cake!

Hard Money Cake, 1877

Hard Money Cake

Yellow cake:
4 c. flour
1 tsp baking soda
1 tbsp corn starch
1 c. butter
2 c. sugar
1 tsp lemon
1 tsp vanilla
8 egg yolks
1 c. sour milk

White cake:
4 c. flour
1 tsp baking soda
1 tbsp corn starch
2 c. sugar.
1 c. butter
8 egg whites
1 c. sour milk
1 tsp almond extract or peach juice

Preheat oven to 350F
Grease & flour (4) 8” round pans & (1) 9×13” pan, parchment paper optional.
In 2 medium bowls, mix flour, baking soda & corn starch for both cakes. Set aside.
In 2 large bowls, cream sugar & butter. Add vanilla & lemon juice to yellow cake. Add almond extract OR peach juice to white cake.
In 3 smaller bowls, separate yolks from whites using the 3rd bowl to hold the shells. Beat each till mixed.
Beat eggs into respective creamed sugar.
Alternate flour mixture & milk, stir until combined.
Spoon into pans alternately, no more than ½ full.
Bake at 350 until done, 45min – 1+hrs.

Original:

Gold Part.–Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, tea-spoon soda, table-spoon corn starch; flavor with lemon and vanilla.

Silver Part.–Two cups sugar, one of butter, four (scant) of flour, one of sour milk, tea-spoon soda, table-spoon corn starch, whites of eight eggs; flavor with almond or peach. Put in pan, alternately, one spoonful of gold and one of silver.–Miss Emma Fisher.

Buckeye Cookery, 1877

 

***  This makes a lot of cake.  I highly recommend cutting the recipe in 1/2.  You’ll still need a lot of bowls, but half should be good for a nice size cake vs. Godzilla Cake.  Also, it won’t take a dozen eggs.

My mother says it tastes like her grandmother’s cake.
Here is the frosting I made for it.  Be careful not to cook the sugar even 3 seconds longer than you should.

Boiled frosting:
3 lg. Eggwhites
1 c. granulated sugar
4 tbsp hot water
½ lb blanched almond paste (optional)
Beat egg yolks to a stiff froth*.
Moisten sugar with hot water then boil briskly for five minutes or until it “ropes” from the end of the spoon.
Turn sugar onto beaten eggs & stir until cold.
(Optional) Add ½ lb blanched almond paste
Will frost tops of 2 lg. Cakes.

*Then beat them more.

(original)
Whites of three eggs beaten to a stiff froth, one large cup granulated sugar moistened with four table-spoons hot water; boil sugar briskly for five minutes or until it “ropes” from the end of the spoon, turn while hot upon the beaten eggs, and stir until cold.
If preferred, add half pound sweet almonds blanched and pounded to a paste, and it will be perfectly delicious. This amount will frost the top of two large cakes.–Mrs. A. S. C.
Buckeye cookery 1877

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