Chiffon Cake by Luanne Sturdevant

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.
White Cake

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.
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One Egg Cake by Mona Lemmon
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.
Prune Cake by June Walters

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.
My Grandmother loved Royal Baking Powder
My Grandmother absolutely loved
Royal Baking Powder.  When ever she
baked, and that was often, she used
Royal Baking Powder.  I miss her
cakes and cookies.
Chiffon Cake Recipe
Prune Velvet Cake by Eva Wiedrick

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.
Prune Velvet Cake
Egg-less Cake
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.
Rich Golden Cake by Mrs. John Sprague

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.
Crazy Cake by Jackie

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.
1234 Cake
1 Cup Butter
2 Cups Sugar
3 Cups Flour
4 Eggs
1 Cup Milk
3 tsp Baking Powder
1/2 tsp Salt
1 tsp Vanilla
1/2 tsp Almond extract
Cream butter and sugar.  Add eggs.  Sift
flour, baking powder, and salt in.  Pour in
three 9" pans.
Bake at 350 degrees for 25 or 30
minutes.
Old Fashion Cake Recipe
Creme-De-Menth Cake
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.
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Sponge Cake from the stove top of
Margaret Clifford

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
Pineapple Upside Down Cake by Jean Greig

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.
My mom's recipes.
Pineapple Souffle
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.
See More of my vintage
collection of 1940's, 1950's,
1960's  Cake Recipes
Home.
1920's Cake Recipes.
All Chocolate Recipes
Chocolate and Cheese Cakes
Fruit Cake Recipes
Lemon Cakes
Strawberry Cakes
Vintage Cake Recipes
Carrot Cakes
Frosting Recipes
Coffee Cakes.
Jam Cake

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
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.
Cranberry Nut 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.
California Crazy Cake

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.
Rhubarb Torte
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.
Old Town Tea Cakes

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.
Date Cake

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.
"Dunlap Bower's recipe from about 1940.
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.
Jam Cake Topping
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.
My Buttermilk Cake from Hilda Earhart's
recipe box.
She wrote 1958 on this recipe.

She writes, " I make every time for social
events, this is my favorite cake recipe."

2 1/4 cups of sifted cake flour
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.
Wacky Cake

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
Ice Box Cake
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.
Prior to World War II recipes for cakes usually called for pastries that were completely made
from scratch and passed down from generation to generation through watching Mom or
Grandma make them for the family.

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 w
ritten 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, but first, a booklet
forsale . . ..
What do you think of when the phrase "vintage cake recipes" comes
to mind?

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?
Updated
09-16
Vintage cake recipes and families.
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.
Vintgae Cake Recipes
Linda F. sent the following email,
"I've been looking for a recipe and came upon your page
of cakes.
Though I didn't find what I wanted, I wonder if maybe
you might have a certain recipe  I've been trying over and
over again to find.  You also live in Ohio and I wonder if
you remember in the 50's and 60's
bakeries like Hough, etc that made date and nut cakes
for birthday and celebrations.  They had a special icing,
which I can't remember.  I was hoping maybe you may
have a idea for me.  Thanks, Linda"  If anyone can help
Linda, please send an email to starlina@bright.net, so I
can give her the information.
Cajun Cake from Letha Tuttle
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.