cakes which can be iced

with white or chocolate icing.

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Spice Cakes

Melt a tea-cup of butter, mix it with a tea-cup of sugar, and half a

tea-cup of molasses. Stir in a tea-spoonful of cinnamon, the same

quantity of ginger, a grated nutmeg, and a tea-spoonful each of caraway

and coriander seed--put in a tea-spoonful of saleratus, dissolved in

half a tea-cup of water, stir in flour till stiff enough to roll out

thin, cut it into cakes, and bake them in a slow oven.

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Spice Cake

Yolks of five eggs, one cup sugar, one cup milk, two and a half cups

flour, one teaspoon baking powder, butter the size of an egg, a

heaping teaspoon of all kinds of spices.--Mrs. C. E. Dodge.



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