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Spanish Cake

A historical recipe from New Royal Cook Book, by Royal Baking Powder Company (1920).

A historical recipe

New Royal Cook Book, by Royal Baking Powder Company (1920). Project Gutenberg eBook #38193.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From New Royal Cook Book, by Royal Baking Powder Company (1920). Digitised by Project Gutenberg, eBook #38193 (https://www.gutenberg.org/ebooks/38193). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1/2 cup milk Cream shortening
  • 2 eggs

Method

  1. 1/2 cup shortening 1 cup sugar 2 eggs 1-3/4 cups flour 3 teaspoons Royal Baking Powder 1 teaspoon cinnamon 1/2 cup milk Cream shortening;
  2. add sugar and yolks of eggs;
  3. beat well;
  4. sift together flour, baking powder and cinnamon and add alternately with milk;
  5. fold in beaten whites of eggs.
  6. Bake in greased pan in moderate oven 35 to 40 minutes.
  7. Cover with boiled icing, page 16.