| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, 1941 |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or butter substitute |
| 1 1/2 |
c |
Powdered sugar |
| 5 |
|
Egg yolks |
| 2 |
|
Egg whites |
| 3/4 |
c |
Milk |
| 3 |
c |
Cake flour |
| 2 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3 |
ts |
Caraway seed |
| 2 |
ts |
Rose water flavoring |
| 1/2 |
ts |
Cinnamon flavoring |
INSTRUCTIONS
Prize winning recipe
Cream butter. Add sugar and yolks of eggs. Beat thoroughly. Stir in
unbeaten whites of eggs and beat mixture. Sift flour, measure, and sift
with baking powder and salt. Add alternately with milk to first mixture.
Sprinkle in caraway seed, beat well, and add flavorings. Pour into
well-oiled loaf pan. Bake in moderate oven (375 F) 1 hour. Substitute 1
teaspoon vanilla flavoring for caraway seed, rose water, and cinnamon if
desired. Mrs. C.E. Beam, Statesville, N.C.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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