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Vintage cake recipes are  from the 1950's and 60's - found on handwritten recipe
cards found in old colorful tin boxes, flea markets, auctions, and any place old recipes
hide. Recipes like the Feather Light Nut Cake is a very old recipe.  Other
include fruit cakes - a very popular 50's 60's recipe.

Every recipe box I have found had innumeral cake recipes hidden inside,
tart lemon cakes,  old fashion carrot cakes, crumbly coffee cakes and, everyone's
chocolate cakes.

Cake with every meal, must have been the mom's of the past cry to arms.

I can understand that, I have an insane love of cake, icing, sprinkles, nuts,
strawberries, chocolate, and all other scrumpdilious ingredients that go into a sweet

So here is my ever growing collection of
cake and icing recipes taken from those old
handwritten recipe index cards that hide in little tin recipe boxes.
Sugar Candy Treats      History of Candy     Candy History Part Deux   Crispy Treats History.
Celebrities Favorite's    Weird Candy Trivia.      Growing Candy.
Click here for your favorite eBay items
There are no pretty pictures on this page.  I have to wait until I find another
box of vintage post cards to sell.  I will add the for sale post cards here, when
I find them.

But now......Let us eat cake!

The first recipe comes to you from a pink index card.  I suppose I coud date
this recipe, if I researched the dates when colored index cards first started to
appear.  I could be wrong, but I believe that was in the 1960's.  Anyone know
for sure?
Dream Cake

1 package - 2 layer size- yellow, white, or chocolate cake mix.
1 envelope dream whip topping mix
4 eggs
1 cup cold water

Do not whip, use right from envelope.  Combine all ingredients
in a large bowl with electric mixer.  Blend until moistened. Beat
at medium speed for 4 minutes.  Pour into two greased and
floured 9: layer pans, and bake at 350 degrees for 30 minutes.  
Cool for ten minutes in the pans.  Remove from pans and finish
cooling on cake racks.
Mrs. Ed Cothran's Perfect Prune Cake

2 cups sugar
1 cup vegetable oil
3 eggs, well beaten
1 cup buttermilk
1 cup cooked cut up unsweetened prunes
2 cups flour
1 teaspoons soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoons ground cloves
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup broken pecans

Mix sugar and oil together, add beaten eggs and mix
well.  Blend in buttermilk and cut up prunes.  Sift
together flour, soda, salt, cinnamon, ground cloves and
nutmeg and stir into above mixture, add vanilla and
pecans.  Bake in a greased and floured tube or bundt
pan for 55 to 60 minutes at 325 degrees.

It is best to cook prunes the day before baking the cake
so that the prunes can sit in the refrigerator in their juice
Red Velvet Cake Recipe found in a lady's recipe

She had many cake recipes, like cherry cheese
cake, german chocolate cake, lemon meringue cake
made with a Pillsbury cake mix, banana cake and
many more. If you wish to see more of her cake
recipes, please see our recipe blog.

Here is the recipe for Red Velvet Cake
1 cup plus 1 tsp shortening, 1 1/2 cups sugar, 2
eggs, two 1 oz bottles red food coloring, 2 tbsp
cocoa, 1 cup buttermilk, 1 tsp salt, 2 1/4 cup cake
flour, 1 tsp. vanilla, 1 tsp. soda, 1 tbsp. hot water,
1 tbsp. vinegar.

Cream shortening, sugar, and eggs.  Make a paste
of food coloring and cocoa.
Add to creamed mixture.
Add buttermilk and salt alternately with flour.
Add vanilla.

Dissolve soda in hot water, mix with vinegar
holding ove bowl as it will foam quickly.

Add mixture to batter.
Pour into three 9" pans.

Bake at 350 degrees for 30 minutes or until done.

Potato Cake
Mrs. Ruth Garrison.

2 cups sugar
1 cup mashed (potatoes - warm)
1 cup butter
1 cup raisins
1 cup chopped nuts
1 cup milk
2 cups flour
1/2 cup cocoa
4 eggs
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
Bake at 350 degrees about 1 1/2 hours in iron

Nut Spice Cake
Mrs. Ruth Garrison did not include baking

1/2 cup butter
1 cup brown sugar
1/2 cup molasses
4 egg yolks
1 cup sour milk
2 1/2 cup flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 cup raisins - chopped
1 cup nuts
1 1/2 tsp. baking powder.
My mom loved chocolate cakes.
Black Forest Cherry Bundt Cake by Jody Johnson

1 package chocolate cake mix
1/4 cup oil
Three eggs
One 21 ounce can Cherry Pie filling

Combine cake mix, pie filling, oil and eggs.
Beat well until smooth.
Pour into a greased and floured 12 cup Bundt pan.
Bake in a preheated 350 degrees oven for 45 minutes or until done.
Cool in pan for 25 minutes, then invert onto rack to finish cooking.
Decorate and serve with 1 can cherry pie filling and whipped cream
or cool whip.
Cut the cake first before putting on the additional cherry pie filling
and whipped cream.
Plain Cake Recipe.

3 cups sifted four
1/2 teaspoon soda
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup shortening
2 cups sugar
4 eggs (unbeaten) 1 teaspoon lemon extract
1 teaspoon banilla
1 cup buttermilk

Mix all together, place in pans and bake at 300 degrees for
1 hour.

Broiled Frosting Best used on Plain Cake

3/4 cup coconut
1/2 cup chopped nuts
3/4 cup brown sugar
1/3 cup oleo
1/2 teaspoon salt
2 Tablespoons milk or cream

Combine all ingredients and cook, stirring constantly until
sugar melts.  Spread lightly over cake and return to oven at
400 degrees for 10 minutes
Fruit Cocktail Cake
A vintage recipe taken from a Journal purchased from an
estate auction in Georgia.

1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoon soda
2 eggs
2 cups flour
1 (No. 303) can (2 cups) fruit cocktail with syrup
1/2 cup brown sugar
1/2 cup chopped nuts

Preheat oven to 350 degrees.  Grease and flour a 13 x 9 x 2
inch pan.  Mix sugar, salt, soda, eggs, and flour.  Add to fruit
cocktail.  Pour brown sugar and nuts over cake.  Bake 40
1/2 cup evaporated milk
1/3 cup butter
3/4 cup sugar
1 teaspoon vanilla
1 cup coconut - if desired.
Combine and let boil 2 minutes, then add vanilla and
coconuts.  Mix well and spread over cake.
Fruit Cocktail Cake
"A 1950's recipe." wrote Eileen Manchester

2 cups all purpose flour
1 3/4 cups sugar
2 eggs
1/4 tsp. salt
2 cups fruit cocktail - drained
1/2 cup butter melted
2 tsp. baking soda

Preheat oven to 350 degrees.  Grease 13 x 9" baking
pan.  Set aside...
Combine all ingredients in a large bowl.  Pour into
prepared pan.  Bake 40 minutes or until toothpick inserted
in center comes out clean.
Mayonnaise Cake

2 cups flour
1 cup sugar
1 1/2 teaspoon soda
1 1/2 teaspoons baking powder
4 Tablespoons cocoa

Mix together and add:
1 cup cold water
1 cup mayonnaise
2 teaspoons vanilla
Mix and bake for 35 minutes in a 350 degree
Oatmeal Cake

Boil 1 1/2 cup water.
Pour over 1 cups oatmeal and set aside

In mixer:
1 cup butter
1 cup sugar
1 cup brown sugar
3 eggs
1 1/2 cup flour
1 teaspoon soda
1/2 teaspoon cinnamon
Add cooled oatmeal.
Topping on before baked - 1 cup brown sugar,
1 cup nuts
Bake in 13 x 9 x 2 at 350 degrees for 45
Pound Cake from Regina Shore
5 eggs
2 sticks oleo
2 cup flour
2 cups sugar
1 Tablespoon flavoring or 1 each of vanilla, almond, and
Blend at high speed 10 to 12 minutes.  Bake 325
degrees for 1 hour.
Mayonnaise Cake

from the recipe box of Mrs. Orval Davis.
She wrote, "This cake, without eggs, shortening
and milk, is really very good, if you need to save

1 cup of mayonnaise
1 cup of sugar
1 cup of cold water
4 tablespoons of cocoa
2 teaspoon of soda
1 teaspoon of vanilla
2 cups of cake flour.

Bake in slow oven and leave in pan until cold.
Salad Dressing Cake
from Mrs. Jean Ferguson's recipe box.
She mush have lived in Glenville, West Virginia,
around 1958.  She wrote that the recipe is very
easy on the budget
and is very good.

1 cup of salad dressing
1 cup of cold water
2 cups of all purpose flour
2 teaspoons of soda
1/4 teaspoon of salt
1 cup of white sugar
4 tablespoons of cocoa
1 teaspoon vanilla

Mix salad dressing and sugar together.  Add
flour which has been sifted with dry
ingredients.  Add water alternately with flour.  
Then add flavoring and bake in loaf pan, 350
degrees, for about 45 minutes.  cover with
favorite frosting.
White Buttermilk Cake 1958
from Mrs. Blanche White's recipe box.
She wrote, she gets several request for this cake.

1/2 cup of butter
1 1/2 cups of white sugar
4 egg whites
1/4 teaspoon of salt
1 teaspoon of soda
1 teaspoon of vanilla
1 cup of buttermilk
2 1/2 cups of cake flour
1 teaspoon of cream of tartar

Cream butter and add sugar.  Sift flour, cream of tartar
and salt together.  Add beaten eggs, then milk and flour,
alternately.  Then add beaten egg whites and last add two
tablespoons of hot water in which soda has been
dissolved.  Makes a three layer cake. Bake as usual.

Butter Frosting

1 egg
1 egg yolk
3/4 cup sugar
2 Tablespoons strong coffee
6 ounces German Chocolate
1/2 pounds soft butter.
Beat eggs in sauce pan.  Add rest. Cook stirring
constantly until it thickens.  Cool to room temperature and
beat in butter.  Covers a 9" cake.
Spicy Date Loaf
From the 1950's recipe box of Mrs. Joe Signorelli

Pour: 1 1/2 cups of boiling coffee over 1 1/4 cups, 8 ounce package, of dates
which have been cut.  Set aside.

Sift together: 3 cups of sifted all purpose flour, 1 teaspoon of double-acting
baking powder, 1 teaspoon of soda, 1 teaspoon of salt and 1 teaspoon of
cinnamon.  Set aside.

Add: 3/4 cup of sugar, 1 cup of firmly packed brown sugar, gradually to 3/4
cup of shortening, creaming well.

Blend in 2 unbeaten eggs, one at a time, beating well after each.

Add: the dry ingredients alternately with the date mixture, beginning and
ending with dry ingredients.
With electric mixer use low speed.

Stir in: 1 cup of nuts, chopped, and 2 teaspoons of vanilla.

Turn: into 14 x 10 x 2 inch pan or 13 x 9 x 2 inch pan well greased and
lightly floured on the bottom. Bake at 350 degrees for 45 to 50 minutes.

Cool: Cut into squares.  Serve with whipped cream.
Serve with whip cream.  You may frost the cake with a browned butter
frosting or sprinkle with powdered sugar.
Cherry Filled Cake Year - 1959
by Mrs. William Fretwell

1 box of white cake mix
1 box of cherry fluff frosting
1 can of cherry pie filling

Bake cake in two round 8 inch pans.  Let the cake cool and spread the
pie filling on the bottom layer, then add the top layer.  Frost with cherry
fluff frosting.

"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." she wrote.

Red Earth Cake
Mrs. Ruth Garrison.
1 1/2 cups sugar
2 cups flour
1/2 cups shortening
1 egg
4 tablespoons strong coffee
4 tablespoons cocoa
1 tsp. red food coloring
1 tsp. vanilla
1/2 tsp. salt
1 cup buttermilk
1 tsp soda
Mix cocoa, boiling coffee and cake coloring to make a paste and let
cool.  Cream sugar, egg and shortening.  Sift flour, soda and salt.  Add
coco mixture, then vanilla.  Bake 25 to 30 minutes at 300 degrees.

Never Fail Icing
Mrs. Ruth Garrison.
1 cup light brown sugar
4 tablespoons cream
1 tablespoons water
1 tablespoon butter
Mix and bring to boil, take off fire and thicken with sifted powder sugar
and spread on Red Earth Cake
Feather Light Nut Cake

"This recipe has been in my family for 30 years." Mrs.
Kesner wrote in 1958.

1/2 cup butter
1 1/2 cups sugar
3 egg yolks (well beaten)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 cup chopped nuts
1 teaspoon vanilla
2 1/2 cups flour

Cream butter, add sugar and cream well together.  
Add well beaten egg yolks and mix thoroughly.  Sift
flour with baking powder and salt and add to the egg
mixture alternately with the milk.  Add the chopped
nuts and vanilla.  Beat well. Fold in the stiffly beaten
egg whites.  Bake in well greased tube pan in
moderate oven at 350 degrees for 45 minutes to 1
Queen Elizabeth Cake Recipe

Pour 1 cup of boiling water over 1 cup of chopped
dates and 1 teaspoon of soda.

Let stand while the following is mixed in the usual
1 cup of sugar
1/4 cup of butter, creamed with sugar
1 egg, beaten
1 1/2 cups of sifted flour
1/2 tsp. of baking powder
1/2 cup of crushed nuts
1 teaspoon of vanilla
Add to the above mixture and dates.  Bake in moderate
oven for 35 minutes.

5 tablespoons of brown sugar
5 tablespoons of cream
2 tablespoons of butter
Boil for 3 minutes and spread on cake.  Sprinkle with
nuts, if desired.
Jam Cake
recipe box of Rubye Betler

1 cup of shortening
2 cups of sugar
3 egg yolks, well beaten
1 cup of blackberry jam, or others
3 cups of flour
1/2 teaspoon of salt
1 teaspoon of soda
1 teaspoon of cinnamon
1 cup of buttermilk
3 stiffly beaten egg whites

Cream shortening and sugar.  Add egg yolks and jam, beat well.  
Add sifted dry ingredients with milk, beating vigorously after
each addition.  Fold in egg whites.  Bake in three graded 9 inch
pans in moderate oven, 350 degrees, about 30 minutes.
Date and Nut Cake
Miss Lillie Marshall noted it was easy to make
and one of her favorites because it doesn't
require an icing.
Recipe dated 1958

2 cups of chopped dates
2 cups of boiling water
1 cup of shortening
2 cups of white sugar
2 eggs
2 teaspoons of vanilla
3 1/3 cups of flour
1./2 teaspoon of salt
2 teaspoons of soda
1 cup of chopped nuts.

Directions:  Cover dates with boiling water,
cool.  Cream shortening and sugar, add eggs
and vanilla and beat well. Add date mixture and
sifted dry ingredients.  Beat well and add nuts.  
Bake in wax paper lined 10 inch Angel Food
Cake Pan.  Bake in moderate over, 350
degrees, for 1 hour.
Fruit Cocktail Cake
This vintage recipe has a Coconut Frosting twist.

2 eggs
1 1/2 cups sugar
2 cups flour
1 small can fruit cocktail, undrained
2 teaspoons baking soda
pinch salt

Mix everything together and beat 3 minutes.  Pour into a
greased and floured 9 by 13 inch pan and bake in a
moderate oven at 350 to 375 degrees for 30 to 35
minutes.  While cake is baking, prepare frosting.  When
cake is done, spread frosting on tip while still warm,
return to oven to brown coconut.  Watch out because
coconut browns quickly.

Coconut Frosting
2 sticks margarine
2 cups canned milk
2 cup sugar
Cook 3 minutes.  Take off heat.
Graham Craker Cake
Mrs. Ruth Garrison.

1 cup sugar
1/2 cup butter
3 eggs
3/4 cup milk
1 1/2 tsp. baking powder
1/2 cup sifted flour
1 1/2 cup graham cracker crumbs (rolled fine)
No further instructions.

My grandmother did not write down a name for
this recipe, she did say it belonged to Mrs. Phyllis
Homans and she was given the recipe on July,
14th, 1964
I think it is a cake!
1/2 cup shortening
1 1/2 cup sugar (Jack Frost)
2 eggs
2 cups flour
1 teaspoon cinnamon
1/2 teaspoons salt
1 teaspoon soda
1 cup buttermilk
1 cup cooked prunes
1/2 cups nuts
1/2 cup raisins
Mix and bake at 350 degrees until done.

My grandmother did not write down a name for
this recipe, she did say it belonged to Mrs. Phyllis
Homans and she was given the recipe on July,
14th, 1964
1/2 cup shortening
1 1/2 cup sugar (Jack Frost)
2 eggs
2 cups flour
1 teaspoon cinnamon
1/2 teaspoons salt
1 teaspoon soda
1 cup buttermilk
1 cup cooked prunes
1/2 cups nuts
1/2 cup raisins
Mix and bake at 350 degrees until done.
This was my mon's version of a Fruit Cocktail
Cake.  I found it in my grandmother's recipe ...cigar

Ugly Ducklin Cake

1 box yellow cake mix
1 (16oz.) can fruit cocktail
2 1/2 cup coconut
2 eggs
1/2 cup brown sugar (packed down)
1/2 cup margarine
1/2 cup granulated sugar
1/2 cup evaporated milk
Combine cake mix, fruit cocktail with syrup, 1 cup
coconut and eggs in large bowl.  Blend then beat at
medium speed for 2 minutes.  Pour into greased
baking pan (13x9 inch pan) Sprinkle with brown
sugar.  Bake at 325 degrees for 45 minutes.
Bring margarine, granulated sugar and milk to a boil
in small saucepan.  Boil for 2 minutes.  Remove
from heat, stir in remaining coconut - spoon over hot
Cake ca be served warm or cold.
Pound Cake
1 cup butter
1 teaspoon salt
1 1/2 cups sugar
2 teaspoons lemon juice
2 tablespoons milk
5 eggs
1 teaspoon grated lemon rind
2 cups flour
1/2 teaspoon mace
Cream together shortening and sugar; add milk.  Mix
well.  Add eggs, one at a time, beating after each.  Sift
together flour, mace and salt; add to creamed mixture.  
Add lemon juice and rind.  Pour into greased 9" tube
pan.  Bake in moderate ovens (325 degrees) for 1 hour
and 25 minutes.  Cool 5 minutes.  Remove cake from pan
and cool on wire rack.
Another Vintage Pound Cake Recipe

Cream together 3 sticks of butter and one box of
powdered sugar.
Add 6 eggs one at a time.
1/2 teaspoons salt
Box (sugar)of sifted flour
1 teaspoons vanilla
1 teaspoons lemon extract
Bake in a tube pan 1 1/4 hours at 325 degrees.
"No milk, nor baking powder", she wrote in the margin.

Yet, another Vintage
Pound Cake Recipe
The recipe card says this recipe belonged to a Mrs. M.
W. Buckalew "This is the best pound cake recipe, she
had" was written in the margin.

2 cups cake flour
- sifted five times
2 cups sugar
1 cup Crisco
5 eggs
Pinch salt
2 teaspoons vanilla
5 teaspoons orange juice
5 teaspoons lemon juice
Cream sugar and shortening well.  Add eggs one at a
time.  Add flour alternately with juice.  Bake in tube pan
at 350 degrees for one hour and 10 minutes.  Line pan
with wax paper.  Cook it at dinner time and serve hot.
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

Easter eggs, bunnies and other stories.
Read "Easter and Where NOT to Hide
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

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
(With Apologies to Jean Shepherd)
By Robin L. Wallace

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