Gold Cake

Gold Cake

Gold Cake - vintage clipped recipe


1/2 cup butter or margarine
1 1/4 cups sugar
11 egg yolks (7/8 cup)
1/2 cup milk
1 1/4 cups sifted cake flour
1/2 teaspoon salt
1/3 teaspoon each orange, lemon, almond extract
2 teaspoons double-acting baking powder

1 1-pound box confectioners' sugar
4 tablespoons butter or margarine
Orange juice


Cream butter or margarine until light; gradually beat in sugar.  Add yolks of eggs, beating until creamy.  Add milk alternately with cake flour sifted with salt, beating well after each addition.  Add extracts and at the very last the baking powder, stirring well.  Then turn the mixture into an ungreased 9-inch tube pan.  Bake in moderate oven (350-degrees) for 45 minutes, or longer.  Turn upside down on a rack to cool in the tin.  Remove by running a spatula along sides.  Cover with icing made by lending butter with confectioner's sugar and adding orange juice - enough to give icing spreading consistency.  

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