Dessert

Cocoanut and citron layer cake

Cocoanut and citron layer cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including rub together three-quarters of a cupful of butter and a cupful and a half of powdere.

DessertVegetarianOvenPublic domainHistoric recipeSource transcription

Est. prep15 min

Est. cook35 min

Est. serves6

Total50 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Cocoanut and citron layer cake” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 267

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Rub together three-quarters of a cupful of butter and a cupful and a half of powdered sugar.
When this mixture is like a soft cream, add six eggs, beaten light, a cupful of water, and three cupfuls of flour sifted twice with a heaping teaspoonful of baking-powder.
If the batter should be too thin, add cautiously a little more flour.
Pour into three greased layer-cake tins, and bake to a delicate brown.
Whip a pint of cream stiff with a generous half-cupful of powdered sugar.
Beat this into the whipped cream.
On the top layer heap the cocoanut cream, and dot it here and there with bits of the green citron.

Historical transcription

Source method

1
Rub together three-quarters of a cupful of butter and a cupful and a half of powdered sugar. When this mixture is like a soft cream, add six eggs, beaten light, a cupful of water, and three cupfuls of flour sifted twice with a heaping teaspoonful of baking-powder. If the batter should be too thin, add cautiously a little more flour. Pour into three greased layer-cake tins, and bake to a delicate brown.
2
Whip a pint of cream stiff with a generous half-cupful of powdered sugar. Have ready a fresh cocoanut, grated. Beat this into the whipped cream. When the cake is cold, spread each layer of it with this mixture, and sprinkle with minced citron. On the top layer heap the cocoanut cream, and dot it here and there with bits of the green citron. This cake must be eaten within a few hours after it is made.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.