Recipes Galore

Cakes - # 01


Birthday Cake


*     Cinnamon Cake     *


Ingredients:
  • 2 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 1/2 Cup Shortening, Half Butter
  • 1 1/4 Cups Brown Sugar, Packed
  • 2 Eggs
  • 1 Cup Thick Buttermilk


Method:
  • Sift flour, measure, and resift with baking soda,
    salt and cinnamon.

  • Combine butter and other shortening and cream thoroughly.

  • Gradually blend in the sugar; then add eggs
    and beat vigorously until mixture is smooth and fluffy.

  • Add flour mixture and buttermilk alternately
    in 3 or 4 portions, beginning and ending with flour,
    beating well after each addition.

  • Put batter into two 8 inch layer cake tins,
    buttered on sides and bottom lined with waxed paper.

  • Bake at ( 350 ° F ) for about 25 minutes,
    or until springy when lightly pressed with fingertips.

  • Remove cake from pans out on cake racks, cool,
    sprinkle with powdered sugar
    or frost with your favorite frosting.

  • Yield: 10 Servings.



*     Two Egg Cake     *


Ingredients:
  • 1 3/4 Cups Plus 1 Tablespoon Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Soft Butter Or     Other Shortening
  • 1 Cup Plus 2 Tablespoons Sugar
  • 2 Eggs, Beaten
  • 1 Teaspoon Vanilla
  • 3/4 Cup Milk


Method:
  • Sift flour, measure and resift with baking powder and salt.

  • Crean butter until soft and smooth and gradually
    blend in the sugar, creaming until fluffy.

  • Add beaten eggs and beat vigoroustly until light and fluffly.

  • Add vanilla and stir in thoroughly.

  • Add flour mixture and milk alternately in 3 or 4 portions,
    beginning and ending with flour and beating until smooth
    after each addition.

  • Pour into two 8 inch layer cake pans, buttered on the sides
    and lined with waxed paper in the bottom.

  • Bake at ( 350 ° F ) for 25 to 30 minutes,
    until cake just begins to pull away from the sides of pan
    and springs back when pressed lightly with finger tip.

  • Cool in pan on cake rack for 5 minutes,
    then turn out on rack right side up.

  • When cool, frost between layers,
    frost the top and sides of cake with any desired frosting.

  • Yield: 8 To 10 Servings.



*     Apple Sauce Cake     *


Ingredients:
  • 1 3/4 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Cloves
  • 1/2 Teaspoon Salt
  • 1/2 Cup Shortening
  • 1 Cup Sugar
  • 1 Egg
  • 1 Cup Unsweetened Tart,
    Stiff Apple Sauce
  • 1 Cup Seedless Raisins ( optional )


Method:
  • Sift flour, measure and resift with soda, spices and salt.

  • Cream shortening well and gradually blend in sugar.

  • Beat in egg, then apple sauce.

  • Add flour mixture gradually,
    beating after each addition until well blended.

  • Stir in raisins.

  • Pour into a buttered 8 inch square cake pan
    lined with waxed paper in the bottom;
    bake at ( 350 ° F ) for 45 minutes.

  • Or bake in greased muffin cups 25 to 30 minutes.

  • Cool before serving.

  • Apple sauce cake improves with age, if kept in a bread box.

  • Yield: 6 Servings.



*     White Layer Cake     *


Ingredients:
  • 2 1/4 Cups Flour
  • 2 1/4 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Shortening
  • 1 1/3 Cups Sugar
  • 1/4 Teaspoon Lemon Extract
  • 1 Teaspoon Vanilla
  • 1/2 Cup Egg Whites
  • 1 Cup Milk


Method:
  • Sift flour, measure and resift with baking powder and salt.

  • Cream shortening until soft and smooth,
    then add 1 cup of the sugar and blend thoroughly.

  • Add flavoring.

  • Add half the egg whites, unbeaten,
    and beat vigorously until mixture is light and fluffy.

  • Add flour mixture and milk alternately in 3 or 4 portions,
    beginning and ending with flour
    and beating well after each addition.

  • Beat remaining egg whites until stiff,
    then gradually beat in remaining sugar and fold lightly
    but thoroughly into the batter.

  • Pour into two 9 inch layer cake pans lined with waxed paper
    at the bottom and buttered on the sides.

  • Bake at ( 350 ° F ) for 28 to 30 minutes or until
    cake springs back when lightly pressed with finger tips.

  • Cool in pans on cake racks 5 minutes,
    then turn out on racks to cool right side up.

  • Spread any desired frosting between layers
    and on top and sides of cake.

  • Yield: 8 To 10 Servings.


  • To make individual cup cakes,
    fill buttered muffin pans 1/2 full of batter,
    or place paper cups in muffin pan and fill 1/2 full.

    Bake at same temperature as layers,
    but about 5 minutes less.

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