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Spanish Layer Cake

A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).

A historical recipe

Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.

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 Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). 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

Method

  1. 1/3 cup Cottolene.
  2. 1 cup sugar.
  3. Yolks 2 eggs.
  4. 1/2 cup milk.
  5. 1-7/8 cups pastry flour.
  6. 3 teaspoons baking powder.
  7. 1 teaspoon cinnamon.
  8. 1/4 teaspoon cloves.
  9. 1/4 teaspoon salt.
  10. Whites 2 eggs.
  11. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly.
  12. Mix and sift flour, baking powder, spices and salt;
  13. add to first mixture alternately with milk.
  14. Cut and fold in stiffly beaten whites of eggs.
  15. Bake in two well-greased, square, layer cake pans.
  16. Spread with a thick layer of raspberry between layers.
  17. Cover top with frosting or dredge with powdered sugar.