Cakes

General Directions

Since perfection in the completed cake does not depend alone on the ingredients and their proper proportions, it is advisable that all who use this booklet read the following suggestions:

Utensils

A few well selected pieces of equipment are absolutely necessary to the best success of these recipes. It is true that edible cakes and cookies can be obtained with the make shift of the average kitchen, but not the successful product intended.

To insure success and enjoyment while working you should own the following:

• Standard tablespoon (16 to 1 cup).
• Standard teaspoon (3 to 1 tbsp).
• Wooden spoon for mixing.
• Steel case knife for removing baked cakes. (Spatula not best for this.)
• Glass measuring cup.
• Aluminum measuring cup.
• Egg whip or wire whisk.
• Egg beater of the wheel or Dover type (Not a cheap one.)
• Crockery bowls.
• Limber spatula to remove cake matter. (Not necessary, but a great convenience.)
• Flour sifter.
• Cake rack on which to cool cakes, bread, etc. The wire shelf of the refrigerator is a good substitute.
• "Turk's Head" cake pan for large cakes, as fruit or sponge. (Has hole in center.)
• Tin or aluminum cake pan about 7x11x2 inches. (Suitable for cakes of the "Novelty type.")
• Square cake pan with removable bottom.
• Loaf cake pan about 4x8x3 inches.
• Layer cake pans.
• Russian iron or aluminum cookie sheet.
• Oven thermometer.
• Pair of scissors for cutting fruit, marshmallows, etc.
• Brush for oiling pan, though a piece of clean paper may be used.
• Double boiler, one quart size.
• Collect all ingredients and utensils before starting the cake.

Abbreviations

• tsp.—teaspoon.
• tbsp.—tablespoon.
• c.—cup.
• lb.—pound.
• pt.—pint.
• oz.—ounce.

Equivalents

All measurements are leveled by knife moved forward at right angles to spoon or cup. Do not pack. Four is sifted once before measuring. Use no favorite "coffee" or "tea" cups or dessert spoons!

• 3 tsp. equals 1 tbsp.
• 16 tbsp. equals 1 cup.
• (When measuring molasses, sour milk, or other liquids and fat, always remove surplus clinging to spoon before calling it a measured table spoon.)
• 2 c. liquid equals 1 pt.
• 2 c. sugar equals 1 lb.
• 2 c. fat equals 1 lb.
• 4 c. flour equals 1 lb.
• 16 oz. equals 1 lb.

Mixing

With the exception of true sponge, cakes depend for their lightness upon the gas generated when the baking powder combines with liquid ingredients. Therefore do not beat the batter any longer than to thoroughly mix it, or the gas will be lost and a heavy, compact mass results. A better method is to reserve two tablespoons of the flour and sift it with the baking powder into the well beaten batter before the whites are folded in. Long beating before addition of the leavener tends to make a more even grained texture.

Flour

To obtain a fine even texture, use one of the especially prepared cake flours on the market, or make your own pastry flour by substituting two tablespoons of cornstarch for two of flour in each cup of sifted flour. This always gives better results than bread flour though the cake dries out more readily.

Effects of Various Ingredients

In making an untested recipe for the first time it is interesting to know that:

1. If the cake has a gummy surface with a tendency to fall, an excess of sugar was used.
2. If there are heavy streaks and a friable crumb, too much fat was used.
3. A dry, bready cake is the result of too much flour.
4. An excess of baking powder makes a porous cake which falls easily.
5. An excess of egg gives tendency to toughness and produces "tunnels."

Baking

If all else has been observed and the cake is carelessly baked, failure is usually the reward. One should learn the good and bad points of the oven used and act accordingly.

The cake is usually placed in the center of the oven. A large square of asbestos insures against burning on the bottom. The top shelf of the oven is used for browning.

An over thermometer, purchasable for a small sum, does away with guess work if one records results of each baking.

Temperatures

(Table given in Bulletin No. 8. Good House-keeping Series.)

Plain Cake (sheet or cup)	375°F.	30 minutes.
Plain Cake (loaf)	350°F	45 minutes.
Plain Cake (layer)	375°F.	20 minutes.
Fruit Cake (cheap)	235°F.	1¼ hours.
Fruit Cake (very large)	275°F.	3 to 4 hours.
Sponge Cake	320°F.	1 hour.
Angel Cake	320°F.	1 hour.
Baking Powder Biscuit	450°F.	12 to 15 min.
Muffins	400°F.	25 minutes.
Corn Cake	400°F.	20 to 25 minutes.
Pop-Overs	450°F.	30 min.,
	and 350°F.	15 min.
Gingerbread	325°F.	45 minutes.
Bread	350°F.	45 minutes to one hour.
Biscuits (yeast)	400°F.—425°F.	20 minutes.
Rolled Vanilla Cookies	450°F.	10 minutes.
Filled Cookies	450°F.	11 minutes.
Drop Bran Cookies	425°F.	12 minutes.
Soft Molasses Cookies	375°F.	18 minutes.
Ginger Snaps	350°F.	7 minutes.

Tests When Done

A cake may be tested in three ways:

1. When it shrinks from the sides of the pan.
2. When a straw inserted comes out without any dough adhering.
3. When lightly touched the dent does not remain.

Leave sponge cakes in pan till cold. Other cakes may be removed to cake rack to cool.

All cakes cut best with a wet knife.

Cakes with Fat

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Two methods may be employed in mixing.

Cake method of mixing:

1. Cream fat and sugar.
2. Add egg yolk well beaten.
3. Mix and sift dry ingredients and add alternately with liquid.
4. Fold in beaten whites.

Quick or Muffin method of mixing:

1. Soften fat and add to liquids.
2. Mix and sift dry ingredients.
3. Combine 1 and 2.

Both methods are satisfactory for plain cakes.

Most butter cakes are a reduction or slight variation of the One, Two, Three, Four Cake, which consists of:

• ½ to 1 c. fat
• 2 c. sugar
• 4 eggs
• 1 c. milk
• 3 c. flour
• 4 tsp. baking powder
• 1 tsp. vanilla

This makes a satisfactory loaf or layer cake. Bakes to perfection as a loaf in fireless cooker in 1¼ hours with stones at 350°F.

Standard Proportions

• 6 tbsp. fat
• 1 c. sugar
• 2 eggs
• ½ c. milk
• 1½ c. flour
• 2 tsp. baking powder
• 1 tsp. vanilla

Mix either method.

Variations

Boston Cream Pie

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Bake in a thick layer in a round pan. Cut horizontally. Spread cream filling between and dust top with powdered sugar or flute it with meringue or whipped cream.

Remarks

See Cakes with Fat for more information.

Chocolate Cake

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Add two squares or 6 tablespoons of ground chocolate plus one tablespoon molasses.

Remarks

See Cakes with Fat for more information.

Caramel Cake

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Add ½ cup caramel syrup instead of milk. (Caramel syrup: Over a low fire melt ¼ cup sugar in small pan, stirring constantly. When sugar has turned to a light brown syrup, remove from fire. Add 1 cup boiling water and cook to a syrup consistency.)

Remarks

See Cakes with Fat for more information.

Date Cake

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Add ½ cup chopped dates, mixed with dry ingredients.

Remarks

See Cakes with Fat for more information.

Marble Cake

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Make part plain and part chocolate and alternate by spoonfuls when putting into pan, drawing tip of spoon back and forth through each color.

Remarks

See Cakes with Fat for more information.

Mocha Cake

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Flavor with coffee extract and use mocha filling.

Remarks

See Cakes with Fat for more information.

Nut Cake

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Add ⅓ cup chopped nuts.

Remarks

See Cakes with Fat for more information.

Orange Cake

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Bake in layers, using orange filling and frosting.

Remarks

See Cakes with Fat for more information.

Raisin Cake

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Add ⅓ cup raisins.

Remarks

See Cakes with Fat for more information.

Spice Cake

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Add coffee extract in place of milk and spices as desired.

Remarks

See Cakes with Fat for more information.

Cakes without Fat

Sponge Cake

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True sponge cakes are leavened only with air incorporated into the beaten eggs.

The yolks are beaten well with a Dover type of beater.

The sugar is gradually beaten with a wooden spoon into the yolks. Add flavoring.

The whites are beaten only till stiff and folded carefully into the yolks and sugar.

Sift the flour once and measure it. Sift it several times and fold it into the mixture, taking great care not to beat.

Bake in a Turk's Head cake pan in a slow oven. Invert and leave till cold. The pan for sponge cake is not greased.

Standard Sponge Cake

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Ingredients

• 6 eggs.
• 1 c. sugar sifted 5 times.
• 1 c. pastry flour sifted 5 times.
• Grated rind and juice of one-half lemon.

Remarks

See Sponge Cake for more information.

Jelly Roll

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Bake in a thin sheet. Spread with jam or jelly and roll while hot.

Remarks

See Sponge Cake for more information.

Crescents

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Cut with crescent cutter and ice with powdered sugar icing.

Remarks

See Sponge Cake for more information.

Lady Fingers

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Shape with pastry tube.

Remarks

See Sponge Cake for more information.

Exclusive Recipes

Dark Cakes

Devil's Food

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Ingredients

• ½ c. shortening
• 2 c. sugar
• 2 sq. chocolate in 1 c. boiling water; let simmer 2 minutes
• 2 eggs
• 2½ c. flour
• 1 tsp. soda in ½ c. of very sour milk

Potato Torte

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Ingredients

• 1 c. fat creamed
• Gradually beat in 1½ c. sugar
• Add 3 beaten egg yolks
• 1 c. cold riced potato (unseasoned)
• c. ground chocolate
• 1 c. finely chopped walnuts
• Grated rind of 1 lemon
• 2 c. flour sifted with
• 3 tsp. baking powder and lastly 3 egg whites beaten light

Potato Chocolate Cake

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Ingredients

• 2 c. sugar
• ⅔ c. fat
• 1 c. hot mashed potatoes (unseasoned)
• ½ c. sweet milk or cold water or coffee
• 2 c. flour
• 2 tsp. baking powder
• 2 sq. chocolate
• 1 c. chopped nuts
• 1 tsp. cinnamon
• 1 tsp. cloves
• ½ tsp. nutmeg
• 4 eggs

Mahogany Cake

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I.

• 4 sq. bitter chocolate
• 1 c. brown sugar
• ½ c. milk
• 1 egg

Cook in double boiler till thick and creamy.

II.

• 1 c. brown sugar
• 2 c. prepared cake or pastry flour sifted 3 times before measuring
• ½ c. fat
• ½ c. milk or water
• 2 eggs
• 1 tsp. soda
• 2 tsp. baking powder
• 1 tsp. vanilla

Mix by cake method, adding first mixture when cool.

Bake in two large or three medium layers. Put into very moderate oven, 200 to 250°, and increase gradually to 300 up to 350° until done. Use mocha filling or any other filling and icing.

Hazel Nut Torte

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Ingredients

• 1½ c. sugar
• 9 eggs
• ½ tsp. cinnamon
• ½ tsp. mace
• ½ tsp. nutmeg
• 1½ c. hazel nuts chopped fine (Walnuts may be used.)
• 1 c. cracker crumbs rolled very fine
• 1 tsp. vanilla

Remarks

Requires no icing, though melted sweet chocolate is sometimes spread over top.

Pomme de Terre Cake

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Ingredients

• 2 c. sugar
• ¾ c. fat
• 4 eggs
• 2½ c. flour
• ½ tsp. salt
• ½ c. sour cream or milk
• 2 tsp. baking powder
• ½ tsp. soda
• 2 tsp. vanilla
• 2 squares bitter chocolate (melted)
• 1 c. nuts
• 1 c. raw grated potato

Remarks

Cakes of this type are better after "ripening" twenty-four hours in a bread box.

Occidental Fudge Cake

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Ingredients

• ¼ c. fat
• 1 c. sugar
• 2 eggs
• 2 sq. bitter chocolate
• 1¼ c. flour
• 2½ tsp. baking powder
• ½ c. milk
• 1 tsp. vanilla

Candy Cake

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Ingredients

• 1 c. light brown sugar
• 1 c. dark brown sugar
• ½ c. flour
• ⅓ tsp. salt
• 1 c. raisins
• 1 lb. walnuts weighed in shell
• 1 tsp. baking powder
• 2 eggs

Remarks

This is a good candy substitute for an afternoon or evening party.

Hamilton Chocolate Cake

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Ingredients

• 1 c. brown sugar
• ½ c. fat
• ⅔ c. milk
• 2 c. flour
• 2 tsp. baking powder
• ½ tsp. soda
• 1 tsp vanilla
• 2 eggs beaten separately
• ½ c. ground chocolate, dissolved in 2 tbsp. hot water

Almond Torte

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Ingredients

• 4 eggs
• 1 c. powdered sugar
• ⅓ c. ground chocolate
• 1 tsp. baking powder
• ½ c. almonds blanched finely chopped
• ¾ c. fine cracker crumbs

Prune Cake

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Ingredients

• 1 c. sugar
• ⅓ c. fat
• 2 eggs
• 1 ½ c. flour
• ½ tsp. nutmeg
• ⅓ tsp. cloves
• ½ tsp. cinnamon
• ½ to ⅔ c. sour milk
• ¼ tsp salt
• 1 c. cooked prunes, cut into pieces
• 1 tsp. soda
• ¾ baking powder

Santa Barbara Cake

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Ingredients

• ½ c. fat
• 1 c. sugar
• 3 eggs
• 2 c. flour
• 1 tsp. soda
• 1 tsp. nutmeg
• 1 tsp. cloves
• 1 tsp. cinnamon
• 1 c. sour milk
• ¼ c. nuts chopped fine
• Nuts and raisins may be omitted

Remarks

See Cakes with Fat for more information.

Blackberry Jam Cake

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Ingredients

• 1 c. sugar
• ⅔ c. fat
• 1 c. sour milk
• 1 tsp. soda
• 1 tsp. baking powder
• 3 eggs
• 2 c. flour
• ½ tsp. spice
• ½ c. blackberry jam

Remarks

Sweet milk may be substituted for the sour by using ½ tsp. soda instead of one tsp.

Apple Sauce Cake

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Ingredients

• 2 c. flour
• 1 c. sugar
• 2 tsp. soda
• 2 tsp. spice
• 3 tbsp. chocolate
• ½ tsp. salt
• 1 tbsp. cornstarch
• ½ c. nuts, chopped
• ½ c. raisins
• 1 ½ c. apple sauce medium thick, unsweetened
• ½ c. melted fat

Remarks

The nuts and raisins may be increased to 1 c. each for a richer cake.

Apricot, prune or peach sauce of similar consistency may be used.

Fairy Gingerbread

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Ingredients

• ¾ c. brown sugar
• 2 eggs
• ¾ c. light molasses
• ¾ c. melted fat
• 2½ c. flour
• 2 tsp. soda
• 1 c. boiling water
• 1 tbsp. ginger
• 2 tsp. cinnamon
• Other spice if desired

Honey Cake

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Ingredients

• 1 c. sugar
• 1 c. chopped citron
• 1 c. chopped nut meats
• 4 eggs
• ¾ c. chocolate
• 1 tsp. cinnamon and allspice
• 2 tbsp. honey
• 2 c. flour
• 1 tsp. baking powder

Remarks

May be frosted with a white icing if desired.

Honey Cake Special

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Ingredients

• 3 eggs
• 1 c. light brown sugar
• 1½ c. honey
• ½ c. ground chocolate
• ½ tsp. cloves
• ½ tsp. allspice
• 1 tsp. cinnamon
• 1¾ c. flour
• 3 tsp. baking powder
• ¾ c. chopped nuts

Indio Cake

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Ingredients

• 1 c. stoned and chopped dates
• 1 c. sugar
• 1 c. nut meats
• 3 tsp. baking powder
• 1 tsp maple flavoring
• 3 tbsp. butter
• 1 egg
• 1 c. boiling water
• 1½ c. flour

Dark Fruit Cake

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(Makes 10 lbs.—keeps for years [according to original source])

Ingredients

• 1 lb. butter substitute
• 1¼ lbs. sugar
• 10 eggs
• ½ c. brandy or grape juice
• 1 tsp. cinnamon
• 1 tsp. mace
• 4 lbs. seeded raisins
• 2 lbs. currants or seedless raisins
• 1 lb. citron
• 1¼ lb. flour
• 1 tsp. soda

English Fruit Cake

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Ingredients

• 1½ lbs. flour
• 1 lb. butter
• 1½ lbs. brown sugar
• 1 c. brandy or substitute
• 2 tbsp. lemon juice
• 1 c. molasses
• 7 eggs
• 1 lb. figs
• 3 lbs. raisins
• 4 lbs. currants
• ¾ lb. citron
• 1 lb. mixed candied fruit
• 1 lb. blanched and sliced almonds
• 4 tbsp. nutmeg
• Grated rind of 2 lemons
• 3 tbsp. mace
• 2 tbsp. cloves
• 1 tbsp. soda

Light Cakes

Angel Food

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Ingredients

• 1½ c. sugar
• 11 eggs
• 1 tsp. cream tartar
• 1 c. flour
• 1 tsp. vanilla

Angel Sponge Cake

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Ingredients

• 3 eggs
• 1 c. sugar
• ½ tsp. baking powder
• 1⅓ c. flour
• ½ c. boiling water
• 1 tsp. flavoring

Feather Sponge

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(Made With Potato Flour)

Ingredients

• 4 eggs
• 1 c. sugar
• 1 tsp. baking powder
• 1 tsp. flavoring
• ⅔ c. potato flour (good only with the best grade potato flour) or a prepared cake flour

Remarks

This is a very tender sponge cake and makes an excellent dessert served with sliced bananas and whipped cream or strawberries and whipped cream.

Yellow Angel Cake

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Ingredients

• 1¼ c. sugar
• 5 tbsp. water
• 7 eggs
• 1 c. flour
• ¾ tsp. cream tartar
• 4 tsp. corn starch
• ⅛ tsp. salt
• 1 tsp. flavoring

Novelty Cake

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Ingredients

Snow White Cake

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Ingredients

• ¾ c. fat
• 1½ c. sugar
• ⅛ tsp. salt
• 1 tsp. vanilla
• 3 tsp. baking powder
• 2½ c. prepared cake flour
• 1 c. water
• 6 egg whites, beaten stiff

Dorothy Cake

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Ingredients

• ½ c. fat
• 1½ c. sugar
• 3 eggs
• 1 c. milk
• 2½ c. flour
• 2 tsp. baking powder
• Flavoring
• Nuts, raisins, or cocoanut may be added

Remarks

Use 2 tbsp. less milk and bake as loaf. A very fine-grained cake.

Silver Cake

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(Made With Whites)

Ingredients

• 2 c. sugar
• ½ c. fat
• 4 egg whites
• 1 c. cold water
• 3 c. flour
• 1 tsp. cream tartar with ½ tsp. soda, or 2 tsp. baking powder

Mosaic Cake

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Ingredients

• 1 c. sugar
• ½ c. fat
• 1¾ c. flour
• 2 eggs
• ¾ c. milk
• 1½ tsp. baking powder
• 1 tbsp. molasses
• 1 tbsp. melted unsweetened chocolate
• ¼ tsp. cinnamon
• ¼ tsp. nutmeg
• ¼ tsp. allspice
• ½ tsp. salt

Remarks

For marbled effect drop into a loaf cake pan alternately a spoonful of each mixture, drawing the spoon through each color two or three times to make the colors lie in patterns. Bake in a moderate oven about ¾ hour.

California Cake

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(Made With Yolks)

Ingredients

• ¼ c. fat
• ½ c. sugar
• 5 egg yolks
• ¼ c. milk
• ⅞ c. flour
• 1½ tsp. baking powder
• 1 tsp. orange extract

Hot Lemonade Cake

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Ingredients

• 1½ c. sugar
• 6 eggs
• Rind of 1 lemon
• ¼ tsp. baking powder
• ½ tsp. bitter almond flavoring
• ½ c. almonds or walnuts, ground fine
• ¼ tsp. cinnamon
• 1½ c. sifted bread crumbs

White Fruit Cake

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Ingredients

• 2 c. flour
• ¼ tsp. soda
• 6 egg whites
• 1 tsp. baking powder
• ½ tsp. rose flavoring
• ½ tsp. salt
• ⅔ c. fat
• 1 c. sugar
• 1 c. almonds
• 2 tbsp. milk
• 1 tsp. vanilla
• 1½ c. candied fruits
• ½ c. cocoanut

Remarks

Any combination of the following candied fruits may be used:

Cherries, pineapple, citron, orange peel, lemon peel, apricot. The almonds should be blanched and shredded. Fresh grated cocoanut may be used or dessicated cocoanut soaked in milk and drained before adding to batter.

English Tea Cake

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Ingredients

• ½ lb. butter
• ¾ lb. flour
• 2 tsp. baking powder
• ½ lb. sugar
• ½ lb. currants, or
• ⅓ lb. seedless white raisins
• 4 eggs
• Grated rind of 1 lemon

Remarks

Blanched almonds or candied cherries may be added. This is excellent sliced thin and served with ice cream or with tea. It keeps well.

Cream Puffs

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Ingredients

• ½ c. butter
• 1 c. boiling water
• 4 eggs
• 1 c. flour

Doughnuts

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Ingredients

• 1½ c. sugar
• 2½ tbsp. fat
• 3 eggs
• 1 c. milk
• 4 tsp. baking powder
• ¼ tsp. cinnamon
• ¼ tsp. grated nutmeg
• 1½ tsp. salt
• Flour to roll

Snowballs

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Ingredients

• 3 eggs
• 1⅓ c. sugar
• 1 tbsp. melted fat
• 1 c. sour milk
• ¼ tsp. nutmeg
• 1 tsp. salt
• ½ tsp. soda
• 4 tsp. baking powder
• 3 c. flour

Remarks

Makes about 150 snowballs.

Inexpensive Cakes

Raisin Cake

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Ingredients

• 1 c. sugar
• ½ c. fat
• 1 c. raisins, cut fine
• 1 c. nuts, chopped fine
• 1 tsp. baking powder
• 1 egg
• ½ tsp. soda
• 2 c. flour
• ½ tsp. cloves
• 1 c. sour milk or boiling water
• 2 tsp. cinnamon
• ½ tsp. nutmeg

Remarks

Very satisfactory plain cake.

Economy Cake

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Ingredients

• 1 c. brown sugar
• 1 c. water
• 1 c. raisins
• ½ c. fat
• 1 tsp. ginger
• 2 tsp. cinnamon
• 1 tsp. soda
• 2 c. flour

Remarks

More fruit and nuts may be added.

Inexpensive Devil's Food

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Ingredients

• 1 c. sugar
• 4 tbsp. fat
• 1 c. boiling water
• 1 egg
• 6 tbsp. ground chocolate
• ½ tsp. soda
• 1 tsp. baking powder
• 1½ c. flour
• ¼ tsp. salt

**Add Recipe Placeholder

(Raisin Cake to Emptins recipes should appear here)

Cooked Icings

(Reliable or Seven Minute Icing to Nut-Caramel Frosting recipes should appear here)

Uncooked Icings

(Mocha Filling I to Ornamental Frosting should appear here)

Fillings

(Variations of Reliable or Seven Minute Icing to Strawberry Whip should appear here)

Frontmatter

Cakes, Cookies and Confections

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