Loaf cakes

American cake from Erken's Big Cookbook (1914): an airy loaf cake of eggs, sugar, melted butter, whipped cream and flour, baked about 1 hour.

Doctor's cake (doktorkake) from Erken's Big Cookbook (1914): a sponge of 6 eggs, 250 g sugar and 200 g flour with almond, baked about 1 hour.

Egg-white cake from Erken (1914): butter, sugar, flour, 10 egg whites, milk, lemon zest and grated coconut, baked in a tin about 1 hour in a hot oven.

English tin cake from Erken (1914): creamed butter batter with rice flour, wheat flour, baking powder and stiff egg whites, baked 1 hour in a tin.

Cream Cakes I from Erken's Big Cookbook (1914): an airy batter of 1 liter heavy cream, egg, sugar, cardamom and lemon zest, baked in small paper cups.

Cream Cakes II from Erken (1914): 12 eggs, 1 liter heavy cream, sugar, cognac and flour, folded together and baked in small molds at low heat.

Gold Cake from Erken (1914): a rich loaf cake of 9 egg yolks, melted butter, sugar, whipped cream and flour with almond extract, baked about 1¼ hours.

Coffee rings from Erken's Big Cookbook (1914): small molded cakes of butter, sugar, eggs and flour with currants and orange peel, baked light golden brown.

Currant Cake I from Erken's Big Cookbook (1914): a creamed loaf cake with 6 eggs, butter, flour, milk and currants, baked in three pans.

Currant Cake II from Erken (1914): a simpler creamed loaf cake with 2 eggs, butter, flour, milk, currants and candied peel, made like Currant Cake I.

Mor Monsen from Erken's Big Cookbook (1914): a thin butter, sugar and egg cake topped with coarse sugar, almonds and currants, cut into diamonds.

Sand cake from Erken (1914): equal parts butter, powdered sugar and potato starch with four eggs, stirred long and baked about 1 hour in a mold.

Cookery-school cake from Erken (1914): a thrifty loaf cake with egg, milk, butter, sugar, raisins, candied peel and cardamom, baked 30–45 minutes.

Tea and coffee cake from Erken's Big Cookbook (1914): a spiced loaf cake with eggs, brown sugar, soured cream and melted butter, with cinnamon and ginger.

German tea cake from Erken's Big Cookbook (1914): an egg-free fruit cake with currants, candied peel and spices; the method is illegible and reconstructed.