Ingredients
1 1/4 cups cake flour
4 eggs
2 cups powdered sugar
2 tablespoons brandy
1/4 teaspoon salt
1 cup butter, softened
Directions
Put all ingredients except butter in a bowl and mix well together.
Work in butter thoroughly.
Pour batter about 1/4 inch deep into buttered, lightly floured pan.
Bake in a moderate oven (350 F.).
This cake is the foundation of innumerable small fancy and
large cakes. It is cut into squares, rounds, and any desired shapes, and ornamented with icings, meringues, colored jellies, candies, nuts, etc. The recipe is doubled for larger cakes. Small fruited cakes are made by adding a few raisins or shredded candied fruit to batter. Place in buttered patty pans, put on to baking sheet covered with a thick layer of ashes and bake in moderate oven.
Notes
The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi. |
