Cotton Top Cake: Recipe from Beverly Walters in Canastota, New York’s 1954’s Personal Recipes from the Women’s Home Circle of Whitelaw Presbyterian Church. Beverly Walters is the Great Aunt of Dylan Brownson and Owen and Isabella LaPointe, students of Chittenango High School.
The recipe consists of nine ingredients; cake flour, crisco, sugar, salt, milk, baking powder, egg yolks (or eggs), milk, and lemon or vanilla flavoring. Other supplies needed are a mixer and two 9-inch layer pans or a loaf pan. The cotton-top cake needs to be baked in an oven at 375 degrees Fahrenheit for 25 to 30 minutes. First mix together two cups of flour, half a cup of Crisco, one and a third cups of sugar, two-thirds cup of milk and a teaspoon of salt. Stir in three teaspoons of baking powder before adding four egg yolks(or two unbeaten eggs), one-third of a cup of milk and a teaspoon of lemon or vanilla flavoring. Pour into your chosen pan(s) and bake for 25 to 30 minutes or until cooked through.
Recipe:
- 2 c. Sifted cake flour
- ½ c. Crisco (shortening)
- 1 1/3 c. Sugar
- 1 tsp. Salt
- 2/3 c. Milk
Blend by hand or in a mixer until combined. Then stir in 3tsp. Baking powder.
Add:
- 4 egg yolks(or 2 unbeaten eggs)
- 1/3 c.milk
- 1 tsp. Lemon or vanilla flavoring
Pour into 2 9-inch layer pans or 1 loaf pan. Bake in a moderate oven preheated to 375 degrees for 25-30 minutes.
