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.

      

Cooking Class---POUND CAKES

BROWN SUGAR POUND CAKE

1 cup shortening

1 stick butter

1 box light brown sugar, sifted

5 eggs

3 cups flour

1/2 tsp salt

1/2 tsp baking powder
1 cup evaporated milk
2 tsp maple flavoring

Cream shortening, butter and sifted brown sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add them alternately with milk. Add flavoring. Pour mixture into greased and floured tube pan. Bake at 300 degrees for 1 1/2 hours.

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CHOCOLATE POUND CAKE

1/2 lb butter
1/2 cup shortening
3 cups flour
1/2 tsp salt
1 cup milk
3 cups sugar
5 eggs
1/2 tsp baking powder
4 Tbsp cocoa
1 Tbsp vanilla

Cream shortening and butter together. Add sugar and eggs. Sift dry ingredients together. Add alternately with milk to creamed mixture. Add vanilla. Bake in a 9 or 10 inch tube pan at 325 degrees for 1 hour 20 minutes.

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PUMPKIN POUND CAKE

3 cups flour
1 1/2 cups sugar
1 1/4 cup oil
3 1/2 tsp cinnamon
2 tsp baking powder
1 tsp salt
4 eggs
1 (16 oz) can pumpkin
1 cup chopped walnuts

Preheat oven to 350 degrees. Mix all ingredients except nuts at low speed just until mixed. Increase speed to high for 5 minutes, scraping bowl often. Stir in nuts. Bake in a 10 inch tube pan for 1 hour. Cool in pan on rack for 10 minutes. Remove from pan and cool completely.  CREAM CHEESE FROSTING: 2 (3 oz) packages cream cheese, 1 tsp vanilla, dash of salt.  Combine. Beat until smooth with mixer at medium speed. Gradually beat in 2 cups powdered sugar.

Vintage Recipe---Banana Chiffon Cake

To make Banana Chiffon Cake:

2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder

1 teaspoon salt

1/2 cup cooking or salad oil
5 medium egg yolks, unbeaten
1 cup mashed ripe bananas
1 tablespoon lemon juice
1/2 teaspoon cream of tartar
1 cup egg whites

Preheat oven to 325 degrees. Sift flour, sugar, baking powder and salt together.  Make a "well" in the dry ingredients and add nex 4 ingredients in the order listed. Beat until smooth. Add cream of tartar to egg whites. Whip egg whites in a large mixing bowl until they form very stiff peaks. Gradually and gently fold flour mixture into egg whites, just until blended. Do not stir. Pour into an ungreased 10 inch tube pan. Bake 1 hour 5 minutes, or until top springs back when touched with fingertip. Invert pan; let cake hang until cold. To remove, loosen from sides and tube of pan with spatula. Frost with whipped cream or banana butter frosting and garnish with banana slices and walnuts.  Makes 1 cake.

Banana Butter Frosting: Combine 1/2 cup mashed ripe bananas and 1/2 teaspoon lemon juice. Beat 1/4 cup butter until creamy. Add 3 1/2 cups sifted powdered sugar and bananas alternately, a little at a time. Beat until light and fluffy.

Vintage Recipe--Syrup Sponge Cake

To make Syrup Sponge Cake:

1 cup sifted cake flour

1/4 teaspoon salt

1 teaspoon cream of tartar

1 1/4 cups sugar

1 cup water
6 eggs, separated
1 teaspoon vanilla

Preheat oven to 325 degrees.  Sift together flour, salt and cream of tartar.  Combine sugar and water in a saucepan and stir over low heat until sugar dissolves. Cover; boil 2 minutes. Remove cover; boil without stirring to 230 degrees on a candy thermometer, or until a little syrup forms a very soft ball when dropped into cold water. Whip egg whites until stiff but not dry. Pour syrup in a very thin stream on egg whites beating constantly. Continue to beat until cool.

Beat egg yolks until thick and lemon colored; fold into egg whites until thoroughly blended. Add vanilla.  Sift a small amount of the flour mixture at a time over egg mixture; fold in carefully. Continue until all flour has been added. Turn into an ungreased 10 inch tube pan. Bake 1 hour or until the top springs back when lightly touched with fingertip.  Invert pan; let cake hang until cold. Loosen from sides and tube with a spatula. Frost, if desired with your favorite frosting or sprinkle with powdered sugar.  Makes 1 cake.

Pastel Plum Frosting: Combine 1/3 cup plum jelly, 1 egg white and a few grains of salt in the top of the double boiler. Whip with a mixer until mixed. Set over boiling water and beat constantly for 3 minutes or until frosting stands in peaks. Cool. Spread on cake.  (Any tart jelly such as, grape or currant can be used.)

Vintage Recipe---Marble Cake

To make a Marble Cake:

1 3/4 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt

1 square unsweetened chocolate

1/2 cup shortening
1 cup sugar
2 eggs, well-beaten
1 teaspoon vanilla
1/2 cup milk
2 tablespoons milk

Preheat oven to 350 degrees. Grease and flour an 8 inch square cake pan. Sift together flour, baking powder and salt. Melt chocolate. Cream shortening; add sugar slowly; beat until well mixed. Add eggs and vanilla; beat well. Add dry ingredients alternately with the 1/2 cup milk to egg mixture. Divide batter in two parts. Combine chocolate and remaining milk. Stir into one part; blend well. Drop alternate spoonsful of light and dark batters into cake pan. Bake 50 to 60 minutes. Cool in pan for 5 mnutes. Remove and cool on a rack. Frost with any favorite chocolate frosting. Makes one 8 inch square cake.

Vintage Recipe---Spanish Cake

To make Spanish Cake:

1 3/4 cups sifted cake flour
2 tsp baking powder
1/2 tsp salt

1 tsp cinnamon

1/2 cup shortening
1 cup sugar
2 eggs, well-beaten
1 tsp vanilla
1/2 cup milk

Preheat oven to 375 degrees. Grease and flour two 8 inch round cake pans. Sift together first four ingredients. Cream shortening until soft. Add sugar gradually and continue to beat. Add eggs and vanilla and beat well.  Add dry ingredients to egg mixture alternately with milk. Beat only enough to blend well. Pour into pans. Bake 25 to 30 minutes or until brown. Cool in the pans for 5 minutes. Remove and cool on a rack. Frost with brown sugar frosting. Sprinkle with grated chocolate, if desired.  Makes 1 cake.

Brown Sugar Frosting: Put 1 cup granulated sugar, 1 cup firmly packed brown sugar, 2 unbeaten egg whites and 6 tablespoons water in the top of a double boiler.  Cook over boiling water for 7 minutes, beating constantly with a mixer. If frosting does not hold its shape, continue cooking and beating a minute or two longer. Remove from heat; stir in 2 teaspoons vanilla. Spread between the layers and on outside of cake.

Vintage Recipe: Chocolate Cake

Whenever I see a chocolate cake recipe I am reminded of a comedy routine by Bill Cosby.  In the routine he comes to the conclusion that chocolate cake is okay for breakfast because it has wheat, eggs and milk.  If you ever get a chance to watch "Bill Cosby, Himself"--do it.  You will be entertained.

Chocolate Cake:

2 cups sifted cake flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup shortening
2 cups brown sugar, firmly packed
2 eggs
1 tsp vanilla
4 squares unsweetened chocolate, melted
1 cup plus 2 Tbsp milk
Coffee Frosting

Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans. Sift together flour, baking powder, baking soda and salt.  Cream shortening; add sugar gradually; beat until fluffy. Add eggs, one at a time; beat well after each addition; stir in vanilla and chocolate.  Add dry ingredients alternately with milk; stir only enough to blend well.  Pour into pans. Bake for 30 minutes or until cake springs back when pressed with fingertip. Cool in the pans for 5 minutes. Remove; cool on a rack. Fill and frost with Coffee Frosting. Garnish with chocolate sprinkles, if desired.

Coffee Frosting: Combine 2 egg whites, 1 1/2 cups sugar, 1/2 tsp cream of tartar, 1/3 cup strong coffee and 2 teaspoons light corn syrup in the top of a double boiler; stir to blend well. Place over boiling water and beat with a rotary beater until frosting holds its shape. Remove from heat; continue beating until frosting stands in peaks.  Frost cake.

Vintage Recipe---Lord Baltimore Cake

Bake 2 layers of white or yellow cake using your favorite recipe, or packaged cake mix. Cool thoroughly. Follow directions below for frosting and filling.

1 2/3 cups sugar
1/2 cup water

1/3 cup light corn syrup

2 egg whites

1/4 tsp salt
1 tsp vanilla
Few drops of red food coloring
1/4 cup fine dry macaroon crumbs
1/4 cup chopped walnuts
8 Maraschino cherries, chopped
8 whole Maraschino cherries
1/3 cup chopped walnuts

Combine sugar, water and corn syrup in a saucepan; stir overlow heat until sugar dissolves; bring to boiling. Cover and boil for 2 to 3 minutes. Remove cover; boil without stirring to 240 degrees on a candy thermometer, or soft ball stage. Wipe any crystals from saucepan with dampened cloth during cooking.  Remove from heat. Whip egg whites until foamy; add salt; whip stiff. Pour syrup on eggs in a fine stream, beating steadily. Continue beating until frosting stands in peaks.  Add vanilla. Tint pink with red food coloring. Put 1/3 of frosting in a small bowl, stir in macaroon crumbs, 1/4 cup chopped walnuts and 8 chopped Maraschino cherries. Spread on a cake layer. Top with second layer. Spread remaining frosting on top and sides of cake. Garnish with whole cherries and remaining nuts. Makes 1 cake.

Let's Bake a Cake or Two

(Vintage Recipe)

Silver Cake:
1 1/2 cups sifted cake flour
2 tsp baking powder

few grains of salt

1/3 cup shortening
3/4 cup sugar
1/2 cup milk
1/2 tsp almond flavoring
1/2 tsp vanilla
3 egg whites
Satiny Chocolate Frosting
1 cup chopped nuts

Preheat oven to 375 degrees. Grease and flour two inch round cake pans. Sift together flour, baking powder and salt. Cream shortening and sugar until fluffy. Combine milk and flavorings. Add alternately with flour mixture to sugar mixture. Whip the egg whites until stiff; fold into flour mixture. Spoon into pans. Bake for 25 to 30 minutes, or until brown. Cool in the pans for 5 minutes. Remove and cool on racks.  Fill and frost with Satiny Chocolate Frosting. Cover sides with nuts. Makes one 2-layer  8-inch cake.

Satiny Chocolate Frosting: Mix together 6 tablespoons flour and 6 tablespoons sugar; slowly add 2 cups milk. Stir until smooth.  Cook over low heat until thick, stirring constantly. Add 1 cup butter, 1 teaspoon vanilla, and 2 squares melted unsweetened chocolate. Stir well. Cool.  Makes enough to fill and frost one 2 layer; 8 or 9 inch cake.