Vintage
Cake Recipes
|
|
Vintage
Cake Recipes
| Cakes--all other varieties not included below |
| Chocolate Cake Recipes |
| Butter Cakes |
| Pound Cakes |
| Holiday Cake Recipes |
| Swans Down Cake Recipes |
First you prepare a cottage pudding batter
1/4 c. butter
1/2 c. sugar
1 egg, well beaten
1-1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
Cream butter,add sugar gradually , and add egg Mix the flour, baking powder, and salt. Add alternately with milk to the first mixture .Hold until pineapple has been prepared
Upside Down Cake - using above batter
1/4 to 1/2 cup of butter
1 cup brown sugar
pecans or walnuts
drained pineapple slices
whipped cream
Melt 1/4 to 1/2 cup of butter in a heavy frying pan and add 1 cup brown sugar sprinkle with pecan (walnuts) if desired. Put drained pineapple slices close together on sugar, pour above cake batter over the pineapple slices. Bake at 350° about 25 minutes. Serve fruit side up. Garnish with whipped cream, if desired.
From 9th Edition Fannie
Merritt
Farmer The Boston Cooking School
Cook Book Little Brown and
Company, Boston Published 1951
Prepare the following syrup:
juice of three large
oranges
grated rind of one large
orange
13 marshmallows
1/4 to 1/2 cup granulated
sugar, or to taste
Combine juice, rind, and marshmallows in medium saucepan. Bring mixture to a boil, reduce heat. Cook, stirring frequently, until marshmallows are dissolved. Taste for sweetness, and add an appropriate amount of sugar to taste. Cool mixture slightly.
Pierce cake lightly with a fork. Gradually pour warm syrup over cake, brushing with pastry brush to distribute evenly. Chill until serving time. The cake improves in both flavor and texture if stored, covered, in refrigerator for several days before serving.
(Note: the orignal cake was stacked in layers, each layer being soaked with syrup. The final cake was iced with a beaten egg white, stiffened and sweetened with confectioners sugar.)
4 eggs
1 scant c. of butter
2 cups sugar
1 cup mashed potatoes
1/2 cup milk
1/2 c. cocoa
1 c. chopped nuts
1 tbs. cinnamon
1 tsp. nutmeg
1 tsp. cloves
2 tsp. baking powder
1 tsp. vanilla
2 1/2 c. flour
Mix together eggs,
butter,
sugar until creamy. Add the mashed potatoes, blend well. Sift the flour
once add the baking powder sift again, then add the cocoa,cinnamon,
nutmeg,
cloves, to the flour, add alternately the flour mixture and milk to the
first 4 ingredients. Mix well add the vanilla and the nuts stir until
all
are blended. Pour into either loaf or cake pans that have been greased.
Bake in a moderately hot oven at 350° for 35 to 45 minutes, or
until
when checked with tooth pick comes out clean, or when press with finger
on top of cake and it springs back.
3/4 c. butter
1 c. sugar
yolks from 2 eggs
2 c. flour
3/4 c. milk
3 tsp. baking powder
Beat butter and sugar to a cream, add eggs yolks and then sifted flour and baking powder. Add milk and blend until smooth .Pour into a cake pan and cook in a preheated 350°oven until a tooth pick when inserted comes out clean.
Hint: this can be flavored after cooking with grated nutmeg.
This recipe dates back to
1939.
Old-Fashioned Blackberry Spice Cake
Yield: 12 servings
2 sticks (1 cup) butter,
softened
1 1/2 c. sugar
3 large eggs, beaten
3 c. flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. each, ground: cloves, nutmeg, ginger
1 cup buttermilk
1 1/2 c. blackberry jam
1/2 c. chopped walnuts or pecans
Heat oven to 350º. Beat butter and sugar in bowl of electric mixer until well mixed. Add eggs, one at a time, beating well after each addition.
Stir together flour, cinnamon, baking soda, salt, cloves, nutmeg and ginger in medium bowl. Alternately add flour mixture and buttermilk to butter mixture, beating well after each addition, beginning and ending with flour. Beat in jam. Stir in nuts by hand.
Pour batter evenly
into
three greased and floured 9-inch round cake
pans. Bake until wooden pick
inserted in center comes out clean, about 35
minutes. Cool 10 minutes in
pans; turn out onto wire racks. Cool
completely.
Boiled Caramel Frosting
Yield: About 3 cups
1 1/2 sticks (3/4 c.)
butter
1 c. packed brown sugar
2/3 c. milk
3 c. confectioners' sugar
1 tsp.vanilla extract
1/2 tsp. salt
Melt butter in medium saucepan over medium heat. Stir in brown sugar and milk; heat to boil. Boil 2 minutes. Remove from heat; cool.
Beat together butter mixture, confectioners' sugar, vanilla and salt in bowl of electric mixer until light and spreading consistency, about 3 minutes. Spread frosting over cooled cake.
The Chicago Tribune
1/2 c. cocoa
1/2 c. boiling water
2/3 c. Crisco
1-3/4 c. sugar
1 tsp. vanilla
2 eggs (at room temperature)
2-1/4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/3 c. buttermilk
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
In small bowl, mix cocoa and boiling water until smooth; set aside.
In large bowl, beat shortening, sugar and vanilla until light and fluffy, about 5 minutes. Add eggs and beat well. Stir together flour, baking powder, baking soda and salt; add to shortening mixture alternately with buttermilk. Blend in cocoa mixture; beat well.
Pour batter into prepared
pans.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire rack. Cool completely
before frosting.
Bella's Mother's Very Lovely Apple Cake
This apple cake is a true family favorite. We've made it for as long as I can remember and I've never written the recipe down until now - when we're just making it in the kitchen!
8 - 10 portions (for a
normal-eating
family, that is, he he!)
8 large Granny Smith apples
lemon
butter or margarine for the
oven-proof thing you make it in
approx. 1½ cups)flour
(scant 1 cup) sugar
ice-cold margarine
Peel, core and slice the apples right down into a greased oven-proof dish. Drip some lemon juice between the layers for a fresh taste (and so that the apples won't get dark).It should be very full, because the apples give away lots of liquid and sink during the baking in the oven.
Mix sugar and flour thoroughly in a bowl and sprinkle all of it over the apples. Shake lightly so that some of it will fall down between the layers. Then cover the apples with thin slices of ice-cold margarine or butter.
Put it in the lower part of the oven in (400ºF) for 15 minutes to start with. Check the apples to see if they're ready. They shouldn't fight back but not be mushy either, and the cake should be golden-brown on top when it's ready. If needed, put the heat up to (425ºF) and let stand until ready.
Take the cake out and serve it slightly warm or completely cold with soft vanilla ice cream or creamy vanilla sauce.
Hint: If you want to, you can mix some cinnamon in with the flour-sugar mixture.
Enjoy!
1 box Angel food cake mix
7 oz. 7-Up
Follow the directions on the package of angel food cake mix. Moisten the egg whites with the same quantity of 7-Up as your recipe calls for water. Do not chill the 7-Up; use it at room temperature.
You're Really
Cooking
with You're Cooking with 7-Up!, 1957
1 c. dates; chopped
7 oz. 7-up
1 tsp. baking soda
1 c. sugar
2 tbs. butter
1 ea egg
1 1/2 c. flour
1/2 c. nuts; chopped
1 tsp. vanilla
1 pinch salt
Bring dates and 7-Up to a boil in a saucepan, add baking soda and set aside to cool. Add remaining ingredients; beat very well, pour into a loaf pan and bake one hour in a 350 F. oven. Serve with whipped cream.
You're Really
Cooking
when You're Cooking with 7-Up!, 1957
Syrup:
1 1/4 c. sugar
3/4 c. boiling water
Place 1 1/2 quart saucepan containing sugar, on medium-high heat. Stir constantly with wooden spoon until sugar changes to greyish lumps (sugar masses) and then to dark brown liquid.
Slowly pour boilding water down side of pan, stirring liquid sugar as you do (it will steam and bubble). Boil 5 minutes. Keep warm. Makes 1 cup.
Cake:
1/2 c. butter
1 c. sugar
1 teaspoon vanilla
2 eggs
2 c. sifted enriched flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. burnt sugar syrup
(above)
1/4 c. milk
Cream butter and sugar together until fluffy.Stir in vanilla and each egg one at a time, mix well.
Alternately fold in sifted dry ingredients with syrup and milk.Stir or mix vigorously for several minutes.
Pour into well greased and floured 9-inch square pan. Bake in moderate oven (350º F.) about 35 minutes or until center springs back when touched lightly.
Remove from pan; cool on cake rack. Ice with burnt sugar frosting.
Burnt Sugar Frosting:
1/2 c. sugar
1/3 c.burnt sugar syrup
1 egg white
In top of double boiler combine sugar, burnt sugar syrup, and egg white.
Place over boiling water, beating until frosting stands in peaks when beater is drawn out (takes about 4 minutes). Makes enough for top and sides of 9-inch square cake.
Credited to: Mary Margaret McBride's Encyclopedia of Cooking, 1958.
2 c. sugar
3-1/2 c. cake flour
1 c.(2 sticks) butter
1-1/2 c. (not jelly)
blackberry
jam/preserves
1 c.buttermilk
4 eggs
3 tsp. cinnamon
1 tsp. soda
3 tsp. allspice
1 tsp. (heaping) baking
powder
1 tsp. nutmeg
Cream sugar and butter
add
eggs. Cream thoroughly. Sift all dry ingredients together 3 times. Add
alternately with buttermilk to creamed mixture. Add jam and mix
thoroughly.
Bake in 4 (four) layers in greased layer pans. Bake at 350°F 20-25 minutes. Put together with seven minute icing.
NOTE: Make a 4 layer cake or two 2 layer cakes.
Yield: 12 Servings
1 lb. raisins
2 c. sugar
3 c. water
4 tbs. shortening
1/2 tsp. salt
2 tsp. baking
soda
1 tsp. allspice
1 tsp. cinnamon
4 c. flour
1 c.chopped
nuts
Cook for 10 minutes the
raisins,
sugar and water. Add the shortening
and let cool. Add the
remaining ingredients. Bake at 300°F for
45 min.
This cake first began out
of
necessity.Flour and sugar were hard to come by with molasses most often
used as a sweetener.Because of all the chores facing women each
day,even
having the time to bake would have been almost impossible.So,at
gatherings,each
woman would bring one cake layer, and they were assembled with whatever
available jam or jelly there was.As apples became more abundant it
revolved
into a key ingredient.Later,at weddings,the taller the cake,the more
well
thought of the family of the bride was thought to be.
3 packages dried apples,
(6 oz each)
1 c. brown sugar, packed
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 c. shortening
1 c. sugar
2 large eggs
1/2 c. milk
1/2 c. molasses
5 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground ginger
1 c. whipping cream, whipped
Place apple in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain; mash apple. Stir in brown sugar and next 3 ingredients; set aside.
Beat shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs,one at a time, beating after each addition. Stir in milk and molasses.
Combine flour, baking powder, soda, salt and ginger;gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions;cover and chill 1 hour.
Pat each portion of dough
into
an 8 inch circle on greased baking sheets. Bake at 350 degrees for 10
minutes
or until golden. Carefully remove layers to wire racks, and let cool
completely.
Stack layers, spreading
even amounts of reserved
apple
mixture between layers.
Cover and chill 8 hours.
Yield: one 8 inch cake.
Cake:
1/2 c. butter
1/2 c. brown sugar
2 eggs
1 c. Maple Syrup
1/2 c. hot water
2 1/2 c. all-purpose (plain) flour, sifted with:
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. ginger
Icing:
3/4 c. Maple Syrup
1 egg white
1/2 tsp. baking powder
1/4 c. sugar
Pinch of sea salt.
Place butter in mixing bowl, gradually add brown sugar, eggs, Maple Syrup and hot water. Blend in flour, baking soda, baking powder and ginger. Pour mixture into greased and floured baking pan. Cook in 350°F oven for 50 minutes. Let cool and set aside. In a double boiler, mix icing ingredients and beat mixture until it peaks. Ice cake.
Submitted by JOAN
2 c. sugar
2/3 c. shortening
2 c. cooked raisins
2 c. hot water from cooked raisins (cooked in 34 c.s water 'till plump)
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. cloves (ground)
2/3 tsp. salt
4 c. flour
Cook raisins in 3/4 cups
water
'till plump. Drain & save water for recipe. Combine all except the
water & soda & flour. Add the soda to the measured HOT WATER
FROM
RAISINS. It will foam. Add to mixture.Then gradually add the flour.
Mixture
will be quite thick. Pour into 13" pan & bake at 350º until a
broom
straw (or serrated knife) comes out clean when inserted in center of
cake.
Nuts can be added as an option.
This cake is great without
icing but a caramel or white icing is good.
This is a Civil War recipe.Still sounds great by today's standards.
6 eggs
3 c. flour
1 c. butter
1 1/2 tsp. baking
powder
(alternative: 1 tsp.cream of tartar, 1/2 tsp. baking soda)
1 c. milk or
half-and-half
(better)
2 1/2 c. sugar
3 oranges
Icing:
4 c. sugar
Juice of 3 oranges
plus
enough water to equal 2 c. liquid
4 eggs. whites only
Butter and flour cake pans. Rub oranges over fine grater,removing ONLY the orange rind, not the bitter white pith underneath. Mix grated orange peel with sugar, grinding to blend through thoroughly. Sift flour with baking powder. Cream butter with sugar (mash together with back of spoon until thoroughly blended).
Separate egg yolks from whites into separate bowls.Beat each separately until very light. Add orange rind to yolks,then beat into creamed butter-sugar mixture. Mix flour in gently,then beaten egg whites. Bake in medium hot (350 degrees) oven for 35-40 minutes until top springs back when lightly pressed.
While this is baking make
icing:
Bring sugar and water-orange
juice mixture to a boil. Cover for a few minutes, still boiling, then
uncover
and continue to boil. Dip mixture with spoon occasionally; when it
stretches
in a thin string it is correct. (That is
240 degrees on a candy
thermometer
for you modern folks.) Beat
3 egg whites until stiff and
pour syrup into them in a thin stream,
beating constantly. It
should
be thick but spreadable. Coat top of
each layer, pile layers on
top of each other and coat around sides of cake. This will take several
hours to dry.
Boiled
Spice Cake
(a
milkless,
eggless, butterless cake)
2
c.
sugar (white or brown or a mix of both)
2 c.
raisins or dates ( or a mix of both)
2
tsp.
ground cloves
2
tsp.
cinnamon
2 c.
water
1 c.
lard ( use Crisco in a pinch)
1 tsp.
salt
2
tsp.
baking soda
3
level
c. flour.
In
a
dutch oven place sugar, raisins, spices, salt , water and lard.
Bring
just to a boil stirring often. Let cool. Add soda and flour and beat by
hand 'til smooth. place into a well greased and preheated
deep,
10-12 inch cast iron skillet. 350 oven.( for those of us who
don't
have a hearth oven any more) Bake for about 30 - 35 minutes. When cool
dust with powdered sugar or use a hard white frosting such as
decorators
frosting.
Thanks Living Historian Sue Burkett for this treat!
1 lb. sugar
3/4 lb. butter
1 wineglass
(about
1/2 c.) brandy
12 cloves,
ground
(about 1 1/2 tbs.)
1/2 a nutmeg
(about 1 tbs.)
1 tsp. ground
cinnamon
10 eggs, yolks
and whites separated
1/4 lb. citron,
sliced
2 lb. currants,
washed and rubbed in flour
1 lb. raisins,
seeded and chopped
1 lb raisins,
seeded, whole
1 lb. flour
[Recipe directions modified for clarity.] Mix sugar and butter, working together until very light. Add brandy, cloves, nutmeg, and cinnamon and blend thoroughly. Beat eggs separately; add yolks first and stir through, then mix in beaten whites. Add the sliced citron. Rub the currants in flour to coat and stir into batter, followed by the cut raisins.
Start mixing in the flour
about
1 cup at a time, alternating with the whole
raisins, until all are mixed
together. Bake in a moderate oven 325º in deep basins two
hours.
If the fire is strong, the heat should be decreased the last hour. Line
the basins [pans] with buttered paper, and keep a piece over the top of
the cake. Frost it and it will keep two months or longer if desired.
Great Aunt Bessies' Maple Cake
1/2 c. butter
1/2 c. sugar
1/2 c. maple syrup
1 tsp. vanilla
2 eggs, well beaten
1 3/4 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1/4 c. milk
1/2 c. chopped walnuts
Frosting :
1 c. maple syrup
2 c. egg whites
pinch of salt
Cream together butter and
sugar.
Gradually add maple syrup and vanilla and cream well again. Add eggs
and
mix well. Sift together dry ingredients and add to creamed mixture
alternately
with milk. Stir in chopped nuts.
Pour into 2 greased and
floured
8in cake pans. Bake at 375ºF for 25-30
minutes.
To make frosting :
Cook maple syrup to soft
ball
stage. Beat egg whites with a pinch of salt
until peaks form. Add cooled
syrup in fine stream, beating constantly.
Frost cooled cake.
Old
Fashioned Chocolate Pound Cake
(recipe found in an old trunk March 12, 1860)
1 c. of butter
1 c. shortening (Crisco is preferred)
3 c. sugar
6 large eggs
3 c. all purpose flour
1/4 c. cocoa
1/2 tsp. baking powder
1 c. whipping cream
1 tsp. vanilla
Beat butter and shortening until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until yellow disappears. Combine flour and next three ingredients. Add to batter mixture alternating with cream, beginning and ending with flour mixture.
Mix until blended after
each
addition. Stir in vanilla. Pour into greased bundt or plain 10 inch
tube
pan. Bake at 325 ° F for 1 hour and 30
minutes.
1 c. raisins
2 c. cold water
1 c. sugar
2 tbs. butter
2 c. flour
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. baking soda
Cream butter and sugar
until
real smooth. Cook raisins in water until water is reduced to 1 cup.
Sift
all dry ingredients together. Add the dry ingredients alternately with
the raisins and the liquid. Grease and flour a tube or loaf pan.
Pour the cake mixture into
pan and bake in a 350° F. oven for 20 to 25 minutes, oruntil done
when
tested with a tooth pick in the center of the cake.
1 c. butter
2 c. sugar
5 eggs beaten
1 tsp. baking soda
1 c. buttermilk
2 tbs. rum
3 c. cake flour
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/2 tsp. cloves
1 1/2 tsp. allspice
1 c. blackberry Jam
1 c. chopped walnuts or pecans
1 c. raisins (optional)
Cream butter and sugar. Add eggs, one at a time beating after each addition.Dissolve soda in buttermilk; add rum and stir gradually into butter and sugar mixture, adding jam, nuts and raisins last. Bake in 3 greased 9” cake pans at 325º for 40 minutes. Serve this layer cake with brown sugar frosting.
Brown Sugar Frosting
1/4 c. (1/2 stick) butter
2 tbs. Crisco
1 c. of brown sugar, packed
1/4 c. milk
1 1/2 c. sifted
confectioners sugar
1/2 tsp. of vanilla extract
Put butter, Crisco and
brown
sugar in a saucepan. Bring to a boil over low
heat, stirring
constantly.
Slowly add milk, and boil for 2 more minutes. Cool. Add
confectioners
sugar and vanilla. Beat until smooth and creamy.
When cake is cool, frost the
layers together.
 |
 |
 |
bravenet.com