Use recipe for Apricot Upside Down Cake, substituting 4 slices canned
pineapple for apricots, and adding 1 cup slightly broken pecan meats.
Arrange pineapple slices on butter-sugar mixture covering bottom of 8 ×
8 × 2-inch pan, and sprinkle pecan meats over top. Turn batter over
contents of pan, and bake in moderate oven (350°F.) 50 minutes, or until
done. Serve upside down on dish with pineapple and nuts on top. Serve
warm. Garnish with whipped cream and additional nuts, if desired. Cut in
wedges.
Lady Baltimore Cake
(3 egg whites)
3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
¼ teaspoon salt
½ cup butter or other shortening
1½ cups sugar
½ cup milk
½ cup water
1 teaspoon vanilla
¼ teaspoon almond extract
3 egg whites, stiffly beaten
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add flour, alternately with liquid, a
small amount at a time. Beat after each addition until smooth. Add
flavoring; fold in egg whites. Bake in two greased 9-inch layer pans in
moderate oven (375°F.) 20 minutes. Spread Lady Baltimore Filling (page
17) between layers, and Frosting over cake.
Apricot Upside Down Cake
(1 egg)
1¼ cups sifted Swans Down Cake Flour
1¼ teaspoons Calumet Baking Powder
¼ teaspoon salt
4 tablespoons butter or other shortening
¾ cup granulated sugar
1 egg, well beaten
½ cup milk
1 teaspoon vanilla
4 tablespoons butter
½ cup brown sugar, firmly packed
12 cooked apricots
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together well. Add egg and beat very thoroughly. Add flour, alternately
with milk, a small amount at a time. Beat after each addition until
smooth. Add vanilla.
Melt 4 tablespoons butter in 8 × 8 × 2-inch pan or 8-inch skillet, over
low flame. Add brown sugar; stir until melted. On this arrange apricots,
cut-side up. Turn batter over contents of pan. Bake in moderate oven
(350°F.) 50 minutes, or until done. Loosen cake from sides and bottom.
Serve upside down with apricots on top.
Chocolate Ribbon Cake
(2 eggs and 2 egg yolks)
3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
½ teaspoon salt
⅔ cup butter or other shortening
1½ cups sugar
2 eggs and 2 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
3 squares Baker’s Unsweetened Chocolate, melted and cooled
2 tablespoons sugar
¼ cup hot water
½ teaspoon soda
2 tablespoons butter
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add eggs and beat well. Add flour,
alternately with milk, a small amount at a time. Beat after each
addition until smooth. Add vanilla. Combine chocolate, sugar, water,
soda, and butter, and mix well. Cool slightly. Turn a generous one-third
of batter into greased 9-inch layer pan. Add chocolate mixture to
remaining batter, stirring until thoroughly blended; turn into two
greased 9-inch layer pans. Bake in moderate oven (375°F.) 30 minutes, or
until done. Spread raspberry jam between layers, arranging light layer
between dark ones; cover cake with Seven Minute Frosting (page 16).
Hungarian Cream Cake
(2 eggs)
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
1 cup sugar
2 eggs, well beaten
1¼ cups heavy cream
1 teaspoon vanilla
Sift flour once, measure, add baking powder and salt, and sift together
three times. Add sugar gradually to eggs, and beat well. Add flour,
alternately with cream, beating after each addition until smooth. Add
vanilla. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven
(350°F.) 50 minutes. Spread with Hungarian Chocolate Frosting (page 18).
Economical Gold Cake
(3 egg yolks)
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ cup butter or other shortening
1 cup sugar
3 egg yolks, beaten until thick and
lemon-colored
¾ cup milk
1 teaspoon vanilla, or
½ teaspoon orange extract
Sift flour once, measure, add baking powder, and sift together three
times. Cream butter thoroughly, add sugar gradually, and cream together
until light and fluffy. Add egg yolks and beat well. Add flour,
alternately with milk, a small amount at a time. Beat after each
addition until smooth. Add flavoring. Beat well. Bake in two greased
9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread
Lemon Coconut Filling (page 18) between layers and Snowy Lemon Frosting
(page 17) on top and sides of cake. Sprinkle Baker’s Coconut, Southern
Style, over cake.
This cake may be baked in greased pan, 8 × 8 × 2 inches, in moderate
oven (350°F.) 50 minutes, or until done; or in greased cup-cake pans in
moderate oven (375°F.) 20 minutes, or until done. Makes 3 dozen small
cup cakes.
Silver Cake
(4 egg whites)
3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
½ cup butter or other shortening
1½ cups sugar
1 cup milk
½ teaspoon lemon extract
4 egg whites, stiffly beaten
Sift flour once, measure, add baking powder, and sift together three
times. Cream butter thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, alternately with milk, a small amount
at a time. Beat after each addition until smooth. Add lemon extract.
Fold in egg whites; bake in two greased 9-inch layer pans in moderate
oven (375°F.) 25 to 30 minutes. Spread Snowy Lemon Frosting (page 17)
between layers and on top and sides of cake.
Miracle Cake
(4 eggs)
4⅔ cups sifted Swans Down Cake Flour
4½ teaspoons Calumet Baking Powder
½ teaspoon salt
1 cup butter or other shortening
2 cups sugar
4 eggs, well beaten
1½ cups milk
2 teaspoons vanilla
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add eggs and mix well. Add flour,
alternately with milk, a small amount at a time. Beat after each
addition until smooth. Add vanilla. Divide batter into pans for storing
and baking in the three ways suggested below.
_Orange Layer Cake._ Turn about ⅓ of Miracle Cake batter into two
greased 8-inch layer pans. Cover closely with a damp cloth, then with
waxed paper; tie securely, and store in refrigerator until cake is to be
baked. Bake in moderate oven (375°F.) 25 minutes, or until done. Cool.
Spread Orange Butter Frosting (page 17) between layers and on top and
sides of cake.
_Favorite Jam Squares._ Turn about ⅓ of Miracle Cake batter into greased
pan, 8 × 8 × 2 inches, cover closely with damp cloth, then with waxed
paper; tie securely, and store in refrigerator until cake is to be
baked. Bake in moderate oven (350°F.) 50 minutes, or until done. Cool.
Top with ½ cup of any favorite jam folded into ½ cup cream, whipped. Cut
in squares for serving.
_Currant Cup Cakes._ Turn about ⅓ of Miracle Cake batter into greased
cup-cake pans, filling them ⅔ full. Sprinkle currants or seedless
raisins over tops of cakes. Cover closely with damp cloth, then waxed
paper: tie securely, and store in the refrigerator until cakes are to be
baked. Bake in moderate oven (375°F.) 20 minutes, or until done. Makes
16 large or 24 medium cup cakes.
Fruit Cake
(10 eggs)
1 pound (4½ cups) sifted Swans Down Cake Flour
1 teaspoon Calumet Baking Powder
½ teaspoon cloves
½ teaspoon cinnamon
½ teaspoon mace
1 pound butter or other shortening
1 pound brown sugar
10 eggs, well beaten
½ pound candied cherries
½ pound candied pineapple
1 pound dates, seeded and sliced
1 pound raisins
1 pound currants
½ pound citron, thinly sliced
½ pound candied orange and lemon peel
½ pound nut meats, chopped
1 cup honey
1 cup molasses
½ cup cider
Sift flour once, measure, add baking powder and spices, and sift
together three times. Cream shortening thoroughly, add sugar gradually,
and cream together until light and fluffy. Add eggs, fruits, peel, nuts,
honey, molasses, and cider. Add flour gradually. Turn into four 8 × 8 ×
2-inch pans which have been greased, lined with heavy paper, and again
greased. Bake in slow oven (250°F.) 3 to 3½ hours. Makes 10 pounds fruit
cake.
Gingerbread
(1 egg)
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
¼ teaspoon soda
2 teaspoons ginger
1 teaspoon cinnamon
½ teaspoon salt
⅓ cup butter or other shortening
½ cup sugar
1 egg, well beaten
⅔ cup molasses
¾ cup sour milk or buttermilk
Sift flour once, measure, add baking powder, soda, spices, and salt, and
sift together three times. Cream butter thoroughly, add sugar gradually,
and cream together until light and fluffy. Add egg and molasses; then
flour, alternately with milk, a small amount at a time. Beat after each
addition until smooth. Bake in greased pan, 8 × 8 × 2 inches, in
moderate oven (350°F.) 50 minutes, or until done.
_Thank Calumet for delicious and thrifty_
SPONGE CAKES
[Illustration: _Sponge cakes are ideal cakes for children_]
Hot Milk Sponge Cake
(3 eggs)
1 cup sifted Swans Down Cake Flour
1 teaspoon Calumet Baking Powder
3 eggs
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk
Sift flour once, measure, add baking powder, and sift together three
times. Beat eggs until very thick and light and nearly white (10
minutes). Add sugar gradually, beating constantly. Add lemon juice. Fold
in flour, a small amount at a time. Add milk, mixing quickly until
batter is smooth. Turn at once into ungreased tube pan and bake in
moderate oven (350°F.) 35 minutes, or until done. Remove from oven and
invert pan 1 hour, or until cold. This mixture may be baked in two
lightly greased 8 × 8 × 2-inch pans in moderate oven (350°F.) 25
minutes, or in 12 × 8 × 3-inch pan in moderate oven (350°F.) 30 minutes.
Old-fashioned Jelly Roll
(4 eggs)
¾ cup sifted Swans Down Cake Flour
¾ teaspoon Calumet Baking Powder
¼ teaspoon salt
4 eggs
¾ cup sifted sugar
1 teaspoon vanilla
1 cup jelly (any flavor)
Sift flour once; measure. Combine baking powder, salt, and eggs in bowl.
Place over smaller bowl of hot water and beat with rotary egg beater,
adding sugar gradually until mixture becomes thick and light-colored.
Remove bowl from hot water. Fold in flour and vanilla. Turn into 15 ×
10-inch pan which has been greased, lined with paper to within ½ inch of
edge, and again greased. Bake in hot oven (400°F.) 13 minutes. Quickly
cut off crisp edges of cake. Turn from pan at once on cloth covered with
powdered sugar. Remove paper. Spread with jelly and roll. Wrap in cloth
and cool on rack.
Orange Sponge Cake
(2 eggs and 1 egg yolk)
1¼ cups sifted Swans Down Cake Flour
1¼ teaspoons Calumet Baking Powder
¼ teaspoon salt
1 cup sugar
1 tablespoon grated orange rind
2 eggs and 1 egg yolk
¼ cup orange juice
¼ cup water
Sift flour once, measure, add baking powder and salt, and sift together
three times. Add ½ cup sugar and orange rind to eggs, and beat with
rotary egg beater until thick and lemon-colored; add remaining sugar
gradually, beating very thoroughly; then add orange juice and water. Add
flour gradually, beating with rotary egg beater until smooth. Bake in
ungreased tube pan, in moderate oven (350°F.) 55 minutes, or until done.
Remove from oven and invert pan 1 hour, or until cold.
Chocolate Sponge Layer Cake
(4 eggs)
1¼ cups sifted Swans Down Cake Flour
1¼ teaspoons Calumet Baking Powder
½ teaspoon soda
½ teaspoon salt
4 squares Baker’s Unsweetened Chocolate
1 cup milk
1½ cups sugar
4 egg yolks, beaten until thick and lemon-colored
1 teaspoon vanilla
4 egg whites, stiffly beaten
Sift flour once, measure, add baking powder, soda, and salt, and sift
together three times. Add chocolate to milk and heat in double boiler.
When chocolate is melted, stir until blended; add ½ cup sugar and cook
until thickened, stirring constantly. Cool. Add remaining sugar
gradually to egg yolks, beating with rotary egg beater until mixture
becomes very thick and light-colored. Add chocolate mixture and
flavoring and blend. Fold in flour, a small amount at a time; then egg
whites. Turn into two greased 9-inch layer pans. Bake in moderate oven
(350°F.) 30 minutes. Spread with Chocolate Butter Frosting (page 17).
Chocolate Sponge Roll
(4 eggs)
6 tablespoons sifted Swans Down Cake Flour
½ teaspoon Calumet Baking Powder
¼ teaspoon salt
¾ cup sifted sugar
4 egg whites, stiffly beaten
4 egg yolks, beaten until thick and lemon-colored
1 teaspoon vanilla
2 squares Baker’s Unsweetened Chocolate, melted
Sift flour once, measure, add baking powder and salt, and sift together
three times. Fold sugar gradually into egg whites. Fold in egg yolks and
vanilla. Fold in flour gradually. Then beat in chocolate, gently but
thoroughly. Turn into 15 × 10-inch pan which has been greased, lined
with paper to within ½ inch of edge, and again greased. Bake in hot oven
(400°F.) 13 minutes, or until done. Quickly cut off crisp edges of cake.
Turn from pan at once on cloth covered with powdered sugar. Remove
paper. Spread Seven Minute Frosting (page 16) over cake and roll. Wrap
in cloth and cool on rack. Cover with chocolate coating, made by adding
1 teaspoon melted butter to 1 square Baker’s Unsweetened Chocolate,
melted, and stirring to blend.
Fruited Sponge Torte
(3 eggs)
1 cup sifted Swans Down Cake Flour
1 teaspoon Calumet Baking Powder
1 cup coarsely cut dates
1 cup broken walnut meats
1 cup sugar
1 teaspoon vanilla
3 egg yolks, well beaten
3 egg whites, stiffly beaten
Sift flour once, measure, add baking powder, and sift together three
times. Add dates and nuts. Add sugar and vanilla to egg yolks, mixing
thoroughly. Fold in flour mixture, then egg whites. Bake in two greased
9-inch layer pans in moderate oven (375°F.) 30 minutes, or until done.
Serve whipped cream between layers and on top of cake. Garnish with
additional walnut meats, if desired.
Chopped, blanched almonds may be substituted for walnut meats in this
recipe, if desired.
_Calumet does wonders for favorite_
COOKIES
[Illustration: _Store soft cookies and crisp cookies separately_]