Category Archives: Cakes

Burnt Sugar Cake

⅔ cup butter, 1½ cups sugar, 3 well beaten eggs, 3 cups all-purpose fl our, 3
teaspoons baking powder, ¼ teaspoon salt, 1 cup water, 1 teaspoon vanilla and ½
cup caramelized sugar syrup.
Cream butter and sugar thoroughly. Add well beaten eggs and mix well. Add
fl our and other dry ingredients (sifted together 3 times); add water alternately. Add
vanilla and the caramelized syrup last. Bake in 3 greased 9-inch layer pans and use
caramel frosting between layers and on top and sides. Bake in 350ºF oven for 35

(old time recipes)

Lady Biltmore Cake

½ cup shortening, 1 cup sugar, whites of 3 eggs, ½ cup milk, 1 teaspoon
vanilla extract or ½ teaspoon almond extract, I¾ cups fl our and 2 teaspoons baking
Cream shortening; add sugar and unbeaten white of one egg; add milk very
slowly, beating between each addition. Add fl avoring; then add fl our which has been
sifted with baking powder; lastly fold in beaten whites of 2 eggs. Bake in square
greased layer tins in hot oven, about 15 minutes. Use desired fi lling and cover top
and sides of cake with white icing.

(old time recipes)

Loaf Hickory Nut Cake

Cream ½ cup butter and 1½ cups sugar until fl uffy. Sift 2 cups cake fl our with
2 teaspoons baking powder and ¼ teaspoon salt. Add alternately with ¾ cup milk;
beat well after each addition. Add 1 cup chopped hickory nuts, then fold in 4 stiffl y
beaten egg whites. Pour into buttered cake pan and bake at 350ºF for 45 minutes.

(old time recipes)

Tilden Cake

1 cup butter, 2 cups sugar, 4 eggs, 3 cups fl our, ½ cup cornstarch, 2 teaspoons
baking powder, ½ teaspoon salt, 1 cup milk and 2 teaspoons lemon extract.
Cream butter and sugar. Add eggs, one at a time, beating well. Sift dry
ingredients together and add alternately with milk. Add lemon extract. Bake in two
9-inch layer cake pans at 350ºF for 30-40 minutes.
(A glimpse into history reveals that Samuel J. Tilden, Democratic candidate for
President in 1876, lost to Republican Rutherford B. Hayes by one electoral vote. Mr.
Tilden was prominent enough to have a cake named for him.)

(old time recipes)

Scripture Cake

1 cup Judges 5:25, 3½ cups of Exodus 29:2, 2 cups of Nahum 3:12, 1 cup
Genesis 24:17, 1 teaspoon of Exodus 16:31, 2 cups of Jeremiah 6:20, 2 cups of
Samuel 30:12, 1 cup of Numbers 17:8, 6 cups of Isaiah 10:14, 1 pinch of Leviticus
2:13 and 3 teaspoons of Amos 8:14. Season to taste with 1 Kings 10:2, follow
Solomon’s prescription for a good boy in Proverbs 23:14 and bake.
Each scripture verse contains one or more ingredients used in making a cake.
Follow carefully.

(old time recipes)

Grandma’s Vinegar Chocolate Cake

10 eggs (1 pound), 2 cups (1 pound) butter, 2 cups (1 pound) sugar and 4
cups (1 pound) fl our.
Beat the yolks and whites separately. Cream the butter, cream and sugar. Add
egg yolks and mix well. Add stiffl y beaten egg whites alternately with fl our. Long
beating of air into this mixture is the success of the cake. Bake for 2 hours; begin
baking in warm oven, gradually increasing the heat to moderate.

(old time recipes)

Molasses Cake

1 cup butter, 1 cup sugar, 3 eggs, 1 teaspoon bread (baking) soda, 1 cup
molasses, 3 cups fl our, 1 teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon ground
cloves and 1 cup milk.
Cream butter and sugar; beat in eggs. Add soda to molasses. Sift dry
ingredients together. Add alternately milk, molasses and dry ingredients to butter,
sugar and egg mixture. Bake in large loaf pan for 45 minutes at 350ºF.

(old time recipes)

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)

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)