Friday, March 6, 2015


This is a good old-fashion cake recipe anytime of the year. I love these old clippings and I am so glad my mom was a recipe-clipping pack rat. 

I realize the picture is hard to read so here is the recipe:
2 1/2 cups sifted Swans Down Cake Flour
3 1/4 teaspoons Calumet Baking Powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup shortening
1 cup milk
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
4 egg whites, beaten to meringue with 1/2 cup sugar

Combine sifted flour, baking powder, salt, and 1 1/2 cups sugar in sifter. Stir shortening just to soften. Sift in dry ingredients. Add 1/4 cup of the milk and the flavorings and mix until all flour is dampened. Then beat 2 minutes. Add meringue and remaining milk and beast 1 minute longer.

Pour batter into two round 9-inch pans lined on bottoms with paper. Bake in moderate oven (350 degrees) 30 minutes, or until done. Cool. Frost with...

Yuletide Frosting and Filling. Cream together 6 tablespoons butter, 1/4 teaspoon salt, and 1 teaspoon vanilla. Add 2 unbeaten egg whites. Then add 3 1/2 cups sifted confectioners' sugar, alternately with 2 1/2 tablespoons lemon or lime juice, beating well after each addition. Add 2 1/2 teaspoons grated lemon or lime rind and beat until of right consistency to spread. Tint a delicate green.

To 1/2 cup of the frosting, add 2 tablespoons each chopped raisins, nuts, candied cheeries, and citron; spread between layers. Then cover top and sides of cake with remaining frosting. Decorate with silver dragees and tiny red candies.

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