Gold Cake
A classic Gold Cake recipe from 1888, featuring a rich flavor from lemon and nutmeg extracts.
Ingredients
- 0.75 cup Butter (Softened)
- 2 cups Sugar
- 10 Egg Yolks (From large eggs)
- 1.5 pints Flour (All-purpose)
- 2 teaspoons Royal Baking Powder
- 1 cup Thin Cream
- 1 teaspoon Royal Extract Lemon
- 1 teaspoon Nutmeg
Instructions
- 1In a large bowl, rub together the 3/4 cupful of softened butter and 2 cupfuls of sugar until the mixture is light and creamy.
- 2Add the 10 egg yolks to the creamed mixture, three at a time, beating well after each addition.
- 3In a separate bowl, sift together 1 1/2 pints of flour and 2 teaspoonfuls of Royal Baking Powder. Gradually add the flour mixture to the egg yolk mixture, alternating with 1 cupful of thin cream, until just combined. Stir in 1 teaspoonful each of Royal Extract Lemon and Nutmeg.
- 4Preheat oven to 350°F (175°C). Pour the batter into a paper-lined cake tin. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
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