The distinguishing feature of this cake is that it has a soft frosting, or cream, instead of jelly, between the layers. This cream is sometimes flavored and enriched with chopped nuts, or fruits. The cake is baked in pans which are much deeper than jelly cake tins, and in most stores they are known as White Mountain cake pans.

White Mountain Cake, No.l

¾ cup butter. 2 cups sugar. 2 eggs.

1 cup milk.

3½ cups flour.

3 tsps. baking-powder.

Mix in the order given and beat thoroughly. Bake in White Mountain cake tins, which are about one inch deep. Spread each cake with the prepared filling, and make two or three layers, as you prefer.

Filling For White Mountain Cake

Put half a cup boiling water and one cup granulated sugar in a smooth saucepan over the teakettle, and stir until sugar melts. Place it over the fire, and boil without stirring. Dip a silver fork in occasionally, and when the syrup forms a fine thread as the fork is withdrawn, it is done. Meanwhile, have the whites of two eggs beaten stiff, and slowly pour the syrup onto it, beating as you pour. Beat until thick enough to spread easily, then flavor with two teaspoons lemon juice, and spread it over the cake. Add half a cup of pineapple chopped and drained, or any fine French candied fruit, or raisins, figs, nuts, in any combination you please. Mix them with a part of the frosting for the middle layers, and save a few larger pieces of the fruit or nuts for the top, pressing them into the icing before it hardens.

White Mountain Cake, No. 2

1 cap butter.

2 cups fine gran. sugar. 5 egg yolks.

1 scant cup milk.

2½ cups pastry flour. 2½ tbsp. baking powder. ½ tbsp. mace. 3 egg whites.

Reserve two whites for the frosting. Mix baking-powder and spice with the flour, then cream, butter, and sugar, and add beaten yolks; then milk and flour alternately, and whites last. Beat vigorously at the last, and bake in three round, shallow cake pans. Put boiled frosting between the layers, and caramel frosting on the top.