Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-01-10
Cake and Cake Making.
CUP CAKE.

Cake and Cake Making.
CUP CAKE.
One cupful of butter, two oupfuls Of
sugar, three cupfuls of flour, two tea
spoonfuls of baking powder. one cupful
of milk, four eggs. Cream the butter
and add the sugar, after it has been sift-
ed. Add the baking powder to the -four
and sift together several times. Mix the
ingredients, adding the milk and we'll
beaten eggs, and beat until smooth.
Flavor to taste with vanilla, or lemon,
and bake in cups or muffin rings, or, II
preferred, in loaf or layer tins.
DEVIL FOOD CAKE.
One-half cupful of butter, two cupfuls
Of sugar, two eggs, one-half cupful OF but
termilk, one teaspoonful of baking soda,
one-third cake of grated chocolate, three
cupfuls of flour, one teaspoonful of bak-
ing powder. Sift the flour and baking
powder together several times; dissolve
the baking soda in the buttermilk, and
the chocolate in two-thirds of cupful of
hot water, stirring until all the Jumps
have disappeared. When the butter has
been creamed and the sugar sifted, mix
them and add the eggs we'll beaten, and
then the other ingredients. Beat until
thoroughly mixed, adding teaspoonful
of vanilla as flavoring. Half cupful of
chopped nut meats, added to the batter,
give unique delicacy OF flavor to tho
cake. Bake in loaf or layer form.
cocoANUT CAKE.
Half cupful of butter, two cupfuls of
sugar, whites of six eggs, one cupful of
milk, three cupfuls of flour, two tea
spoonfuls Of cream of tartar, one tea
spoonful of baking soda, one cupful of
grated cocoanut. Cream the butter and
blend it with the sifted sugar; beat the
whites of the eggs very stiff, and add
with the sweet milk and the cocoanut;
finally add the flour, with which the
cream of tartar and the baking soda
have been sifted. Beat until thoroughly
mixed, and bake in layer tins. Place
the layers together with cocoauut fill
ing between them. Frost the top layer
or cover with the cocoanut filling.
THE FAMOUS LADY BALTIMORE CAKE.
One cupful of butter, two cupfuls of
sugar, whites of ak eggs, one cupful Of
milk, three and one-half cupfuls of -four,
two teaspoonfuls of baking powder.
Flavor with rose extract. Beat the but
ter to a cream, adding the sifted sugar
gradually. When the mixture is very
creamy, add the sweet milk and the
flour, which must have been sifted three
times with the baking powder. Beat
the whites of the eggs until they have
become very stiff, then add them to the
batter by folding them in, not beating
them. Bake the cake 10 layer tins, in
moderately hot oven.
THE FILLING.
Three cupfuls of sugar, whites of three
eggs, one cupful of chopped nut meats,
one cupful Of chopped figs and raisins.
Dissolve the graduated sugar in cup.
full of boiling water and let it cook until
it spins thread when dropped from
spoon. Whip the whites of the eggs
until they are very stiff; then pour the
sugar over them, beating continuously
until the mixture has been completed.
Add the minced nut meats-pecans or
walnuts-and the chopped figs and
raisins. Spread between the layers, as
we'll as on top aud around the sides of
the cake.
OLD FASHIONED FARMERS FRUIT CAKE.
One cupful of butter or lard, two cup
fuls of sugar, two cupfuls of molasses,
two cupfuls of dried apples, one pound
of currants, one pound of prunes, two
of cinnamon, two teaspoon
fuls of mace, one-half teaspoonful of
Glove, one-half teaspoonful of allspice,
two teaspoonfuls of baking soda, four
cupfuls of flour, one and one-half cupfuls
OF raisins. Stone the prunes and seed
the rasins, and, if possible use sun-dried
apples, as the old-fashioned housewife
used to do. Cook the apples, prunes,
molasses and spices together for one
hour; then mix with the other ipgre-
dents and beat thoroughly. Bake in
loaf in very slow oven for one hour.
Such cake will keep almost indefinite
ly and will improve with age.
JAM CAKE.
One cupful of butter, two cupfuls of
sugar, three eggs, one-h half cupful of but
ono teaspoonful of baking soda,
three cupfuls of flour, one cupful of
jam, one teaspoonful of Gin
namop, one half teaspoOnful of nutmeg,
one. quarter teaspoonful of cloves, one
quarter teaspoonful of allspice. Cream
the butter with the sugar; add the eggs,
which must have been beaten separately; |
then the flour, sifted several times. Dis
solve the baking soda in the buttermilk,
and add with the other Ingredients. This
cake may be baked either in loaf or
layers. In the latter form use chocolate |
or caramel, filling and frosting.
If richer cake is desired, add one |
cupful of chopped citron and one cupful
Of minced nut meats to the batter; If |
plain jam cake is preferred, omit the
fruits and spices.
The only secret in cake-baking is in
accurate measurements and in |
closely following the methods of mixing |
by the recipe. Thus the term |
in the recipe means standard |
balf.pint measure, level full, while the
word "teaspoonful" means the spoon of
that size, level full. To secure half or
quarter teaspoonful be careful to make
The measurement lengthwise, as 1t is i'm
possible u OUtdiu d COTEoCl uodsuTo
across the spoon.
Many failures in cake making are due
10 the fact that the batter is not proper
y manipulated. Three different meth
DDS are called for in cake recipes: "stir-
ing" beating" and folding" In
which is the same process as
the bowl of the spoon is
never removed from the mixture until
he ingredients are sufficiently mixed,
except when it is necessary to raise the
spoon to scrape the sides of the bowl.
The object in beating" cake is to
break up the air cells, 80 care must be
AIKEN not to use the stirring or Dreaming
notion. The more rapidly and vigorous
y the batter is beaten, the lighter the
Jake will be.
In folding" the object is to get iu-
,redents, like the whites of eggs, into
he batter without disturbing the char
Icter of the air cells. Accordingly, the
,atter should be lifted from the bottom
If the bowl, and folded over as lightly
Is possible, until the egg-whites have
,een thoroughly incorporated. If sufi-
,ient care is taken, the lightnsss of the
Iir cells will not be destroyed.
Before beginning to mix the cake,
AXE care to see that the oven is in
proper condition, for there must be no