Source of Recipe
one cup of butter
three cups of sugar
four of flour
one of milk
one tea-spoonful of yeast-powder
one table-spoonful of allspice, ginger, cloves, cinnamon, and half a nutmeg.
General Directions For Cake.
Cake, to be nice, should be made of the best materials. Butter and eggs should both be fresh. Some persons entertain the mistaken notion that butter which cannot be eaten on bread will do very well for cake. On the contrary, the baking increases the bad flavor. It is a good plan to wash the butter in clear water before using it. The whites and yelks of the eggs should be beaten to a stiff froth, separately. Brown sugar will answer for some kinds of cake, if freed from lumps and creamed well with butter. When soda is used, dissolve before adding to the general mixture. Butter the baking pan well, covering the bottom with buttered white paper. In cake-baking much of the success depends on the oven, which should be well and evenly heated before the cake is put in; and never allow the heat to diminish, or the cake will fall, - except fruit-cake, which should remain in the oven, while it cools down gradually. Avoid moving the cake while baking, as it tends to make it heavy. When the cake is done it will leave the sides of the pan. It is a good plan to put a pan filled with warm water on the top range of the stove after the cake rises, as it prevents burning or cooking too fast. To prevent browning too fast, lay a paper over the top of the cake. Avoid any contact of draft while baking.