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Categories: Cup Cakes - Baked - Dessert - Finger Food
From: Mrs. Wm Johnson
Recipe Full Resolution

Ingredients

Ingredient Amount Notes
Butter ½ cup  
Sugar 1½ cups  
Eggs 3 Separated
Milk   ⅔ cup Milk + Water total
Water   ⅔ cup Milk + Water total
Flour 2½ cups  
Baking Powder 2 tsp  
White Raisins ½ cup Optional
Marachino Cherries 12  

Method

  1. Preheat oven to 325 °F
  2. Grease and flour pan (See modern notes)
  3. Separate egg whites and yolks
  4. Sift together flour and baking powder
  5. Combine milk + water
  6. Cream together butter and sugar
  7. Add egg yolks
  8. Add milk + water
  9. Add flour + baking powder
  10. Cut up cherries, and add if desirted
  11. Add raisins if desired
  12. Beat egg whites to stiff peaks and fold in
  13. Bake 20-25 minutes

Notes From Gran

Modern Notes

  • The recipe doesn’t specify the ratio between milk and water. I went with ½ cup Milk and added ⅙ cup water for ⅔ cup total. It worked pretty well. –David S
  • Gem pan seems to have been similar to a modern cupcake pan but with a much more varied shape. I saw half-spheres, flat ovals, fluted shapes. I used a cup-cake pan with cupcake wrappers and it worked well. I also tried a mini bundt cake pan and it did not release from the pan. Next time will be cupcakes only. –David S
  • I think this definitely needs to optional fruit. The bits without that turned out kinda bland. I also frosted some of the cakes, and while it wasn’t required it worked ok with the fruit. I would recommend doing at least one of frosting or fruit. – David S
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