Coconut Layer Cake Recipe from Edwardian 1909.
Ingredients.—-A quarter of a pound of butter, half a pound of castor sugar, half a pint of milk, half pound of flour, two large teaspoonfuls of baking-powder, little salt, the whites of five eggs, one teaspoonful of vanilla flavouring.
Method.—Beat the butter to a cream, add the sugar gradually, beat in one by one the rest of the ingredients, then beat quickly for five minutes; add the stiffly-whipped whites and beat again. Bake in four layer tins. When cooked and quite cold put filling between each cake layer, then put together.
For the filling, put a pinch of salt to the whites of two eggs and whip to a stiff froth, add half a teaspoonful of vanilla, then gradually beat in sufficient icing sugar to make it thick enough to spread nicely. Spread thickly on each layer, then cover thickly with grated coconut. Brush over the top of the cake with white of egg, sprinkle grated coconut on it. then cover with castor sugar.
Banana Cakes Recipe from Edwardian 1909.
Ingredients.—One fair sized banana, four tablespoonfuls of flour, one teaspoonful of paisley flour, one tablespoonful of sugar, two ounces of butter, and a few currants.
Method.–Mix flour, flour, sugar, and currants together, and then work in the butter. Now beat the banana to a paste and add to the other ingredients. The moisture in the banana will be quite sufficient to make the flour stiff. Mix the ingredients well, and then cut into convenient sizes for small cakes. Bake from fifteen to twenty minutes, they are naturally very nutritious.
Fig Cake Recipe from Edwardian 1909.
Cream a cupful of butter and two cupfuls of brown sugar. Mix thoroughly, and add four beaten eggs,a teaspoonful of ground cloves,a cupful of water, and three cupfuls of flour sifted with teaspoonfuls of baking powder. Cut half a pound of figs and two cupfuls of raisins in small pieces, dredge them with a quarter of a cupful of flour, and add to mixture. Pour into a well buttered tin, and bake in a moderate oven for two hours.