Fudge Cake

¾ cup butter or margarine, 1½ cups sifted fl our, 3 tablespoons granulated
sugar, 2¼ cups dark brown sugar, 3 egg yolks, 1 cup pecans (coarsely chopped), ½
teaspoon vanilla and 3 egg whites.
Cream butter or margarine (but do use butter if you can). Add slowly the sifted
fl our and granulated sugar. Pat into a long rectangular biscuit pan with 1½-inch
sides. Bake 20-30 minutes in a moderate oven (375ºF) or cook until the crust is
golden brown. Meanwhile, make the fi lling by mixing the dark brown sugar with the
beaten egg yolks. When thick and spongy, add the pecans. Add vanilla and fold
in the stiffl y beaten egg whites. Spread fi lling evenly over the crust. Return pan to
oven and cook 25-30 minutes longer or until the fi lling sets. Do not cook too long,
as the fi lling should be transparent and semi-soft, never hard or chewy. Dust with
powdered sugar and when cool, cut into 1½-inch squares.

(old time recipes)

Hickory or Walnut Cake

2 cups sugar, ½ cup butter, ¾ cup milk, 3 cups sifted fl our, 2 teaspoons baking
powder, 1 level tablespoon mace, I cup hickory nut or walnut meats (chopped) and
1 cup raisins.
Cream sugar and butter and add milk; then add dry ingredients. Fill the cake
pans with a layer of cake batter, a layer of raisins, then a layer of nuts until all
batter is used. Pans should be lined with buttered paper. Bake about 1 hour and 40
minutes at 300ºF. (This is very delicious and keeps well.)

(old time recipes)

Old-Fashioned Applesauce Cake

eggs, 1¾ cups thick unsweetened applesauce, ½ cup water, 3 cups sifted fl our,
⅓ teaspoon baking powder, 1¾ teaspoons soda, 1¼ teaspoons cinnamon, ½
teaspoon cloves, ¾ teaspoon allspice, ¼ teaspoon nutmeg, 1¾ teaspoons salt, 1½
cups cut dates, raisins or half of each and 1½ cups broken walnuts.
Cream shortening, sugars and eggs. Add applesauce, mixing well. Stir in sifted
dry ingredients, mixing alternately with water. Blend fruit and nuts into batter. Grind
dates and raisins if desired.
Pour into greased and fl oured 9×13-inch pan and bake in moderate oven
(350ºF) for 55-60 minutes. Frost if desired.

(old time recipes)