1915 1-2-3-4 Cake Recipe


today’s episode is generously sponsored
by Squarespace welcome friends welcome back to Sunday morning in the old
cookbook show we’re going to do another recipe this week out of the five roses
cookbook published in 1915 and we’re going to do a cake called the one two
three four cake because there’s a cup of butter there’s two cups of sugar 3 cups
of flour and four eggs and then it sort of falls apart because there’s a bunch
of other stuff that it just isn’t accounted for so we’re gonna start out
by creaming our butter I’ve got the stand mixer here we’re gonna put it in
and we’re just going to turn this on and soften it up
well the butter softening will deal with the flour so I have flour and I have
baking soda and cream of tartar now I find it very interesting that this
cookbook 19:15 it favors baking soda and cream of
tartar instead of using baking powder and I’m not really sure why that is I
know that baking powder was around already it was already in use it wasn’t
something that was new maybe the people at the five Roses Test Kitchen felt that
the combination of soda and cream of tartar gave a better effect if you do
have an idea on that please put it down in the description now I’ve mixed that
in and you don’t have to mix it in really well we’re using a stand mixer
and the stand mixer is going to do the job better than a wooden spoon so the
whole mixing an end of the flour isn’t as critical and there’s lots of recipes
where the baking soda would just be tossed in on its own without even mixing
it into the flour so it’s not critical what is critical though is you should
wipe down the sides of the bowl of your mixer even if you have one of these
dashes with the rubber on it scrape down your bowl it’s critical so we’ll put
this back on and now we stick in the white sugar and we cream the sugar and
the butter together what’s the butter and the sugar are
nicely creamed together put in our eggs one at a time and wait for each one to
be fully incorporated before adding the next and I put them in one at a time
because I find if I put all of the eggs in at once the batter gets to kind of
loose and they don’t mix in nicely and it really doesn’t take too long for
one to fully mix in before you can add the next one and I found that if you
fire them all in at once the mixture gets gloopy and then you have to keep
mixing it to try to mix them in it actually takes longer than just waiting
what was that 25 30 seconds and then you put the next
one in but of course if you want to fire me all at once go ahead I don’t think it
affects the end cake now the recipe says a cup of water or milk I’m gonna go with
milk because I have it but I can imagine during wartime a cup of water would have
been easier to get I don’t know if rationing had started in 1915 I should
look that up so we you need you need some vanilla so I’m going to put the
vanilla in the milk just to make it easier for the next step great now I’m gonna alternate between
the flour and the milk a little bit at a time put in some of the flour wait for
it to fully incorporate and then add some milk go back and forth for five
times now the directions don’t give me much
information about baking but they do say that the addition of raisins makes for
pleasing variety so I’m gonna put in some raisins I’ve also got some candied
peel hanging around and I’m thinking this is a pretty plain white cake batter
let’s throw in some peel just to add some color and some extra flavor so put
that in as well just give it a stir stir these in completely now I’ve got the
oven preheated at 350 degrees and I’ve got a 9 by 9 cake pan here with a
parchment sling just to make it easier to get the cake out so this might have
needed a bigger pan but we’ll stick it in the oven and see what happens
so just smooth at the top pretty tasty sweet very sweet hmm as mood kick this
episode of Glenn and Friends was made possible with the generous support of
Squarespace Squarespace gives you a powerful and
beautiful online platform to create your own website blog or online store you can
choose from tons of award-winning templates our own web site is built on
Squarespace maybe you’ve seen it and if you don’t have a domain don’t worry you
can buy one directly from Squarespace and get started right away
so go to squarespace.com forward slash Glenn and friends cooking for free trial
and 10% off your first purchase thanks Squarespace hey Jules hey Glenn
hey friends so I would this this is called the 1 2 3 4 cake and I was going
to sing the song no but you can’t sing that song cuz youtube will claim it I’ll
get a copyright strike because you’re not even allowed to hum the song you
dude should be where I’ll get in trouble right I know so this is the 1 2 3 4 cake
I could make up my own song we could but I it’s not who has time that corner
thank you what’s go through tin it to four pieces of fruit three pieces of oh
I could do that Sesame Street one stick of butter ya
know so it’s it’s one cup of butter 2 cups of sugar 3 cups of flour 4 eggs and
then it goes off the rails because there’s other stuff in it
so it’s closed it’s closed and then it says at the end
raisins makes a pleasing variety so the Easter’s them in so I stood him in and I
and I had some peel hanging around cuz I was using peel for other stuff so I put
some of that into mmm so you went off piste mm-hmm um pretty nice cake mm-hmm
this is butter neck right so this is a great hmm
butter cake this is a great vanilla butter cake like this really is mm-hmm
if you were looking for a cake to do a layer cake with some really nice icing
or frosting you could probably start with this this would be a great base to
work from and there’s enough here to do two layers of round cake pan definitely
at the same time if you’re looking for a really tasty tea cake with some fruit in
it this is good too um you could add dates what I did well I’m and so it says
vanilla and I put vanilla in it but you could put lemon or orange your little
peel like a little yeah or extract or extract extract or what am I thinking of
the outside zest thank you thank you yes zest so that’s a great cake doesn’t make
it to the next addition hmm and wonder what the criteria was was it just out of
fashion I mean it’s a good cake it’s not like it’s a crummy recipe well this one
this room is is really a cross-canada community cookbook like these are these
are submitted recipes by the time you get to the next edition the curate live
roses has completely curated it they have they have tested everything and
they’ve been they’ve made changes so there’s a lot of stuff in this one it
just doesn’t move forward but it’s still it’s still really pretend not to send
you there yeah we’re a stress ephie know so conclusions on this one it’s great
cake there you go more cake it really is a great cake you’ve got choices thanks
for stopping by see you guys soon you

Leave a Reply

Your email address will not be published. Required fields are marked *