Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-16
BY MRS. NJ, A, WILSON

Copyright. 1888, BY Mrs. ". A. Wilson. All
rights reserved
THE rich pound and fruit cakes must
l. be put together and baked entirely
differently from the simple cakes in the
former lessons. Many failures can be
traced not only to poorly proportioned
recipes, but also to faulty mixing and
baking. Oven temperature here plays
very important part in the success Of
the cake, SO for this reason we will dis.
cuss the oven temperature first.
The temperature for rich pound cakes
should be about 325 degrees Fahrenheit
while that needed for successful baking
of the fruit cake will be about 800 de-
grees.
Arrange the oven and be sure that
you have the temperature right, and
little under rather than over the
proper heat; then start to do the mix.
ing. In cakes where you desire q
fine grain it is best to use more yolks
of eggs than whites, and the reverse
where rich, delicate cake is wanted.
French Pound Cake
Place in mixing bowl
Tmo cups of contectioncrs' sugar,
Tro- thirds cup of butter.
Cream well and add
Three. quarters cup of egg 'polks.
and cream until very light and fluffy,
now add
-Four cups of fine pastry -four,
-Four teaspoons Of baking pOtrdcr,
sitting the -four and the baking powder
fre times, ..
One tea spoon of camilla,
Onc-hdlf teaspoon of almond faror.
ing.
One cup Of milk.
Beat to smooth, vclvety batter, then
cut and fold In the stifnly beaten whites
of four eggs. Bake in round cake pan
in oven temperature Of 325 degrees for
fifty minutes!
When baked remove from the oven
and let stand in pan for five minutes.
Then spread clean cloth on Il wire
rack and dust the cloth lightly with
-four. Turn cakes OH the prepared cloth
and keep covered with the pan in which
the cake was baked. The cake rack
should be about two inches from the
table to permit free circulation of
air. thus preventing the cake from
sweating.
Rice Layer Cake
Place in mixing bowl
One and three quarters cups OF
sugar.
Tmo. thirds cup of shortening.
TOlks of fire eggs.
Cream eggs and sugar and shortening
until light and fluffy, then add
Three and one.hat cups of pastry
-four.
-Four teaspoons of baking pomdcr,
sitting the -four and baking powder four
times before adding to the mixture in
mixing bowl
One cup Of milk or rater.
One teaspoon OF orange ertrdct.
Beat to smooth batter and then fold
in the stifly beaten whites of the five
eggs, turn in two deep or three shallow
well CREASED and Toured layer cake
grees Fahrenheit for thirty minutes.
Citron and Nut Cake
Place in mixing bowl
Taco and one quarter cups of con.
fcctioners' sugar,
Three quarters cup Of butter,
YOlks of sir eggs.
Cream sugar. butter and eggs until
very light and fluffy, now add
Four cups of -four.
Fonr teaspoons of baking po,oder,
sitting the -four and baking powder
One teaspoon 'of grated lemon peel,
One teaspoon of camilla,
One cup of milk or wdtcr.
Beat and mix. Now add
Three quarters cup of chopped cit ..
ron,
Three. quarters cup OF finely chopped
nuts,
and blend in well. Now cut and fold
into the cake batter the stfly beaten
whites of the five eggs and turn in round
cake pan, spreading just little higher
on the sides than In the middle and
bake In temperature of 325 for fifty
minutes. Use white Of egg left ovel
from the icing cake.
Fruit cakes are made and baked In