Coffee Layer Cake recipe from 1941

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This Coffee Layer Cake appeared in the Minneapolis Tribune and Star Journal on June 10, 1941. The cake itself is more molasses-flavoured than coffee-flavoured. To enhance the coffeeness, I used a coffee flavoured frosting.
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1893 World's Fair Recipe Book Lemon Jelly Cake

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Tested out this Lemon Jelly Cake from the 1893 World's Fair Recipe Book. The results were... interesting.


INGREDIENTS


Cake:

  • 1 egg
  • 1 cup sugar (200g)
  • ½ cup butter
  • ⅔ cup cold water
  • 2 cups cake flour (220g)
  • 2 teaspoons baking powder

Lemon Jelly:

  • 1 lemon, rind and juice
  • 1 egg
  • 1 cup sugar (200g)

Method:


Cake:

  1. Cream butter and sugar. 
  2. Add 1 egg and combine.
  3. Sift baking powder into flour. 
  4. Alternate adding flour and water into creamed butter/sugar. 
  5. Divide evenly between two 6-inch pans. 
  6. Bake at 350°F for 30-35 minutes. 

Lemon Jelly:

  1. Cook lemon zest, sugar, and lemon juice over a double boiler. 
  2. Cool until thickened and spreadable. 

Assembly:

  1. Spread lemon jelly between layers. 
  2. Top with icing sugar. 

Final verdict:

This was an extremely plain cake. Not even the lemon filling made up for the plainness. 4/10. 


Original recipe from 1893:


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