Potato Flour Cake

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

1 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
11 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 lb. sugar ↝ Sugar, NFS [Sugars and honey]
1 lb. potato flour ↝ Potato flour [Vegetables and Vegetable Products]
1 wine-glass rum ↝ Rum [Liquor and cocktails]

Instructions (6)

Soften the butter. Then beat it until very light and creamy.
Add to it alternately one whole egg, one table-spoon flour, one table-spoon sugar, beating well between each addition.
When about half the materials are used add the rum.
Add the rest of the ingredients alternately as before.
From first to last the cake should be beaten for an hour.
Bake in a buttered tin for one hour and a half to two hours.

Original Text

*Potato Flour Cake

1 lb. butter 11 eggs 1 lb. sugar 1 lb. potato flour 1 wine-glass rum

Soften the butter. Then beat it until very light and creamy. Add to it alternately one whole egg, one table-spoon flour, one table-spoon sugar,[Pg 21] beating well between each addition. When about half the materials are used add the rum. Add the rest of the ingredients alternately as before. From first to last the cake should be beaten for an hour. Bake in a buttered tin for one hour and a half to two hours.

Notes

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