One-half cup butter, one and one-half cups sugar, one teaspoonful extract, three cups flour (three and three-fourths if very soft flour), one cup liquid (water makes a more delicate mixture than milk), three level teaspoon-fuls of baking powder, four whole eggs. Put together as directed in cake making and bake in a moderate oven until you cease to hear a ticking when putting the ear near the cake, or until the cake shrinks from the pan.
One cup of butter, two cups of sugar, one cup of milk, four cups of flour, four eggs, four level teaspoonfuls of baking powder, one teaspoonful of vanilla. Put together as directed for butter cakes in general, and bake two layers plain. Into the remaining dough stir three-quarters of a teaspoonful of cinnamon, and half a teaspoonful of grated nutmeg, one cup of seeded raisins, one-half cup of English currants, and one-quarter cup of citron. Cut all very fine, and roll in flour before adding to the dough. Put together with white frosting.
Use one-half the quantity of the ingredients for ribbon cake and the whole quantity of spices.
One-half cup of butter, one cup of sugar, one-half cup of milk, two cups of flour, two eggs, two level teaspoon-fuls of baking powder, one-half teaspoonful of vanilla, three-fourths of a teaspoonful of cinnamon, one-half a teaspoonful of nutmeg and one-fourth of a teaspoonful each of cloves and allspice. Mix the spices with the flour and put together as butter cakes in general.
Two ounces of chocolate, four eggs separated, one-half cup of milk, one teaspoonful of vanilla, one-half cup of butter, one and three-fourths cups of flour, one and one-half cups of sugar, one teaspoonful of baking powder. Dissolve the grated chocolate in five tablespoonfuls of boiling water. Cream the butter and sugar, beat the yolks until thick and lemon colored, add them to the creamed butter and sugar, and beat thoroughly. Add milk and flour alternately, beating vigorously between. Take out one-half cup of the mixture, and beat the chocolate into the rest. Take a tablespoonful of the well-beaten egg whites, and fold the rest into the cake dough. Color the portion in the cup with a maroon vegetable paste (bought for the purpose), fold in the spoonful of egg white, then put into the cake, and stir just enough to marble it. Put into the pans and bake in a moderate oven about forty-five minutes.
Two cups of granulated sugar, one-half cup of butter, four egg yolks, well beaten, three tablespoonfuls of chocolate, dissolved in five tablespoonfuls of boiling water, two-thirds cup of sweet milk, one and two-thirds cups of flour, one level teaspoonful of baking powder, four egg whites, well beaten. Put together in order in which they are given, folding the egg whites in carefully last.
Three-fourths pound of flour, three-fourths pound of sugar, one-half pound of butter, two pounds of currants, two pounds of raisins, one pound of citron, six eggs, one-half pound of dates, one-half pound of figs, fine cut, one glass of grape juice, one teaspoonful of soda. Bake three hours. It will keep a year, if you wish.