Home › Popular Dixie Dishes › Cakes

Cakes

GEORGIA COCOANUT CAKE. - Grate a pound of cocoanut and dry, cream, one pound butter, add one of sugar, beaten yolks of two eggs, then the beaten whites and one pound of flour alternately, and last the grated nut, beat until perfectly light; bake in a moderate heat for three hours.-L. A. C., Atlanta, Ga.

CORN STARCH PUFFS. - Beat with about one-half cup (scant) butter, one cup each sugar and corn-starch, four eggs, two even teaspoons baking powder, one-half teaspoon vanilla extract; bake in gem irons or patty pans and frost.

DROP CAKES.-One cup each sour cream and sugar, one teaspoon soda, one-half cup currants, one and a half cups flour; flavor with nutmeg and cinnamon, and drop from spoon into a buttered pan, and bake in quick oven. These are delicious if eaten warm, and good cold.

KAFFEE KUCHEN. - Take one-half cake compressed yeast, or teacup home-made, put it in a cup of warm milk, and stir this in the middle of a pan of flour; when light, add one-half pound each butter and sugar, some floured raisins, teaspoon lemon essence, nutmeg and cinnamon; put in dripping pan, let rise, then with a cake brush rub the top with a beaten egg, sprinkle with sugar and cinnamon, and bake. - To bake fruit cake in paste; make it of flour and water, roll out on a board like pie crust, line your greased tins all over the inside with it and pour in the cake batter; do not break off the paste till you want to use the cake. This is especially nice for sponge and fruit cakes.

ANOTHER KAFFEE KUCHEN.--Four pounds of light bread dough, eight ounces each sugar and butter or lard, one egg, (not essential), take the dough at noon and mix in the ingredients all slightly warm, knead on the table with flour sufficient, set to rise until four o'clock, knead it again by spreading it out on the table with the knuckles, folding over and repeating, roll it out to sheets scarcely thicker than a pencil, place on baking pans, brush over with either water or melted lard, or milk, rise about an hour, score the cakes with a knife point as you put them in the oven to prevent the crust puffing up, bake about fifteen minutes. One of the attractions of this plain cake is the powdered cinnamon and sugar sifted on top after baking, the cake being first brushed with sugar and water. Cut in squares and serve hot. The foregoing makes a sheet of cake large enough to cover a stove top.

PIC-NIC LOAF.-Another form of the coffee cake, cheap and good for school pic-nics and the like. Mix a few raisins or currants in the coffee cake dough, roll out pieces to the size of dessert plates and half inch thick, brush over with a little melted lard, double them over like large split rolls, rise and bake like bread, and brush over with a mixture of water, egg and sugar.