It is especially important to use pastry flour in cakes made with yeast.

A good liquid yeast gives better results in cake, but compressed yeast may be used.

Citron and Cocoanut Cakes-no eggs

1 cup milk

2 tablespns. yeast, (or 1/3 - 1/2 cake compressed yeast with extra 1/2 tablespn. of water in sponge)

4 1/4 cups flour 1 cup butter

1 1/4 cup sugar

1/2 cup water

3/4 - 1 cup ground citron

1/4 teaspn. weak extract rose

1 cup shredded cocoanut

1 teaspn. vanilla

Prepare as in preceding recipe (of which it is just half) and at the last divide into 2 parts, add the citron and rose to one, and the cocoanut and vanilla to the other. The loaves will not be very large.

White Fruit Cake-no eggs

The whole of the above recipe, using only 3/4 cup of butter, with 3/4 - 1 cup of citron, 1 cup of cocoanut and 2/3 cup of almonds, all ground.

Dried Apple Cake-yeast

Cut 2 cups dried apples into small pieces with shears, soak over night in 1 1/2 cup water, then cook in 3/4 cup molasses until transparent.

Sponge- 1 cup water, 1 cake compressed yeast, 2 1/2 cups flour.

When light, add 2/3 cup butter (or half oil) and 1/2 cup sugar creamed together, the dried apples, grated rind of orange or lemon, 2 beaten eggs and 2 cups flour.

One egg only may be used; the cake is excellent with no eggs.

Washington Cake-no eggs

Remember to lay flour lightly into cup.

Sponge-1 pt. milk 1/2 cup sugar

1 cake yeast 1 qt. flour

When light-salt

1-1 1/4 cup sugar 1 cup water in which a little saffron has been steeped

1 1/2 cup oil and butter.

half of each 3/4 - 1 teaspn. lemon extract

6 1/2 cups flour Prepare same as saffron cake and bake in not too thick loaves.

Washington Pie-no Eggs

Bake Washington cake in rather thin, flat loaf, split and put the following cream between and around, or put cream over and around cake without splitting.

Cream-1 1/2 tablespn. cooking oil large 1/2 cup sugar

2 1/2 - 2 3/4 tablespns. flour yellow color

1 pt. milk salt 1 teaspn. vanilla

Heat oil, add flour, then hot milk, salt and sugar, stirring smooth at different stages. Steep a trifle of saffron in the milk. Add vanilla when cold.


Cream-1 tablespn. butter 1/3 cup sugar

2 1/2 tablespns. flour salt

1 pt. boiling milk 1 egg flavoring

Elizabeth's Raised Cake

Sponge - 5-5 1/4 cups flour 1/2 cup sugar

2 tablespns. yeast (or 1/2 cake compressed yeast)

1 1/2 cup milk

When light- 1 1/2 cup sugar 2 eggs

1 cup butter 1 cup raisins

1/3 cup citron

Make sponge at night with soft yeast or early in the morning with compressed.

When light, add the butter, well creamed with the sugar, and beaten eggs. Beat all very thoroughly and put into the tins. When partly risen, stick the fruit in all over the top; let rise about 1 1/2 hr., or until bubbles may be seen; bake I hr. in moderate oven. The cake is excellent without fruit.