Graham Cup Cake
A classic Graham Cup Cake recipe from 1888, featuring a blend of butter, sugar, cream, eggs, Graham flour, baking powder, and lemon extract, baked to perfection in a moderate oven.
Ingredients
- 0.75 cup Butter (Use softened butter)
- 1 cup Sugar (Granulated sugar)
- 0.5 cup Cream (Heavy cream)
- 2 Eggs
- 2 cups Graham Flour
- 1 teaspoon Royal Baking Powder
- 1 teaspoon Royal Extract Lemon
Instructions
- 1In a mixing bowl, rub together the 3/4 cupful butter and 1 cupful sugar until the mixture is light and white.
- 2Add 2 eggs, 1 at a time, beating for a few minutes between each addition.
- 3Sift together 2 cupfuls Graham flour and 1 teaspoonful Royal Baking Powder.
- 4Add the sifted Graham flour and baking powder to the butter and egg mixture, then add 1/2 cupful cream and 1 teaspoonful Royal Extract Lemon. Mix until you have a moderately thin batter.
- 5Preheat oven to 350°F (175°C). Pour batter into well-greased cups or muffin pans and bake for 20 minutes in a moderate, steady oven, or until a toothpick inserted into the center comes out clean.
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