Cake Recipes
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Special Treats for Special Occasions. Mostly traditional favorites that came from Heart & Hand members or other old-timers, but there will be some adaptations of old recipes, and some newer ones. |
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| Anna's Blackberry Cake | |
| 1 cup butter
6 eggs 2 cups sugar 1 cup buttermilk 1 heaping teaspoonful of soda 2 heaping teaspoonfuls cinnamon 1 grated nutmeg 2 heaping teaspoonfuls of cloves 1 cup blackberry jam Flour to make a stiff batter. Bake in layers and put jelly between. The written recipe doesn't include how it's to be served, but when my grandmother prepared it for special occasions she topping it with whipped cream & jelly. From Anna Milligan (Mrs. O. M. Cole), who contributed it to the first Heart & Hand Cookbook so it clearly dates before 1920. Because wild blackberries were abundant in the area in Territorial Days, pioneer women made a lot of jams & jellies for the winter. |
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| Bessie's Angel Food Cake | |
| "Sift 1 cup
flour 5 times with 1 level teaspoonful cream tarter; sift 1-1/2 cups sugar 4
times; beat the whites 11 eggs to a stiff dry froth; add eggs to sugar; sift
in the flour stirring gently from bottom towards top until well mixed.
Add 1 teaspoonful vanilla and bake in moderate oven 45 minutes."
From Bess Hamilton (Mrs. Will Lovell), who contributed it to the first Heart & Hand Cookbook so it clearly dates before 1920. I've quoted it exactly to preserve the narrative typical of the times. |
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| Eva's Fruit Cake | |
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2 cups sugar 1 cup shortening 3 eggs beaten together 1 cup buttermilk 1 cup blackberry jam or jelly Spices to make dark 1 cup raisins 1 1/2 cup cocoanut 1 cup pecans or walnuts, chopped 1 cup currants (optional) 1 cup gum drops (optional) 3 cups flour Bake in moderate oven 1 1/2 hours with a greased waxed paper in cake pan. Note that this cake has no leavening. It's a variation of the traditional jam cake, so it's moist and ready-to-eat without the aging process needed by traditional fruitcakes. From Eva Blevins (Mrs. Allen Booher), taken from the Heart & Hand Cookbook published in the 1940s. |
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| Pearl's Devils Food Cake | |
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2 cups sugar
2 eggs 1/2 cup butter 1 teaspoon soda 1 cup sour milk 1/2 cup cocoa 1/2 cup boiling water 2 1/2 cups cake flour 1 teaspoon vanilla 1/8 teaspoon salt Cream butter and sugar, add well beaten eggs, dissolve cocoa in boiling water; add that to the egg mixture, sift flour, soda and salt together several times. Add the sour milk and the flour alternately to the cake mixture, flavor. Bake in moderate oven, cool, then cover with seven minute marshmallow icing. From Pearl Atteberry (Mrs. Loren Briscoe), taken from the Heart & Hand Cookbook published in the 1940s. |
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| Seven Minute Icing | |
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1 unbeaten egg white
7/8 cup granulated sugar 3 tablespoons cold water 1/2 teaspoon extract Place all ingredients in the top of a double boiler. Place over boiling water and beat for seven minutes. Add flavoring, beat and spread on cake. From Mercedes Roberts (Mrs. Byron Graham), taken from the Heart & Hand Cookbook published in the 1940s. |
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