Back to MainPage Cakes Angel Food Cake Kuchen (Apple, Peach, or Plum) Best Chocolate Cake Blueberry Buckle Bundt Cake Butterquick Coffee Cake Chiffon Cake Currant Cake Fudge Cake Inexpensive Sponge Cake Lemon Layer Cake Marble.Pound Cake Pound Cake Spice Cake Sweet Cream Cake White Cake

Angel Food Cake 1 cup cake flour 1 1/2 cups confectionersÿ augar 12 egg whites (11 cups) 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 1 cup granulated sugar 1 1/2 teaspoons vanilla 1/2 teaspoon almond extract Heat oven to 375 deg. Stir together flour and first amount of sugar; set aside. In larger mixer bowl, beat egg whites, cream of tartar and salt until foam . Add second amount of sugar, two tablespoons at a time, beating on high speed until meringue holds stiff peaks. Gently fold in flavorings. Sprinkle four-sugar mixture, 1/4 cup at a time over meringue, folding in gently just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10x4 inches. Gently cut through batter. Bake 30 to 35 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel; let hang until cake is completely cool. Kuchen (Apple, Peach, or Plum) Apple Kuchen 1/2 cup butter 1 cup flour 1 tablespoon sugar 1 egg yolk Mix flour and sugar; chop in butter. Add yolk, a speck of salt; mix, adding a little milk to moisten, if neceasary, and pat into a well greased oblong tin as thin as possible. Core, pare and cut four or five apples in eighths. Lay them in paralle rows on top of' dough and sprinkle with sugar and cinna mon. Beat the yolk of an egg, add 3 table spoons cream, and drip around apples. Bake 20 or 30 minutes in hot oven, or until crust is well baked and apples are soft. Plum Kuchen: Proceed as above. Use about one quart plums, 3 egg yolks, and one cup of sugar. Peach Kuchen: Proceed as above. Use about 1 quart peaches pared and halved, 1 egg yolk, and 1 cup of sugar Best Chocolate Cake 2 cups cake flour 2 cups sugar 1 teaspoon soda 1 teaapoon salt 1/2 teaspoon baking powder 3/4 cup water 3/4 cup buttermilk 1/2 cup butter (soft) 2 eggs 1 teaspoon vanilla 4 ounces melted unsweetened chocolate (cool) Heat oven to 350 deg. Grease and line baking pan 13x9x2", or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 min. on low speed, scraping bowl constantly. Beat three minutes high speed, scraping bowl occasionanly. Pour into pans. Bake oblong 40 to 45 minutea, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Frost. Blueberry Buckle 3/4 cup sugar 1/4 cup soft butter 1 egg 1/2 cup milk 2 cups sifted flour 2 tsp. baking powder 1/2 tsp. salt 2 cups well-drained blueberries. Heat oven to 375 deg. Grease a square pan, 9x9". Mix sugar, butter and egg thoroughly. Stir in milk. Sift dry ingredients together and stir in. Blend in blueberries. Spread batter in prepared pan. Sprinkle top with mixture of 1 cup sugar, 1/3 cup flour, 1/2 tsp. cinnamon and 4 cup soft butter. Bake 45 to 50 min. Serve warm with whipped cream or ice cream. Bundt Cake 1 1/4 cups butter 2 1/4 cups sugar Cream butter and sugar 7 eggs added unbeaten one at a time 2 1/2 cups flour all at once beat well 2 1/2 pure vanilla Pour batter into greased Bundt Cake pan. Bake at 325 deg for one hour or until done. Cool 10 min. before removing from pan. Butterquick Coffee Cake 2 cups sifted flour 1 cup sugar 3 tsp. baking powder 1 tsp. salt 1/3 cup soft butter 1 egg 1 cup milk Heat oven to 350 deg. Grease a square pan, 9x9". Sift dry ingredients together. Add butter, egg and milk. Beat hard two min. Pour into pan. Cover with topping below. Bake 35 to 40 min. Serve warm. TOPPING: Mix with fork 2 tbsp. soft butter, 1/4 cup brown sugar (packed), 2 tbsp. flour, 1 tsp. cinnamon and 1/2 cup coconut or chopped nuts. Chiffon Cake Set out but do not grease 10" tube pan. Sift togther in mixing bowl 2 1/4 cups cake flour sÿf'ted 1 1/2 cups sugar 3 tsp. baking powder 1 tsp. salt Make a well and add in order 1/2 cup cooking oil 5 egg yolks 3/4 cup water (cold) 2 tsp. vanilla 2 tsp. grated lemon rind Beat with spoon until smooth. Then measure into large mixing bowl 1 cup egg whites (7 or 8) 1/2 tsp. cream of tartar. Whip together until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped whites, gently folding with rubber scraper just until blended. Pour into ungreaaed pan. Bake (325 deg. for 55 min., then at 350 deg. for 10 to 15 mins.). When cake tests done, invert and let stand until cold. Currant Cake 1 1/4 cups dried currants Boiling water 1 cup butter 1 3/4 cups sugar 4 eggs 3 1/2 cups sifted flour 2 tsp. baking powder 3/4 tsp. salt 1 cup milk 1 1/2 tsp. vanilla 1 tblsp. grated orange peel 1 1/2 tsp. grated lemon peel ' Cover currants with boiling water; let stand 10 minutes, Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk and vanilla, beating two minutes after each addition. Stir in well-drained currants and orange and lemon peel. Pour batter into greased 9x5x3" loaf pans. Bake in moderate oven (350 deg.) about one hour and 10 minutes, then let cool in pans for ten minutes and remove cakes to racks to complete cooling. Fudge Cake Grease two 9" pans or 13x9" pan. Cream together 1/4 cup butter, 1 1/2 cups sugar Blend in 2 egg yolks 4 sq. chocolate melted Sift together 2 cups sifted cake flour or 1 7/8 c. regular flour 2 tsp. baking powder 1 tsp salt . Stir in alternately 1 1/2 cups milk 1 tsp. vanilla Stir in 1 cup of nuts cut up Fold in meringue of 2 egg whites 1/2 cup sugar Pour into pans. The batter will be thin. Bake until cake tests done. Cool. Finish with choc. frosting. Decorate with nuts if deaired. 350 deg. oven (layers - 30 to 40 min - oblong - 35 to 45 min. Inexpensive Sponge Cake Grease two 9" pans or one 13x9" pan. Beat until very light 4 eggs Beat in 2 cups sugar 1/2 tsp. salt 2 tsp flavoring Beat in 2 tbsp. butter melted in 1 cup boiling hot milk Sift togethar and beat in very quickly 2 cups aifted cake flour 2 tsp. baking powder Pour into pans. Bake until cake tests done. 350 deg. oven (30 to 40 min) Lemon Layer Cake Sift 1 1/4 cups sugar. Gradually beat into 3/4 cup soft butter; beat until very light and creamy. In a separate bowl beat 8 egg yolks until light and lemon-colored. Blend into the butter-sugar mixture. Sift together three times 2 1/2 cups cake flour 3 tsp. baking powder, 1/4 tsp. salt; add to butter-sugar mixture in 3 parts, alter nating with 3/4 cups milk. Beat thoroughly after each addition. Add and beat for two minutes 1 teaspoon each of vanilla, lemon juice, lemon rind. Bake in 2 greased 9" pans 20 min., or until done at 375 deg. Spread with lemon icing; sprinkle with grated lemon. Icing: blend well 2 cups confectioners' sugar, 1/4 cup soft butter; beat in the grated rind and juice. Marble.Pound Cake 1 1/4 cup soft butt r 2 1/2 cups sugar 5 eggs 2 1/2 cups sifted flour 1 1/4 tsp. baking powder 1/2 tsp. salt 1 cup less 2 tblsp.milk 1/4 cup cocoa, sifted Confectioners sugar for top Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time; creaming well after each addition. Sift together flour, baking powder and salt. Add alternately with milk and vanilla to creamed mixture. Take out two cups cake batter and blend the cocoa into it. Alternately spoon the light and chocolate batters into a lightly greased and floured 10 tube pan or a 10" bundt-cake pan. Bake at 325 deg. 1 hour and 10 minutes for a 10" tube pan, or 1 hour and 30 minutes for the heavier, bundt-cake pan, or until cake tests done. Pound Cake 1 cup butter 2 cups sugar 4 eggs, unbeaten 1 tsp, vanilla 1 tsp. lemon extract 3 cups sifted flour 1/2 tsp. baking soda 1/2 tsp. baking powder 3/4 tsp. salt 1 cup buttermilk Cream butter and sugar thoroughly. Add eggs one at a time. Beat at medium speed with electric mixter 2 1/2 minutes. Add flavorings. Sift dry ingredients together; add to creamed mixture alternately with buttermilk. Beat 3 1/2 minutes at medium speed. Do not overbeat or cake will fall. Place in greased 10x5x3" loaf pan (may over flow smaller pan). Bake in slow oven (325 deg) 1 hour and 10 minutes or until done. Spice Cake Grease and flour two 9" layer pans or 13x9" pan. Cream together until fluffy 3/4 cup soft butter 1 1/4 cups brown sugar 1 cup white sugar Beat in thoroughly 3 eggs (1 to 2/3 cup) Sift together 3 cups sifted cake rlour 1 1/2 tsp. aoda 1 1/2 tsp. cinnamon 3/4 tsp. nutmeg 3/4. tsp. cloves 1 tsp. salt Stir in alternately with 1 1/2 cups buttermilk Pour into pans. Bake until cake tests done. 350 deg. (35-40 min layers or 50-55 min oblong or square). Cool. Frost. For two 8' layers or 9" square pan 1/2 cup butter 3/4 cup brown sugar 3/4 cup white sugar 2 eggs 2 cups cake flour 1 tsp, aoda 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. salt 1 cup buttermilk Sweet Cream Cake Grease two 9" layer pans or one 13x9" pan. Beat until very thick (5 min) 3 eggs Beat in gradually 1 1/3 cups sugar Sift together 2 1/3 cups sifted cake flour 3 tsp. baking powder 1 tsp. salt Stir in altArnately with 1 1/3 cups rich cream 1 1.2 tsp. vanilla Pour into prepared pans. Bake and cool (350 deg. oven -layers 25 to 30 min. - oblong 40 to 45 min. Ice, or sprinkle, sugar and cinimmon over top of cake 3 min. bef.ore removing from oven. White Cake 1/2 cup soft butter 1 1/2 cups sugar 2 1/2 cups sifted cake flour 2 1/2 tsp. baking powder 1 tsp. salt 1 cup milk 1 tsp. vanilla 1/4 tsp. almond extract 4 egg whites (ÿ cup) stifFly beaten Heat oven to 350 deg. Grease and flour two layer pans, 8 or·9x11", or an oblong pan, 13x9x2". Cream together shortening and sugar until fluffy. Sift together flour, baking powder and salt. Mix in alternately with milk and flavorings. Fold in egg whites. Pour into prepared pans. Bake layers 30 to 35 min., oblong 35 to 45 min., or until cake tests done.