CREAM CAKE
Archie and Dale Miller of A Sense of History Research Services contributed a recipe for cream cake that Archie found while doing research 35 to 40 years ago in the 1872 New Westminster paper, The Mainland Guardian.
"It is a very simple recipe, geared for its time period with simple available ingredients. The end product is a firm, sponge-like cake that has a rich taste all on its own with the cream and sugar. Over the years we have experimented with many times with the cake adding flavour, spices, fruits, nuts etc. Dale and I have enjoyed trying these changes and the taste is always good, not always what you expect, but good," Archie said. "The simple original cake is an opportunity for people today to enjoy and experience a taste of the 1870s in New Westminster. That is fun to do, and the cake is a favourite. While we have not had this cake for some time now, remembering that this is definitely not a low-calorie, low-carbohydrate cake, it is still something that we will certainly bake and enjoy again, for historical purposes only, of course."
Crack 2 eggs into a cup and then fill up the cup with cream (we use 8% cream)
1 cup of sugar One and one-half cups all-purpose flour
One-half tsp. baking soda
Mix all together. Pour into a pan. Bake.
The original recipe gave no pan size or temperature or baking time, but we have found that the following worked well: 8-inch round pan, 35 minutes at 350 F. A medium-size pan, a bit deeper than a regular pan, took about 45 minutes. The more you add to it, the longer it takes to bake. Pay attention to it. Enjoy the experience - experiment at bit.
