ORANGE CAKE WITH LARD AND FLUFFY ORANGE FROSTING

This recipe is from an article in an old farmer's magazine when I was a kid. It was in an article about making wonderful cakes with lard.

2 eggs, separated
1/2 cup sugar
1/3 cup lard
2 1/4 cups sifted cake flour
1 cup sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3/4 cup milk
1/3 cup orange juice (fresh or reconstituted frozen)
1/4 tsp almond extract

Beat egg whites until frothy; gradually beat in the 1/2 cup sugar. Continue beating until stiff and glossy.

In another bowl, stir lard to soften. Add the sifted dry ingredients and the milk. Beat 1 minute at medium speed on electric mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl. Add the juice, egg yolks, and the almond extract; beat 1 more minute, scraping bowl constantly. Fold in the egg white mixture.

Divide the batter evenly between two greased and floured 9-inch cake pans or one 9 x 13-inch cake pan. Bake in a moderate (350) oven for 25 to 30 minutes for the round cakes or 30 to 35 minutes for the 9 x 13-inch pan. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely. Frost with the Fluffy Orange Frosting recipe below.

2 egg whites
1 1/2 cups sugar
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
dash of salt

In the top of a double boiler, combine the egg whites, sugar, orange juice concentrate, water, and salt. Beat 1 minute with an electric mixer or rotary beater. Place pan over the bottom pan with its boiling water and beat constantly 7 to 8 minutes or until stiff peaks form. Remove from the heat and beat until of spreading consistency. Frost the orange cake above or use on another favorite cake.

file photo for reference only - not this exact recipe

MAHOGANY CAKE

This recipe is over 100 years old. As far as I can tell, it is from New Mexico where I lived in the 1960s. It has been updated over the years to add modern ingredients ie instant coffee and modern appliances such as the electric mixer.

2/3 cup unsweetened cocoa powder
3 tablespoons instant coffee granules
1 2/3 cups water
2/3 cup butter, softened
1 2/3 cups granulated sugar
1 teaspoon each of baking powder, baking soda, and vanilla extract
2 large eggs
2 cups all-purpose flour
powdered sugar

Heat oven to 350 degrees.
Grease and flour an oblong (9 x 13-inches) baking pan.

In a small pan put the cocoa powder, coffee, and water. Stir with a whisk while bringing just to a boil. Whisk until smooth. Let cool.

Beat the butter, granulated sugar, baking powder, baking soda, and vanilla together in a large bowl with mixer on high speed until well blended. Add the eggs and beat until fluffy. On low speed, beat in cocoa mixture, then the flour just until blended. Pour into prepared pan.

Bake 30 minutes or until a wooden toothpick inserted near the center comes out clean. Remove to a wire rack; cool completely.

Dust top with powdered sugar to decorate.

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CARAMEL BUTTER NUT CAKE

 This is an old Duncan Hines recipe I have had since I was a young housewife in the 1960s - 1970s.

KRAUT CAKE AND GLAZE

2/3 cup butter

1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1/2 cup unsweetened cocoa
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp salt
1 cup water
2/3 cup sauerkraut, drained and chopped

Cream sugar and butter. Beat in eggs and vanilla. Sift dry ingredients. Add alternately with water to egg mixture. Stir in kraut. Turn into 2 greased 8 inch pans. Bake for 30 minutes at 350 degrees or until done.

Glaze:
2 egg yolks
1/4 cup canned milk
1/2 stick butter
1 tsp vanilla

Cook for 7 minutes and put on cake immediately.

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PRIZE-WINNING COCONUT CAKE

This is one of the many recipes I inherited in the treasure trove of recipe boxes from my mother's estate.

1 3/4 cups cake flour
2 1/4 tsp baking powder
3/4 tsp salt
1/2 cup shortening
1 cup + 2 tbsp sugar
2 eggs, unbeaten
2/3 cup milk
1 tsp vanilla
2/3 cup coconut
extra coconut for sprinkling over frosting, if desired

Sift together three times: flour, baking powder, and salt. Cream shortening with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Then add the flour mixture, alternately with the milk, beating until smooth. Mix in the vanilla and coconut.

Pour batter into two round 8-inch layer cake pans, lined on bottom with waxed paper. Bake in a moderate oven (375) for 25 to 30 minutes. Cool and frost with your favorite frosting and sprinkle top and sides with additional coconut, if desired.

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COFFEE ANGEL FOOD CAKE AND BUTTERCREAM FROSTING

This recipe is from the 1960s when it was a favorite in the South.

1 1/2 cups sifted sugar, divided
1 cup sifted cake flour
1/2 tsp salt
1 1/4 cups egg whites
1 1/2 tsp cream of tartar
1/2 tsp vanilla extract
1 tbsp instant coffee powder or granules

Sifting is important to this recipe and directions should be followed for best results. Combine 1/2 cup of the sugar with the cake flour and sift together 4 times.

Add the salt to the egg whites in a clean and cool mixing bowl; beat until foamy. Sprinkle the cream of tartar into the egg whites and continue beating until soft peaks form. Add the remaining cup of sugar, 1/4 cup at a time, beating well after each addition. Beat until stiff peaks form.

Fold in the vanilla and coffee. Fold in the flour mixture, a half cup at a time, beating well after each addition.

Pour the batter into an ungreased 10-inch tube pan. Bake at 350 degrees for 35 to 45 minutes. Remove from the oven and invert pan over a wire rack.

Ice the above cake with this icing:

Coffee Butter Cream Icing
1/2 cup butter, softened
1/4 tsp salt
2 1/2 cups powdered sugar
3 to 4 tbsp milk
1 tsp vanilla
2 tbsp instant coffee
slivered toasted almonds for garnish, if desired

Cream the butter and salt together in a large mixing bowl. Sift the sugar into the creamed mixture, a little at a time, beating well after each time. Add enough milk to make the icing of a good spreading consistency (icing that is too stiff is hard to spread on angel food cake) and mix well. Add the vanilla and coffee and beat until light and fluffy. Spread over the cooled cake. Sprinkle with the almonds, if desired.

file photo of this recipe

 

MYSTERIOUS ORANGE CAKE

Here is an old recipe clipping from an old women's magazine from my late mother's recipe stash.

 

JIFFY BLACK WALNUT CAKE

This is a very old recipe from a little town in Missouri. My uncle married a gal from Missouri when he was stationed at Ft. Leonard Wood during the Korean War. She brought a lot of her family's recipes to our family. 2 cups sugar 2 sticks butter, softened 2 cups sifted all-purpose flour 5 large eggs 1/4 tsp salt 1 cup black walnut halves 1 tsp lemon extract 1 tsp vanilla extract Combine all the ingredients into a large mixing bowl and beat at high speed of an electric mixer for 5 minutes. Pour the batter into a well-greased tube pan (10-inch size) and bake for 1 hour and 15 minutes at 350 degrees.

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CRUNCHY BRAN COFFEE CAKE

1 1/4 cups boiling water 

1 cup 100% bran 

1/2 cup butter, softened 

1/2 cup sugar 

1/2 cup packed brown sugar 

2 eggs 

1 tsp vanilla extract 

1 1/4 cups all-purpose flour 

1 tsp baking soda 

1 tsp ground cinnamon 

1/4 tsp salt 

TOPPING: 

3 tbsp butter, melted 

1/4 cup 100% bran 

1/4 cup packed brown sugar 

1/2 cup broken walnuts 

 Combine boiling water and bran in small bowl; let stand for 2 to 3 minutes. In another bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition; add vanilla. Combine flour, baking soda, cinnamon, and salt; mix into creamed mixture until blended. Add bran mixture; stir to blend. Pour into a greased 9-inch round cake pan or 8-inch square pan. Bake at 350 degrees for 30 to 40 minutes. Combine topping ingredients, sprinkle over coffee cake. Broil for 2 to 3 minutes or until bubbly.

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SOUTHERN PRALINE CAKE

 This is a recipe from the back of an old bag of sugar.

CLICK ON RECIPE TO ENLARGE FOR EASIER READING

HERSHEY'S COCOA BUNDT CAKE

This recipe was in an old Hershey's recipe give-away.

1 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Hershey's cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 eggs
1/2 cup shortening
1 1/2 cups buttermilk or sour milk*
1 tsp vanilla extract
Chocolate Glaze (recipe below)

Heat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan. In the large mixer bowl, blend flour, sugar, dodoa, baking soda, baking powder, and salt; add remaining ingredients except chocolate glaze. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan and place on a wire rack to cool completely. Drizzle with the chocolate glaze.

Yield: 12 to 16 servings

*If you don't have buttermilk, you can use 1 1/2 tablespoons vinegar plus milk to equal 1 1/2 cups. Allow to sit for a couple of minutes before using.

Chocolate Glaze:

1/4 cup sugar
1/4 cup water
1 cup Hershey's Semi-Sweet Chocolate Chips or Mini-Chips

In a small saucepan, bring water and sugar to a rolling boil, stirring until the sugar is dissolved. Remove pan from heat. Immediately add the chocolate chips. Stir mixture with a wire whisk until the chips are melted and the mixture is smooth. Cool until slightly thickened. Drizzle over top of cake.

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SOUR CREAM COFFEE CAKE

 

DOUBLE CHOCOLATE COCA COLA CAKE

I post this old ad every December. I make one very similar to this every year for my grandson's November birthday. It is a good cake.  I loved all the old coca cola Santa trays they used to put out every year when I was a child. This picture of Santa is probably from one of them. Enjoy.

CRAN-APPLE ORANGE CAKE

I know this cake has been around since the 1980s. I'm not sure before that.

2 cups all-purpose flour

1 1/2 cups Quaker Oats (Quick or Old-Fashion, uncooked

1 cup sugar

1/2 cup chopped nuts

1 tbsp baking powder

1 tsp salt (optional)

1/2 tsp baking soda 

1 cup milk / 3 eggs

3/4 cup finely chopped apple

3/4 cup (1 1/2 sticks) margarine, melted

1 tbsp grated orange peel

1 1/2 cups chopped cranberries

1 cup powdered sugar

4 1/2 tsp orange juice

Heat oven to 325-degrees, Generously grease a 12-cup Bundt pan. In a large bowl, combine the first seven ingredients, mix well. Add milk, eggs, apple, margarine and orange peel, mixing until blended. Fold in cranberries. Pour batter evenly into the prepared pan. Bake 55 to 60 minutes or until golden brown. Cool 15 minutes in the pan then remove to a wire rack to cool completely. Combine the remaining ingredients, mixing until smooth. Drizzle over the cooled cake. Garnish with additional cranberries and nuts, if desired.

Yield: 12 to 16 servings

file photo and recipe from Quaker Oats 1980s

APPLESAUCE CAKE

This is another good old family recipe from Southern Indiana.

1 1/2 cup sugar
1/4 cup shortening or oleo
1 egg
1 1/2 cups unsweetened applesauce
1 tsp cinnamon
1/2 tsp cloves
2 cups flour
1/4 tsp salt
2 tsp soda
1 tsp vanilla
1 cup raisins (I omit because I hate raisins!)
1/2 cup nuts, optional (I use 1 cup since I don't use raisins.)

In a large mixing bowl, mix all ingredients together except raisins and nuts. Blend with electric mixer until well blended. Pour into a greased 9 x 13-inch baking pan and bake in a 375-degree oven approximately 45 minutes or until done.

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LUSCIOUS ALMOND CHEESECAKE

This is an old Quaker Oats recipe I got from a 1989 magazine.

THE FILE PHOTO

 

OLD FASHION BAKE KING COFFEE CAKE

Another recipe from my late mother's boxes of recipes.  This "Coffee Cake Pan" was priced at .49 and she bought it marked down to .36.  If you have trouble reading the recipe, click on the picture to enlarge it.

MIX IN THE PAN TRIPLE CHOCOLATE CAKE

This is an old recipe from the days when I was young and raising a family.

1 box (2-layer size) favorite chocolate cake mix

1 pkg (4 serving size) instant chocolate pudding mix

4 eggs

1 1/4 cups water

1 cup chocolate chips

1/4 cup oil

1/2 cup chopped nuts

powdered sugar for garnish, if desired

Combine all the ingredients in 13 x 9-inch baking pan and stir with a fork until blended, 2 to 3 minutes. Bake at 350 degrees for 40 to 45 minutes or until the cake springs back when lightly touched. Cool in the pan, sprinkle with powdered sugar or frost with your favorite frosting, if desired.

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ANGEL COCONUT ROLL

CAKE:

3/4 cup granulated sugar
1 cup sifted cake flour
10 egg whites, room temperature
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract

Adjust oven rack to the lowest position and preheat oven to 375 degrees.
Lightly grease two 15 1/2 x 10 1/2-inch jelly roll pans and line them with waxed paper. Grease paper lightly and sprinkle with flour. Set aside.

Using a blender or food processor, pulverize the granulated sugar to very fine. Sift the flour and half the sugar onto a sheet of waxed paper.

In a large mixer bowl, beat egg whites until foamy then beat in the cream of tartar and the salt. Gradually add the remaining half of the pulverized sugar and beat just until stiff peaks form. Sprinkle in the sugar/flour mixture in three batches, folding each addition just until incorporated. Fold in the vanilla. Spoon half the mixture onto each of the prepared pans. Smooth over the tops with a metal spatula; bake at 375 for 10 minutes. Allow to cool in pans for 5 minutes. Invert onto wire racks that have been covered with waxed paper. Peel off the top sheet of waxed paper. Cool cakes for 15 minutes. Starting on a short end, roll up jelly roll fashion with the fresh waxed paper. Make the 

COCONUT BUTTERCREAM:
1 can (15-oz) cream of coconut
pinch of salt
1 egg, room temperature
1 egg yolk, room temperature
1 1/4 cups unsalted butter, softened
1/2 tsp vanilla extract
2 cups whipping cream, divided
2 tbsp powdered sugar
2 tsp cornstarch
pinch of salt
1 tbsp amber rum, optional
4 cups shredded coconut, toasted

In a medium saucepan combine the cream of coconut and salt. Simmer the mixture until it is reduced by half (takes about 10 to 15 minutes). Increase heat to medium-high and boil until candy thermometer reaches 230 to 235 degrees, around 5 minutes. Reserve 2 tablespoons of the syrup.

While mixture cooks, beat the egg and egg yolk together in a mixer bowl until very light. Add the remaining hot coconut syrup in a slow, steady stream while beating. Beat until cool, about 5 minutes. Add the butter, one tablespoon at a time. Beat in the vanilla extract.

In a small saucepan, combine 1/2 cup of the whipping cream, powdered sugar, cornstarch, and salt. Bring to a boil over medium heat, whisking constantly. Boil 5 minutes and remove from the heat. Whisk in the rum, if using, and the remaining syrup. Refrigerate until cold, not just chilled.

In a large mixer bowl, beat the remaining whipping cream until stiff peaks form. Whisk in the cream mixture.

To Assemble Rolls:
Unroll the cakes and spread a thin layer of the coconut buttercream overall. Top each with half of the flavored whipped cream. Reroll the cakes. Spread the remaining buttercream over the cakes including the ends. Sprinkle with the toasted coconut, pressing it gently into the buttercream so it adheres. Cover and refrigerate until 30 minutes before serving time.

NOTE: Rolls can be made ahead, wrapped tightly and frozen for up to a week. Thaw, unwrapped, at room temperature.

Yield: 2 rolls of about 10 servings each.

file photo for reference

MICROWAVE CHOCOLATE CHERRY CAKE

1 box chocolate cake mix

1 can cherry pie filling

2 eggs

2 tbsp cooking oil

Combine all ingredients together in a bowl; batter will be thick. Pour into a greased microwave Bundt cake pan.

Microwave at 70% power for 14-16 minutes. Rotate 1/2 turn after 7 minutes if you do not use a turntable. Let stand 10 minutes before turning out the cake.

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