Drop Cake
A simple drop cake recipe from the Royal Baker Pastry Cook.
Ingredients
- 1 cupful Butter
- 1/2 cupful Sugar
- 2 count Eggs
- 1 small teaspoonful Baking powder (Originally Royal Baking Powder.)
- 1 pint Flour
- 1 cupful Currants (Washed and picked.)
- 1 teaspoonful Nutmeg extract (Originally Royal Extract Nutmeg.)
- 1 teaspoonful Lemon extract (Originally Royal Extract Lemon.)
- 1/2 cupful Milk
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Instructions
- 1Rub the butter and sugar together until it forms a white, light cream.
- 2Add the eggs and beat for 10 minutes longer.
- 3Add the flour and baking powder, sifted together, the milk, and extracts. Mix into a rather firm batter.
- 4Drop spoonfuls of batter onto a greased baking tin. Bake in a preheated oven at 425°F (220°C) for 10 minutes.
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