Aunt Caroline's Dixieland Recipes/Cakes/Bride’s Cake

by Emma McKinney

BRIDE’S CAKE

Whites of eighteen eggs,
One pound of flour,
One pound of sugar,
Three-fourths pound of butter.

Sift flour three times after adding to it a teaspoonful of soda, and two of cream of tartar. Cream butter and sugar until very light and add to the stiffly beaten whites. Next add the flour, beating it in lightly with the hand. Flavor with one teaspoonful of vanilla or almond extract and bake in slow oven.