Light And Creamy Vanilla Ice Cream Anne Of Green Gables Recipes

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ANNE'S LINIMENT CAKE - ANNE OF GREEN GABLES



Anne's Liniment Cake - Anne of Green Gables image

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "Here's the cake Anne really meant to make. Be sure you use vanilla - not anodyne liniment!" Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. April 2011 - The servings has been changed from 8 to 16, as suggested by Caybaybay. :)

Provided by Diana 2

Categories     < 60 Mins

Time 55m

Yield 16 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour, sifted
1 tablespoon baking powder
salt, pinch of
1 1/4 cups sugar
1/2 cup butter, melted
1 cup milk
3 eggs, large
2 teaspoons pure vanilla extract

Steps:

  • Equipment You Will Need:.
  • 2 - 9 inch round cake pans.
  • sifter.
  • large mixing bowl.
  • measuring cups.
  • measuring spoons.
  • wooden spoon.
  • electric mixer.
  • small bowl.
  • rubber spatula.
  • toothpicks.
  • 2 cooling racks.
  • oven mitts.
  • metal spatula.
  • Directions:.
  • Grease and flour the cake pans. Pre-heat the oven to 350*F.
  • Measure out the sifted four, baking powder, salt and sugar and mix together in the large bowl.
  • Add the melted butter and the milk to the flour mixture and stir with the wooden spoon.
  • Beat the mixture for 1 minute with the electric mixer.
  • Break the eggs into the small bowl. add them with the vanilla to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula.
  • Pour the cake batter evenly into the two cake pans. Bake for 25 - 30 minutes.
  • Test the cakes with a toothpick. When they are done, use oven mitts to take them from the oven. Let them cool in the pans for 10 minutes.
  • Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans.
  • Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the two racks together and flip the whole thing over. The cake is now upside-down on the rack.
  • Gently lift off the pan and transfer your cake to a plate. Repeat with the other cake.
  • Let the two layers cool completely before frosting.

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