Peace a Cake: American Vintage Chef Services Recipe Booklet

Table of contents :
Cocoa Cola Cake
Cocoa-Cola Frosting
7up Cake
7Up Cake Frosting
Chocolate Mayonnaise Cake
Cocomalt Cake
Graham Cracker Cake
Whipping Cream Pound Cake
Hot Fudge Puddin’ Cake
Pineapple 3X Layer Cake
Aunt Helen’s 1910 Butter Cake
Perfect Chocolate Buttercream Frosting
Chocolate Biscuit Icebox Cake
It’s Magic Cake!
Southern Red Velvet Cake
Frosting for Red Velvet Cake
Classic American Chocolate Cake
Classic American Chocolate Frosting
Iced Spice Cake
Frosting
Lane Cake
Lane Cake Filling
Seven-Minute Frosting
Tandy Cake
Butter Pecan Cake
Coconut Chiffon Cake
White Chocolate Coconut Buttercream
Carrot Cake
1966 Tunnel of Fudge
Chocolate Glaze
Caramel Cake
Caramel Frosting
Apple Cake
Tea Cake
Home Ec Coffee Cake
Cinnamon Crumb Topping
Sour Cream Cupcakes

Citation preview

Peace ~ A ~ Cake American Vintage Chef Services Kiki Coll

Copyright © 2022 Kiki Coll Peace ~ A ~ Cake American Vintage Chef Services All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other non-commercial uses permitted by copyright law. Kiki Coll First Edition 2022 For permissions contact: [email protected]

Dedicated to Chef Ken Mitchell

You always made life feel like a piece of cake! Your loving nature, kind words, and incredible, delectable cakes will always be an inspiration to me.

Chef Ken Mitchell of Peace ~A ~ Cake

A

~ A Taste of Nostalgia

merica may not have invented the cake itself, but She sure has contributed to making cake a favorite household sweet! Cakes of almost every flavor and size combination appear regularly on the American dining table. Americans love to include cake in almost any kind of celebration. Weddings, birthdays, funerals, graduations, anniversaries, promotions, retirements—you name it. If it’s a celebration, there will be cake! As famed, American chef, Julia Child once said, “ A party without cake is just a meeting.” In this American Vintage Chef Services’ Recipe Booklet, I will share a sampling of cake recipes from the 1920s through the 1970s, including both classic cakes and fun fad cakes. Get ready for sweet memories and grab yourself a piece of cake! Let’s eat! Chef Kiki

Table of Contents

Cocoa Cola Cake Cocoa-Cola Frosting 7up Cake 7Up Cake Frosting Chocolate Mayonnaise Cake Cocomalt Cake Graham Cracker Cake Whipping Cream Pound Cake Hot Fudge Puddin’ Cake Pineapple 3X Layer Cake Aunt Helen’s 1910 Butter Cake Perfect Chocolate Buttercream Frosting Chocolate Biscuit Icebox Cake It’s Magic Cake! Southern Red Velvet Cake Frosting for Red Velvet Cake Classic American Chocolate Cake Classic American Chocolate Frosting Iced Spice Cake Frosting Lane Cake Lane Cake Filling Seven-Minute Frosting Tandy Cake Butter Pecan Cake Coconut Chiffon Cake White Chocolate Coconut Buttercream Carrot Cake 1966 Tunnel of Fudge Chocolate Glaze Caramel Cake Caramel Frosting Apple Cake Tea Cake Home Ec Coffee Cake Cinnamon Crumb Topping Sour Cream Cupcakes

Cocoa Cola Cake

Ingredients

2 cups all-purpose flour 2 cups white sugar 1 cup butter 3 tbsp unsweetened cocoa 1 cup cola-flavored carbonated beverage ½ cup buttermilk 1 tsp baking soda 2 large eggs 2 tsp vanilla extract 1   cup miniature marshmallows

Directions

Combine flour and white sugar in a mixing bowl. In a saucepan, mix 1 cup butter, 3 tbsp cocoa, and 1 cup cola soft drink. Bring to a boil, stirring constantly, and pour over the flour and sugar. Mix thoroughly. Mix together buttermilk and baking soda, add mixture along with eggs, vanilla, and marshmallows, and mix well. Pour into a prepared 9” by 13” cake pan and bake for 40 minutes at 350 degrees. While still hot, frost with cocoa-cola frosting:

Cocoa-Cola Frosting

Ingredients

½ cup butter 2 tbsp unsweetened cocoa powder 6 tbsp cola-flavored carbonated beverage 4 cups confectioners’ sugar 1 cup chopped pecans (optional)

Directions

Combine 1/2 cup butter or margarine, 2 tbsp cocoa, and 6 tbsp cola soft drink and heat to boiling. Pour over 4 cups of confectioners’ sugar and mix well. If desired, mix in chopped nuts and spread over hot cake.

Ingredients

7up Cake

1 ½ cups butter 3 cups sugar 5 eggs 3 cups all-purpose flour 1 cup 7UP 1 tsp lemon flavoring 1 tsp butter flavoring

Directions

Preheat the oven to 325 degrees and have ingredients at room temperature. Cream butter and sugar. Add eggs one at a time, beating well after adding each egg. Add flour alternately with 7UP and flavoring. Bake in a well-greased Bundt cake pan at 325 degrees until done, about 40 minutes.

7Up Cake Frosting

Ingredients

2 egg whites 1 cup granulated sugar 3 tbsp 7UP ¼ tbsp cream of tartar

Directions

Place all ingredients in a double boiler over boiling water. The upper pan should not touch the surface of the water. Beat with a handheld mixer for 5 minutes or until stiff peaks form. 7-UP Taglines that captured the flavor of their decade 1950s “Sure is Swell” 1960s “Far Out Flavor” 1970s “Get Down, 7-Up”

Chocolate Mayonnaise Cake

Ingredients

3 cups all-purpose flour 1 ½ cups sugar 1/3 cup cocoa 2 ¼ tsp baking powder 1 ½ tsp baking soda 1 ½ cup real mayonnaise 1 ½ cups water 2 tsp vanilla

Directions

Grease two 8” round layer cake pans; line bottoms with waxed paper. Sift together dry ingredients into a large bowl. Stir in real mayonnaise. Gradually mix in water and vanilla until smooth and blended. Pour into prepared pans. Bake in a 350-degree (moderate) oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before removing from pans. Make two layers. Frost with your favorite vanilla or chocolate frosting.

Cocomalt Cake

Ingredients

¾ cup sugar ¾ cup Cocomalt 2 tbsp melted shortening 1 egg, well beaten ¾ cup whole milk 1 cup cake flour 1 tsp baking powder pinch of salt

Directions

Combine sugar and Cocomalt, add shortening and eggs, and beat thoroughly. Whisk flour with baking powder and salt and add alternately with milk to the sugar mixture. Pour into a greased loaf pan and bake in a moderate oven at 375 degrees for 35 minutes. Cocomalt was a chocolate-flavored enriched powdered drink mix made with malt extract. Ovaltine may be used as a substitution

Graham Cracker Cake

Ingredients

½ cup butter 1 cup sugar 3 eggs, separated 2 tsp baking powder ¾ cups milk 1 tsp vanilla extract 1 cup chopped nuts 1 lb graham crackers, crushed into crumbs

Directions

Cream butter and sugar. Add egg yolks and beat thoroughly. Combine with graham cracker crumbs and baking powder. Add vanilla extract, milk, and nuts, and mix well. Fold in stifflybeaten egg whites. Pour into a greased Bundt cake pan or 9” by 13” cake pan. Bake in a moderate oven at 375 degrees for 30 minutes. Serve with whipped cream.

Whipping Cream Pound Cake

Ingredients

3 cups sugar 1/2 lbs butter, softened 7 eggs, room temperature 3 cups cake flour 1 cup whipping cream 2 tsp vanilla extract

Directions

Butter and flour a 10-inch tube pan. Thoroughly cream together sugar and butter. Add eggs, one at a time, beating well after each addition. Sift flour twice. Mix in half the flour, then the whipping cream, then the other half of the flour; add vanilla. Do not overbeat. Pour batter into the prepared pan. Place in a cold oven; turn to bake and set the temperature to 350 degrees. Bake for 60 to 70 minutes or until a wooden toothpick inserted in the cake comes out clean. Let rest for 5 minutes before removing from the pan. Cool thoroughly.

Hot Fudge Puddin’ Cake

Ingredients

1 cup all-purpose flour 2 tsp baking powder ¾ cup white sugar 2 tbsp unsweetened cocoa powder ¼ tsp salt ½ cup milk 2 tbsp butter, melted 1 cup chopped walnuts ¼ cup unsweetened cocoa powder 1 cup packed brown sugar 1   ¾ cup hot water

Directions

Preheat the oven to 350 degrees. Grease a 9” by 9” baking pan. Whisk together flour, baking powder, white sugar, 2 tbsp cocoa powder, and salt in a large bowl. Stir in milk and butter until smooth. Fold in the walnuts until just combined. Spread batter evenly in the prepared baking pan. Mix ¼ cup cocoa and brown sugar in a small bowl; sprinkle the mixture on top of the batter. Pour hot water over the batter. Bake in the preheated oven until the center of the cake for 45 minutes or until the cake is almost set. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking. Best served warm with a dollop of whipped cream. CAN YOU SAY, OOEY-GOOEY !

Pineapple 3X Layer Cake

Ingredients

½ cup shortening 1 ½ cup sugar 2 eggs, separated 3 ½ tsp baking powder ¼ tsp salt 2 ⅓ cup all-purpose flour ⅔ cup whole milk 2 tsp vanilla extract

Directions

Preheat oven to 375 degrees. Cream ½ cup shortening; add 1 ½ cups sugar slowly; add 2 beaten egg yolks. Sift together 3 ½ tsp baking powder, ¼ tsp

salt, and 2 1/3 cups flour, and add alternately with 2/3 cup milk; add 1 tsp vanilla and fold in 2 beaten egg whites. Bake in 3 greased layer cake tins in a moderate oven (375° F) for 15 to 20 minutes or until a wooden toothpick inserted in the cake comes out clean. Cool completely before frosting.

For filling and frosting:

Ingredients 3 cups confectioner’s sugar ¼ cup whole milk 1 tbsp lemon juice 1 tbsp pineapple juice 1 tsp melted butter Directions

Place 3 cups of confectioner’s sugar into a bowl; add ¼ cup milk and beat until smooth; add 1 tbsp lemon juice and 1 tbsp crushed pineapple; add 1 tsp melted butter. Mix well. Spread between layers and sprinkle with additional small pieces of pineapple drained well. Spread frosting on top and sides of the cake.

Aunt Helen’s 1910 Butter Cake

Ingredients

2 cups all-purpose flour, sifted ¼ cup sugar 1 tbsp baking powder 1 tsp salt ½ cup butter, softened 1 cup milk 1 tsp vanilla extract 2 eggs

Directions

Preheat oven to 350 degrees. Grease and flour two 8” by 2” baking pans and set aside. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs and beat for another 2 minutes. Pour batter into prepared pans, dividing equally between the pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven. Cool in the pans for 10 minutes and turn the cakes out onto a cooling rack to cool completely. Frost

Perfect Chocolate Buttercream Frosting

Ingredients

1 stick (½ cup) butter or margarine 2/3 cup unsweetened cocoa 3 ½ cups powdered sugar 1/3 cup milk (plus an additional few drops to make a nice consistency) 1 tsp vanilla

Directions

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed till it reaches spreading consistency. Add more milk if needed. Stir in vanilla.

Chocolate Biscuit Icebox Cake

Ingredients

2 packages of your favorite chocolate cookies 3 cups whipped cream 1 cup milk chocolate syrup maraschino cherries

Directions

Pour milk into a medium bowl, dip each cookie into the milk (enough to wet but not to make them soggy), and place in an 8” by 8” casserole dish, lining the entire dish. Spread whipped cream over the cookie layer and drizzle chocolate sauce over the whipped cream layer. Repeat layers until all ingredients are used. End layers with chocolate syrup over whipped cream. Randomly dot the top of the icebox cake with maraschino cherries. Place in the refrigerator for at least one hour before serving. During the 1930s, appliance dealers offered icebox cake recipes when selling the icebox to American housewives.

It’s Magic Cake!

Ingredients

4 eggs at room temperature, separated ¾ cup white sugar ½ cup butter, melted 2 tsp vanilla extract ¾ cup all-purpose flour 2 cups warm (not hot) whole milk 3 tbsp confectioners’ sugar or to taste

Directions

Preheat oven to 325 degrees. Grease an 8” by 8” baking dish. Beat egg whites in a large bowl with an electric mixer until stiff. Set aside. Combine egg yolks and white sugar in a separate large bowl; beat with an electric mixer until light and fluffy. Add butter and vanilla extract; beat until smooth, 2-3 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter. Pour batter into the greased baking dish. Bake in the preheated oven for 45 to 60 minutes or until the top is golden and doesn’t jiggle when you shake the tin. Let cool for about 30 minutes. Dust top with confectioners’ sugar. Cut into squares. The magic: you should end up with a cake that has three distinct layers. A fudgy bottom, a soft custard in the middle, and light sponge cake on top!

Southern Red Velvet Cake

Ingredients

1½ cups sugar 1 tsp salt ½ cup shortening 2 eggs 1 tsp vanilla 2 tbsp cocoa 6 tsp or drops of red food coloring (optional) 1 cup buttermilk 2 cups flour 1 tsp baking soda 1 tbsp vinegar

Directions

Preheat oven to 350 degrees. Cream sugar, salt, and shortening. Add eggs and 1 tsp vanilla. Mix well. Dissolve cocoa in food coloring, add it to the creamed mixture, and mix well. Add buttermilk and flour alternately, mixing after each addition. Mix baking soda and vinegar and blend into batter. Pour batter into two 8” round cake pans and bake for about 30 minutes. Cool completely before removing from the pan.

Frosting for Red Velvet Cake

Ingredients

1 (3-ounce) package softened cream cheese 2 tbsp milk 1 lb box confectioner’s sugar ¼ cup room temperature butter 2 tsp vanilla extract

Directions

Mix all frosting ingredients well, adding additional milk if needed until frosting is a spreadable consistency.

Classic American Chocolate Cake

Ingredients

1 ½ cups sugar 2 ¾ cups flour 2 tsp baking soda 1 tsp baking powder ½ cup cocoa 1 ¾ cup sour cream 1 ½ cup whole milk 2 tsp vanilla extract

Directions

Preheat oven to 350 degrees. Sift together dry ingredients and blend in sour cream and water till the batter is smooth. Add vanilla and mix till batter is fluffy. Pour into two greased 8” cake pans. Bake in a 350-degree oven for 30 minutes or until the cake springs back when touched.

Classic American Chocolate Frosting

Ingredients

½ cup butter 3 squares of baking chocolate 1 cup brown sugar ½ cup whole milk 1 tsp vanilla extract 1 ½ cup powdered sugar

Directions

Melt butter and chocolate in a saucepan, then add brown sugar and milk. Bring to a gentle boil, stirring constantly for about 4 minutes. Remove from heat and add vanilla and powdered sugar, whipping until light and fluffy. Add more powdered sugar if needed for spreading consistency. Chocolate cake appeared in the seventeenth century when cocoa powder from the Americas was added to traditional cake recipes.

Iced Spice Cake

Ingredients

2 cups flour 2 tsp baking powder 1 tsp nutmeg 2 tsp cinnamon 1 tsp allspice 1 cup sugar ¾ cup shortening 2 eggs 1 tsp vanilla ½ cup mayonnaise or sour cream ¾ cup water

Directions

Preheat oven to 350 degrees. Sift together flour, baking powder, and spices and set aside. Cream sugar and shortening, then add eggs, mayo, and vanilla, mixing well. Gradually add dry ingredients alternately with water and continue to mix for 4 minutes until well incorporated. Pour batter into a 9” x 9’ cake pan. Bake for 35 – 40 minutes. Cool and ice.

Frosting

Ingredients

1 ½ cups confectioners’ sugar 1 tsp vanilla extract pinch of nutmeg ¼ cup butter, melted 1 tbsp milk

Directions

Mix all ingredients together until smooth, and add additional milk or sugar if needed to reach spreading consistency. Spread over cooled cake.

Ingredients

Lane Cake

1 cup butter, softened 2 cups sugar 3   ½ cups all-purpose flour 1 tbsp baking powder ¼ tsp salt 1 cup milk 8 egg whites

Directions

Preheat oven to 325 degrees. Cream butter and sugar. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Don’t overmix. In a separate bowl, beat egg whites at high speed until stiff peaks form. Fold one-third of the egg whites into the batter; fold in the remaining egg whites. Spoon batter into 3 greased and floured 8” round cake pans. Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes in pans on a wire rack. Remove from pans and let cool completely. Spread Lane Cake Filling between the layers and on top of the cake. Prepare Seven-Minute Frosting; spread onto the sides of the cake. The creator of Lane Cake was Emma Rylander Lane, of Clayton, Alabama, who won first prize with it at the county fair in Columbus, Ohio. She called it Prize Cake in her 1898 cookbook.

Ingredients

Lane Cake Filling

½ cup butter, softened 1   ¼ cup white sugar 8 egg yolks ½ cup water 1 tsp brandy flavoring 1 cup chopped pecans 1 cup raisins ½ cup candied cherries, chopped ½ cup flaked coconut

Directions

Place butter and the sugar into the top of a double boiler away from the heat. Beat together. Add egg yolks and beat well. Stir in water and brandy flavoring. Place over boiling water. Cook and stir until thickened. Add pecans, raisins, cherries, and coconut. Stir until all ingredients are well combined. Remove from heat. Allow filling to cool before using.

Seven-Minute Frosting

Ingredients

1   ½ cup white sugar ½ cup water 2 egg whites ½ tsp salt 1 tbsp light corn syrup 1 tsp vanilla extract

Directions

Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top pan of a double boiler. Beat all ingredients for about one minute before placing the bowl over the heat. Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. This should take bout 7 minutes.Transfer the frosting mixture to a large bowl; beat until the mixture is thick and cool enough to spread.

Tandy Cake

Ingredients

4 large eggs 2 cups white sugar 2 tsp vanilla extract 2 cups all-purpose flour 1 tsp baking powder 1 cup milk 2 tbsp butter 1   ¼ cup creamy peanut butter 16 oz. milk chocolate candy bars, chopped 1 tbsp shortening 1 tbsp milk

Directions

Preheat oven to 350 degrees. Grease and flour a 10” x 15” inch pan. Sift together the flour and baking powder; set aside. In a large bowl, combine eggs, sugar, and vanilla. Beat on high speed with an electric mixer until light and lemon-colored. Beat in the flour mixture. Place milk and butter in a small saucepan and heat just until the butter is melted. Stir into batter. Pour batter into a greased 9” x 13” inch pan. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. When the cake is cool, spread peanut butter over the top of the cake. In a saucepan, melt chocolate bars with 1 tbsp shortening and 1 tsp milk until smooth. Pour over peanut butter topping. Refrigerate to allow chocolate to harden.

Butter Pecan Cake

Ingredients

2 cups flour 1 cup brown sugar 2/3 cup white sugar 3/4 cup shortening 3 large eggs 2 tsp vanilla 1 cup whole milk 3 tsp baking powder 1 tsp salt 1 cup pecans, chopped

Directions

Preheat oven to 375 degrees. Whisk together baking powder, salt, and flour; set aside. In a mixing bowl, cream shortening and sugars until creamy, add eggs and vanilla, and mix well. Add flour mixture alternately with milk, mixing well. Fold in pecans. Pour into a greased and floured Bundt cake pan. Bake for 30 – 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Dust with confectioners’ sugar (Optional)

Coconut Chiffon Cake

Ingredients

2   ½ cups sifted cake flour 1   ⅓ cup granulated sugar 1 tbsp baking powder ½ tsp salt ½ cup vegetable oil ¾ cup coconut milk 2 tbsp vanilla extract 6 large eggs, separated, at room temperature ½ tsp cream of tartar

Directions

Preheat oven to 350 degrees. Whisk together sifted cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; add oil, egg yolks, vanilla extract, and ¾ cup coconut milk. Beat at medium speed for 1 to 2 minutes or until smooth. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form. Fold egg whites into the batter. Spoon batter into 3 greased and floured 8” round cake pans. Bake for 20 minutes or until an inserted toothpick comes out clean. Cool completely and frost with white chocolate coconut buttercream.

White Chocolate Coconut Buttercream

Ingredients

1 ½ cups (4 oz) white chocolate baking bar, melted 1 cup butter, room temperature 3 cups confectioners’ sugar 2 tbsp milk 3 cups shredded coconut

Directions

Cream together confectioners’ sugar and butter, add white chocolate and milk and mix till smooth. Add additional milk if needed to achieve spreading consistency. Fold in 2 cups shredded coconut. Frost the cake and sprinkle 1 cup shredded coconut on top. If desired, garnish with maraschino cherries.

Carrot Cake

Ingredients 2 cups all-purpose flour 22 tsptspground baking powder cinnamon ½ tsp ground nutmeg 1 tsp salt 4 large eggs 1 1/4 cups vegetable oil 2 cups sugar 3 cups finely grated carrots

8 oz. can crushed pineapple in juice

Directions

Preheat oven to 350 degrees. Whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside In a mixing bowl, mix eggs, oil, and sugar until smooth. Add flour mixture and carrots, and pineapple. Mix well. Pour mixture into 2 greased and floured 8-inch round cake pans. Bake for 40 to 45 minutes, or until a wooden toothpick comes out clean. Cool in pans for 10 minutes, remove from pans, and let cool completely before frosting. Frost with cream cheese buttercream frosting or dust with powdered sugar.

1966 Tunnel of Fudge

Ingredients 1 ½ cups butter 61 ½eggs cups sugar 2 cups all-purpose flour 1 can pre-made fudge buttercream frosting 3 cups chopped walnuts

Directions

Preheat oven to 350 degrees. Grease and flour a 10” tube cake pan. Cream butter in a large mixer bowl at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar; continue mixing until light and fluffy. Fold (by hand, not with a mixer) into the flour-frosting mix and walnuts until well blended. Pour batter into the prepared pan. Bake at 350 degrees for 60 to 65 minutes. Cool for 2 hours; remove from pan. Pour chocolate glaze over the cake.

Chocolate Glaze

Ingredients 65 tbsp tbsp cocoa powder butter 1 cup confectioners’ sugar 1 tsp vanilla extract 2 tbsp hot water or hot coffee

Directions

Melt cocoa and butter together in a small saucepan over low heat. Remove from heat; stir in confectioners’ sugar and vanilla extract. Stir in hot water/coffee, and mix until smooth.

Caramel Cake

Ingredients 33 tspcups cake flour baking powder ½ cup butter, room temperature 1 cup sugar 2 large egg yolks, beaten ¾ cup whole milk 22 large tspeggvanilla extract whites, beaten till stiff Directions

Preheat oven to 375 degrees. Whisk together flour and baking powder and set aside. Cream butter and sugar, then add egg yolks and vanilla extract. Add flour mixture alternately with milk, mixing after each addition. Fold in egg whites by hand. Pour batter into two greased and floured 8” round cake pans. Bake for 30 minutes or until an inserted toothpick comes out clean. Let the cake cool completely before frosting.

Caramel Frosting

Ingredients 2 cups brown sugar 1 cup heavy cream 2 tbsp butter 1 tsp vanilla extract Directions

Bring sugar and cream to a boil, stirring constantly. Remove from heat and add butter and vanilla. Beat with a mixer until fluffy. Allow to cool before frosting the cake.

Apple Cake

Ingredients 4-5 Granny Smith apples 52 tsptbsp sugar ground cinnamon 3 cups all-purpose flour

2 cups sugar 1 cup vegetable oil 4 eggs 1 tsp vanilla extract

Juice of one fresh orange

Directions

Preheat oven to 350 degrees Peel and thinly slice apples, mix with sugar and cinnamon, and set aside. Mix all other ingredients together till smooth and well blended. Grease and flour a tube cake pan. Place half of the apple mixture on the bottom of the tube pan, cover with half of the cake batter, and add the second half of the apple mixture, then the second half of the cake batter. Sprinkle the top with 2 tbsp sugar. Bake for 1 hour. Serve warm with a dollop of whipped cream. This is my mother’s recipe. Every Fall we would pick apples from our trees, and this cake would be made several times throughout the season. She served it with warm Bird’s custard. It always made the house smell of apples and spices. Mmmm

Tea Cake

Ingredients

1 egg ⅔ cup sugar 1 ½ cups flour 2 tsp baking powder 1 tsp cinnamon ½ tsp nutmeg 1 tsp salt ⅓ cup milk 3 tbsp butter, melted

2 tsp vanilla extract 2 tbsp sugar 1 cup blueberries, raspberries, or blackberries (optional) ½ cup sliced almonds (optional) 2 tbsp sugar

Directions

Preheat oven to 400 degrees. Whisk together flour, baking powder, cinnamon, nutmeg, and salt, and set aside. Mix egg and sugar together with a mixer, and add flour mixture alternately with milk, beginning and ending with flour. Mix in melted butter and vanilla. If desired, fold in berries. Pour batter into a greased and floured 9” round cake pan. Mix together 2 tbsp sugar and almonds and sprinkle on top of the cake. Bake for 20-25 minutes. Serve warm with sweet whipped butter.

Home Ec Coffee Cake

Ingredients 2/3 cup sugar ¼ cup shortening 2 tsp vanilla extract 1 large fresh egg 12 tsp½baking cupspowder all-purpose flour ¼ tsp salt

½ cup whole milk

Directions

Preheat oven to 350 degrees. Cream together sugar and shortening, add egg and vanilla, and mix till smooth. Sift together flour, baking powder, and salt. Add alternately with milk until well blended. Pour half the batter into a greased and floured loaf pan, sprinkle with half of the crumb mixture. Pour remaining batter into loaf pan, sprinkle remaining topping on the top of loaf.

Cinnamon Crumb Topping

Ingredients

5 tbsp butter, softened 3/4 cup flour ½ cup packed brown sugar 1 tbsp cinnamon

Directions

Sprinkle crumb topping on top of cake batter and bake for 35 minutes. Serve warm with a cup of coffee.

Sour Cream Cupcakes

Ingredients 1 cup brown sugar ¼ cup butter 1 egg

1 tsp almond extract 1 cup sour cream 21 ½cups all-purpose flour tsp baking powder ½ tsp baking soda 1 tsp salt

1 cup seedless raisins (optional)

Directions

Preheat oven to 350 degrees. Cream together brown sugar and butter, then add egg, sour cream, and almond extract. Mix. Whisk together flour, baking powder, and baking soda and add to the wet mixture. Mix till smooth and fold in the raisins. Fill muffin cups ¾-full with batter and bake for 15 minutes or till a toothpick inserted into the cupcake comes out clean. Cool and top with a sprinkle of confectioners’ sugar, or frost with your favorite frosting.

Notes