This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1/2 cup butter 1 cup sugar Yolks 8 eggs.
1/2 cup milk.
1 3/4 cups flour.
4 teaspoons baking powder.
1 1/2 teaspoons vanilla.
Cream butter and add gradually, while beating constantly, sugar; then add yolks of eggs, beaten until thick and lemon-colored, milk, flour, mixed and sifted with baking powder, and vanilla. Turn into three buttered and floured seven-inch square tins and bake in a moderate oven. Put layers together with Lord Baltimore Filling and cover top and side of cake with Ice Cream Frosting; then garnish with halves of candied cherries and diamond-shaped pieces of angelica.
Lord Baltimore Cake.-Page 341.
Make an Ice Cream Frosting (see p. 341) of one and one-half cups sugar, one-half cup water and whites two eggs. When of right consistency to spread, add one-half cup rolled dry macaroons, one-fourth cup, each, chopped pecan nut meats and blanched Jordan almonds, twelve candied cherries, cut in quarters, two teaspoons lemon juice, three teaspoons Sherry wine and one-fourth teaspoon orange extract.