The Boston cooking-school cook book

of the mixture in two layer cake pans. To the remainder add spices, fruit, and molasses, and bake in a layer cake pan. Put layers together with jelly (apple usually being preferred, as it has less flavor), having the dark layer in the centre. Golden Spice Cake ½ cup butter ½ cup brown sugar 1 egg Yolks 4 eggs ½ cup molasses ½ cup milk 2¼ cups flour 1 teaspoon cinnamon ½ teaspoon soda ½ teaspoon clove ¼ teaspoon grated nutmeg Few grains cayenne Few gratings lemon rind Cream the butter, add sugar gradually, egg and yolks of eggs well beaten, molasses, milk, flour, mixed and sifted with spices, cayenne, and lemon rind. Bake in a moderate oven one hour, and cover with White Mountain Cream (see p. 528). Walnut Mocha Cake ½ cup butter 1 cup sugar ½ cup coffee infusion 1¾ cups flour 2½ teaspoons baking powder Whites 3 eggs ¾ cup walnut meats, broken in pieces Follow directions for mixing butter cake mixtures. Cover with Confectioners’ Frosting, using cream, and flavoring with vanilla. Birthday Cake ½ cup butter 1¼ cups brown sugar Yolks 2 eggs ⅔ cup milk 2¼ cups flour 3½ teaspoons baking powder 1 teaspoon orange extract 1 teaspoon vanilla 2 tablespoons Sherry ½ cup raisins, seeded and cut in pieces ½ cup walnut meats, cut in pieces ⅓ cup currants 2 tablespoons candied orange peel, finely cut Whites 2 eggs Follow directions for making butter cake mixtures. Bake in a buttered and floured angel-cake pan in a slow oven one and one-quarter hours. Cover with Ornamental Frosting (see p. 532). Rich Coffee Cake 1 cup butter 2 cups sugar 4 eggs 2 tablespoons molasses 1 cup cold boiled coffee 3¾ cups flour 5 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon clove ½ teaspoon mace ½ teaspoon allspice ¾ cup raisins, seeded and cut in pieces ¾ cup currants ¼ cup citron, thinly sliced and cut in strips 2 tablespoons brandy Follow directions for making butter cake mixtures. Bake in deep cake pans. Nut Spice Cake ½ cup butter 1 cup brown sugar ½