CAKE that is inexpensive and not very rich but at the same time favored by many persons is the cinnamon CAKE here given. It is slightly dark in color, due to the cinnamon that is used in it. Caramel ICING seems to be the most suitable for CAKE of this kind, but if desired white ICING may be used.
- 1/2 c. butter
- 1 c. sugar
- 2 eggs
- 1/2 c. milk
- 1-3/4 c. flour
- 3 tsp. baking powder
- 2 tsp. cinnamon
Cream the butter and add the sugar gradually. Separate the eggs, beat the yolks, and add them to the mixture. Stir in the milk. Sift the flour, baking powder, and cinnamon together and add these. Beat the egg whites until they are stiff, and fold them into the CAKE dough. Bake in layers or in a loaf and ice with white or caramel ICING.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)