The royal baker and pastry cook : $b A manual of practical cookery

beat hard. Stir in prepared fruit. Line 2 loaf-pans with 3 thicknesses of paper. Divide the batter between the pans and bake about 1¼ hours in moderate oven. =Cocoanut Layer Cake.=-½ cup butter, 1¼ cups sugar, whites 8 eggs, 2½ cups flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar. Add vanilla, then, alternately, the flour and whipped whites. Beat hard; bake in 3 layer-cake pans. When cold put together with cocoanut filling, No. 2 (see Fillings). =Cocoanut Loaf Cake.=-½ cup butter, 1 cup sugar, 5 eggs, 2 cups flour, 1 cup milk, 2 teaspoons Royal Baking Powder, ¼ teaspoon salt, 2 cups freshly grated cocoanut. Put together same as chocolate loaf cake, and bake in loaf-pan in moderate oven. =Citron Cake.=—1½ cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1 cup citron cut in thin, large slices, 1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth, light cream, add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour and powder together, which add to the butter, etc., with the citron and extract nutmeg. Mix into a firm batter, and bake carefully in paper-lined shallow, flat cake-pan (fig. XIII), in a moderate oven, 50 minutes. =Coffee Cake.=—1 cup very strong coffee, 1 cup butter, 2 cups sugar, 3 eggs, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 cup stoned raisins, cut in two, ½ cup chopped citron, 10 drops each extract allspice and nutmeg, and ½ cup milk. Rub the butter and sugar to a white cream; add the eggs, 1 at a time, beating 3 or 4 minutes after each. Sift together flour and powder, which add to the butter, etc., with the coffee, raisins, citron, milk, and extracts. Mix into a smooth batter. Bake in paper-lined cake-tin (fig. IX), in a hot oven, 50 minutes. =Coffee Cake, No. 2.=—1 cup brown sugar, 1 cup butter, 2 eggs, ½ cup molasses, 1 cup strong coffee, ½ teaspoon soda dissolved