1/2 c. butter
1 c. sugar
2 eggs
1/2 c. milk
1-3/4 c. flour
3 tsp. baking powder
2 tsp. cinnamon
Cream the butter and add the sugar gradually. Separate the eggs, beat
the yolks, and add them to the mixture. Stir in the milk. Sift the
flour, baking powder, and cinnamon together and add these. Beat the egg
whites until they are stiff, and fold them into the cake dough. Bake in
layers or in a loaf and ice with white or caramel icing.
76. POUND CAKE.--Often a cake that will keep for some time is desired.
In such an event, pound cake should be made, for it will remain fresh
for a long period of time if it is stored in a closely covered
receptacle. It is usually served without any icing and is cut into
small, thin slices. The recipe here given makes enough cake for two
loaf-cake pans.