Cakes, Cakes and More Cakes

Standard Two-Egg Cake

• 1/2 cup butter or margarine
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 5/8 cup sifted flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla

1. Cream butter thoroughly. Gradually add sugar and cream together until well mixed.
2. Add eggs and beat well. Sift flour once, measure, add baking powder and salt and sift together three times.
3. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.
4. Add flavoring. Beat well.
5. Bake in two greased 9 inch layer pans in 375 degree oven for 25 minutes or until done.

Standard One-Egg Cake

•  4 Tb butter or margarine
• 1 cup sugar
• 1 egg, unbeaten
• 2 cups sifted flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 1 tsp vanilla

1.  Cream butter/margarine thoroughly. Gradually add sugar and cream until well mixed.
2. Add egg and beat thoroughly. Sift flour once, measure, add baking powder and salt. Sift together three times.
3. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Beat well.
4. Bake in a greased 8x8x2 inch greased pan in a 350 degree oven for 50 minutes, or until done.
5. Cool and frost.

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Dutch Apple Cake

Follow the recipe for the Standard One-Egg Cake.

1. Wash, peel and core 4 cooking apples. Cut into eighths.
2. Pour batter into a well greased 8x8x2 inch baking pan.
3. Arrange apple wedges on top. Dot with a tablespoons of butter.
4. Sprinkle with 4 tablespoons of sugar and 1 teaspoon cinnamon, well mixed.
5. Bake in a 350 degree oven for 50 minutes or until done.
6. Serve plain or with hard sauce or lemon sauce.

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Chiffon Cake

Follow the recipe for a Standard One-Egg Cake.

1. Pour batter into two well greased 8 inch layer pans.
2. Prepare a meringue by beating two eggs until stiff but not dry. Fold in 4 tablespoons granulated sugar and1/4 tsp vanilla.
3. Spread half the meringue on each pan of batter.
4. Sprinkle each with 1/4 cup chopped nuts.
5. Bake in a 325 degree oven for 40 minutes, or until cake tests done and is nicely browned.
6. When cool put layers together with whipped cream.
7. Serve with fresh or canned fruits.

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Raisin Spice Cupcakes

• 1 tsp cinnamon
• 1/8 tsp cloves
• 1/2 tsp nutmeg

Follow the recipe for Standard Two-Egg Cake.

1. Add spices and beat well. Pour into a well greased cup cake or muffin pans, filling 2/3 full.
2. Sprinkle raisins over the top of cakes.
3. Bake in a moderate 375 degree oven for 20 minutes or until done.

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Boston Cream Pie

Follow the recipe for the Standard Two-Egg Cake.

1. Pour the batter into two well greased 9 inch layer pans and bake in a 375 degree oven, or until done.
2. Spread a custard cream filling between layers.
3. Sift powdered sugar over the top.

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One-Two-Three-Four Cake

• 1 cup butter or margarine
• 2 cups sugar
• 4 eggs
• 3 cups sifted flour
• 2 tsp baking powder
• 1/8 tsp salt
• 1 cup milk
• 2 tsp flavoring

1. Cream butter thoroughly. Add sugar gradually and cream until well mixed.
2. Add egg yolks and beat well.
3. Sift flour once, measure, add baking powder and salt and sift together three times.
4. Add flour, alternately with milk, a small amount at a time.
5. Beat after each addition until smooth.
6. Add flavoring. Fold in egg whites.
7. Bake in three well greased 9 inch layer pans in a 375 degree oven for 25 minutes or until done.

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Nut Loaf Cake

Follow the recipe for Standard One-Egg Cake.

1. Add one cup chopped nuts into the batter after the egg has been added.
2. Pour the batter into a well-greased 8x8x2 inch pan and bake in a 350 degree oven for 50 minutes or until done.

Surprise Cake

• 1 cup butter or margarine
• 2 cups sugar
• 4 egs, well-beaten
• 4 3/4 cups flour
• 4 1/2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 cups milk
• 2 tsp vanilla

1. Cream butter thoroughly. Add sugar gradually and cream together until well mixed.
2. Add eggs one at a time and mix well.
3. Sift flour once, measure, add baking powder and salt, and sift together three timees.
4. Add flour, alternately with milk, a small amount at a time.
5. Beat after each addition until smooth. Add flavoring.
6. Beat well. Divide batter into pan for storing in refrigerator and bake in a 350 degree oven for 50 minutes or until done.
7. Cool and frost.

Quick Spice Cake

• 5 Tbs butter or margarine
• 1/2 cup sugar
• 2 eggs
• 1 3/4 cup flour
• 1 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup molasses
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves

1. Cream butter thoroughly. Add molasses and cream together until well mixed.
2. Combine eggs and milk. Sift flour once, measure, add baking powder, salt, spices and sugar and sift together three times.
3. Combine egg and milk and creamed mixture. Beat well.
4. Add to flour mixture and mix until it is dampened. Beat vigorously for one minute.
5. Bake in two well greased 8 inch layer cake pans in a 375 degree oven for 25 minutes or until done.

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Banana Cake

• 1/2 cup butter or margarine
• 1 1/2 cups sugar
• 2 eggs, well beaten
• 2 cups sifted flour
• 1/2 tsp baking powder
• 3/4 tsp soda
• 1/2 tsp salt
• 1/4 cup buttermilk or sour milk
• 1 tsp vanilla
• 1 cup heavy cream, whipped and sweetened
• 3 bananas, sliced
• 1 cup mashed banana (2 or 3 bananas)

1. Cream butter thoroughly. Add sugar gradually and cream together until well mixed.
2. Add eggs. Beat well. Sift flour once, measure, add baking powder, soda and salt and sift together three times.
3. Add milk to mashed banana. Add flour, alternately with combined milk and banana, a small amount at a time. Beat after each addition until smooth.
4. Add flavoring. Bake in two well greased 8 inch layer pans in a 375 degree oven for 30 minutes or until done. Cool.
5. Put cool layers together with whipped cream and sliced banana.
6. Spread whipped cream over the top of the cake and garnish with sliced banana.

Miracle Cake

• 1 Tb butter or margarine
• 2 cups sifted flour
• 1 cup sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp salt
• 1 tsp baking soda
• 1 can tomato soup
• 1 cup chopped nuts
• 1 Tb chopped lemon peel or citron
• 1 cup raisins

1. Sift flour once, measure. Cut butter into flour with a pastry blender or a fork.
2. Sift together sugar and remaining dry ingredients and mix well.
3. Add tomato soup and beat until mixture is smooth and creamy pink.
4. Add fruit and nuts. Beat and mix well.
5. Pour into well greased 8 inch tube pan and bake in a 350 degree oven for 1 hour or until done.

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Last Minute Cake

• 2 Tb butter or margarine
• 1 cup sifted flour
• 1 1/2 tsp baking powder
• 2 eggs
• 1 cup sugar
• 1/2 cup milk
• 1/4 tsp salt
• 1/2 tsp vanilla

1. Sift flour once, measure, add baking powder and salt and sift together three times.
2. Beat eggs until light. Add sugar gradually, beating well after each addition.
3. Add to flour mixture. Heat milk and butter together.
4. Add to flour mixture. Add vanilla and mix thoroughly.
5. Bake in a well greased 8x8x2 inch baking pan in a 350 degree oven for 50 minutes or until done.

Orange Cake

• 2/3 cup butter or margarine
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 1 1/2 cups sugar
• 3 eggs, unbeaten
• 2 1/2 cups sifted flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 Tb lemon juice
• 5 Tb orange juice
• 2 Tb water

1. Cream butter with lemon and orange zests.
2. Add sugar gradually and cream together until well mixed.
3. Add eggs one at a time and beat thoroughly after each addition.
4. Sift flour once, measure, add baking powder and salt and sift together three times.
5. Add flour, alternately with fruit juice and water, a small amount at a time.
6. Beat after each addition until smooth.
7. Bake in two well greased 9 inch layer cake pans in a 375 degree oven for 25 minutes or until done.