Dessert
Birthday Cake
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 1
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 ).
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.