Gold Cake in 1920

Boston Globe, Boston, Massachusetts May 30, 1920, page 94

Requested by Philinda –

  • 1/2 cup butter
  • 1 cup sugar
  • 5 egg yolks
  • 1 egg
  • 1 1/4 cup flour
  • 2 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Cream butter and add sugar gradually, while beasting constantly; then add egg yolks and egg well beaten. Mix and sift dry ingredients and add alternately with milk to first mixture. Turn into a buttered and floured cake tin and bake in a moderate oven 45 minutes. Remove from pan and cover with.

Coconut Coffee Frosting

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup coffee infusion
  • 2 egg whites
  • 1/2 cup desiccated coconut
  • 1/2 teaspoon vanilla
  • few grains of salt

Put sugar and coffee into a saucepan, place on range, bring to the boiling point and let boil until syrup will spin a thread when dropped from top of spoon. Pour gradually while beating constantly in whites of eggs, beaten until stiff and beat until cool. Set saucepan containing mixture becomes slightly granular around sides of pan. Remove from pan of boiling water and beat, using a spoon, until mixture will hold its shape. Then add coconut, vanilla, and salt. Pour on cake, and spread with back of spoon, leaving a rough surface. Don’t Worry.

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