Nut Cakes Recipe

1/2 cup of butter. 1 3/4 cups of flour. 1 cup of sugar. 4 teaspoonfuls of baking-powder. 3 eggs. 1 teaspoonful of vanilla extract. 1/2 cup of milk. 3/4 a cup of of walnut meats, broken in pieces.

Mix in the usual manner and bake in small tins. When cold spread the tops with White Mountain frosting and decorate with half a nut-meat. Or add half a cup of nut meats, broken in pieces, to a maple-sugar frosting, beat very light, let cool to keep shape, and put on to the cakes so that it be quite irregular in appearance.

Imperial Cake Recipe

1/2 pound of butter (1 cup). 1/2 pound of raisins. 1/2 pound of sugar (1 cup). 1/2 cup of walnut meats. The grated rind and juice of half a lemon. 1/2 pound of flour. 1/4 teaspoonful of soda. 1/2 cup of citron. 5 eggs.

Add the whites of the eggs, beaten stiff, before the flour, on account of the absence of liquid to moisten. Reserve a little of the flour for dredging the fruit. Seed the raisins, cut the citron fine and chop the nuts, and add the soda with the flour. Bake in a tube pan nearly an hour and a half.

Lincoln Cake Recipe. (Josephine J. Kimball, Canton, Ohio)

1 pound of butter. 1 pound of raisins. 1 1/2 pounds of brown sugar. 1 pound of currants. 1 3/4 pounds of flour. 1/4 pound of citron. 1 pint of sweet milk. 1/2 pound of blanched almonds. 1 dessertspoonful of soda. 1 nutmeg. 6 eggs. 1 teaspoonful of cloves. 1 tablespoonful of cinnamon.

Mix in the usual manner. The baking is simplified and shortened by using two pans. This cake was a great favorite in Canton in 1861 and the years immediately following.

Hickory Nut Cake Recipe. (Mrs. Wm. B. Sewall, Boston)

1 1/2 cups of sugar. 2 cups of flour. 1/2 cup of butter. 2 teaspoonfuls of baking-powder. 3/4 cup of milk. The whites of four eggs. 1 cup of chopped nut meats.

Mix in the usual manner, reserving part of the nuts to sprinkle on the top of the cake when it is in the pan. Bake in a loaf in a moderate oven about an hour.

Nut And Raisin Cake Recipe. (Maria W. Howard, Boston)

1/2 cup of butter. 2 1/2 teaspoonfuls of baking-powder. 1 cup of sugar. 2 squares of melted chocolate. 1/2 cup of seeded and chopped raisins. 1/2 cup of walnut meats cut in small pieces. 2 eggs. 1/2 cup of milk. 1/4 teaspoonful of salt. 1 1/3 cups of flour. 1/2 teaspoonful of vanilla extract.

Add the chopped raisins to the butter and sugar, creamed as usual, and the melted chocolate and nut meats at the last. Bake about three fourths hour. Frost with boiled icing and decorate with nuts and raisins.