Cakes

Transcribed by Dee Stalioraitis and Leah Waring

     Brown Stone Front Cake

3 eggs, 2 cups light brown sugar, 1/2 cup butter, 1 cup thick sour milk, 1 cup English walnuts, 1 cup stewed raisins, 21/2 cups flour, 1 teaspoon soda dissolved in milk, 1 teaspoon cinnamon, 1 teaspoon allspice and a little nutmeg.

Filling Between Layers-- 1 egg, 1/2 cup sweet milk, 1 tablespoon cornstarch, 2 tablespoons of sugar, butter the size of hickory nut, grated rind and juice of 1 lemon, cook all together, except lemon which add when taken off stove.

Mrs. J. H. Kelly

Angel Food Cake

Whites 11 eggs, 1 1/2 cups fine granulated sugar, 1 cup flour (sifted 4 times) with 1 teaspoon Royal baking powder, 1 teaspoon vanilla. Whip the whites to a firm stiff froth. Cut in lightly the sugar then the flour mixed with baking powder, lastly the vanilla. Pour into an ungreased pan and bake 40 minutes in moderate oven. When baked invert pan on 2 racks.

Mrs. A. L. Moore

Spice Cake

One cup sugar, 1 cup syrup, 1/2 cup lard and butter mixed, 1/2 teaspoon cloves, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 cup boiling coffee poured over all and stirred until thoroughly dissolved. Add yolks of 2 eggs, 3 cups of flour before sifting, 1 teaspoon soda dissolved in a little water.

Mrs. W. C. Howard

Quick Cinnamon Cake

One cup sugar, 1/2 cup butter, 2 eggs not beaten, 3/4 cup milk, 1 3/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon vanilla. Sprinkle over top with sugar and dust with cinnamon. Bake 40 minutes in 2 layer cake pans.

Mrs. A. M. Liveright

Fruit Cake

1 pound flour, 1 pound sugar, 1 pound butter, 1/2 pound candied citron sliced, 4 pounds seeded raisins, 3 pounds currants, 1 pound English walnut kernels, 9 eggs, 1 tablespoon ground cinnamon, 1 tablespoon mace, 1 tablespoon grated nutmeg, 1 1/2 brandy substitute. Mix fruit and flour it; mix spices with sugar, cream, butter and sugar, add beaten yolks of eggs, then whipped whites and brandy substitute, then flour (less what is used to dredge fruit), lastly the fruit. Put in two large center tube pans lined with three thicknesses of heavy brown paper. Bake in moderate oven for 3 hours. If kept in cellar, where there is no heat, in tin boxes and oiled paper, will keep indefinitely and is much better when it is at least three months old.

Mrs. James P. O'Laughlin

Sponge Cake

6 eggs, 1 cup granulated sugar, 1 cup flour, 1/2 teaspoon cream of tartar. Beat whites of eggs until half stiff enough, then add cream of tartar and beat until stiff. Add sugar slowly, then the beaten yolks slowly, then the flour. Grease the pan slightly.

Mrs. C. L. McCullough, Tyrone, Pa.

Cinnamon Cake

One cup sugar, 1 tablespoon butter, 1 cup sweet milk, 2 teaspoons baking powder, 2 1/2 cups sifted flour. Sprinkle 1/2 cup brown sugar and cinnamon over each cake, put pieces of butter over each one. Bake about 15 minutes in pie tins. Nice with afternoon tea.

Edna Johnson

Ginger Cake

Two eggs, 3/4 cup shortening, 1 cup sugar, 1 cup molasses, 4 cups flour, 1 cup sour milk, 1 teaspoon soda, 1 teaspoon ginger, 1/2 teaspoon cinnamon.

Mrs. R. C. Shaw

Soft Gingerbread

Two cups baking molasses, 2 eggs, 2-3 cup lard, 2-3 cup sour milk, 1 tablespoon soda, cloves and ginger, flour enough to thicken.

Mrs. David L. Krebs, Jr.

Ginger Bread

One cup sugar, 1 cup butter, 1 cup sour cream or buttermilk, 1 cup New Orleans molasses, 4 cups flour, 1 teaspoon ginger, 2 teaspoons soda, 3 eggs well beaten, grated rind of 1 lemon. Stir butter and sugar to a cream; add eggs, milk, flour, etc.

Mrs. Fred Weaver

Fruit Cake

1 1/4 pounds sugar, 3/4 pound flour, 3/4 pound butter, 2 pounds pecan meats, 2 pounds seedless raisins, 3/4 pound citron, 1/4 pound lemon peel, 5 eggs, 1 nutmeg, 1 cup molasses, 1 teaspoon each of mace, cinnamon and cloves, 1/2 pint of brandy to moisten dough. Bake 2 to 3 hours. This makes eight pounds.

Elizabeth Reed Eyster

Soft Ginger Bread

One cup molasses, 1 cup butter, 1 cup sugar, 1 cup sour cream, 1 tablespoon soda, ground spice according to taste, 1 quart sifted flour. Mix the butter and sugar to a cream and add other ingredients.

Mrs. A. E. Leitzinger

Fruit Cake

Eighteen eggs, 1 1/2 pounds butter, 1 1/2 pounds Sugar, 4 pounds raisins, 1 1/2 pounds citron, 1 goblet of Brandy, 2 pounds flour, 1 cup molasses, 2 teaspoons baking powder, 2 nutmegs, 2 teaspoons cloves, cinnamon, allspice to taste, a little salt, grated lemon peel of 2 lemons, 1/2 pound chopped almonds.   Dredge fruit well with flour and put in last.  Bake 3 hours.

Mrs. H W. Smith 

Fruit Cake

1 dozen eggs, 1 1/2 pounds sugar, 1 cup black coffee, 1 tumbler brandy or boiled cider, 1 pound butter, 1 pound flour, 4 pounds raisins, 4 pounds currants, 1 pound citron, 1 pound blanched chopped almonds, 3 nutmegs, 2 tablespoons molasses, 1 teaspoon each of cloves, mace, allspice, 1 1/2 teaspoons baking powder. Bake 4 hours in slow oven.

Mrs. W. I. Betts

Mrs. Hile's Apple Fruit Cake

One-half cup butter, 1 cup sugar, 1/2 cup warm water, 2 eggs, 1 cup chopped apples, 1 cup raisins, dredged with nearly 1/2 cup flour, 1/2 cup nuts also dredged with raisins and apples, 1 teaspoon soda dissolved in the water, 1/2 teaspoon of cloves, cinnamon, and nutmeg, scant.  Mix batter soft. Bake in slow oven 1 hour.

Mrs. R. F. Neveling

Scotch Cake

One cup granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, yolks of 2 eggs (whites for icing), 1 1/2 cups water from stewed raisins, pinch salt, nutmeg, cinnamon, 3 cups flour, 1 teaspoon soda dissolved in hot water, 1/2 box raisins (stewed), nuts.

Icing for Scotch Cake Boil 1 1/2 cups brown sugar, 1/2 cup granulated sugar and 1 cup water until it will harden in cold water.  Pour slowly into beaten whites of 2 eggs, beating all the time until stiff enough to put on the cake.

Mrs. David L. Krebs, Jr.

Scotch Cake

Three-quarters cup butter and lard, 1 cup granulated sugar, 1/2 cup brown sugar, 2 beaten eggs, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 3 cups flour, a little salt, 1 teaspoon soda (large), 1 cup water from 1/2 pound of boiled raisins, 1 cup nuts.

Mrs. George Cardon.

Devils Food Cake

One cup brown sugar, 1 cup grated chocolate, 1/2 cup sweet milk.  Bring to a boil, let cool and stir in the batter below: Cream 1 cup brown sugar and 1/2 cup butter, 1/2 cup sweet milk, yolks of 2 eggs and 1 whole egg, 2 1/2 cups flour, 1 teaspoon soda dissolved in 1 tablespoon hot water, vanilla to flavor.

 Mrs. James Gordon

Cocoa Cake

  Two cups brown sugar, 1/2 cup butter, 1/2 cup sour milk, 1/2 cup cocoa dissolved in 1/2 cup hot water, 2 eggs 1 teaspoon soda dissolved in part of the milk, 2 cups flour.

Mrs. William Scott Piper.

 Chocolate Cake

Two cups sugar, 3/4 cup butter, 1 cup milk, 2 cups flour, 1/4 bar of Bakers chocolate dissolved in 5 tablespoons of boiling water, 2 eggs beaten separately, 2 teaspoons baking powder.

Mrs. Hagerty.

 Chocolate Loaf or Layer Cake

One-half cup butter, 1 1/2 cups well sifted granulated sugar, 1/2 cup sweet milk, 2 cups flour sifted several times with 2 teaspoons baking powder, 2 or 3 ounces of chocolate dissolved in 4 tablespoons hot water, 4 eggs beaten together.  Cream butter and sugar a little at a time; add melted chocolate and beat well; add well beaten eggs, then flour and milk alternately.  Bake 40 minutes.

Mrs. S. W. McLarren.

 Chocolate Cake

Mix together 1/2 cake chocolate, 1/2 cup sweet milk, yolk of 1 egg, well beaten.  Set in double boiler of hot water until melted and thick.  When cold, add following mixture.  1 1/2 cups A sugar, 1/2 cup butter, 1/2 cup sweet milk, 2 cups flour (sifted), 2 eggs beaten separately, 1 teaspoon soda, sifted in with flour, flavoring.

Mrs. Emmott Harder.

 Chocolate Cake

One cup butter, 2 1/2 cups sugar, 2 1/2 cups flour, 1 cup sour milk, 1 teaspoon soda, 5 eggs, 1/2 cake chocolate melted and mixed in the milk, warming together and cooling before adding to cake; 3 teaspoons vanilla. Beat eggs separately and mix as you would any cake.

Mrs. John R. Gearhart.

 Chocolate Cake

Two cups sugar, 1/2 cup butter, 2 cups flour, 1 teaspoon soda, 1 teaspoon baking powder, 3 eggs, 2 squares of  chocolate dissolved in 1/2 cup boiling water, 1/2 cup milk.

Mrs. Boyd McCullough.

 Chocolate Cake

 Two cups brown sugar, 2 cups flour, 1 teaspoon soda, 1 teaspoon vanilla, 2 eggs beaten separately, 1/2 cup butter, 1/4 cake chocolate, 1 cup cold water.  Cream butter thoroughly, add sugar and yolks of eggs well beaten.  Then mix in melted chocolate, then water.  Sift flour and soda together and add to first mixture.  When thoroughly mixed stir in whites and vanilla.  Measure flour after sifting once.

Sarah Leavy

 Chocolate Cake

Cream 1 cup of sugar and 1/4 cup of butter until very light.  Beat in 2 whole eggs.  Add 1/2 cup of sour milk in which a teaspoon of soda has been dissolved.  Add 1 1/4 cups sifted flour with 1/2 teaspoon of baking powder.  Shave 1/4 cake chocolate into a cup, add enough boiling water to make cup half full.  Add this to cake last.

Mrs. T. J. Norris.

 Apple Cake

1 cup sugar, 1/2 cup butter, 1 3/4 cups flour, 1 cup raisins, 1/2 cup English walnuts, 3 apples if large, 4 if small (chopped) 1/2 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon soda wet with hot water, 2 eggs beaten separately.

Virginia W. Bigler.

 White Cake

Two cups A sugar, 1 cup butter, yolks of three eggs, whites of 5 eggs, 1 cup sweet milk, 3 cups flour, 3 teaspoons baking powder, t teaspoon vanilla.  Cream sugar and butter, add yolks of eggs, beat hard.  Then add alternately milk and flour, into which baking powder has been sifted, last of all add whites of eggs.  This is also a good as a nut cake.  Add either pecans of hickory nuts.

Mrs. J. E. Gearhart.

A White Cake

Two cups sugar, 1/2 cup butter, 1 cup milk, 3 cups flour, 3 teaspoons baking powder, whites of 3 eggs.

Mrs. W. H. Denlinger.

 White Cake 

Two cups sugar, 1 cup milk, 1 cup butter, 3 cups flour (sifted six times), 3 teaspoons baking powder, whites of 6 eggs.

Mrs. A. M. Wright.

 Delicate Cake

One cup sugar, 1/2 cup butter, 1/2 cup sweet milk, whites of 3 eggs beaten stiff, 2 cups flour, 1 1/2 teaspoons baking powder.

Mrs. H. R. Bender.

 Delicate Cake

Three scant cups flour, 2 cups sugar, 3/4 cup sweet milk, 1/2 cup butter, whites of 6 eggs, flavoring, 1/2 teaspoon cream tartar.

Mrs. Harder.

 Imperial Cake

1 pound butter, 1 pound flour, 1 pound raisins, 1 pound almonds, 1/2 pound citron, juice and grated rind of 1 lemon, 1 grated nutmeg, 12 eggs, wine glass of sherry or any light wine, pinch of salt, 1 teaspoon baking powder.

Mrs. J. F. Weaver.

 Five Minute Cake

Whites of 2 eggs in cup, fill to 1/2 with melted butter, fill to top with milk, 1 cup sugar, 1 1/2 cups flour, with two teaspoons baking powder, flavor and beat about 5 minutes.  Make 2 small layers.

Mrs. Singleton Bell.

 Cake With Lemon Butter Filling

1 1/2 cups sugar, 1/2 cup butter, 1 cup and 2 tablespoons milk, 3 cups flour, 3 whites eggs, 3 teaspoons baking powder, 1 teaspoon vanilla.  Cream sugar and butter, add flour and milk alternately, eggs beaten stiff and added last.  Baking powder added with last half cup of flour.

Filling 5 egg yolks, 1 1/4 cups sugar, juice and rind of 1 lemon in cup, butter size of walnut.  Cook in double boiler until it thickens.  Spread when cold.

 Sponge Cake 

Six eggs, separated, add pinch of salt to whites and beat.  When partly beaten add 1 1/4 teaspoon cream of  tarter, then beat very stiff.  Sift 1 1/4 cups of sugar, 3 times, and add gradually to whites, and beat well.  In another bowl beat the yolks till light, add 1 teaspoon vanilla, and add to whites.  Sift 1 1/4 cups of flour six times and fold in.  Bake in an angel food pan for 45 minutes.  Oven should be slow for 15 minutes and then increase heat gradually.

Mrs. W. A. Peck.

 Price of Wales Cake

Two cups brown sugar, 3/4 cup butter, 3 eggs beaten separately, 1 teaspoon each of cinnamon, cloves, nutmeg mixed, 3 tablespoons molasses, 1 cup sour milk, 1 teaspoon soda, 2 1/2 cups flour to thicken.

Mrs. S. Arthur Row.

 Cream Sponge Cake

Six eggs, 2 cups sugar, 2 cups flour. 2 teaspoons baking powder, 4 tablespoons cold water.

Mrs. John R. Gearhart.

 French Cake 

Two cups sugar, 1/2 cup butter, 4 eggs, 1 cup milk, 3 cups flour, 2 teaspoons baking powder,  1/2 cup boiling water, 1 pinch salt.  Cream butter and sugar, add yolks of eggs and stir well;  add milk, flour with the baking powder, and the whites of the eggs well beaten.  Just before putting into three layer tins add the boiling water, stir it in quickly and bake in hot oven.  Use any filling.  This is a delicious cake when eaten The same day it is baked.

Mrs. W. F. Powell.

 Nut Cake

1/2 cup butter, 1 cup sugar, 1/2 cup sweet milk, 1 1/2 cups flour, 1 1/2 teaspoons baking powder, whites of 3 eggs, 1 cup walnut meats.

Mrs. J. P. O'Laughlin

 Princess Orange Cake

2 cups sugar, 2 1/2 cups flour, 1/2 cup cold water, 2 teaspoons baking powder, yolks of 5 eggs, pinch of salt.  Beat sugar and yolks together, add water and juice of 1 1/2 oranges, lastly flour, 3 whites beaten to stiff froth.  Bake in layers.

Frosting --- Juice 1/2 orange and grated rind, sugar to thicken.

Isabel TenEyck.

Nut Cake

One-half cup butter, 1 1/2 cups sifted powdered sugar, 3/4 cup milk, 2 cups sifted flour, 2 scant teaspoon baking powder, whites of 4 eggs beaten stiff.  Add nuts before eggs.

Mrs. Jas. Gleason.

Nut Cake 

Two large cups sugar, 1 large cup milk, 1 large cup butter, 1 large cup nuts, 3 cups flour, 3 teaspoons baking powder, vanilla, white of 8 eggs.

Mrs. D. W. Speck.

Orange Sponge Cake

One cup sugar, 1 heaping cup flour after sifting, 1/4 teaspoon salt, 1/2 teaspoon cream of tarter, yolks of 5 eggs, whites of 7 eggs, a little grated rind of orange.  Beat sugar and yolks of eggs together until foamy; add salt and orange rind; beat whites until stiff on a large plate; add cream of tarter, then beat in the eggs and sugar; fold in the flour.  Bake in 2 layers.  Have oven cool and gradually increase heat.  Bake about 30 minutes.  When cool put together with orange cream filling.  Ice with white icing.

Mrs. W. J. Duffton.

Hickory Nut Cake

Two cups powdered sugar, 1 cup butter, 1 cup milk, 3 cups flour, 2 teaspoons Royal baking powder, 1 cup hickory nut meats, whites of 5 eggs.  Cream the sugar and butter, add milk, beat well, add part of flour with which has been sifted baking powder; use rest of  flour for dredging nuts, add nuts which have been well dredged, and lastly fold in stiffly beaten whites of 5 eggs.

Mrs. J. B. Nevling.

Nut Cake

Whites of 6 eggs, 2 cups granulated sugar, 3/4 cup butter, 3 teaspoons baking powder, 3 cups flour, 1 cup milk, 1 cup nuts.  Use sea foam icing.

Mrs. Grant Ross.

Loaf Cake

One pound flour. 1 pound sugar, 3/4 pound butter, 2 pounds currants, 1 pound raisins, 1 cup sour milk, 1 teaspoon soda, 1 ounce citron, 1 ounce mace, 6 eggs, 1 teaspoon bitter almonds; flavoring.

Mrs. Hagerty.

Never-Fail Cake

1 cup sugar, 2-3 cup sweet milk, 1-3 cup butter, 2 cups flour, 1/2 teaspoon vanilla, 2 eggs, 1 large teaspoon vanilla.  Bake in 1 layer.

Mrs. T. Frank Rowles.

Brown Sugar Cake

One cup brown sugar, 1 cup white sugar (granulated), 2 eggs, 1 cup shortening (butter and lard), 1 cup thick sour buttermilk, 1 cup raisins, 1 teaspoon soda, 1/2 teaspoon nutmeg, enough flour to thicken.

Mrs. R. C. Shaw.

Cup Cake

One cup sugar, 1/2 cup butter, 1/2 cup milk, 1 3/4 cup flour, 2 1/2 teaspoons baking powder, 3 eggs beaten separately.

Mrs. W. C. Miller

Two-Egg Cake

One-half cup butter, 1 1/2 cups sugar, yolks of 2 eggs, 1 cup, milk, 2 cups flour, 2 teaspoons baking powder,  and beaten whites of the eggs, few drops of vanilla.  Mix as given, bake in 2 layers 3/4 of an hour.

Mrs. Wallace Krebs.

 Ice Cream Cake

Two cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, 2 teaspoons baking powder, whites of 8 eggs.

Mrs. John R. Gearhart.

 

Index

 

This page was last updated on Wednesday, March 15, 2006

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