I forgot to take a pic of the cake (although it was displayed to all with much ooh-ing and aah-ing), so here is a stock photo. But my cake came out quite comparably, although I didn't have enough batter to fully fill the pan, so it was a small dragon with no bed to sleep on.
Roundup:
The Challenge: Sweets for the Sweet
The Recipe: Newport Pound Cake
The Date/Year and Region: The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Boston, MA, USA 1934
How Did You Make It:
Newport Pound Cake
-- 7/8 c. butter
-- 1 1/2 c. flour
-- few grains salt
-- 5 eggs
-- 1 1/2 c. powdered sugar
-- 1 tsp. vanilla
-- 1 tsp. baking powder
Cream butter, add flour gradually. Beat egg whites until stiff but not dry, and beat in half the sugar, salt, and vanilla. Beat egg yolks until thick and lemon-colored, add remaining sugar gradually, and add to butter and flour. Beat well. Fold egg whites into mixture. Sift over baking powder. Beat thoroughly. Bake 1 hour in moderate oven (350ºF) in buttered deep pan.
Time to Complete: 2 hours including baking
Total Cost: $0 all was already in house
How Successful Was It?: This was the first time I'd ever added the FLOUR to the creamed butter. It was interesting. The amount of having to move mixtures around so they could get under my mixer was a mild inconvenience, but the toddler helping me thought it was GREAT. Also, I only had 3 eggs, AND punctured one of the yolks. So I was only able to beat 2 egg whites, and I threw two tablespoons of mayo as egg substitute for the other two needed. My cake probably didn't rise as much as it should have. As stated, it didn't completely fill my cake pan, so I wound up with a small cake. I perhaps overbaked it, but even so, it had a very tender crumb. Really, one of the better "pound cake" type cakes I've ever baked.
Also, I oiled and then floured the pan so that the design came out well. Again, this worked wonders and my cake design came out perfectly. Nothing stuck to the pan.
How Accurate Is It?: I don't know if that was a common egg substitute in the 30s, but otherwise, everything turned out well and quite accurately.
Sunday, February 14, 2016
HFF: Sweets for the Sweet
4. Sweets for the Sweet (February 12 - February 25) It’s sugar, and maybe spice, and definitely everything nice. Test out a historic recipe for sweets, sweetmeats and candies - but don’t let them spoil your appetite!
Today was a pretty easy shoe-in for this challenge. I had a very close friend and her 3.5 year old daughter over to "test" a new cake pan I bought, shaped like a dragon. We also had the daughter's very first Big Girl Tea Party.
I forgot to take a pic of the cake (although it was displayed to all with much ooh-ing and aah-ing), so here is a stock photo. But my cake came out quite comparably, although I didn't have enough batter to fully fill the pan, so it was a small dragon with no bed to sleep on.
Roundup:
The Challenge: Sweets for the Sweet
The Recipe: Newport Pound Cake
The Date/Year and Region: The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Boston, MA, USA 1934
How Did You Make It:
Newport Pound Cake
-- 7/8 c. butter
-- 1 1/2 c. flour
-- few grains salt
-- 5 eggs
-- 1 1/2 c. powdered sugar
-- 1 tsp. vanilla
-- 1 tsp. baking powder
Cream butter, add flour gradually. Beat egg whites until stiff but not dry, and beat in half the sugar, salt, and vanilla. Beat egg yolks until thick and lemon-colored, add remaining sugar gradually, and add to butter and flour. Beat well. Fold egg whites into mixture. Sift over baking powder. Beat thoroughly. Bake 1 hour in moderate oven (350ºF) in buttered deep pan.
Time to Complete: 2 hours including baking
Total Cost: $0 all was already in house
How Successful Was It?: This was the first time I'd ever added the FLOUR to the creamed butter. It was interesting. The amount of having to move mixtures around so they could get under my mixer was a mild inconvenience, but the toddler helping me thought it was GREAT. Also, I only had 3 eggs, AND punctured one of the yolks. So I was only able to beat 2 egg whites, and I threw two tablespoons of mayo as egg substitute for the other two needed. My cake probably didn't rise as much as it should have. As stated, it didn't completely fill my cake pan, so I wound up with a small cake. I perhaps overbaked it, but even so, it had a very tender crumb. Really, one of the better "pound cake" type cakes I've ever baked.
Also, I oiled and then floured the pan so that the design came out well. Again, this worked wonders and my cake design came out perfectly. Nothing stuck to the pan.
How Accurate Is It?: I don't know if that was a common egg substitute in the 30s, but otherwise, everything turned out well and quite accurately.
I forgot to take a pic of the cake (although it was displayed to all with much ooh-ing and aah-ing), so here is a stock photo. But my cake came out quite comparably, although I didn't have enough batter to fully fill the pan, so it was a small dragon with no bed to sleep on.
Roundup:
The Challenge: Sweets for the Sweet
The Recipe: Newport Pound Cake
The Date/Year and Region: The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Boston, MA, USA 1934
How Did You Make It:
Newport Pound Cake
-- 7/8 c. butter
-- 1 1/2 c. flour
-- few grains salt
-- 5 eggs
-- 1 1/2 c. powdered sugar
-- 1 tsp. vanilla
-- 1 tsp. baking powder
Cream butter, add flour gradually. Beat egg whites until stiff but not dry, and beat in half the sugar, salt, and vanilla. Beat egg yolks until thick and lemon-colored, add remaining sugar gradually, and add to butter and flour. Beat well. Fold egg whites into mixture. Sift over baking powder. Beat thoroughly. Bake 1 hour in moderate oven (350ºF) in buttered deep pan.
Time to Complete: 2 hours including baking
Total Cost: $0 all was already in house
How Successful Was It?: This was the first time I'd ever added the FLOUR to the creamed butter. It was interesting. The amount of having to move mixtures around so they could get under my mixer was a mild inconvenience, but the toddler helping me thought it was GREAT. Also, I only had 3 eggs, AND punctured one of the yolks. So I was only able to beat 2 egg whites, and I threw two tablespoons of mayo as egg substitute for the other two needed. My cake probably didn't rise as much as it should have. As stated, it didn't completely fill my cake pan, so I wound up with a small cake. I perhaps overbaked it, but even so, it had a very tender crumb. Really, one of the better "pound cake" type cakes I've ever baked.
Also, I oiled and then floured the pan so that the design came out well. Again, this worked wonders and my cake design came out perfectly. Nothing stuck to the pan.
How Accurate Is It?: I don't know if that was a common egg substitute in the 30s, but otherwise, everything turned out well and quite accurately.
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