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My mom's recipes.
See More of my vintage
collection of 1940's, 1950's,
1960's  Cake Recipes
Home.
1950's Cakes.
All Chocolate Recipes
Chocolate and Cheese Cakes
Fruit Cake Recipes
Lemon Cakes
Strawberry Cakes
Vintage Cake Recipes
Carrot Cakes
Frosting Recipes
Coffee Cakes.
I really liked this blog about cupcakes.  If want some really nice suggestions and ideas, you really need to
take a look at this blog.  I would give it a 5 ***** rating.  No popups or other anoying stuff.  Just a
great little place that is
All Cupcakes All The Time.

And this place

Kellyww's Vintageday -
Retro, Vintage & Yesteryear finds.
Baking a Cake in the 1920's.

My grandmother baked perfect cakes in her gas oven from Thanksgiving till New Year's Day.  
Here are some of the recipes she used and passed down, along with some of her helpful
hints.

When greasing cake pans, use unsalted fat, take care to brush this over the entire surface
and be careful to get in the corners, after which turn a little fine granulated sugar or flour
into the pan, shake it over the entire surface, then remove any which does not cling – tap
the pan sharply on the table if necessary.  It serves a couple purposes; the more important
is it gives an attractive crust to the cake after baking.

Angel pans are never greased.

Despite many cake recipes, you can see there are actually two classes––butter cakes,
including loaf, layer, and cup, and sponge cakes including true sponge cake, economical
sponge cakes and angel cake.  It is the absence or presence of butter or other shortening in
a cake which determines its method of mixing and its general texture.

Here is the method of mixing butter cakes. Cream your butter with part or all of the sugar,
add the eggs, (yolks or whole eggs), then the milk with liquid flavoring when used,
alternately with the flour, salt and baking powder sifted together, also with spices if used.  If
yolks only have been added fold in gently the stiffly beaten egg whites beating the batter
thoroughly before the egg whites are added, to insure a fine grain.

When mixing sponge cakes, beat the egg yolks until very thick and lemon colored, beat in
the sugar, add the flavoring, then fold in the whites of eggs beaten until stiff and dry, also
the flour sifted three times.
Remember – There is no beating after the sugar is beaten into the yolks.

With the exception of Angel Cake remove the pans as soon as baked, turning onto a wire
rack or cake cooler that the air may circulate freely all around the cake, thus avoiding
steaming.  Never frost cakes until they are entirely cold. If cake sticks to the bottom of the
pan after baking do not try to cut it away but lay a damp cloth on the pan, when the steam
will probably loosen the clinging surface.

When filling the cake pans, see that the batter is evenly distributed in the pans, not more
than 2/3rds full, and that the batter is a little higher around the edges than in the center to
insure a level surface after baking.

The proper baking of cake is the most important feature.  Divide the baking time into four
equal periods.  During the first the oven should be only moderately hot that the cake may
rise in the pan without browning at all; during the second the heat may be slightly
increased, the cake beginning to brown; during the third the cake should brown all over, and
during the fourth it will settle a little and shrink from the edges of the pan.

Bake cake on the lower rack of the oven, it may be occasionally desirable to put it on the
upper rack to finish, but generally speaking, the lower rack should be used.

All measurements on this page are leveled.
Do not use self-rising flour with these recipes.

Sponge Cake
6 eggs
1 cup granulated sugar
Grated rind 1 lemon
2 tablespoons lemon juice
1 cup pastry flour
1/4 teaspoon salt
Separate the eggs, beat the yolks until thick, adding the sugar gradually and beating
continuously.  Add the lemon rind and juice, then the flour and salt sifted four times, and,
lastly, the egg whites beaten until stiff.  Bake in a well-greased and floured or sugared pan
in a very moderate oven. 325 degrees F. About one hour.
Read, "The Story of the
Missing
Cookie Jar" by
PenVampyre.  A delightful little
Christmas story with
mouthwatering warm tasty
recipes for the most
wonderful time of the year!  
Read
"Santa and the Magic
Key
", plus recipes for your
holidays.  A story by
PenVampyre

Easter eggs, bunnies and
other stories.
Read
"Easter and Where
NOT to
Hide Eggs" Memories
of Easters past and a few
vintage recipes.

Logan's Halloween Story
-The original story won first
place in sixth-eighth grade
division of Southeastern
Middle School, 2005 by Logan
Lyon, alas, no recipes.

Food and Genealogy A
story By Robin L. Wallace.  
Our lives, our families, our
very history's are defined by
the foods we eat.

Family Reunion Recipes
"The Fourth of July and Other
Disasters"
(With Apologies to Jean
Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and
his version of
Kickapoojoyjuice.

Memorial Day Recipes - "For
me,
Memorial Day was the
day when we went out where
relatives were buried in the
tiny, local cemeteries and
thoroughly cleaned up each
gravesite, carrying away
branches that may have fallen
in the winter.................."

Grandma Irwin's Story of
Courage and
Swit Tater
Biskits Recipe
.

Homemade Remedies
Recipes
- Recipes our
grandparents used from a
poultice, mustard plasters,
gargles and paste.

Thanksgiving Day recipes
and story from the past.

College Foods and Other
Mistakes
I have Eaten.
Sponge Cake
Economical Sponge Cake
2 eggs
3/4 cup sugar
1/2 cup boiling water 2/3 teaspoon vanilla
1 cup pastry flour
1/3 teaspoon salt
1 teaspoon baking powder
Beat the egg yolks; add gradually half the sugar and
when quite light add the water and remaining sugar,
beating these in with the vanilla.  Sift and add the
flour, salt and baking powder and fold in the
stiffly-beaten egg whites.  Bake in a shallow
well-greased pan twenty-five to thirty minutes in a
moderate oven 350-375 degrees F.
Jelly Roll
3 eggs
1 cup sugar
3 tablespoons water
1 cup flour
1/3 teaspoon salt
1 teaspoon baking powder
Beat the eggs and sugar until
very thick’ ass the water,
then fold in the flour, salt and
baking powder sifted together
twice.  Turn into a shallow pan
which has been lined with
greased paper, spread thinly and
bake about twelve minutes in a
hot oven—400-425 degrees F.
Invert onto a cloth sprinkled with
sugar, spread with warmed jelly
or jam and roll up quickly.
Baking powder
Leopard Cake
3/4 cup shortening
1 1/4 cups sugar
3 eggs
3/4 cup milk
1 1/2 teaspoons flavoring extract
3 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 square (ounce) cooking chocolate
Cream together the shortening and sugar, add the
eggs well beaten, then the milk and flavoring
alternately with the dry ingredients sifted together.  
Beat thoroughly, divide into two portions and add
to one of these the chocolate which has been
melted over hot water.  Put one-fourth of the plain
mixture into a greased cake pan, then drop
irregularly over it one-third of the chocolate flavored
batter and proceed in this way until the ingredients
are all used.  Bake about three-quarters of an hour
in a moderate oven—350-400 degrees F.  Frost
with plain white frosting.
One Egg Cake
1/4 cup shortening
2/3 Cup sugar
1 egg
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup milk
1 teaspoon flavoring extract
Cream together until light the
shortening and sugar; add the
egg well beaten, then the dry
ingredients sifted together
alternately with the milk and
flavoring.  Beat thoroughly and
bake either in a greased loaf pan,
or a large shallow pan, in a
moderately hot oven—about
400 degrees F.
Currants and raisins if washed must be thoroughly dried and should be added, as also
nuts, citron, dates or other fruits, after the eggs and before the flour.  Flour must be
sifted before measuring, and flour, salt and baking powder should be sifted together
(twice) before adding to the cake.

Apple Sauce Cake
1/2 cup butter
1 cup sugar
1 teaspoon soda
1 cup apple sauce – unsweetened
1 cup halved seeded raisins
1 teaspoon cinnamon
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 cups flour
Cream the butter, add the sugar gradually and mix until well blended.  Mix the soda
with the apple sauce and add to the creamed butter and sugar.  Stir in the raisins,
than add the spices and flour sifted together and mix until smooth.  Bake in a
buttered and floured oblong pan in a moderate oven, 350—375 degrees F., about 45
minutes.  Currants or nut meats may be added with the raisins, if you like.
My great grandmother.
Gold Cake
1/2 cup butter
1 cup sugar
Yolks of 4 eggs
1 whole egg
1/2 cup milk
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
Cream together the butter and sugar; add the eggs well
beaten, the milk, flavoring and lastly the dry ingredients
sifted together.  Blend thoroughly and bake in a greased
and floured loaf cake pan forty to fifty minutes in a
moderate oven—350-375 degrees F.

Silver Cake
1/2 cup butter
1 cup sugar
2/3 teaspoon almond extract2/3 cup milk
2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
Whites of 4 eggs
Beat together the butter and sugar; add the flavoring and
milk, then dry ingredients sifted together and lastly fold in
very gently the stiffly beaten egg whites.  Bake in a
greased and floured loaf cake pan forty to fifty minutes in
a moderate oven—350-375 degrees F.

Queenâ's Cake
1/2 cup butter
1 cup sugar
Grated rind 1 lemon
2 teaspoons lemon juice
3 eggs
1 1/3 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
Cream the butter and sugar, add the lemon rind and juice,
then the yolks of eggs beaten until thick.  Sift and add the
flour, salt and baking powder and lastly the stiffly-beaten
egg whites.  Bake in very small well-greased pans from
fifteen to twenty minutes in a moderately hot oven
's 350-
400 degrees F.
My family.
Angels
Orange Cream Cake
2 eggs
1 cup sugar
2/3 cup cream
Grated rind 1 orange
1 2/3 cups flour
1 /2 teaspoon salt
2 teaspoons baking powder
Break the eggs into a bowl; add the sugar and cream and beat for five minutes.  Add the orange rind, then
the dry ingredients sifted together and blend thoroughly.  Bake as one cake in shallow loaf cake pan about
thirty-five minutes in a moderately hot oven—375-400 degrees F.; or as two layers about twenty to
twenty-five minutes.

Potato Flour Sponge Cake
4 eggs
3/4 cup sugar
2 teaspoons lemon juice
3/4 cup potato flour
1/3 teaspoon salt
1 teaspoon baking powder
Beat the yolks of the eggs until thick and lemon colored; add the sugar radually while beating, next put in
the lemon juice and stiffly beaten whites of eggs and fold in gently the sifted dry ingredients.  Turn into a
greased and floured shallow pan and bake about half an hour in a moderate oven—325-350 degrees F.

Winter Frosting
1 cup sugar
3 tablespoons cold water
1 egg white
1/2 teaspoon flavoring
Put the sugar, water and egg white into the upper vessel of a double boiler.  While the water boils briskly in
the lower vessel beat the mixture steadily for seven minutes using a dover beater.  Remove from the heat,
add the flavoring and beat with an open spoon until of the right consistency to spread. (
A dover beater is
pictured here
.)

Marshmallow Frosting
1/2 cup water
1 cup granulated sugar
1/8 teaspoon cream of tartar
2 egg whites
1/2 teaspoon vanilla
Cook the water, sugar, and cream of tartar rapidly to the soft ball stage—238 degrees F.  Beat the egg
whites until stiff and dry, pour the syrup very slowly over them, beating while pouring and continue the
beating until cool, adding the vanilla while beating.  While the syrup is boiling, occasionally remove with a
small damp brush the drops which gather on the sides of the saucepan.