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Cinnamon Cakes
1/2 cup butter 1/2 cup milk 1 cup sugar 1 1/4 cups flour 2 eggs 2 1/2 teaspoons baking powder 1 tablespoon cinnamon Mix ingredients in the order given, and bake in individual buttered cake tins.
A plain butter cake batter heavily scented with cinnamon, baked in small tins. The book gives no oven temperature and no yield, so both need supplying.
- OvenSmall cakes of this type want a moderately hot oven, 375F, for 18 to 22 minutes. A skewer in the centre should come out clean and the tops should spring back.
- Individual buttered cake tinsThese are gem or patty pans -- what we now call a muffin or cupcake tin. Butter them well; paper liners work perfectly.
- YieldExpect about 12 standard cupcake-sized cakes, or 18 in small gem cups. Fill each about two thirds full.
- The cinnamon is not a misprintA full tablespoon in a cake this size is aggressive by modern standards and gives a distinctly spicy, dark-tasting crumb. Two teaspoons is closer to current taste if you would rather not commit.
- Baking powder2 1/2 teaspoons to 1 1/4 cups flour is a high proportion by modern standards. With modern double-acting powder, 2 teaspoons is ample and will leave less of an aftertaste.
- FlourMeasure by dipping and levelling rather than packing; the batter is a soft one and too much flour turns these dry. Sift the cinnamon and baking powder in with the flour so the spice distributes evenly.
- ServingBest the day they are made, plain or with a dusting of cinnamon sugar over the hot tops. They stale quickly because the batter carries no fruit or syrup to hold moisture.