How To Make Crumb Cakes

Crumb Cake

Make a lining according to the preceding recipe. Roll the mixture into a thin sheet and put it in the bottom of three or four shallow baking pans. Beat six eggs, without separating, then add gradually two cupfuls of sugar; add four tablespoonfuls of olive oil or melted butter, and then stir in sufficient dry bread crumbs to make a pint. Add two tablespoonfuls of cocoa and a cupful of dried, cleaned currants. Pour this mixture in a thin sheet over the cake lining. Bake in a moderate oven until done. When done, ice the top with water icing, and when cool, cut into narrow strips.

Chocolate Crumb Cake

Line the pans as directed in the preceding recipe or with rice paper. Beat five eggs, without separating, for ten minutes; add two cupfuls of powdered sugar, beat ten minutes longer, and add the juice and grated rind of one lemon. Add four tablespoonfuls of cocoa, a teaspoonful of vanilla, two-thirds of a cupful of blanched almonds, chopped fine, and one cupful of sifted dry bread crumbs. Mix carefully, pour into the pans to the depth of a half inch, and bake in a moderate oven fifteen or twenty minutes. When done, cut into strips two inches long and an inch wide.