Butter Cake. A foundation recipe. Learn to make one cake well, and vary it by changing the forms and flavors.







Baking powder


1/3 cup

1 cup

2/3 cup

1 3/4 cup

2 1/2 teaspoonfuls

1/4 teaspoonful

The flavoring may be 1 teaspoonful of vanilla or lemon essence, or 1/2 teaspoonful of almond, or two teaspoonfuls of spices. Raisins, 1/2 cup, citron 1/4 lb., nuts, 1/2 cup. The rind of 1/2 orange is delicious with the vanilla flavor. With the vanilla use 4 tablespoonfuls of cocoa, for a chocolate flavor.

To make a plainer cake, omit one egg, use 1/4 cup butter, and 3/4 cup of milk.

If you use 1/2 cup butter, making a richer cake, what other changes should be made?

Bake in deep or shallow pan, jelly cake tins, or small tin cups.

The mixing is Method 3.

As layer cake, it may be used with a variety of fillings and icings, - jelly, cream filling, soft icing with nuts, raisins, or dates.

A Chocolate Filling

One half cup milk, 2 ounces unsweetened chocolate, 1 cup of sugar, yolk of one egg, 1 tea-spoonful vanilla extract. Break up the chocolate, melt it in a bowl over hot water or in a double boiler, with the sugar and the milk. When the mixture is smooth add the beaten yolk, cook for one or two minutes, add the vanilla, and remove from the fire.