publication context
Assorted cakes for the holiday tea
Assorted cakes for the holiday tea
Good Housekeeping 1921-12: Vol 73 Iss 6 · Page n59 · View context source ↗
Source evidence: Assorted cakes for the holiday tea
Editorial context
A warm-sponge variation of pound cake prepared by whisking whole eggs and sugar over a hot-water bath before blending in melted butter and leavened pastry flour. Baked in individual crinkly patty pans, these small cakes were recommended for holiday teas and decorated with icing and candied cherries arranged into poinsettia motifs.
Original
Little Pound Cakes, which will keep as long as they are safely hidden, are very good, easily made, and rather unusual. Break three eggs into the top of a double-boiler and beat them well; add one-half cupful of sugar and place the boiler over hot water on the range. Now beat the eggs and sugar for fifteen minutes or until the mixture is very light and creamy. Then add one-third cupful of melted butter and beat again for several minutes. Now whip in three-fourths cupful of pastry flour sifted with one-half teaspoonful of baking-powder and one-fourth teaspoonful of salt. Flavor as desired and bake in crinkly patty pans, then ice and decorate. The round ones may be decorated with candied cherries in the form of poinsettias, as illustrated below.
At the source
- Publication
- Good Housekeeping 1921-12: Vol 73 Iss 6
- Issue date
- Volume
- 73
- Issue
- 6
- Page / locator
- n59
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1921 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1921-12: Vol 73 Iss 6, 1921-12-01, page n59, via https://archive.org/details/sim_good-housekeeping_1921-12_73_6. Repastory is not affiliated with or endorsed by Good Housekeeping 1921-12: Vol 73 Iss 6 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 3 egg, well beaten
- 1/2 cupful sugar
- 1/3 cupful butter, melted
- 3/4 cupful pastry flour, sifted with baking powder and salt
- 1/2 teaspoonful baking powder, sifted with pastry flour and salt
- 1/4 teaspoonful salt, sifted with pastry flour and baking powder
- flavoring
- icing
- candied cherries, in the form of poinsettias
Directions
Break three eggs into the top of a double-boiler and beat them well. Add one-half cupful of sugar and set the boiler over hot water on the range. Beat the eggs and sugar for fifteen minutes or until the mixture is very light and creamy. Add one-third cupful of melted butter and beat again for several minutes. Whip in three-fourths cupful of pastry flour sifted with one-half teaspoonful of baking powder and one-fourth teaspoonful of salt. Add flavoring as desired. Turn into crinkly patty pans and bake. Once baked, ice and decorate, using candied cherries arranged like poinsettias on round cakes if desired.
- Item type
- recipe
- Yield
- Not stated
- Timing
- fifteen minutes
- Temperature
- Not stated
- Equipment
- double-boiler; crinkly patty pans
Names & connections
Source context
related reference
Variations on the little pound cake mixture
Mocha Triangles make delicious eating at any time of the year, but are especially good at Christmas when every one wants something extra nice. To make them, spread the mixture for little pound cakes or cup cake very thinly on greased and floured pans, bake to a golden brown color, then remove from the pan to cool.
For Christmas Baskets, use the same pound cake mixture. Bake the cakes in deep patty tins with straight sides.
Good Housekeeping 1921-12: Vol 73 Iss 6 · Page n59 · View context source ↗
Source evidence: spread the mixture for little pound cakes
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