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Election Day Cake Recipe from Tea Food History

posted by TeaHouseTimes Admin, ADMINTuesday, November 8th 2011 @ 2:21 PM

Election Cake
Adapted from: “American Cookery Magazine” - November 1925

1/2 lb Buter
1 lb Sugar
Juice and grated yellow rind of a       large lemon
5 Egg yoks
2 t. Cream of tartar
1 lb pastry flour
1 t. Baking powder

Cream one half pound of butter, work in gradually a pound of sugar, beating until the sugar is dissolved in the water if the butter. A few extra drops of water may be needed, but the mixture should be smooth and velvety when done. Add the juice and grated yellow rind of a large lemon, and beating, one by one, the unbeaten yolks of five eggs.  Sift two teaspoonfuls of cream of tartar with a pound of pastry flour; add this to the first mixture alternately with one cup of rich cream.  Dissolve one teaspoon of baking soda in a very little hot water, add this to the batter, and lastly beat in the stiff-beaten whites of five eggs.  Bake in a tube pan, or a loaf tin, for an hour and a quarter, it until done. At 350º F.


Recipe provided by Kudith Krall Russo, Tea Food History

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