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Cakes your mom or grandma made for special occasions like birthdays or weddings? Or offered as contributions to church or potluck suppers and picnics?
Perhaps taken as a special treat for family reunions?
Does the smell of a cake baking from one of those vintage recipes bring recollections of those happy, carefree times as a child when you got to be in the kitchen while Grandma or a favorite relative let you help with the cooking and then lick the beaters as a reward for your work?
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Cake recipes, when written down at all, were brief and by today's standards are often considered to be incomplete by the modern cooks who are rediscovering the joys of cooking from old recipes for the family and friends.
The writers of these heirloom recipes assumed a level of cooking knowledge not shared today, but that was passed down from mother to child in the same way as the recipes were.
New, time saving appliances that appeared with the post-war prosperity changed our way of cooking and the ingredients we could keep on hand, adding to the level of mystery of older recipes.
Gone was the knowledge of how to determine how hot an old gas or wood oven had to be. It would be replaced by the standardized number of degrees the ovens needed to be set at for successful results.
At the end of the war when soldiers returned home from overseas and flooded the working world, the American homemaker found herself back in the kitchen once more, looking for ways to satisfy the newly sophisticated tastes of the American family.
They were now confronted with the task of satisfying palates shaped by exposure to exotic, foreign cuisines, while making use of the newly introduced timesavers of the day.
Boxed mixes, canned and frozen foods now abounded in the inventories of local grocery stores and markets. Along with these improved foodstuffs and appliances came a slew of new recipes offered to the American cook on ingredient packaging, in popular magazine ads and in articles geared for the American homemaker.
There were also branded recipe booklets provided by companies such as General Foods and Westinghouse who manufactured these post-war conveniences to help the homemaker best make use of new products and devices.
Women's magazines from the 1950's were full of advice on how to host gracious or sophisticated luncheons for women's clubs, card parties and children's parties.
Nearly all of these occasions were practically forgotten or abandoned by the hardworking women who had to toil outside the home during the years overshadowed by the demands of World War II.
With the influx of newly available ingredients and the sudden cornucopia of recipes, "Cake with every meal!" must have been the new call to arms of the moms of that era, and make cakes they did.
The vintage cake recipes featured on this site come from the 1950's and 1960's and are found on handwritten recipe cards cached in colorful old tin boxes, scribbled in the margins of ads or on bits of paper slipped in between the pages of well-worn cookbooks gathered from flea markets, auctions, estate sales and any place that treasured old recipes are wont to hide.
I can understand that because I have an insane love of cake, icing, sprinkles, nuts, strawberries, chocolate, and all of the other scrumpdilious ingredients that go into a sweet cake.
Every collection of recipes that I have found has had innumerable cake recipes hidden inside.
A recipe like the Feather Light Nut Cake is very old. You can tell by the loving way it calls for the pastry to be prepared from scratch. Still others like the Cherry Filled Cake written down in 1959 by Mrs. William Fretwell are more modern in preparation.
Equally tasty, Mrs. Fretwell's recipe lists just 3 ingredients: a box of white cake mix, a box of cherry fluff frosting and a can of cherry pie filling. As she noted on her recipe card, [sic] "Time doesn't always permit the homemaker to prepare food or pastries old fashion. However, even cake mixes can be given a taste of individualism by adding fruit etc."
Here for your cooking enjoyment, I present my ever-growing collection of cake recipes taken from those wonderful old handwritten sources.
Article written by PenVampyre@aol.com. If you would like an article written for your website, please contact by email.
If the recipe has been credited to a lady, we will list her name here.
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.
2 cups flour
1 1/2 cups sugar
2 tsp. soda
1/4 tsp. salt
2 eggs
1 #2 can crushed pineapple including juice
Sift dry ingredients - add eggs and pineapple. Blend all. Pour into shallow 9 x 13 greased pan. Bake 350 degrees for 30 to 35 minutes.
Icing
3/4 cup granulated sugar
1/2 cup evaporated milk
1 stick butter
Combine and cook until it boils a few minutes and thickens a little. Add 1/2 cup chopped pecans and a heaping cup of coconut. Spread over warm cake.
1 Cup Butter
2 Cups Sugar
3 Cups Flour
4 Eggs
3 tsp Baking Powder
1/2 tsp Salt
1 tsp Vanilla
1/2 tsp Almond extract
Bake at 350 degrees for 25 or 30 minutes.
1 cup Wesson oil or Canola oil
1 1/2 cups sugar
3 eggs
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 cup buttermilk
1 cup blackberry or strawberry jam
1 cup sugar
1/2 tsp. soda
1 stick butter
1/2 cup buttermilk
1 Tbsp. syrup
Cook on medium heat until sugar melts. Then on low heat for 30 minutes, stirring occasionally. Pour over hot cake.
She writes, " I make every time for social events, this is my favorite cake recipe."
1 1/2 cups white sugar
1 teaspoon of soda
1 teaspoon of salt
1 teaspoon of baking powder
Sift in mixing bowl together three times. Then add:
1/2 cup of butter or shortening
1 cup of buttermilk
1 1/2 teaspoon of vanilla
2 eggs
Beat shortening, buttermilk and vanilla for 2 minutes. Add eggs and beat 2 more minutes. Bake at 350 degrees for 40 minutes. Makes two layers or one size sheet cake.
Goes perfect with Thanksgiving or Christmas dinner, wrote Mrs. Alley
2 1/4 cups of sugar
1 teaspoon of cinnamon
4 eggs
1 cup of oil
2 cups of un-sifted self-rising flour
1 teaspoon of vanilla
1 cup of chopped nuts
3 cups of ground raw cranberries, or 1 pound
Combine eggs, sugar, cinnamon and oil. Add 1 cup of flour and the vanilla. Use on cup of flour to flour the cranberries and nuts, stir in last. Bake at 350 degrees for 60 to 70 minutes in an angel food cake pan or large loaf pan.
Glaze
1/2 teaspoon of soda
1/4 teaspoon of salt
1 1/2 cups of sugar
1 teaspoon of syrup, white
1/2 cup of milk
Bring to a boil. Pour on cake as soon as the cake is removed from the oven. Let stand until cool.
2 cups flour, 1 cup sugar, 3/4 cup milk, 4 tbs. shortening, 1 egg, 3 tsp. bak. pwd. and 1 tsp vanilla.
Combine all ingredients, and beat very hard.
Bake in loaf pan. (350) oven.
This recipe can be doubled, use 3 to 4 eggs.
Separate egg yolks from whites, Beat the whites until stiff and fold into cake batter. Bake in tube pan. (350). Second version is like chiffon cake.
2 Cups Flour
2 Cups Sugar
1 tsp. Soda
3/4 tsp. Salt
1 tsp each of Nutmeg, Allspice, Cinnamon
Sift dry ingredients - then add
1 Cup milk or Buttermilk
1 Cup Salad Oil
2 Eggs
1 Cup Prunes and Chopped nuts, if desired. Bake 1 hour at 375 degrees in greased and floured angle or loaf pan.
from Betty Arledge
1/4 cup butter (melted in pan)
Mix together:
1 1/2 cups sugar
1 large can pineapple (drained)
3 slices of bread cubed
3 eggs beaten
1/4 cup milk
Pour into baking dish with melted butter. Sprinkle with cinnamon, 1 Tbsp. sugar. Bake at 300 degrees for 40 minutes.
1 Cup Egg Whites 7 Egg Yolks
1/2 tsp. cream tartar 3/4 cup water
3 tsp. bak pwd. 2 cups flour
1 1/2 cup sugar 1 tsp. vanilla
2 tsp. grated lemon rind 1/2 cup oil
Beat egg whites and cream tartar until very stiff. Shift dry ingredients into large bowl, make a well in the center and add oil, egg yolks, water, vanilla and rind. Beat until smooth. Fold egg yolk mixture into egg whites. Bake in large tube pan (375) oven for 1 hour, then (350) for 10 minutes. Turn upside down to cool.
Mix in baking pan, do not grease
3 cups flour
1 tsp soda
1/2 tsp salt
6 Tablespoons Coca
2 Cups Sugar
Sift several times, then add
2 Tablespoons Vinegar
12 Tablespoons or 1/2 cup Wesson oil
2 Cups Cold Water
1 tsp. Vanilla
1/2 Cup Nuts if you like
Bake 30 minutes or until done at 350- degrees.
1 1/2 Cups Drained, Cooked Unsweetened Prunes
1 Cup Shortening
2 Cups Sugar
4 Egg Yolks
1 Cup Milk
3 Cups sifted flour - sifted again with 1/2 tsp. salt,
1/2 tsp. soda and 3 tsp. baking powder
2 tsp. vanilla
Measure cooked prunes and cut up fine. Cream sugar and shortening, add egg yolks and vanilla. Add sifted dry ingredients and milk. Last, add stiffly beaten egg whites: fold in lightly. Bake in 3 layers or large cake pan at 375 degrees for 30 to 35 minutes.
Sift together: 1 1/2 cups sugar, 2 1/4 cups sifted flour, 3 tsp. baking powder, 1 tsp salt.
Add: 2/3 cups soft shortening, pour in a little over 1/2 of 1 cup milk, 1/2 tsp vanilla.
Beat 2 minutes. Add remaining milk and 3 eggs.
Beat 2 minutes. Pour into prepared pans.
Bake at 350 degrees for 30 to 35 minutes.
If in square or oblong pan bake 40 to 45 minutes.
Snow Ball Cake
This recipe was in my grandmother's recipe box and dated October 6th, 1967. She noted she was given this recipe by Betty Laudrum. Missy, any relation?
2 Envelopes of Knox gelatin, plain
2 cups crushed pineapples with juice
1 teaspoon salt
1 tablespoon lemon juice
1 cup sugar
3 packages cream whip
.49 cent box of Angel Food Cake (with cherries)
Coconut and Maraschino Cherries
Dissolve gelatin with 4 tablespoons cold water. Add 1 cup boiling water.
Add pineapples, salt, lemon juice, and sugar. Stirring until completely dissolved. Let stand in refrigerator until mixture begins to set. Whip 2 boxes of cream whip and fold into mixture. Pour into large mixing bowl lined with wax paper and allow to stand in refrigerator over night. Turn out on a large place and ice with the other package of Dream Whip.
Cover with coconut and pieces of cherries.
3 1/2 cups flour
2 cups sugar
1/2 teaspoons salt
1 cup margarine
3 tablespoons cocoa
1 teaspoons cinnamon
2 teaspoons soda
2 cups buttermilk
1 cup shaped dates.
Bake at 325 degrees for 25 to 30 minutes or until done.
1 cup sugar
1 egg
1/2 cup milk
4 tablespoons cocoa
1/2 cup lard
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup of boiling water
Put all together and don't mix until you get it all together and beat 3 minutes. Bake like a cake.
Put 3/4 cup cold water in qt. dish.
Drop yolks of 3 eggs in the water and beat until dish is full.
Add 1 1/2 cups sugar, beat 7 minutes with eggbeater. Have ready 1 1/2 cups flour, measured before sifting, and sifted several times with 1 tsp. baking powder and 1/4 tsp. salt. Fold into egg mixture, add flavoring, fold in egg whites.
Bake as you would an angelfood.
Best Ever Cake
350 degrees for 40-45 minutes - no shortening
2 cups sugar
2 cups flour
2 eggs
1 cup chopped nuts
1 14 oz. can crushed pineapple
2 tsp. soda
1 tsp. vanilla
Mix cake ingredients well, pour into 9 x 13 pan - Bake
Frosting -
1/2 cup butter (1 stick)
8 oz. cream cheese
1 1/2 cup powdered sugar
1 tsp. vanilla
1 egg
4 cups of rhubarb, cut in slices, 1/2 inch
3/4 cup of granulated sugar
1/2 cup of brown sugar
1/2 teaspoon of nutmeg
3 tablespoons of margarine or butter
3/4 cup of flour
Beat egg slightly in 2 quart bowl, add rhubarb and stir until well coated with egg. Combine granulated sugar with 1/4 cup of the flour, add to rhubarb, mix well. Turn into greased pan, 8 x 8 x 2. Combine brown sugar with remaining 1/2 cup of flour and nutmeg. Cut in margarine until crumbly. Sprinkle over rhubarb, bake in moderate oven, 350 degrees for 45 minutes. Makes 4 to 6 servings.
"Add a few drops of red food coloring to the egg, make it a pretty pink," wrote Mrs. Lynn Skidmore.
This recipe doesn't have the usual details, but it looked very tasty. It looks like it would make a big batch. Remember, an ice box is not the same as a refridgerator..................
1 cup sweet milk
1 pound of marshmallow
1 pound of graham crackers
1/2 pound raisins
1 pound pecans
Cherries
Heat the cup of milk and add the marshmallow. Melt, then add the Graham Crackers and other fruits. Chill.
Use 8 x 8 x 2 square or deep 9" round pan.
Melt 3 Tbsp margarine
Sprinkle with 1/2 cup brown sugar
Arrange 4 slices of 6 half slices pineapple and maraschino cherries. Set aside.
1/3 cup shortening or margarine
1/2 cup sugar
1 egg unbeaten
1 tsp vanilla
1 1/4 cups sifted flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup pineapple syrup
Cream butter and sugar. Add egg and vanilla, beating well. Add alternately small amounts of sifted dry ingredients and pineapple syrup. Pour in pan. Bake at 350 degrees for 50 to 60 minutes. Let stand 5 minutes. Turn out on big plate. Serve warm.
Good." wrote my grandmother.
1 cup Crisco
1 cup granulated sugar
1 cup brown sugar
3 eggs
1 Tablespoons cold water
1 teaspoons vanilla
4 cups flour
1 teaspoons soda
1 teaspoon baking powder
1 teaspoons salt
1 cup nuts or raising
Bake 350 degrees till brown.
Clara Graves gave this recipe to my grandmother. This recipe was written on white lined paper, but did not note a date, only Clara's name.
Lazy Daisy Oatmeal Cake
My grandmother was given this recipe by Margie Frump on June, 30th, 1970. She wrote and underlined the words GOOD on the paper.
9 inch square cake pans
1 1/4 cup boiling water
1 cup Quaker quick oats - uncooked
1/2 cup butter
1 cup granulated sugar
1 cup brow sugar - firmly packed
1 teaspoon vanilla
2 eggs
1 1/2 cups sifted flour
1 teaspoon soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 tablespoons nutmeg
Pour boiling water on oats - cover and let stand 20 minutes. Beat butter, add sugar, beat until fluffy. Blend in vanilla and eggs. Add oat mixture - will be runny
Add all sifted dry ingredients to mixture.
Mix all well.
Grease and flour pans
Bake at 350 degrees for 50 to 55 minutes.
Lazy Daisy Oatmeal Cake Frosting
1/4 cup butter - melted
Add 1/2 cup brown sugar and 3 Tablespoons of milk or half and half
1/3 cup chopped nuts
3/4 cups shredded or flaked coconut.
Mix and spread on cake.
Put under broiler until starts to bubble.
1 Whole cake mix
6 Tbs. Crème-de-menthe
Follow cake directions
While hot, punch full of holes
Pour large can chocolate syrup over cake - let cool
2 plops of Dream Whip
Add 3 or 4 Tbs of Crème-de-menthe into whipped topping.
3 Cup Cake Flour
3 t. Baking powder
1/2 cup Butter
2 Cup Sugar
1 1/2 cup cold water
1 t. Vanilla
4 Egg whites stiffly beaten
Sift flour and baking powder together. Cream butter and sugar.
Add flour and water alternately to sugar mixture, add vanilla.
Fold in egg whites. Bake at 350 degrees for 30 minutes in 8" pans.
Make 16 servings.
2 cups flour
1/2 tsp. salt
1/4 cups shortening
1 egg
3/4 cups milk
3 tsp. baking powder
Roll dough 1/4 inch thick, brush with egg and milk mixture, brush with powder. sugar, add another cake with hole in center. Bake 12 to 15 minutes in 450 degree oven. Fill with favorite jam or jelly.
1 cups chopped dates
2 teaspoons soda
2 cups boiling water
Pour over dates and soda and cool
Add 1 tablespoons butter
2 cups sugar
1 egg - slightly beaten
2 teaspoons vanilla
Sift 2 cups flour, 1/4 teaspoons salt and 2 teaspoons baking powder. Add to above date mixture with 1 cup nuts. Bake 30 to 40 minutes at 350 degrees.
Sour Cream Cake
1 cup butter
3 cups sugar
3 cups flour
6 egg yolks and whites - separate, (well beaten)
1/4 tsp soda
1 cup sour cream
1 tablespoon almond flavor
1 tablespoon vanilla
Cream sugar and butter, then well beaten egg yolks, mix dry ingredients alternating with sour cream. Add flavor, then fold in beaten egg whites.
Bake 1 hour and 45 minutes at 300 degrees.
3 cups flour, 6 Tablespoons Cocoa, 2 cups sugar, 2 teaspoons soda, 1 teaspoon salt, 2 cups water, 1 cup oil, 2 Tablespoons vinegar, 2 teaspoons vanilla.
Sift flour, cocoa, sugar, soda and salt together in a bowl. In another bowl, mix water, oil, vinegar and vanilla. Combine mixture. Bake in a 13 x 9 x 2 inch pan for 30 or 35 minutes at 350 degrees
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