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Cakes with Fruit, Nuts, Spice

Banana Cake

Preheat oven to 350°F., a moderate oven. Cream butter and sugar, add eggs, very lightly beaten, and the soda, dissolved in the sour cream. Beat well; then add the bananas, flour, salt and vanilla. Mix well. Bake in well greased and floured 9" square tube pan for 35 to 45 minutes. Frost with lemon butter frosting or coffee frosting.

Pineapple Upside Down Cake

Preheat oven to 350°F., a moderate oven. Melt butter in a heavy 10" skillet; cover with brown sugar, spreading it evenly. Place one slice of pine apple in center on top of sugar; cut rest of the slices in half; arrange these in a circle around the center slice like the spokes of a wheel, rounded edges facing the same way. Fill spaces with walnut meats and candied cherries. Cover with sponge cake batter; beat yolks and sugar until light; sift flour and baking powder and fold into egg mixture one third cup at a time. Fold in stiffly beaten whites. Bake about 30 minutes. Turn upside down. Serve with whipped cream. Any can fruit may be substituted for the pineapple.

BECKY'S WALNUT CAKE

Cream shortening and sugar. Add egg yolks. Add dry ingredients (which have been sifted together) alternately with water. Beat well after each addition. Add flavoring and unbeaten egg whites separately. Fold in nuts. Bake in large tube pan 350 degrees F. for 1 hour and 15 minutes. Test to see if done.

Spice Cake

Preheat oven to moderate temperature 350°F. Mix the raisins and nuts with 1/2 cup of the flour. Cream the butter and sugar, add the eggs, one at a time. Mix remaining dry ingredients. Add cream and dry ingredients alternately to the butter mixture. Add raisins and nuts. Bake in 2 greased, floured 8" square pans from 30 to 40 minutes.

Orange Cake

Preheat oven to 350°F., a moderate oven. Cream butter well, add 1 cup sugar gradually. Beat until light and fluffy. Add eggs one at a time, beating well. Sift 2 cups flour, baking powder and baking soda. Add alternately with milk to the butter mixture. Mix rest of flour with raisins, nuts and grated rind, add to dough and stir until smooth. Bake 1 hour in a greased and floured 9" tube pan. When done, immediately pour over it orange juice mixed with 1/2 cup of sugar. Let stand in pan until cool.

Butter Cakes

Pound Cake

Preheat oven to 300°F., a slow oven. Sift flour, weigh, sift again. Cream butter well, add sugar gradually and cream until light and fluffy. Add eggs, two at a time, and beat well after each addition. Add flavoring. Add flour gradually and beat until smooth. Line 3 bread loaf pans with waxed paper. Pour mixture into pans and bake about 1 hour and 15 minutes

Buttermilk Cake

preheat oven to 350°F., in moderate oven. Sift flour. Add salt and baking powder and sift again. Add soda to buttermilk and allow to stand while cake is being mixed. Cream shortening, add sugar and beat until fluffy. Add yolks, well beaten, and vanilla. Add the flour mixture alternately with the buttermilk, continue beating. Fold in the stiffly beaten egg whites. Pour into 2 greased and floured 9" layer cake pans. Bake about 30 minutes. Frost with caramel frosting. Left over cake crumbs may be used as topping on coffee cake, or used to thicken fruit pies.

Marble Cake

Preheat oven to 350&#!°F., a moderate oven, cream butter, add sugar and stir well, add eggs, one at a time, beating constantly, then add the flour (mix with the baking powder and the milk alternately and stir until smooth.) Put 1/3 of the dough in another bowl, mixing well with chocolate, spices and flavoring. Into a greased and floured pan, 9" tube pan, place alternate layers of white and dark dough. Bake 45 minutes.

Gold Cake

Preheat oven to 350°F., in moderate oven. Cream butter well, add sugar, continue beating, add yolks beaten light, vanilla; mix thoroughly, then add milk alternately with the flour and baking powder mix. Beat, place in greased and floured 9" square pan or 2 8" layers. Bake 35 to 45 minutes.

White Cakes

White Cake

Preheat oven to 350°F., a moderate oven. Cream butter, add sugar and continue beating. Sift flour once, measure, sift with baking powder 3 times, add to the butter mixture, alternately with the milk, beat thoroughly until smooth, add flavoring. Carefully fold in the egg whites, beaten stiff but not dry. Butter and flour a 12"x8" pan. Put the batter into the pan and bake about 1 hour. Or bake in 2 greased and floured 9" layer pans at 375°F., 25 to 30 minutes.

Coconut Cake

Preheat oven to 350°F., a moderate oven. Cream together the sugar and butter and add the flavoring. Sift together the dry ingredients and add them alternately with the milk to the first mixture. Fold in the egg whites, beat stiff; add the coconut. Stir well. Place in a greased and floured 9"x12" pan; sprinkle with additional spreaded coconut and a few chopped almonds, if desired, and bake for 45 minutes.

Silver Cake

Preheat oven to 375°F., a moderately hot oven. Sift flour once, measure; add baking powder and sift together three times; cut butter into small pieces and blend with flour with pastry blender; add milk and water mixture, sugar and flavoring and beat until smooth. Fold in egg whites and bake in greased and floured 9"x13" pan from 25 to 30 minutes. Spread with quick caramel frosting or cover with whipped cream and coconut.

Chocolate Cakes

Chocolate Cake

Preheat oven to 325°F., a moderately slow oven. Sift flour, sugar and salt, add butter, mixing with finger tips or a pastry blender to the consistency of corn meal. Boil water and chocolate. Cool and add to the butter mixture. Beat very well. Chill thoroughly. Add eggs, well beaten, vanilla and lastly the baking powder. Bake in 2 well greased and floured 9" layer pans from 35 to 40 minutes. Fill and frost with chocolate butter frosting.

Fudge Cake

Preheat oven to 350°F., a moderate oven. Sift flour, baking powder, soda and salt. Cream butter, add sugar gradually and continue creaming. Add eggs one at a time and beat until fluffy. Add vinegar. Add the flour mixture alternately with the milk, and last the melted chocolate. Bake in 2 well greased and floured 9" layer pans, for about 45 minutes. Fill and frost with fluffy chocolate frosting.

Old Fashion Devil's Food Cake

Preheat oven to 350°F., a moderate oven. Melt the chocolate, water and sugar in double boiler; when dissolved add the butter. Stir well. Set aside to cool . Mix buttermilk, baking soda and beaten yolk, add the melted chocolate mixture and then the flour. Bake in 2 well greased and floured 9" layer pans for25 minutes. Frost as desired.

Coffee Cakes

Crumb Cake

Preheat oven to 350°F., a moderate oven. Cream butter and sugar, add lemon rind or vanilla and the eggs, one at a time (reserving 1 egg white.) Beat well, then add flour and baking powder mixed. Stir well, pour into buttered oblong shallow pan, 8"x12". Spread with the reserve egg white, cover with streussel and bake 30 minutes until brown.

Quick Coffee Cake

Preheat oven to 350°F., a moderate oven. Mix and sift flour and baking powder. Cream butter and sugar, add beaten yolks, then flour mixture and milk alternately, flavoring and stiffly beaten whites last. Pour into well greased and floured 9" square pan. Spread with melted butter, sprinkle with sugar,cinnamon and almonds. Bake about 30 minnutes.


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