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1/2 cup milk
1 teaspoons baking powder
Cream butter and sugar until light, add egg and milk, then the figs and lastly the flour, salt and baking powder sifted together. Bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold put together with Fig Filling.
ONE-BOWL GOLD CAKE
Dry Ingredients
2 cups sifted cake flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening
1 cup less 2 tablespoons milk
1/2 teaspoons vanilla flavour
2 eggs, unbeaten
If all-purpose flour is used instead of cake flour, reduce flour 2 tablespoons. Sift flour, sugar, baking powder, and salt into large mixing bowl. Drop in shortening, add about two thirds of the milk, then vanilla and beat for two minutes by the clock. Scrape bowl and spoon often during entire mixing. Add eggs and remainder of milk and beat two minutes longer. Pour batter into two 9 inch or deep 8inch well-greased and wax paper lined pans and bake in moderate oven (360°-370° F.) 20-30 minutes. Cool before frosting.
ONE-BOWL SILVER CAKE
2 cups sifted cake flour
1 1/4 cups sugar
1/4 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1 1/2 teaspoons vanilla flavour
3 egg whites, unbeaten
If all-purpose flour is used instead of cake flour, reduce
flour 2 tablespoons.
Sift flour, sugar, baking powder and salt into mixing bowl, drop in shortening, add about two thirds of the milk, then vanilla and beat two minutes by the clock. Scrape bowl and spoon often throughout mixing. Add egg whites and remainder of milk and beat two minutes longer. Pour batter into two 9 inch or deep 8 inch layer cake pans which have been well greased and lined with wax paper. Bake in a moderate oven (360° F.) 30-40 minutes. Cool before frosting.
NUT CAKE
1/2 cup butter
1 cup sugar
3 eggs, well beaten
1 cup chopped nuts
1 teaspoon almond extract
2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
Cream butter and sugar until light, add eggs and nuts, then the milk to which flavouring has been added alternately with the sifted dry ingredients. Bake in greased loaf pan in moderate oven (360° F.) about 40 minutes.
SNOW CAKE
(White Cake)
1 cup butter
1 1/2 teaspoons baking powder
1 cup sugar
1 1/2 cups sifted flour
1 cup milk
1 teaspoon salt
1/2 teaspoon vanilla
2 egg whites
Cream butter with half the sugar until light; work in the sifted dry ingredients alternately with the milk to which vanilla has been added. Beat egg whites until stiff, gradually adding remaining sugar. Fold into mixture and bake in greased loaf pan in moderate oven (360° F.) about 40 minutes. When cold frost with Boiled Frosting.
COCONUT CAKE
1/2 cup butter
1/2 cup sugar
2 eggs, well beaten
1/2 cup milk
1 cup shredded coconut
2 cups sifted flour
teaspoon salt
2 teaspoons baking powder
Cream butter and sugar until light, add eggs; add milk and coconut alternately with sifted dry ingredients. Beat well, turn into greased shallow pan and bake in moderate oven about 30 minutes. When cold frost with Coconut Frosting.
GRAHAM CRACKER
CAKE
1/2 cup butter
1/2 cup sugar
3 eggs, separated
1/2 cup milk
1 teaspoon vanilla
1 teaspoon baking powder
1/2 cup finely chopped nutmeats
2 dozen graham crackers, finely crushed
Cream butter and sugar, add well-beaten egg yolks. Add milk, vanilla and finely crushed crackers which have been blended with the baking powder and nut-meats. Fold in stiffly beaten egg whites and bake in two greased layer cake pans in a moderate oven (360-370° F.) about 20 minutes. When cold fill and frost with Mocha Frosting.
GRANDMOTHER'S 1-2-3-4 CAKE
1 cup butter
3 teaspoons baking powder
2 cups sugar
3 cups sifted flour
1/2 teaspoon salt
4 eggs
1 cup milk
1 teaspoon almond extract
Cream butter and sugar until light, add beaten eggs one at a time, beating each in thoroughly. Sift and add dry ingredients alternately with milk and flavouring. Bake in greased loaf pan in moderate oven (360-370° F.) 40-60 minutes; or bake in two greased layer cake pans in moderately hot oven (370° F.) about 30 minutes. Fill and frost as desired.
APRICOT SOUFFLE
1 cup well drained canned apricots
6 drops almond extract
3 egg whites
1 cup sugar
Rub apricots through a sieve, place in saucepan and bring
to boiling point. Add sugar, extract and stiffly beaten egg
whites and blend lightly. Turn into small moulds which have
been buttered and sprinkled with sugar, set in pan containing
hot water to come halfway up the sides of the moulds and bake
in moderate oven (360° F.) until firm, about 30 minutes.
Serve with boiled custard made with the left-over egg yolks.
Serves 4.
COFFEE LAYER CAKE
1/2 cup butter
2 cups sifted flour
1 cup brown sugar
1 teaspoon salt
2 eggs, beaten
2 teaspoons baking powder
1/2 cup molasses
1/4 cup double-strength coffee
