Honey Spice Cake...
FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921
Shortening, 1 cup
Granulated sugar, 1/3 cup
Honey, strained, 3/4 cup
Eggs, 2
Pastry flour, 3 cups
Baking Powder, 4 teaspoons
Soda, 1/2 teaspoon
Cinnamon, 1 and 1/2 teaspoons
Cloves, 1/2 teaspoon
Nutmeg, 1/2 teaspoon
Sour milk, 1 cup
Vanilla, 1 teaspoon
Salt, 1/2 teaspoon
Nut meats, broken, 1/2 cup
Cream shortening and add the sugar. Beat in the honey. Beat yolks of eggs and add. Sift dry ingredients. Add 1/4 cup of the dry ingredients to nuts and add them to cake mixture. Add remaining dry ingredients alternately with sour milk and vanilla. Fold in the beaten whites. Bake in well greased loaf pan in a moderate oven (350° F.) for 45 to 50 minutes.
FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921
Shortening, 1 cup
Granulated sugar, 1/3 cup
Honey, strained, 3/4 cup
Eggs, 2
Pastry flour, 3 cups
Baking Powder, 4 teaspoons
Soda, 1/2 teaspoon
Cinnamon, 1 and 1/2 teaspoons
Cloves, 1/2 teaspoon
Nutmeg, 1/2 teaspoon
Sour milk, 1 cup
Vanilla, 1 teaspoon
Salt, 1/2 teaspoon
Nut meats, broken, 1/2 cup
Cream shortening and add the sugar. Beat in the honey. Beat yolks of eggs and add. Sift dry ingredients. Add 1/4 cup of the dry ingredients to nuts and add them to cake mixture. Add remaining dry ingredients alternately with sour milk and vanilla. Fold in the beaten whites. Bake in well greased loaf pan in a moderate oven (350° F.) for 45 to 50 minutes.
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