Butter or Cup Cakes

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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In making butter cakes, creaming the butter encloses air, and makes a delicate texture. The butter should be moderately soft but not melted in the least, or the cake will be sodden and heavy.

The oven must be ready for baking, the pans thoroughly greased with the same kind of fat used in the mixture.

Sift flour before measuring; pastry flour should be used. The flour and baking powder must be mixed and sifted several times and if spices are used they should be sifted with the flour.

Use fine granulated sugar to make a fine texture.

Cream the butter, add the sugar gradually. The yolks and whites of the eggs should be beaten separately, and the yolks added to the butter and sugar. The bowl in which they were beaten should be rinsed with the milk. The milk and flour are added alternately, then the flavoring, and the beaten whites of the eggs. When fruit is used save a little flour to cover it and add just before the whites of the eggs.

Do not beat the mixture after adding the whites, as the mixture is so much heavier than the whites, that in the beating many of the air bubbles will be broken, the air will escape, and the cake be less light.

Bake cake from 20 to 40 minutes or until it shrinks from the sides of the pan. When taken from oven allow it to remain in the pan about 3 minutes.

Raisins quartered and seeded and sprinkled with flour may be added to the cake just before baking.

All measurements are level.