Classic Culinary Arts:

Nut Cake Recipe

One cupful of sugar, half a cupful of butter, half a cupful of milk, two cupfuls of pastry flour, two eggs, one coffee-cupful of chopped raisins, one of chopped English walnuts, one teaspoonful of cream of tartar, half a teaspoonful of soda. Beat the butter to a cream. Add the sugar, gradually, and when light, the eggs, well beaten, then the milk and the flour, in which the soda and cream of tartar have been thoroughly mixed. Mix quickly, and add the raisins and nuts. Bake in rather deep sheets, in a moderate oven, for thirty-five minutes. Frost, if you please. The quantities given are for one large or two small sheets. If you use baking powder, instead of cream of tartar and soda, take a teaspoonful and a half.