New York Gingerbread

New York Gingerbread

Ingredients:
1 cup butter (scant)
5 eggs
11/2 cups flour
11/2 cups

Directions:
powdered sugar
2 tablespoons
yellow ginger
1 teaspoon baking
powder
Cream the butter, and add flour gradually, mixed and sifted with ginger. Beat the yolks of the
eggs until thick and lemon−colored, and add sugar gradually. Combine mixtures, add whites
of
eggs, beaten until stiff, and sift over baking powder. Beat thoroughly, turn into a buttered
deep
cake pan, and bake one hour in a moderate oven.
92
Newport Pound Cake
Make same as New York Gingerbread, omitting ginger, and substituting one teaspoon vanilla
extract.
93
Christmas Cakes
Bake Newport Pound Cake in golden−rod pans, cut in fourths crosswise, spread with Ice
Cream Frosting, and garnish with green leaves, made from ornamental frosting, and round red
candies to imitate berries.
94
Ginger Pound Cakes
Cream one−half pound butter and add gradually one−half pound sugar, continuing the
beating.
Add three−fourths pound flour, mixed and sifted with two teaspoons baking powder
alternately
with four eggs beaten until thick and lemon−colored; then add one−half pound Canton ginger
cut
in small pieces. Bake in small buttered and floured individual cake pans in a slow oven.
Cover
Chapter XXXI − CAKE 608
The 1918 Fanny Farmer Cookbook
with White Mountain Cream .
95
Molasses Pound Cake