Prince of Wales Cake recipe was adapted from a hand written cookbook compiled by a ladies society Of Frankfort, Ky, about 1850. Only the ingredients were listed with no instructions. Where it calls for coffee cups. use regular measuring cups. Two batters are combined to make one large cake. Ingredients: 7 egg white, room temperature 2 coffee cups sugar 3 coffee cups plain flour 1 coffee cup sour cream 1 coffee cup butter 1/3 teaspoon soda Cream butter and sugar until fluffy. Sift flour with soda. Add to butter, alternating with the sour cream. Beat egg whites until soft peaks form and fold into batter. Set aside. 2nd batter: 7 egg yolks 1 coffee cup butter 2 coffee cups sugar 1 coffee cup molasses 1 coffee cup sour cream 4 coffee cups flour 1/2 teaspoon soda 2 tablespoons cinnamon 1 teaspoon nutmeg Preheat oven to 350 degrees F. Cream butter and sugar. Add molasses. Beat in egg yolks. Sift flour with spices and soda. Add to butter mixture, alternating with sour cream. Mix well. In a large greased and floured tube pan, alternate adding large spoonfuls of batter until all is used. With a knife, swirl one batter into the other. Bake for 1 hour and 20 minutes. Let cool for 15 minutes and remve from pan. Dust with powdered sugar. Recipe from: "A Tea For All Seasons", by Shelley and Bruce Richardson, Chapter "An 1850s Summer Tea", page 76. This recipe was used by the Richardson's at their Elmwood Inn in Perryville, Ky. They operated a Tea Room at Elmwood from 1990 t0 2004. In their book, "A Tea For All Seasons", they state "All the foods presented ( in this Chapter, "An 1850s Summer Tea") were available at the time. Flour, tea, sugar, salt, ginger, were for sale in the Burton General store which was just down the street from Elmwood. Actually, John Burton, owner of Burton General Store built Elmwood in 1842 as his residence.