Gold Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the butter to a cream; add the sugar and beat till very light; add the well-beaten yolks of the eggs; beat vigorously till light, and gradually add the milk alternating with the flour, into wh...
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Ingredients
- 1½ Cupfuls of Sugar
- A Cupful of Milk
- ½ Cupful of Butter, or Lard
- 3 Cupfuls of Flour
- The Yolks of Six Eggs
- 2 Teaspoonfuls of Baking Powder
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