Soda Pound Cake

Ingredients

• 2 cups sugar
• 1 cup butter
• 1 cup sweet milk
• 4 cups flour
• 2 cups brown sugar
• 1 cup sour milk
• 1 cup sour milk> 1 cup butter
• 1 cup molasses
• 1 cup sugar
• 3 cups flour
• 1 pound sugar
• 12 ounces flour
• 11 ounces flour
• 5 eggs
• 3 tea-spoons baking powder
• 4 eggs
• 1 tea-spoon soda
• 1 tea-spoon of all kinds of spice you can find in town
• 1 tea-spoon of all kinds of spice
• 3 eggs
• 1 tea-spoon nutmeg
• 1 tea-spoon cloves
• 2 coffee-cups sugar
• 2 coffee-cups flour
• 2 tea-spoons baking powder
• 1 tea-cup boiling water
• 6 eggs
• 12 eggs
• 10 eggs beaten separately
• one lemon

Directions

1. '2 cups sugar, 1 cup butter.

2. SPICE CAKE — -No. I.— Mrs. Moore.

3. 2 cups brown sugar, 1 cup sour milk,

4. 2£ cups flour, 1 tea-spoon soda,

5. SPICE CAKE— No. 2— Mrs. G. D. Tinkcom.

6. 2 cups sugar, white or brown, 1 cup sour milk> 1 cup butter, 4 eggs,

7. 2-J cups flour, 1 tea-spoon soda,

8. SPICE CAKE— No. 3— VERY FINE.

9. § cup butter, 1 cup sour milk,

10. 1 tea-spoon nutmeg, 1-J tea-spoons cinnamon,

11. 1 tea-spoon cloves, 3 cups flour.

12. SPONGE CAKE— No. 1,

13. The good, quality of all delicate cake, and especially of sponge-cake, depends very much upon its being made with fresh eggs. It must be quickly put together, beaten with rapidity, and baked in a rather quick oven. It is made "sticky" and less light by being stirred long. There is no other cake so dependent upon care and good judgment in baking as sponge-cake. In making white cake, if not conve- nient to use the yolks that are left, they will keep until the next day by being thoroughly beaten and set in a cool placa To prepare cocoanut, cut a hole through the meat at one of the holes in the end, draw off the milk, pound the nut well on all sides to loosen the meat, crack, take out meat, and set the pieces in the heater or in a cool, open oven all night, or for a few hours, to dry, then grate; if not all used, sprinkle with sugar (after grating) and spread out in a cool, dry place, and it will keep for weeks. In cutting layer cakes, it is better first to make a round hole in the centre, with a knife, or a tin tube, about an inch and a quarter in diameter. This prevents the edge of the cake from crumbling in cutting.

14. SPONGE CAKE— No. 2.

15. 2 coffee-cups flour, 2 tea-spoons baking powder,

16. Add the water last. This, though thin, will come from the oven a most delicious cake.

17. SPONGE CAKE— No. S.^Mrs. Clark.

18. 1-J cups flour, Flavor,

19. SPONGE CAKE— No. 4^Mrs. F, F. Adams.

20. 12 ounces flour, Flavor. Beat the whites and yolks separately.

21. SPONGE CAKE No. 5— VERY NICE. — Mrs. Teel

22. 10 eggs beaten separately and Juice of one lemon, put together, A little baking powder.

Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Sour Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Molasses	1 tbsp (20g)	58
Sugar	1 tbsp (12.5g) granulated	49
Nutmeg	1 tsp ground (2.2g)	12
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.