Apricot gold cake
Categories: 1941, Cakes
Yield: 6
Ingredients:
Prepare 1/2 the recipe for gold cake.
Line well-oiled shallow pan with 1
cup of well-drained, cooked, and
sweetened dried apricots.
Pour cake batter over apricots.
Bake in moderate oven (375 F) 30 minutes.
Serve hot with apricot sauce.
Below are three versions of gold cake:
~~~~ Gold cake
Yield: 6 Servings
Ingredients:
1 c Sugar
6 tb Shortening
1/2 c Egg yolks
1/4 ts Salt
1/2 c Milk
3 ts Baking powder
2 tb Grated lemon rind
2 c Flour
Cream shortening and sugar.
Add well-beaten egg yolks.
Sift flour, measure, and sift with
baking powder and salt.
Add alternately with milk to creamed
sugar and shortening.
Add grated lemon rind.
Pour into well-oiled layer cake pans.
Bake in moderate oven (375 F) 20 minutes.
Use lemon filling between layers and
cover with seven-minute icing.
The Household Searchlight
~~~ Gold cake ( the basic crockpot cake )
Categories: Cakes
Yield: 16 servings
Ingredients:
2 c Flour
1/4 ts Cream of tartar
1/4 ts Salt
1 c Butter
1 c Sugar
1 ts Nutmeg, ground
6 Eggs
Mace can be substituted for the nutmeg.
Set crockpot at High 20 minutes before
beginning.
Fit in liner.
Butter and flour 8-cup-capacity baking tin.
Mix flour, cream of tartar, and salt; set aside.
Cream butter, then add sugar, vanilla, and mace.
Beat until fluffy.
Add eggs, one at a time, beating 1 minute after each.
Blend in flour mixture; do not over mix.
Spread in tin, and put on lid or lay terry
towel over the crockpot.
Put in crockpot, cover and bake 3 hours or
until cake has begun to pull from sides.
Uncover.
Let stand in tin on cake rack about 10
minutes, then turn out to cool.
Dust with confectioners' sugar, slice and serve.
Two secrets for cake-baking in crockpot: use less
than 1 c sugar for every 2 c flour.
And use a liner.
(Kitchen parchment to be used as a liner is
available in most department store housewares
sections. It's reusable and keeps food from
sticking. Substitute buttered or oiled brown
shopping bag paper, if you want)
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