A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Beat the butter and sugar to a cream
add the egg beaten very light, then the milk and flavoring
Sift the flour and baking powder together; add these to the mixture and beat well
Bake about half an hour
Modern guidance to help you succeed with this vintage recipe
Creaming butter and sugar incorporates air bubbles that expand during baking, creating lift. The single egg provides just enough protein structure to support the crumb without making it tough. Sifting the flour with baking powder ensures even distribution of the leavener, preventing pockets of bitter taste and ensuring uniform rise. Adding flour last and beating well develops just enough gluten for structure while the chemical leavening does most of the work.
The cake can be baked up to 2 days ahead. Let cool completely, wrap tightly in plastic wrap, and store at room temperature. The flavor actually improves slightly as it sits.
Store unfrosted cake in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days. If frosted, refrigerate in an airtight container for up to 4 days. Bring to room temperature before serving for best texture.
AI-generated tips from Chef Cecil's culinary database
The cake can be baked up to 2 days ahead. Let cool completely, wrap tightly in plastic wrap, and store at room temperature. The flavor actually improves slightly as it sits.
Store unfrosted cake in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days. If frosted, refrigerate in an airtight container for up to 4 days. Bring to room temperature before serving for best texture.
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