1-2-3-4 Cake

1 cup Butter
2 cup Sugar
4 Eggs
3 cup Cake Flour, sifted
3 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Milk
1 teaspoon Vanilla
1/2 teaspoon Almond Extract

Cream butter. Gradually add sugar, creaming until light and fluffy (Beat 10 min. or electric mixer). Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Pour batter into 3-9 inch layer pans (greased and floured). Bake at 350 degrees for 25 to 30 minutes. Cool in pans 10 minutes; then turn out and cool on racks.

This recipe is very similar to the Bonnie Butter Cake except it yields more batter.

Wedding Pound Cake

4 cup All Purpose Flour, sifted
2 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon Ground Mace
2 cup Butter
1 tablespoon Vanilla
2 1/4 cup Sugar
8 Large Eggs
1/2 cup Milk

Sift together flour, baking powder, salt and mace; set aside. Cream butter with vanilla until softened. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating thoroughly after each addition, then until mixture is light and fluffy. Add dry ingredients alternately in thirds with milk in halves to creamed mixture, mixing only until smooth after each addition. Fill greased and floured pans with batter. Bake at 300 degrees for time indicated.

6x2 rd. - 1-3/4 to 2 c. batter - 40-50 min.
8x2 rd. - 3-1/2 to 4 c. batter - 55-60 min.
12x2 rd. - 8 cups batter - 60 min.

Chocolate Pound Cake

1 cup Butter
1 cup Shortening
3 cup Sugar
5 Eggs
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
3 cup Cake Flour
1/2 cup Cocoa
1 cup Milk
1 teaspoon Vanilla

Cream butter, shortening and sugar together. Add eggs one at a time beating well after each addition. Mix or sift baking powder, salt, cake flour and cocoa together, then add alternately with milk and vanilla. Pour into tube pan and bake at 325 degrees for 1 hour and 40 minutes. Yields: 9-1/2 cups

Brown Sugar Pound Cake

2 1/4 cup Brown Sugar, packed
1/2 cup Sugar
3/4 cup Butter, softened
1/2 cup Shortening
1 1/2 teaspoon Vanilla
5 Eggs
3 cup All Purpose Flour or 3-1/2 cup Cake Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Milk
1 cup Chopped Pecans

Heat oven to 325 degrees. Grease and flour tube pan, 10x4 inches. Beat sugars, margarine, shortening, vanilla and eggs in large bowl on medium speed, scraping bowl constantly, until blended, about 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Stir in pecans. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 1 hr 20 min. to 1 hr. 30 min. Cool 20 minutes; remove from pan. Cool cake completely.

The following frosting is very good on this cake but too soft to decorate; although borders can be piped with it.

2 cup Chilled Whipping Cream
1 teaspoon Ground Ginger
1/2 cup Brown Sugar, packed
Pecan halves

Beat whipping cream, brown sugar and ginger in chilled bowl until stiff. Frost cake. Serves 16 to 20 servings.

Note!!   When using whipping cream, cake should be kept in the refrigerator.

Sour Cream Cake

1/2 lb. Butter
6 Eggs
1 cup Sour Cream
3 cup Cake Flour
3 cup Sugar
1/2 teaspoon Baking Soda
1 teaspoon Vanilla

Sift flour, measure after sifting, when you sift second time add baking soda. Set aside. Cream sugar and butter thoroughly. Add eggs one at a time, beating after each. Add sour cream then vanilla. Add flour beating real good. Pour into a tube pan which has been well greased and floured. Bake at 350 degrees for 1-1/2 hr. or until cake begins to leave sides of pan.

Black Walnut Cake

Use above recipe except omit vanilla and add a small package of black walnuts that have been ground in blender.

This recipe was given to me by a neighbor of my mother. The Black Walnut cake is a family favorite at Christmas.

Prize Devils Food Cake

2 2/3 cup Cake Flour, sifted
2 cup Sugar
1 1/2 teaspoon Salt
3/4 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
3/4 cup shortening
1 1/2 cup Milk
3 Eggs
3 Squares Unsweetened Chocolate Melted
1 1/2 teaspoon Red Food Coloring (liquid)

Sift flour, sugar, baking powder, salt, and soda. Stir shortening to soften. Add flour mixture and 1 c. of milk. Mix to dampen flour. Beat 2 min. at medium speed of mixer. Add remaining milk, eggs, chocolate, and food coloring. Beat 1 minute longer. Bake at 350 degrees in three 8 inch layer pans or two 9 inch square pans, lined on bottom with paper for 30 to 35 minutes.

I have substituted 3 tablespoon cocoa plus 1/2 teaspoon shortening for each square of unsweetened chocolate. I have also used a scoop of red paste color for the liquid type that comes from the grocery store.

Yields: 7 cups batter

Chocolate Midnight Lace Cake

2 oz. Unsweetened Chocolate
1 cup Milk
1/2 cup Butter
1 1/2 cup Sugar
1 teaspoon Vanilla
2 Eggs, separated
1 3/4 cup All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Cook chocolate with 1/2 c. milk until smooth and thickened stirring constantly. Cream butter and sugar well. Add vanilla and egg yolks and beat well. Sift flour, baking powder, soda and salt together and add alternately with the remaining 1/2 c. milk; beat until smooth. Blend in cooled chocolate mixture. Beat egg whites until stiff but not dry and fold into batter. Pour into 2 9" layer cake pans. Bake 350 degrees for 30 minutes or until done. Cool.

Yield: 4 cups batter - double recipe: 9-2/3 cups batter.

Tasty Apricot-Nut Loaf

1 cup dried apricots, chopped
3/4 cup boiling water
1/3 cup butter, softened
1 cup sugar
2 eggs
1/2 cup light corn syrup
1 cup chopped pecans
3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt

Combine apricots and boiling water in a small bowl; set aside to soak 15 min. Cream butter and sugar; beat in eggs and corn syrup. Stir in apricots (including liquid); add pecans and mix well. Combine remaining ingredients; gradually add to batter, stirring just until all ingredients are moistened. Spoon batter into a well greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; serve warm or cold. Yield: 1 loaf

Vanilla, Butter and Nut Cake

1/2 cup Vegetable Shortening
1/2 lb Butter
2 1/2 cup Sugar
3 cup All Purpose Flour
1/2 teaspoon Baking Powder
1 cup Sweet Milk
1/4 teaspoon Salt
6 Eggs
1 1/2 teaspoon Vanilla, Butter and Nut flavor

Heat oven to 325 degrees. Grease 10" tube pan and dust with flour. Cream all shortening together. Add sugar and salt gradually. Add eggs one at a time beating after each addition. Add flavor to milk then add alternately with flour and baking powder to above mixture. Pour into prepared pan and bake at 325 degrees about 1-1/2 hr. or until done.

Red Velvet Cake

1 teaspoon Vinegar
1 teaspoon Baking Soda
1/2 cup Shortening
1 1/2 cup Sugar
2 Eggs
1 teaspoon Salt
3 teaspoon Cocoa
1 teaspoon Vanilla
2 oz. Red Food Coloring, liquid
2 1/4 cup Cake Flour, sifted
1 cup Buttermilk

Preheat oven to 350 degrees. Mix vinegar and soda and set aside. Beat together shortening, sugar, eggs, salt, cocoa and vanilla until light and fluffy. Beat in food color. Add alternately the flour and buttermilk. Last of all, fold in the vinegar/soda mixture. Pour into two 9 inch greased and floured round or heart shaped pans. Bake for 30 to 35 minutes in the 350 degree oven. Cool in pans five minutes then remove layers to racks to finish cooling. Split cooled layers to make four.

This was the original frosting:
Stir 1 cup milk and 1/4 cup flour ("instant", if possible) over medium heat until thick, cool. Beat 1 cup granulated sugar and 2 sticks margarine (not corn oil) until fluffy. Add cooled cooked mixture, 1 tsp. at a time, beating at high speed with electric mixer until smooth. Beat in 2 tsp. vanilla and 1 tsp. brandy extract. Frosting will be consistency of whipped cream. Spread between layers and on sides and top of cake. Should be kept in refrigerator.

Peanut Clusters:

1 lb. Milk Chocolate
14 to 16 oz. Peanuts

Add the peanuts to the melted chocolate and stir. Spoon out by the teaspoon full onto waxed paper or into candy cups. Set at room temperature.

Peanut Butter Cups:

1 jar 18 oz. Peanut Butter (crunchy or smooth)
1 stick Melted Butter or Margarine
1 lb Confectioner's Sugar, sifted

Mix peanut butter and melted butter together with a spoon. Add powder sugar and knead with hands until smooth. This peanut butter mixture can be rolled into a ball and dipped in chocolate or used for centers in the bon bon mold or the peanut butter cup mold. Set in freezer for about four minutes then turn mold over, tap finished candy onto table.

Makes 2 lb. - 6 oz.

Peppermint Patties:

1 cup Dry Fondant (8 oz. package = 1-1/2 cups)
2 1/2 teaspoon Water or Milk
3 to 4 drops Peppermint Oil

Mix the above. Next coat peppermint patty mold with a thin layer of chocolate for a shell. Refrigerate for 4 or 5 minutes, just long enough to set shell. Then roll filling into balls, flatten and add to peppermint patty mold with chocolate shell keeping filling within the shell. Do not let it hang over. Add chocolate to bottom, set in freezer just long enough to set chocolate bottom.

Coconut Bon Bon:

3/4 cup Light Corn Syrup
2 1/2 cup Dry Macaroon Coconut

In a small pan heat the corn syrup to quite hot but do not boil; pour into bowl containing the coconut and mix thoroughly with a spoon, cover with wax paper and set aside for one hour so that the coconut will become well saturated with the corn syrup. Wet hands and roll into balls. Excellent as a bon bon filling or used in the almond candy mold #199 or candy bar mold #106. Note: Finely chopped nuts and/or almonds or cherries may be added to this mixture for variety.

Chocolate Covered Caramels

Cut pieces of Nestle's Caramel and shape into squares, set aside. Use mold #198, spoon a little milk or dark chocolate into bottom, set piece of caramel on top, spoon a little more chocolate on caramel so that it runs around sides. Set in freezer until set. Remove chocolate covered caramels from mold.

Cream Cheese Icing

3/4 cup Butter
12 oz Cream Cheese, Softened
2 teaspoons Vanilla
1 1/2 lbs Confectioner's Sugar, sifted

Using an electric mixer, blend the butter, cream cheese, and vanilla together. Add confectioner's sugar gradually, beating continually until smooth. This icing isn't so sweet tasting, but is rather soft and off-white in color.

Butter Cream Recipe:

2 lb. Confectioner's Sugar, sifted
1 cup shortening
1/2 cup Water or Milk
2 teaspoon Flavoring (Clear Vanilla or Almond or Butter)
(my favorite is a combination of all three)
Dash of Salt

Start with shortening and liquid in your bowl and add half of the powder sugar. Mix with mixer. Add the remaining sugar, flavor and salt gradually until all is mixed together. If you have a hand mixer, be careful not to over heat it. You may need to mix the last part of the sugar in by hand. If you have a Kitchen Aid table model, you can mix in all the the sugar.

Keep your icing covered as it will crust and clog up your tips. When finished decorating your cake put left over icing in handi wrap or plastic sandwich bags to keep for your next cake. I keep these bags in a sealed bowl in the refrigerator.

You could use half butter and half shortening for a better tasting icing. Use this only for frosting your cake, not for decorating. Frosting is best made with shortening. The heat from your hand will cause the butter to separate and it will be more difficult to decorate.

If making with water and shortening, it will keep for a long time. If making with milk or butter it will only keep in the refrigerator for about 2 weeks.

Chilled Whipping Cream Icing

2 cup Chilled Whipping Cream
1 teaspoon Ground Ginger
1/2 cup Brown Sugar, packed
Pecan halves

Beat whipping cream, brown sugar and ginger in chilled bowl until stiff. Frost cake. Serves 16 to 20 servings.

Note!! When using whipping cream, cake should be kept in the refrigerator.

Butter Cream Frosting

2 lbs Confectioner's Sugar, sifted
1/2 cup Shortening
1/2 cup Butter
Dash of Salt
1/2 cup Milk
1 1/2 teaspoon Cream Bouquet Flavoring

Place shortening and butter in mixing bowl with half of sugar and begin mixing. Alternate adding sugar and milk until blended. Add salt and flavoring and continue mixing until blended.

We stock the Vanilla, Butter and Nut flavoring and the Cream Bouquet flavor.

Fondant Icing

1 lb. Dry Fondant
1/4 cup Hot Water
1/2 teaspoon Vanilla
2 tablespoon Corn Syrup
2 teaspoon Glycerin
1/2 teaspoon Almond Flavor
1/8 teaspoon Butter Flavor

Mix and let stand a few minutes. Keep in double boiler over warm water. Fondant will store well in refrigerator.