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Slim Cake
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). add a handful chopped nut meats
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). add a handful chopped nut meats
Preserved exactly as written in the original source
add a handful chopped nut meats
Modern guidance to help you succeed with this vintage recipe
The combination of sour milk and baking soda creates a chemical leavening reaction that produces carbon dioxide, resulting in a tender, cake-like crumb. The acidity in sour milk also tenderizes the gluten structure while adding tangy flavor. Dates provide natural sweetness and moisture that keeps this simple cake from drying out, while their sugars caramelize slightly during baking for depth of flavor.
This cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The texture actually improves slightly as the moisture from the dates distributes throughout the cake.
Store the cooled cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 1 week. The cake can also be frozen, well-wrapped, for up to 3 months. Thaw at room temperature for several hours before serving.
AI-generated tips from Chef Cecil's culinary database
This cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The texture actually improves slightly as the moisture from the dates distributes throughout the cake.
Store the cooled cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 1 week. The cake can also be frozen, well-wrapped, for up to 3 months. Thaw at room temperature for several hours before serving.
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