Beat the eggs and sugar together for 5 minutes. Add the flour, melted butter and the coffee extract, beating well with each addition. Pour into a small buttered square pan. Bake in a moderate oven (350°F.) ½ hour.
When done, invert the pan on a cake rack and let cool. When the cake is cold cut it into two layers. Spread one with the filling and put the layers together; spread the rest of the filling over the top.
Press chopped almonds lightly around the edge of the cake.
Cream butter and sugar. Beat in the egg yolks.
Sift together 3 times the flour, salt and baking powder.
Add flour alternately with the milk to the creamed mixture, beating after each addition. Add the vanilla. Beat egg whites stiff and fold in.
Drain the cherries. Place them in a buttered spring-form cake pan. Pour the batter over them. Swish the batter with a fork to distribute cherries through the cake.
Bake 35 to 40 minutes in a preheated 375° oven.
Cream butter, add sugar slowly and beat well. Add the egg yolks one at a time, beating well after each addition.
Add the chocolate which has been melted over low heat and cooled. Beat until smooth.
Sift together three times the flour, baking powder, soda and salt. Add to the butter alternately with the beer, a little at a time, and blend well.
Beat the egg whites until stiff but not dry and fold in.
Bake in a buttered loaf pan (9×5×3) about 30 minutes in a preheated 375° oven plain or frost with a frosting.
Measure and sift together the flour and baking powder, salt and spices.
Cream the butter and sugar. Add the eggs and beat until thoroughly blended.
Add the lemon juice to the cide and add alternately with the dry ingredients to creamed mixture, beating after each addition.
Pour the batter into 3 greased and lightly 8-inch round layer-cake tins. Bake in a moderate oven (preheated to 375°) for 25 to 30 minutes. Take from oven and let rest 10 minutes. Turn onto a rack to cool for 10 minutes. Spread a filling between the layers consisting of the second set of ingredients:
Combine sugar, salt and cornstarch in a saucepan. Add the cider and blend well. Cook over a low flame, stirring often, until thick and clear.
Remove from fire and add the lemopn juice and butter, blending well.
Top the cake with almond-cider frosting (third set of ingredients):
Melt butter in a saucepan. Blend in the flour and the salt. Add the cider, a little at a time, stirring well after each addition. Bring to a boil and cook for 1 minute over low heat, stirring constantly.
Remove from flame and add powdered sugar, stirring continually until the mixture has cooled somewhat. Add the ground almonds and frost the sides and top of the cake.
Cover currants with cold water and let soak 1 hour.
Cream butter and sugar until light. Beat egg yolks and add. Add the drained currants and mix well.
Sift flour, baking powder and salt together and add alternately with the milk, beating well after each addition.
Whip the egg whites until stiff and fold in. Pour into 2 buttered 9-inch layer-cake pans which have been lined with finely rolled bread crumbs.
Bake 1 hour in a preheated 350° oven.
Cream butter and sugar. Add molasses, then the eggs. Add the flour. Dissolve the baking powder in the cream and add to the mix. Add spices, wine and brandy.
Chop the fruits and nuts and dredge with extra cup of flour. Fold into the batter. Line cake pans with brown paper, and fill 2/3 full. Put cake pans into shallow pans ¼ filled with water. Bake slowly 4 hours in a preheated 275° oven. Cool thoroughly. Remove brown paper. To store, wrap in wine- or brandy-soaked cloth. Keep the cake moist by adding liquor now and then.
Sift flour, salt and baking powder together.
Cream butter and sugar well. Add the water and mix. Add the sifted flour, salt and baking powder. Fold in egg whites, then beat hard for 5 minutes with a hand beater.
Line a loaf pan (9×5×3) with buttered waxed paper. Cover with a layer of crumbled geranium leaves. Pour batter over the leaves.
Bake in a moderate oven, preheated to 375 degrees, about 50 minutes. When removing waxed paper, don't worry about the fact that the leaves pull off the cake with the paper. They are for flavor in this case, not for decoration. Shake powdered sugar through a paper doily oven the cake.
Cream butter and sugar well. Stir in molasses and mix well. Stir soda into the sour milk. (To turn sweet milk sour quickly, and 1½ tablespoons of lemon juice or 1 1/3 tablespoons of vinegar to lukewarm sweet milk. Let stand a few minutes to sour before you use it.) Add milk alternately to the creamed mixture with the sifted dry ingredients and the eggs. Beat well after each addition of the beaten eggs.
Pour into 2 greased and floured baking pans (9 × 12). Bake 45 to 55 minutes in a preheated 325° oven.
Serve plain or warm with your favorite hard sauce.
Beat the egg well.
Sift the dry ingredients tegether several times.
Cream the butter and add with the molasses and applesauce to the egg. Mix well. Add the sifted dry ingredients. Combine the fruits and nuts and add alternately with the preserves, beating well after each addition.
Line a tube pan with waxed paper. Pour the batter into the pan and bake for 1½ hours in a preheated 275° oven.
Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well.
Beat the egg whites until stiff. Fold into the yolk mixture.
Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350°) until the top of the cake springs back quickly when you touch it. Remove from oven and let cool.
Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other.
Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar.
Beat the egg yolks until thick and lemon colored. Add the water and slowly add the sugar, beating 2 minutes with a hand beater.
Mix and sift the flour, cornstarch, baking powder and salt and add to the first mixture.
Beat the egg whites until stiff and carefully fold them into the mixture. Blend in the vanilla.
Bake in four 9" cake tins, ungreased, in a quick, hot oven (preheated to 450 degrees) for 15 minutes, or until a toothpick comes out clean.
Put a custard filling between the first and second layers, raspberry jam between the second and third layers, custard filling between the third and fourth layers.
Custart Filling: Mix all custard ingredients in order given and beat well. Cook over low heat until thick, stirring occasionally to keep thickening even.
Cream Frosting goes well on this when chilled.
Cream the butter and sugar until light. Beat the egg yolks one at a time into the mixture, beating well after each addition. Beat egg whites slightly and add with the flavoring. Beat well.
Sift dry ingredients together twice. Add alternately with the milk to the butter mixture. Beat after each addition. Blend in the caraway seeds.
Pour batter into a greased and lightly floured tube pan. Bake in a 250° oven for 40 minutes, the 35 minutes more at 325 degrees.
Cream butter and sugar. Stir in egg yolk.
Stir the soda into the sour cream.
Sift the dry ingredients together twice.
Add all ingredients to the butter-sugar mixture in the order given.
Bake in 2 buttered and lightly floured layer-cake tins about 20 to 25 minutes in a preheated 350° oven. When cool, spread top of one layer with the filling:
Mix filling ingredients in order given and cook 20 minutes, stirring often so mixture will not scorch.
Center plain layer over filled layer and frost top and sides with frosting:
Boil sugars and water until they spin a thread. Pour slowly over the beated egg whites. Frost the cake.
Melt 2 ounces (2 squares) of unsweetened chocolate over hot water. Pour over cake and let drip down the sides.
Sift flour, baking powder and salt together.
Cream butter and sugar until lightly and fluffy. Add the egg yolks and beat well. Add milk and dry ingredients alternately and beat. Add vanilla.
Beat egg whites until stiff but not dry and fold in gently.
Turn the batter into 3 greased and lightly floured 9" layer-cake pans. Bake 30 to 40 minutes in a preheated 375° oven, then remove from tins and let cool. (Cut the 3 layers in halves to make 6 if you prefer.)
The filling for 3 layers is as follows:
Mix cornstarch and sugar. Add to the crushed pineapple.
Cool until smooth and thickened. Add the orange juice and blend. Spread between the layers and frost as follows:
Put all ingredients, except extract, in to top of a double boiler and cook over hot water, beating continually, from 7 to 8 minutes, or until thick. Add flavoring, and spread around the sides and over the top of the cake.
Cream butter, sugar and salt until light and creamy. Beat the 3 eggs until fluffy and add. Sift the flour, baking powder, cinnamon and soda together and add alternately with the plum juice to the butter mixture. Beat. If the batter seemsa little thin, add a little more flour. Fold in the saisins and almonds.
Pour into a 10"-square pan greased and floured lightly. Bake 1 hour in a preheated 350° oven. After the cake has cooled cut it into squares. Serve with the sauce made of the second set of ingredients:
Mix sugar, cornstarch and salt in a saucepan. Gradually add plums and juice and blend well. Add syrup and cook over low heat, stirring continuously until it thickens, about 3 minutes. Remove from stove and beat in butter. Add the almond extract.
Soak poopy seeds in the milk and vanilla overnight.
Cream butter until soft. Add the sugar gradually and cream well. Sift the flour, baking powder and salt together. Blend the flour and poppy-seed mixtures alternately into the creamed butter mix. Blend well.
Whip the egg whites until stiff and fold into mixture.
Pour the batter into 2 buttered and lightly floured 8" layer cake tines, and bake 30 minutes in a preheated 350° oven. Let cool a little in the pans before turning out onto racks. If you wish you can cut each layer in half and spread filling between four layers. Whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread:
Beat the egg yolks until frothy. Mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes. Stir constantly to keep the mixture from scorching.
Grind nuts and add to cooked mixture with vanilla. Mix well, and spread between layers.
Top the cake as follows:
Stir the sugar with the rum until smooth. Add the water and beat well. Ice the sides and top of the cake. Sprinkle the ground nuts over the top.
Put the salt pork through a food chopper. Pour the boiling water over it. Add the sugar, molasses and baking soda and mix well. Blend in the fruits.
Sift the flour and spices together and add. Mix well.
Pour the batter into a greased and lightly floured loaf pan (9×5×3) and bake 1 hour in a slow oven preheated to 275 degrees.
This cake will keep indefinitely in your refrigerator or freezer.
NOTES : Try this if you're tired of your traditional Christmas fruit cake.
Cream the butter and sugar smoothly together; add the egg yolks one at a time, beating after each addition. Add the vanilla, then gradually the flour, which has been sifted with the baking powder. Beat continually. Whip 3 egg whites stiff with the salt and fold in. Pour into a buttered loaf or funnel pan. Bake in a moderate oven (350°F.) 50 minutes to 1 hour. Test for doneness.
Use the other egg white to make a simple icing for the top; or use it in the cake recipe.
Cream butter and sugar. Add eggs and buttermilk and beat until creamy.
Sift flour, soda, salt and spices together. Add to creamy mixture. Add prunes (don't cut these up any more than necessary to pit them) and chopped nuts. Mix well.
Bake in 2 greased and floured 9" layer-cake pans for 30 minutes in a preheated 375° oven.
Cool layers in the pans on a rack for a few minutes. Remove from pans, cool completely and frost with Almond-Cider Frosting, White Frosting, or Fruit Frosting.
Halve or coarsely chop all of the fruits, combine them with the rum and let soak overnight.
Cream the butter, the sugar and the spices well together. Beat in the eggs, one at a time, beating well after each addition.
Add nuts to the fruit mixture and sprinkle with ½ cup of the flour. Add baking powder with the rest of the flour and (using your hands) blend well into the mixture. Combine with butter, sugar and egg mixture.
Fill greased and floured loaf pans (9×5×3) ¾ full of the batter. Bake in a preheated 275° oven about 3 hours (more or less is your pans are larger or smaller than standard loaf tins). To prevent scorching while baking, set loaf pans into shallow pans ¼ full of water.
Cool completely and wrap with brandy-soaked cloths. If you wish to store these cakes for some time, moisten them now and then with additional brandy or rum.
Beat the egg yolks until thick and lemon-colored. Slowly beat in the sugar. Add the water and flavorings and beat the mixture well.
Sift the flours together 3 times. Sift them again with the salt and baking powder. Fold into the egg-yolk mixture with a wire whisk.
Beat the egg whites until stiff and fold into the above mixture with the whisk.
Bake in an ungreased spring-form loaf pan in a preheated 350° oven 50 to 60 minutes. Remove from oven, cool upside down. Ramove from pan slice into 3 layers. Fill between the layers with the filling (second set of ingredients):
Mix the flour with the 2 tablespoons of water. Add scalded milk and beat.
Beat the egg yolks well with the 1/3 cup of sugar. Add the hot mixture, rum, vanilla and salt.
Chill until somewhat cooled and thick. Whip the cream and fold it and the beaten egg white into the chilled ingredients. spread between the layers. Top as follows:
This cake consists of at least 20 rings called kranse, of graduating sized, placed on top of each other to make a cone. It is decorated with four large candles and as many smaller ones as you wish. Favors, white birds, and candy flowers in gay colors of the bride's choice are stuck on the cake with melted sugar. The traditional miniature bride and groom decorate the top.
Mix ingredients well in order given into a stiff paste.
Heat the mixture, but do not let it boil, in the top of a double boiler over hot water.
Make the layers of the cake as follows: Roll paste into rings about ½ inch thick, taking enough of the mix at a time to make the size ring you wish. Pinch off the end of the dough before you close the circle to make the ring just a fraction smaller than the previous one. One of the easiest ways to get exact circles is to lay a length of waxed paper over a cookie sheet. Use a compass to draw the circumference of the bottom ring - the largest one - and as many more of the progressively smaller rings as you can fit on the cookie sheet. Continue in this fashion until you have marked out as many rings as you plan to have.
Butter and dust the cookie sheets with flour. Lay the rings on the sheets after they have been shaped on the wax-paper patterns. With your fingers, squeeze the tops of the rings enough to make them somewhat pointed in the center to build the foundation for the smaller ring which will go on top of each.
Bake in a slow oven, preheated to 250 degrees, until edges are browned. Place on a rack to cool. Frost between layers as follows:
Beat ingredients be hand until stiff. Squeeze out through a pastry bag to decorate each ring before putting the cake together.
Whip the cream until stiff but not too dry. Add sugar gradually and beat well until blended. Add the eggs, one at a time, beating after each addition.
Sift the flour, measure, and add the baking powder. Sift again. Fold into egg and cream mixture. Add flavoring.
Bake either in a 9 × 5 × 3 buttered loaf pan or in 2 buttered 8"layer cake pans. Loaf should be baked at a temperature of 350 degrees in a preheated oven, layers at 375 degrees. Cake is done when it is golden brown on top and springs back when touched with your finger tip.
Soften the butter, gradually add the sugar, creaming well. Add the eggs, one at a time, beating after each addition.
Sift the 1½ cups of flour, baking powder and salt and add to the above mixture alternately with the ½ cup of wine. Beat well.
Combine all of the fruits and nuts and dredge the ½ cup of flour. With the rum add the fruits and nuts to the batter, blending well.
Line 2 loaf pans (9×5×3) or 2 tube pans with brown paper. Pour the batter into the pans, filling about 2/3 full. Decorate with candied fruits or nuts if you wish. Bake about 2½ hours in a slow oven, 275 degrees. (Placing the baking pans in shallow pans ¼ filled with water prevents the cakes from scorching on the bottom while they bake.)
Cool in pans on racks 20 to 30 minutes. Turn out. Remove brown paper. Return to racks and cool before storing.