Apricot Cake (WIP)

White Cake or Snow Cake

1/2 cup butter

1 cup sugar

1/2 cup milk

1 1/2 cups flour

2 tsp baking powder

1/4 tsp salt

3 egg whites

1/2 tsp vanilla

Beat egg whites until stiff, add 1/2c sugar, and set aside. Cream butter, add remaining sugar gradually, while beating constantly. Mix and sift dry ingredients and add alternatively with milk. Fold in egg whites. Add flavoring. Bake 45 minutes in a moderate oven (350f)

Gold Cake

1/2 cup butter
1 cup sugar

1 egg

5 egg yolks

1 3/4 cups flour

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk

1/2 tsp vanila

Cream butter and add sugar gradually while beating constantly; add egg yolks and egg well beaten. Mix and sift dry ingredients and add alternatively with milk to first mixture. Add vanilla, turn into buttered and floured 9 x 12 inch cake tin. Bake 45 minutes in moderate oven (350f). Frost as desired.

Two-Egg Cake

1/3 cup butter

1 cup sugar

2 eggs, well beaten

1/2 cup milk

1 3/4 cups flour

1/2 tsp salt

1/2 tsp vanilla

2 tsp baking powder

1. Measure all ingredients. Sift flour before measuring. Out of sugar called for in recipe, reserve 1 tbsp for each egg white used. Have eggs at room temperature
2. Take butter from refrigerator long enough in advance so that it is easy to work, but not melted. Work with wooden spoon until soft and creamy. Add remaining sugar gradually, beating until light

3. If eggs are to be added whole, beat thoroughly and add reserved sugar. If eggs are to be separated, beat whites until stiff but not dry and beat in sugar reserved for the purpose, and set aside; beat yolks thoroughly with same beater

4. Add beaten eggs or yolks to butter and sugar mixture
5. Add dry ingredients and liquid alternately. Beat thoroughly but do not stir.
6. Fold in egg whites, if eggs were separated.

To bake: Pour into buttered loaf or two 8-inch layer cake pans and bake 20 to 30 minutes in moderately hot oven (375f)

Boston Favorite Cake

2/3 cup butter

1 7/8 cups sugar
4 eggs

1 cup milk

3 1/2 cups flour

1/2 tsp salt

1 tsp vanilla

5 tsp baking powder

Mix as Two-Egg cake.

Nana's note: Bake 50 minutes

Stewed Apricots
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¹⁄₂ lb dried apricot

3 cups cold water

¹⁄₄ - ¹⁄₃cup sugar

• Wash apricots quickly but thoroughly in cold water. Place them in a saucepan.
• Add water, cover, and allow to soak 2-3 hours.
• Bring to boil (using the same water), cover, and simmer very gently for 15 minutes or until tender.
• Just before removing from heat, stir in sugar.
• Serve warm or cold with cream.