Wednesday, July 7, 2021

How To Make Grafton Cake Layers And Small Cakes | Food For Shabbat | Kosher Recipes And Cooking | Homemade

How To Make Grafton Cake Layers And Small Cakes | Food For Shabbat | Kosher Recipes And Cooking | Homemade

GRAFTON CAKE LAYERS AND SMALL CAKES

Cream four tablespoons of butter with one and one-half cups of sugar, beat in separately two whole eggs, add one cup of milk alternately with two cups of flour in which has been sifted two teaspoons of baking-powder, beat all thoroughly.
This recipe will make two layer-cakes which may be spread with any of the cake fillings or icings.
To make small cakes omit one of the egg-whites, fill well-buttered gem pans a little more than half full, and bake in a moderately hot oven until a delicate brown. The white reserved may be beaten to a stiff froth and then gradually stir in four tablespoons of powdered sugar and the juice of half a lemon. When the cakes are cool, spread with the icing and decorate with raisins, nut meats, one on top of each or sprinkle with candied caraway seeds.

Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum