PENNSYLVANIA DUTCH CAKE RECIPES
PENNSYLVANIA DUTCH Cakes SPONGE CAKE 3 eggs 1 cup sugar 1 cup flour ½ tsp. saltC 1 tsp. baking powder 3 tblsp. warm water 1 tsp. lemon juice Beat the eggs until thick and creamy. Add sifted sugar and beat well. Add water and lemon juice and beat again. Sift the flour, add salt and baking powder and sift again. Combine dry ingredients with the egg mixture, a little at a time folding in gently. When well blended pour into an ungreased pan with center tube. Bake in moderate oven (350-f) for 50 minutes. Some links in this article are affiliate links from which we may receive a tiny commission at no additional cost to you should you visit a merchant via our link and subsequently make a purchase. SCRIPTURE CAKE Behold there was a cake baken. I-Kings, 9:16 ½ cup butter Judges, 5:25 2 cups flour I-Kings, 4:22 ½ tsp. salt Leviticus, 2:13 1 cup figs I-Samuel, 30:12 1½ cups sugar Jeremiah, 6:20 2 tsp. baking powder Luke, 13:21 ½ cup water Genesis, 24:11 1 cup raisins I-Samuel, 30:12 3 eggs Isaiah