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Chef with red wine glass

Prince of Wales Cake

This recipe was sent in by newsletter subscriber, Linda Hanley.
See also 1906 recipe from the Inglenook Cookbook.


Dark Part
1/2 cup Butter
1 cup Brown sugar
3 Egg yolks
1 cup Raisins, dredged with flour
1 tablespoon Molasses
2 cup Flour, sifted
1/2 cup Sour milk
1 teaspoon Nutmeg
1 teaspoon Ground cloves
1 teaspoon Baking soda

White Part
1 cup Flour
1/2 cup Cornstarch
1/2 cup Butter, softened
1 cup Granulated sugar
1/2 cup Milk
2 teaspoon Baking powder
3 Egg whites, stiffly beaten

Directions for DARK CAKE:
Cream the butter; then add sugar, and beat well.
Add egg yolks one at a time, with a spoonful of the flour.
Beat well and add raisins.
Slowly pour in the molasses and milk, with a small amount of the flour.
Sieve in the remaining flour, with spices and baking soda.
Mix well.
Pour into prepared straight-sided pan and bake at 350 F for about 1 hour.

Directions for WHITE CAKE:
Sift the flour and cornstarch together. Rub in butter. Blend in sugar.
Mix milk with baking powder and combine well.
Fold in egg whites. Pour into prepared pan.
Bake at 350F for about 1 hour.

Caramel or almond icing are suggested for this cake.
 

 

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