Gold Cake ("gullkake") from Erken's Stor kokebok (1914, p. 558): a rich loaf cake of 9 egg yolks, melted butter, sugar, whipped cream and flour leavened with baking soda and cream of tartar, flavored with almond extract and baked about 1¼ hours. It takes its name from the deep yellow color the many egg yolks give it.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 558 (falt i det fri)
"Gold cake" gets its name from the many egg yolks that give the cake a deep yellow color. The cake belongs among the rich loaf cakes in Erken's baking chapter (page 558 in the 1914 edition). Baking soda and cream of tartar were the leavening of the day before baking powder became common; together they act like baking powder.
Beat butter and sugar
Beat the melted butter with half of the sugar for about 15 minutes.
Beat the egg yolks
Beat the egg yolks with the rest of the sugar for about 30 minutes, until the mixture is pale and thick.
Combine
Combine the two mixtures.
Cream and flour
Fold in the whipped cream, then the flour mixed with the baking soda and cream of tartar, and finally the almond drops.
Bake
Fill the batter into a greased and crumb-coated pan and bake the cake at about 160 °C (320 °F) for about 1¼ hours, until a cake tester comes out dry.
The amounts have been put into modern units. In a modern kitchen the baking soda and cream of tartar can be replaced with 2 teaspoons of baking powder; this is noted. A baking temperature is given (about 160 °C (320 °F)), since the original only says "bake."
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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