Mom making a cake Cake 
Angel Food Cake Supreme

Preheat oven to 375. Have egg whites at room temperature. Sift an ample amount of cake flour onto a square of paper.

  1. Measure and sift together 3 times:
    • 1 c. sifted cake flour
    • 7/8 c. (¾ c. plus 2 tbsp.) sugar
  2. Measure into large mixing bowl:
    • 1½ c. egg whites (about 12)
    • 1½ tsp. vanilla
    • 1½ tsp. cream of tartar
    • ½ tsp. almond extract
    • ¼ tsp. salt
  3. Beat with wire whip until foamy throughout. Add ¾ c. sugar gradually, 2 tbsp. at a time. Beat about 10 seconds after each addition. Continue beating after the last addition until meringue is form and holds stiff straight peaks when wire whip is gently lifted nut of meringue (this requires considerable beating.)
  4. Place flour/sugar mixture in sifter and sift about 3 tbsp. over the entire surface of meringue. Fold gently with wire whip or rubber scraper until flour/sugar mixture disappears using about 8-10 complete folding strokes and turning the bowl a quarter of a turn with each stroke. Repeat this folding process until all of the flour and sugar is folded in. Then scrape down the sides of the bowl with rubber scraper and fold 8-10 more strokes or until mixture is completely blended. This mixture will be very thick. Push the batter carefully, with a rubber scraper, into ungreased tube pan, 10x4". Lift the last portion lightly from the bowl into the pan, being careful not to stir it. Cut carefully through the batter going around the tube 5 or 6 times with a knife or steel spatula to break large air bubbles. Be sure to even up batter so it is level and touches sides of pan. Bake 30 to 35 min. at 375 or until top springs back when lightly touched. Deep cracks in the top are typical of this cake.

Angel Food Strawberry Cake
From Isabelle Downer-Lorraine’s sister

Bake Angel cake the day before, let hang overnight, remove from pan, brush out all the brown crumbs. Thaw out 2 pkg. of frozen strawberries, drain and save juice for the Glaze.

Dissolve 1 pkg. strawberry gelatin in 1 cup hot water, add ½ cup cold water. Put in refrigerator until it starts to jell. Beat until light and fluffy. dip up 1 pint of whipping cream, and fold into gelatin mixture. Fold in the strawberries. Break cake apart into 1" pieces, place 1 layer cake in bottom of angel food pan, a layer of cream mixture, ending with a layer of cake on top (3 layers of cake and 2 layers of filling). Place in refrigerator for several hours and no less than 2 hours. Remove from pan and top with Glaze.
Glaze: 1 cup strawberry juice mixed with 1 rounded tbsp. cornstarch, 2 drops red food coloring, 1 tsp. butter, cook until clear and let cool until the right consistency to spread. Spread on top of cake and let drip over on sides of cake. Serves about 12 to 14.


Angel Sponge Cake

Nine egg whites beaten with ½ tsp. salt until foamy. Then add 1 tsp. cream of tartar. Beat until stiff and add 1¼ c. sugar. Separate batter into two parts.

ANGEL CAKE PART: 1 tsp. vanilla and ½ c. flour sifted five times.

SPONGE CAKE PART: Add six well beaten yolks to whites and 1 tsp. lemon extract with 2/3 c. flour sifted five times. Arrange as a marble cake. Bake 30 min. at 275. Increase heat to 325 and bake 15-20 min. longer.


Angel Strawberry Cake Thaw strawberries and strain juice from berries. Heat cream over low heat, do not boil. Let gelatin stand in cold water 5 minutes, then add to hot cream with sugar. Stir until gelatin and sugar are dissolved. Remove from heat; add berry juice and lemon juice gradually. Pour into large, chilled bowl and let stand in refrigerator until cream begins to thicken. Beat with rotary beater 3 or 4 min. Fold in strawberries. Split angel cake in half horizontally. Spread lower portion with strawberry mixture and replace top half of cake. Let stand in refrigerator until filling is set. Serve plain or frost cake with whipped cream or 7-minute icing tinted pink. Garnish with whole berries, if desired.
Applesauce Cake Sift flour once, measure; add soda, salt, cinnamon, and cloves, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg, raisins, currants or nuts, and spices to creamed mixture, alternately with applesauce, a small amount at a time. Beat after each addition until smooth. Bake in loaf or tube pan at 350 for one hour.
Apricot Upside Down Cake Rinse and drain apricots, cover with cold water and cook 20 min. in covered saucepan. Melt butter in 10" iron skillet; add brown sugar and 2 tbsp. liquid drained from apricots. Cook over low heat, stirring constantly, until a syrup is formed. Remove from heat and arrange drained apricot halves, cut side up, in syrup in skillet. Cream shortening and add sugar gradually, creaming thoroughly. Blend in beaten egg. Sift together flour, baking powder and salt, and add to egg mixture alternately with milk. Stir in vanilla. Pour batter carefully over fruit. Bake at 350 for 35-40 min., until top of cake springs back when touched lightly. Remove from oven, let stand 5 min. and turn out of skillet carefully, fruit side up. Serve warm. Serves 8.
Banana Cake-Sour Milk Cream shortening, add sugar gradually. Stir in the well beaten eggs. Sift flour, baking powder, soda and salt together and add alternately with the sour milk and bananas, which have been mashed. Flavor, pour into greased and floured layer cake pans, and bake 30 min. at 375. When layers are cold, put together with whipped cream and sliced bananas, and spread cream over top of cake. Garnish with bananas.
Banana Nut Cake
  1. Sift together in bowl:
    • 2½ c. sifted cake flour
    • 1-2/3 c. sugar
    • 1¼ tsp. baking powder
    • 1¼ tsp. soda
    • 1 tsp. salt
  2. Add:
    • 2/3 c. shortening
    • 1/3 c. buttermilk
    • 1¼ c. mashed bananas
  3. Beat vigorously with spoon for 2 min., or mix with electric mixer on medium speed for 2 min. Add: 1/3 c. buttermilk and 2 large unbeaten eggs. Beat 2 more minutes.
  4. Fold in 2/3 c. chopped walnuts. Pour batter into prepared layer cake pans.
  5. Bake at 350 for 30-35 min.

Betty Crocker Chocolate Angel Food Cake

Preheat oven to 350. Have egg whites at room temperature.

Measure and sift together 3 times:

Measure into large mixing bowl: Beat with wire whip until foamy throughout. Gradually add, 2 tbsp. at a time: ¾ c. sugar

Beat about 10 sec. after each addition. Continue beating after the last addition until meringue is firm and holds stiff straight peaks when wire whip is lifted. (This requires considerable beating.)

Place flour-sugar-cocoa mixture in sifter and sift about 3 tbsp. over the entire surface of meringue. Fold gently with wire whip or rubber scraper until flour-sugar-cocoa mixture disappears using about 8 to 10 complete folding strokes and turning the bowl a quarter of a turn with each stroke. Repeat this folding process until all of the flour and sugar and cocoa is folded in. Then scrape down the sides of the bowl with rubber scraper and fold 8-10 more strokes or until mixture is completely blended. This mixture will be very thick. Carefully, with a rubber scraper, push the batter into ungreased tube pan, 10x4". Lift the last portion lightly from the bowl into the pan, being careful not to stir it. Carefully cut through the batter going around the tube with a knife to break large air bubbles. Be sure to even up batter so it is level and touches the sides of the pan. Bake 30-35 min. at 375 or until top springs back when lightly touched. Deep cracks in the top are typical of this cake. Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let cake hang in pan until cold. To remove cake, loosen from sides and tube with spatula close against pan. Turn pan over and hit edge sharply on table to loosen. Split cake crosswise in 3 even layers with a saw-toothed knife. Spread Chocolate Fluff between the layers and then over top and sides. Keep in refrigerator until serving time.

CHOCOLATE FLUFF: Mix together in chilled bowl: 3 c. heavy cream, 1½ c. sifted confectioners’ sugar, ¾ c. cocoa, dash of salt. Beat mixture until stiff enough to hold a point.


Boiled Raisin Cake

Boil 2 cups raisins in 2 cups water for 15 min. Drain and let cool.

Cream margarine and sugar well. Add eggs, mix well. Add dry ingredients alternately with buttermilk and vanilla. Fold in warm walnuts and raisins. Bake in loaf pan at 350 about an hour. When cake is done, drizzle thin frosting over it:

Juice of half an orange
Enough powdered sugar to make thin frosting

Note from Mother: I use drained water from raisins to cook prunes.


Borden’s Centennial Cake

Line 2 lightly greased 8" cake pans with waxed paper. Sift dry ingredients together twice. Pour cream and vanilla into deep 1-qt. bowl; beat with electric mixer or rotary beater until just stiff. Add eggs, beating until blended. Add flour mixture; beat at low speed of electric mixer or by hand until batter is well blended. Turn into pans. Bake at 350 for 25-30 min. Cool 10 min. Remove from pans.

FRUIT CREAM FROSTING:

Chill bowl and rotary beater. Mix gelatin and milk in cup. Place over hot water and stir until gelatin is dissolved. Whip cream until stiff. Blend in gelatin and remaining ingredients. This makes enough frosting to cover two 8" layers. Chill; decorate with orange slices just before serving.

Bremen Apple Cake Crust: Peel and slice apples; place in a heavy pan with the sugar (no water), and cook over very low heat until apple slices are tender. Beat eggs slightly, add sour cream, salt and vanilla. Carefully stir into apples and continue cooking slowly until mixture thickens slightly. Remove from heat. Mix zwieback crumbs with sugar and cinnamon. Butter generously a large springform pan and press 2/3 of the crumbs on the bottom and sides. Carefully spoon in apple custard. Top with remaining crumbs. Bake in a slow oven (350) for 1 hour. Serves 10 to 12.
Buttercup Cake
(A favorite of mother’s)
Cream shortening, add sugar gradually, cream until fluffy. Blend in well beaten eggs. Sift flour, baking powder, soda and salt together-and stir into creamed mixture alternately with the buttermilk. Blend in the flavorings. Pour into 2 well greased and floured 8" layer cake pans. Bake 30-35 min. at 350.

BUTTERCUP ICING:

Combine in top of double boiler. Beat until mixture is white and light. When icing is cool, fold in butter.

Ingredients for Larger Cake:

Bake in 9x13" pan almost 45 min. at a little under 350.

Note from Janet: It doesn’t state, but as far as I know, mother always used cake flour.


Buttermilk Chocolate Cake
From Aunt Pearl Gonzales
Bake in 350 deg. oven
Butterscotch Chewy Cake
From Ann Hertel--Pillsbury Cook Book
Beat eggs in top of double boiler just until blended. Blend in sugar and butter; place over rapidly boiling water, stirring constantly just until hot, about 5 min. Remove from heat. Sift together flour, baking powder, add all at once to cooked mixture; mix until well blended. Stir in nut meats and vanilla. Turn into well-greased and lightly floured 13x9" pan. Bake in mod. oven (350) for 25-30 min. until it springs back when touched lightly in the center. Serve with ice cream or whipped cream, or sprinkle while warm with powdered sugar.
Carrot Cake
From Sallie Mosier
Combine oil and sugar, beat in eggs one at a time. Add dry ingredients, also grated carrots. Add vanilla and walnuts (warm them). Bake at 350 for 1 hour.

While cake is baking, combine:

Bring to a good boil and cook for 5 min. Pour over cake while still warm. Variation for frosting: ¾ c. powdered sugar and 1 tbsp. lemon juice.


Carrot Cake
From Redbook
Combine all dry ingredients. Blend carrots and buttermilk in Osterizer. Cream margarine and sugar, add eggs. Add dry ingredients alternately with carrot and buttermilk combination. Add vanilla and nuts. Bake in an Angel Food cake pan at 350 about 60 min.
Chiffon Cake with Orange Juice Separate eggs, placing whites in large mixer bowl. Let stand at room temp. about 1 hr. Sift together in smaller bowl flour, sugar, baking powder and salt. Make a hole in the middle of flour and pour in oil. Combine yolks, rind and Juice, add to small bowl. Set aside. Add cream of tartar to whites, beat until very stiff. Beat egg yolk mixture until very smooth. Slowly pour over egg whites, folding gently. Turn into ungreased tube pan. Bake at 325 for 55 min. then at 350 deg. 10-15 min. Invert and let hang until cold. Frost with orange or lemon frosting.

Orange or Lemon Frosting: Combine in small bowl:

Beat until smooth and fluffy. Spread on cake. Sprinkle with coconut if desired.

Chocolate Angel Food Cake Sift flour once before measuring; put in half of chocolate and sift at least 6 times. Put sugar and remaining chocolate in sifter and sift five times. Beat egg whites a little, add salt, beat more, add cream of tartar. Add sugar in halves. Fold in flour same way. Add extract. Put in last half of flour, also nut meats. Fold just enough to fold in sugar and flour and no more. Bake 30 min. at 275. Increase to 325 last half (30 min. more.)
Chocolate Cake
Janet’s favorite
Sift flour and then measure and sift with the baking powder, soda and salt. Add cocoa (Hershey’s). Cream sugar and shortening and eggs one at a time. Beat. Add milk. Add dry ingredients and vanilla, then boiling water. Batter is thin, so in layer pans grease and put waxed paper. Makes large 10" layers. Bake at 375 for about 20 min. Very moist and will keep very well for several days.
Chocolate Nut Loaf
From Aunt Marge
Sift flour once, measure, add salt and soda and sift together 3 times. Cream butter well, add sugar gradually and beat well. Add eggs, beat well. Add chocolate, mix well. Add flour alternately with milk, beat well. Add vanilla. Lastly add walnuts that have been warmed in oven about 2 min. Bake in loaf pan at 325 for 1 hour.
Coconut Upside Down Cake TOPPING: Sift flour once, measure, add baking powder, salt, and sugar and sift together 3 times. Cream butter. Add dry ingredients, egg, milk and vanilla and stir until all flour is dampened; then beat vigorously 1 minute. Melt 4 tbsp. butter in 8x8x2" pan or 8" skillet, over low flame; add brown sugar and coconut; cook and stir until thoroughly mixed. On this arrange pineapple wedges. Turn batter out on contents of pan. Bake at 350 for 30 min., or until done. Loosen cake from side of pan with knife or spatula. Turn upside down on dish with pineapple on top. Garnish with whipped cream, if desired. Serve warm.

Note: For best results, have all ingredients at room temperature before mixing.


Cranberry Cake
From Elsie Oldham
Sift flour, baking powder, sugar, salt and baking soda. Stir in dates, nuts, whole cranberries and orange rind. Combine eggs, buttermilk and salad oil. To this combination add flour and sifted dry ingredients, also date, nut, cranberry and rind mixture. Bake in a greased tube pan for 1 hr. at 350. When cake has finished baking allow it to stand until lukewarm in the pan.

Place in square tupperware and pour this mixture over:

Keep pouring over and over in order to soak cake well.

Date Cake

Put ½ tsp. soda and 1 cup boiling water over 1 cup dates; let stand while you cream 1 cup sugar and 3 tbsp. shortening; add 1 egg, 1 cup flour, 2 tsp. baking powder, and ¼ tsp. salt. Then add dates and hot water, and lastly add ¼ c. nut meats. Bake slowly at 300.

Note from Mother: Add a little more flour.


Divinity Cake
(From Virginia D’Elia)
Cream butter and sugar together. Mix and sift dry ingredients, add alternately with water. Add flavoring, nuts and cherries. Fold in egg whites. Bake in angel food cake pan, 375 for 45 min.
Easy Do Cheese Cake Mix together crumbs, 3 tbsp. sugar, cinnamon and butter. Mix ½ c. of this mixture with nut meats; reserve for topping. Press together remaining crumb mixture to bottom and sides of 8" spring form pan or layer cake pan. Beat eggs until thick and lemon colored; gradually beat in remaining sugar. Add salt, flour, cottage cheese and cream; beat with rotary egg beater until thoroughly mixed. Add lemon juice; blend well. Strain mixture through fine sieve. Pour into pan; sprinkle crumb-nut mixture over top. Bake at 350 at 35 min. Turn off heat; open oven door and allow cake to cool an hour. Chill. Remove from pan.

*16 zwieback makes 1 cup crumbs and 13 graham crackers makes 1 cup crumbs.


Festive Fruit Cake

Line with waxed paper bottom and sides of 9" tube pan or loaf pan holding about 6 cups. Put into 2-qt. bowl: ¾ c. Pet Evaporated Milk, 23 large marshmallows, finely cut (or 3 cups of the miniature marshmallows), and 1/3 c. orange juice (or alcoholic flavoring). Let stand. Measure 6 c. graham cracker crumbs (about 6 doz. 2½" crackers, crushed) and put into a large bowl with cinnamon, ½ tsp. nutmeg, ¼ tsp. cloves, 1½ c. seedless raisins (½ golden and ½ dark is best), ¾ c. finely cut dates and 1 c. broken walnuts. Add 1½ c. cut-up candied fruit, bulk or canned ready-mixed. Mix in milk mixture with a spoon, then with hands until crumbs are moistened. Press firmly into pan. If desired, top with additional nuts and candied fruit. Cover tightly. Chill 2 days before slicing. Keep in refrigerator. Makes 3½ lbs.


Fluffy Gold Cake
Very good

Sift together in bowl:

Add:

  • 1/3 c. shortening
  • 2/3 c. milk
  • ½ tsp. lemon extract
  • ½ tsp. vanilla

    Beat vigorously for 2 min. Add:

    Beat 2 min. more. Pour batter into prepared pans. Bake at 350 for 30-35 min.

    Fresh Apricot Cake
    From Edith Green--TV
    Place dough in cake pan, bring up on sides a little. Dip each apricot half in combination of sugar and cinnamon--then outside half in flour. Lay on dough overlapping each. Sprinkle remaining sugar and cinnamon over apricots. (Be sure to use enough sugar.) Bake at 375 about 45 min. Stick apricots to see if they are done.

    Put apricot pits in saucepan with ½ c. sugar and ¼ c. water. Cook about 10 min. and cool. Remove pits, and pour liquid over cake.

    You can make this cake using 1 can pie cherries, drained. Sprinkle a little flour over cake dough first. Add cherries, sprinkle with 3 tbsp. sugar. Thicken some juice and pour over cherries before baking. Fresh cherries bake 1 hour.


    Fruit Cake
    From Mother Cameron
    Chop pork fat real fine or have butcher grind several times. Pour boiling water over and let stand until almost cold. Put into three or four loaf tins and bake in slow oven (250) 1½ hr. or more.

    Notes from Mother: 1965: This time I kept the cake in refrigerator and it cuts very well. Previously it always crumbled. You may cut on the molasses if you wish. One time I made it with eggs and it wasn't any better. SPICES — 1 tsp. each cinnamon, cloves, allspice, nutmeg.

    1972: I used 1 tsp. cinnamon, 1 tsp. nutmeg, ½ tsp. each cloves and allspice.

    Compare with Pork Cake in Yankee Cook Book, page 253.


    Gold Cake

    Beat yolks left from Angel Food for 10 min. Add 1 cup sugar and ½ c. boiling water. 1½ c. flour, 1½ tsp. baking powder, ½ tsp. salt. Sift flour 3 times, put in mixture and beat with egg beater. Add 1 tsp. flavoring. Put in Angel Food cake pan and bake 50 min. at 325.


    Golden Marble Cake Sift together flour, baking powder and salt. Cream butter and shortening. Add sugar gradually, creaming well. Add milk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer, use low speed.) Place half of batter, about 2½ cups, in second bowl. Add egg whites and walnut flavoring. Beat for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer, blend at low speed, then beat at med. speed for 2 min. Add egg yolks and vanilla to remaining batter. Beat for 2 min. Spoon white and yellow batters alternately into well-greased and lightly floured 10" tube pan. Cut through batter gently with spatula to break air bubbles, then smooth surface. Bake at 325 for 50 min. Cool and frost.

    CREAMY BUTTER FROSTING:
    Combine 2 tbsp. soft butter, l egg yolk and ½ tap. vanilla. Blend in 2 c. sifted confectioners’ sugar alternately with 1½ tbsp. cream. Beat until smooth and glossy.


    Honolulu Fruit Cake Add fruit and nuts to mixture a little at a time. Bake for 1½ hrs. at 300 in loaf pan.
    Killarney Cake Heat oven to 350. Grease and flour two 8" layer cake pans at least 1½" deep. Beat egg whites until frothy. Gradually beat in ½ c. of the sugar. Continue beating until very stiff and glossy. Sift remaining 1 cup sugar, flour, baking soda and salt into another bowl. Add oil and ½ c. buttermilk. Beat 1 min. medium speed on mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining ½ c. buttermilk, egg yolks, melted chocolate and flavoring. Beat 1 min. more, as above. Fold meringue thoroughly into batter, cutting down gently through batter, across bottom, up and over, turning bowl often. Pour into prepared pans. Bake 30 to 35 min. Cool on cake racks. Split each layer into 2 layers. Spread green-tinted, almond-flavored 7-minute frosting between layers and on top and sides of cake. Garnish with “shamrocks” of chocolate covered almonds. Sprinkle top with green sugar.
    Kraut Surprise Cake
    From Judy Marshall
    Cream butter and sugar. Beat in eggs, one at a time. Add vanilla. Sift together dry ingredients; add alternately with water. Stir in kraut. Turn into 2 greased 8" cake pans. Bake at 350 for 30 min.

    MOCHA CREAM FROSTING:
    Whip 1½ cups heavy cream with 3 tbsp. sugar, 1 tsp. instant coffee, 2 tsp. cocoa, and 1 tsp. rum flavoring (optional).


    Lazy Daisy Cake Sift together dry ingredients and add to first mixture. Mix well.

    Heat to boiling point ½ c. milk with 1 tbsp. butter; add all at once to the mixture, beating well. Bake at 350 for 30 min. Use 9" square pan. Spread the following immediately and brown under broiler about 2-3 min.:


    Lemon Cake Combine in large mixing bowl the dry cake mix and dry gelatin. Add salad oil and water very slowly, mixed at low speed until well blended. Add whole eggs and lemon extract. For a more lemony cake, one or two drops of yellow food coloring may be added. Pour into a well-greased and floured one-piece tube pan. Bake at 325 for 45-55 min. Allow the cake to remain in the oven for about 10 min. after the heat has been turned off, with the oven door open. Let the cake cool thoroughly on a rack before it is removed from the pan. Then loosen the sides gently with a sharp knife and turn on a serving plate.

    SPIKED GLAZE:

    Measure powdered sugar into a bowl. Gradually add liquor. Blend until smooth. Stir in butter and water. Makes about 1¼ cups glaze.

    LEMON GLAZE: Prepare Spiked Glaze as directed, using 1/3 c. lemon juice instead of liquor and decreasing water to 1 tbsp.


    Lindy Cake
    Mother’s all-time favorite (Mine too. -Debbie)
    Beat yolks for 3 min., then add water and beat 3 min. then add sugar and beat 3 min. Then add flour and beat 3 min., and flavor. Lastly fold in stiffly beaten egg whites and bake in loaf pan for 55 min. in moderate oven.

    For Angel Cake Pan, bake 35-40 min.

    1½ times the amount-bake more than 50 min.


    Mardis Gras Party Cake Melt butterscotch morsels in water in saucepan. Cool. Sift flour with salt, soda and baking powder; set aside. Add sugar gradually to shortening, creaming well. Blend in eggs; beat well after each. Add melted butterscotch; mix well. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Blend well after each addition. (With mixer use a low speed.) Turn into two 9" (or two 8" at least 1½" deep) round layer pans, well greased and lightly floured on bottoms. Bake at 375 for 25-30 min. Cool; spread filling between layers and on top to within ½" of edge. Frost sides and top edge with Sea Foam Frosting or whipped cream. Makes two 9" layers.

    Butterscotch Filling: Combine ½ c. sugar and 1 tbsp. cornstarch in 2-qt. saucepan. Stir in ½ c. evaporated milk, 1/3 c. water, 1/3 c. Butterscotch Morsels and 1 beaten egg yolk. Cook over medium heat, stirring constantly, until thick. Remove from heat; add 2 tbsp. butter, 1 cup coconut, and 1 c. pecans or walnuts, chopped. Cool.

    Sea Foam Frosting: Combine in saucepan 1/3 c. sugar, 1/3 c. firmly packed brown sugar, 1/3 c. water and 1 tbsp. corn syrup. Cook until a little syrup dropped in cold water forms a soft ball (236F). Meanwhile, beat 1 egg white with ¼ tsp. Cream of tartar until stiff peaks form. Add syrup to egg white in slow, steady stream, beating constantly until thick enough to spread.

    Note from Debbie: This was my favorite cake. I found out years later that it was a Pillsbury Bake-Off Grand Prize winner.


    Matrimonial Cake Cream well until in a crumbly mixture. Spread half of mixture on flat pan (Note from Janet: try a 9" square pan), then add following: Cook together until soft, cool; then spread on first layer of oat mixture:

    Add last layer of crumbs and bake until nice and brown-around 20-25 min. in moderate oven.


    Mince Spice Cake
    From Almeda

    1 box Apple-Raisin Spice Cake mix. Add 1 c. applesauce, 1/3 c. water, 1 chopped raw apple, 2 eggs. Bake in 3 8" layer pans. Cool. Whip 3 c. cream (or use Dream Whip). Add drained mincemeat and beat well. Use as filling and icing for cake. Refrigerate.


    New Magic Spice Cake Sift above ingredients into a bowl. Add: Beat vigorously with spoon for 2 min. by clock (about 150 strokes per min.). Or mix with electric mixer on slow to medium speed for 2 min.

    Add: 2/3 to ¾ c. unbeaten eggs (about 3 medium)

    Beat 2 more min. Pour batter into prepared pans. Pan Size: 2 round layers, 9" diameter. Temp.: 350. Bake 30-35 min. Cool.

    (No buttermilk--Place 1 tbsp. vinegar or lemon juice in measuring cup. Fill cup with sweet milk. It may not become thick.)


    No-Bake Cheesecake
    From Aunt Alice

    Crumb Mixture: Combine 3 tbsp. melted butter or margarine, ¾ c. graham cracker crumbs, 2 tbsp. sugar and ¼ tsp. each: cinnamon and nutmeg. Press ½ cup of the mixture into an 8" or 9" spring form pan; reserve remaining crumbs for top.

    Filling: Combine 2 tbsp. unflavored gelatin and ¾ c. sugar in a medium saucepan. Beat 2 egg yolks and 1 c. milk together; stir into gelatin mixture. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, 3-5 min. Remove from heat; stir in 1 tsp. grated lemon rind, 1 tbsp. lemon juice and 1 tsp. vanilla.

    Sieve or beat 3 cups mild creamed cottage cheese on high speed of electric mixer until smooth, 3-4 min. Stir into gelatin mixture. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

    Beat 2 egg whites until stiff but not dry; gradually add ¼ c. sugar and beat until very stiff. Fold into gelatin mixture; fold in 1 c. heavy cream, which has been whipped. Turn into prepared pan and sprinkle with reserved crumb mixture. Chill until firm, 3-4 hrs. Loosen side of pan with sharp knife; release spring form. Serves 12.


    No-Bake Cheesecake
    From Yvonne Huggett

    Crust:

    Filling:

    Roll graham crackers (save ½ cup for top) and combine with melted butter. Line bottom of angel food cake pan. Mix Jell-O with hot water and cool. Cream the cheese and sugar. When Jell-O is lukewarm add cheese mixture to it and mix until smooth. dip canned milk until stiff. Add Jell-O mixture to whipped milk blending thoroughly. Add lemon juice and vanilla while blending. Pour into cake pan and sprinkle remaining crumbs on top. Chill until firm (overnight) and cut like cake.

    Old Mansion Holiday Cake
    My favorite--Janet
    Beat egg whites on high speed until foamy. Add sugar gradually, beating only until meringue will hold up in soft peaks. Measure into mixing bowl:

    Add:

    Beat for 2 minutes. Add meringue mixture and ¼ c. milk and beat at low speed for 2 minutes. Bake at 350 for 25-30 min.

    Orange Blossom Cake (Chiffon Type)

    Preparations: Let eggs stand at room temperature an hour or two before using. Start oven at 350. Sift flour once before measuring.

    Measure into sifter:

    Measure into large bowl: Measure into mixing bowl:
    1. Sift flour mixture into mixing bowl over oil, egg yolks, water, rind, and vanilla. Beat about 75 strokes, or until smooth.
    2. Beat egg whites, salt, and cream of tartar with rotary egg beater (or at high speed of electric mixer) until mixture will stand in very stiff peaks-stiffer than for meringue or angel food cake. (Take about 3 min.) DO NOT UNDERBEAT.
    3. Fold egg whites thoroughly into batter (about 75 strokes). DO NOT STIR OR BEAT. (Gentle folding is the secret. Use rubber scraper or wooden spoon for this and strokes that cut down through mixture, lift it up, and roll it over.) Turn into ungreased 8x8x2" or 9x9x2" square pan and bake at 350 for 30 min. or until done. Invert pan until cake is cool (about 1 hr.), resting corners of pan on two other pans, to avoid pressing rounded top of cake against table. To remove cake, loosen from sides of pan with spatula or knife. Split cake in two layers and spread Ambrosia Cream between layers and on top of cake.
    AMBROSIA CREAM: Combine 2 tbsp. confectioners’ sugar, 1 cup heavy cream, 1 tsp. vanilla, and ¼ tsp. almond extract. Chill thoroughly. Then whip with rotary egg beater until mixture stands in soft peaks. Spread between layers and on top of cake. Sprinkle shredded coconut over top and garnish with orange sections.

    Orange or Pineapple Sponge Cake Separate eggs; beat whites and cream of tartar until stiff. Add the yolks one at a time, beating well before addition of each yolk. Add the sugar gradually, still beating with egg beater; remove beater. Add juice. Fold in flour and dry ingredients. Bake at 325 in two layers for 18 min.
    Peach Blossom Angel Food Prepare pudding according to package directions, using ¼ cup less milk than the amount called for on the package. Cool; then stir in almond extract. Reserve half cup of the pudding; fold peach pie filling into the remainder. Cut cake into ½" slices and arrange in a standing row around edge of a 2-qt. rectangular baking dish. Tear any remaining cake slices into small pieces and fold into pudding; pour pudding into cake-lined baking dish. Whip cream until it holds its shape and fold in the reserved ½ c. pudding. Spoon over top of pudding and garnish with almonds. Chill. Serves 8. Chill 2-3 hrs.
    Persimmon Gum Drop Cake
    From Ann Gardella
    Cream sugar and shortening. Add well beaten eggs and persimmon to which soda has been added. Stir well. Sift dry ingredients. Add nuts, raisins, gum drops and fruit. Stir all together. Pour into 5 7x3½" pans well greased and lined with wax paper. Bake at 325 about an hour.
    Pineapple or Orange Sponge Cake Cream sugar and egg yolks, then add juice and beat well. Sift flour and add slowly. Lastly beat egg whites half way, then add baking powder and beat them until stiff. Add to cake mixture. Bake 15 or 20 min. Makes 2 layers or a loaf.
    Prune Cake Bake about 55 min. in loaf pan at 350.
    Pound Cake
    From Uncle Joe
    Bake in loaf pan in 350 oven.
    Quick Cocoa Cake
    From Janet
    Sift above ingredients into a bowl. Add: Stir well and pour into a 9" square ungreased pan. Bake at 350 for 35 - 40 min. Take one milk chocolate candy bar-melt it and add a little milk, stir well. Use this for frosting. Slice a few almonds and sprinkle on top.
    Raspberry Rhapsody Mix gelatin with l cup boiling water. Add A cup cold water. Chill until partially thickened. Whip until fluffy. Whip cream with sugar until it stands in soft peaks. Fold into gelatin. Drain berries, reserving juice. Fold in berries. Remove top brown crust from cake. Break into bite-size pieces. In angel food cake pan, alternate layers of gelatin mixture and cake bits. Start and finish with layer of gelatin mixture. Place in refrigerator and chill overnight. Unmold on pretty plate. Heat juice with corn starch until slightly thickened and clear. Cool and drizzle over cake. Chill until serving time. Serves 12.
    Raw Apple Cake
    Edith Green - -TV
    Cream shortening, add sugar, blend well. Add eggs. Combine all dry ingredients. Add alternately with apple and coffee. Warm raisins and nuts in oven and add. Bake in square pan or loaf pan at 350 for ¾ -1 hr.

    Frost With: Juice of 1 small orange, add enough powdered sugar so it won't be too runny. Don't make it too thick.


    Red Devil's Food Cake
    From Mary Green-San Leandro
    Combine water, soda and cocoa, allow to stand while mixing cake. Cream butter with sugar, add eggs one at a time, beat well. Sift and add flour and salt alternately with sour milk, add vanilla. Add cocoa mixture. Bake at 350. When squares of chocolate are used, combine baking soda with hot water and add alternately with flour and milk.
    Rich Shortcake
    From Mother--“V.G.”
    Sift together dry ingredients. Cut in butter until mixture is like coarse crumbs. Combine egg and cream; add all at once to dry ingredients, stirring only to moisten.

    Bake at ? for how long?


    Snow Cake Cream shortening well, add sifted sugar, a small amount at a time, and cream until very light and fluffy. Sift together cake flour, cornstarch, baking powder, and salt. Mix milk, vanilla, and lemon juice. Mix in some flour, then some milk, alternating until all is used. Do not overmix. Fold in stiffly beaten egg whites. Pour into two 9" cake pans which have been oiled and lined with waxed paper. Bake at 350 for 30 min. Cool and spread with filling. (Cook recipe twice for wedding cake. One recipe makes 1 med. sized deep cake and 1 small deep cake, or 1 large deep cake. Increase baking time 20-30 min. if pan is very deep.)

    Filling: Make a double quantity of boiled or 7-min. icing. Save ½ for frosting cake. To ½ the frosting add the following filling, prepared and ready to add to frosting immediately when it is done.


    Sour Cream Cupcakes
    From Edith Green--TV

    Combine all dry ingredients. Add liquid and flavoring. Beat well. Bake at 375 for 20 min.


    Strawberry Cake Mix cake as directed, adding ½ pkg. strawberries at same time. When blended, add strawberry gelatin, oil and flour. Bake in greased 13x8" pan 35 to 45 min. in 350 deg. oven.

    Frosting: 1 lb. sifted powdered sugar, ½ pkg. frozen strawberries with juice, ¼ cup soft butter Cream ingredients until smooth. Frost cooled cake.


    Strawberry Cake
    From Judy Marshall
    Combine and beat 5 min. with mixer. Bake in greased pan at 350 for 35-40 min. Make icing with remaining ¼ pkg. strawberries, ½ stick margarine, 1 box powdered sugar. You may need to add a little milk to the icing.
    Strawberry Shortcut Cake Generously grease bottom only of a 9x13" pan. Sprinkle marshmallows evenly over bottom of pan. Combine thawed strawberries and juice with gelatin and set aside. Measure flour into large mixing bowl, add all other ingredients. Mix until moistened. Beat with electric mixer for 3 min., scraping sides of bowl. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350 for 45 min. or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream.

    This is a surprise cake. The marshmallows rise to the top to form a golden crust and the strawberries to the bottom of the pan to form a strawberry sauce.


    Strawberry Shortcut Cake

    Oven 350. Generously grease bottom only of 13x9" baking pan. Sprinkle 1 cup miniature marshmallows evenly over bottom of greased pan.

    Thoroughly combine and set aside: 2 cups (2 l0-oz pkg.) frozen, sliced strawberries in syrup, completely thawed; 1 pkg. strawberry flavored gelatin (3 oz.)

    In large mixer bowl, combine ingredients. Blend at low speed until moistened; beat 3 min. at medium speed, scraping sides of bowl occasionally. Pour batter over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350 for 55-50 min. until golden brown and toothpick inserted in center comes out clean.

    Tomato Soup Cake with Cream Cheese Frosting Preheat skillet at 300. Cream sugar and shortening together. Add egg and tomato soup and mix well. Sift together flour, baking powder, soda, cinnamon, cloves, nutmeg and salt. Add to creamed mixture, beating until well blended. Line skillet with 3 layers of waxed paper, cutting off edges so that cover will fit tightly. Pour batter into skillet and bake for 40 to 45 min. or until cake springs back to a light touch of the finger. Place plate over skillet and invert. Remove paper immediately. When cool, spread with frosting.

    CREAM CHEESE FROSTING:

    Blend together cheese and lemon juice. Add rind. Stir in sugar gradually, blending well after each addition. Cover top and sides of cake. If desired, sprinkle top with ½ cup shaved Brazil nuts.

    Note from Janet: This recipe was for an electric skillet. One could probably bake it in a pan in the oven, but 300 would be too low. 350-


    Tropical Cake
    Lil Gunderson
    In large mixing bowl, place nuts, whole dates and cherries. Sift flour, sugar, baking powder and salt over fruit and nuts. Mix well, so that it is well coated. Place eggs in separate bowl and beat until foamy. Add vanilla, pour over fruit and nuts, mix well. Place in loaf pan that has been greased, lined with wax paper and grease again. Bake at 300 for 1 hr. 45 min.

    Bake about 55 min. in loaf pan, 350 deg. oven.

    Note from Debbie: Mom always placed the fruit in the oven for about 5 minutes so the fruit wouldn’t raise to the top.


    Venetian Cream-Filled Layers Sift together flour and cornstarch. Beat egg whites until foamy. Gradually add ½ c. sugar, continue beating until stiff, glossy peaks form when beater is raised Beat egg yolks until thick and lemon colored; gradually add ¼ c. sugar, water, lemon juice and vanilla. Continue beating until thick, about 5 min. Fold gently but thoroughly into beaten egg white mixture. Sift dry ingredients over egg mixture; fold in carefully. Pour into two 8 or 9" round layer cake pans, greased and lined with wax paper. Bake at 350 for 25-30 min. Invert to cool. Cut layers crosswise to make 4 layers. Spread filling between and on top of layers, alternating chocolate and vanilla. Top with ¼ c. toasted coconut. Chill until serving time.

    CHOCOLATE AND VANILLA FILLING:

    Combine sugar, flour and milk in top of double boiler. Cook, stirring constantly until thickened. Cover; cook 5 min. longer. Cool thoroughly. Cream butter and vanilla with confect. sugar. Add to cooled milk mixture; blend well. Place half of filling in separate bowl; add 1 square melted chocolate.