Cakes
Reading edition
ORANGE LOAF
2 cups pastry flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ⅓ cup butter, or other shortening 1 cup sugar 2 eggs Grated rind of 1 orange ¾ cup orange juice, strained
1. Sift, then measure the flour. Sift three times with the baking soda and salt.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
4. Add the orange rind. Alternately add the dry ingredients and orange juice, beating until smooth after each addition.
5. Turn into a greased paper lined loaf pan. Bake.
6. When cool frost with Coconut Orange Frosting.
Amount: 6 × 10 inch pan Temperature: 350° F. Time: 50 minutes See page 8
MARBLE CAKE
2½ cups pastry flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ½ cup butter, or other shortening 1 cup sugar 2 eggs 2 tablespoons lemon juice ¾ cup sweet milk ½ teaspoon vanilla 1 teaspoon cinnamon ½ teaspoon cloves ¼ teaspoon nutmeg ¼ teaspoon Arm & Hammer or Cow Brand Baking Soda 1 tablespoon molasses
1. Sift, then measure the flour. Sift three times with the 1 teaspoon baking soda and salt.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
4. Combine the lemon juice and milk. Alternately add the dry ingredients and the liquid, a small amount at a time, beating until smooth after each addition.
5. Divide batter in two equal parts.
6. To part one, add the vanilla.
7. To the other, add the well mixed ¼ teaspoon baking soda and spices, then the molasses. Blend well.
8. Place batter in greased loaf pan by spoonfuls, alternating the light and dark batters, thus giving a marbled effect. Bake.
9. Frost with Butter Frosting.
Amount: 9 × 5 inch pan Temperature: 350° F. Time: 45-50 minutes See page 8
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DATE NUT LAYER CAKE
2⅓ cups all-purpose flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ½ cup butter, or other shortening 1 cup sugar 2 eggs 1 cup buttermilk 1 cup dates, very finely cut 1 cup nutmeats, coarsely chopped
1. Sift, then measure the flour. Sift three times with baking soda and salt. All-purpose flour is used to prevent settling of dates to the bottom of the cake.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
4. Alternately add the dry ingredients and the liquid, beating until smooth after each addition.
5. Quickly fold in the dates and nuts which have been floured with 1 tablespoon of the dry ingredients.
6. Turn into greased layer cake pans. Bake.
7. Frost with Maple Cream Frosting.
Amount: 2—9 inch pans Temperature: 350° F. Time: 30-35 minutes
SOUR MILK CHOCOLATE CAKE
2 cups pastry flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ½ cup butter, or other shortening 1 cup sugar 2 eggs 2 squares (2 ounces) unsweetened chocolate 1 cup sour milk 1 teaspoon vanilla
1. Sift, then measure flour. Sift three times with baking soda and salt.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
4. Gradually add the chocolate which has been melted and cooled.
5. Stir the vanilla into the milk. Alternately add the dry ingredients and the liquid, a small amount at a time, beating until smooth after each addition.
6. Turn into a greased loaf pan. Bake.
7. Frost with Soft Chocolate Icing.
Amount: 8 × 8 inch pan Temperature: 325° F. Time: 60 minutes
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DESSERT GINGERBREAD
1½ cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt 1 teaspoon ginger ⅓ cup shortening ½ cup sugar 1 egg ½ cup molasses ¾ cup boiling water
1. Sift, then measure the flour. Sift three times with the baking soda, salt and ginger.
2. Cream the shortening until it is light and fluffy. Add the sugar gradually, beating after each addition.
3. Next, add the unbeaten egg, beating briskly.
4. Add the molasses. Then add the dry ingredients, beating until smooth. Stir in boiling water.
5. Turn into greased loaf pan. Bake.
Amount: 8 × 8 inch pan Temperature: 350° F. Time: 30-40 minutes See page 8
LEMON LOAF CAKE
2 cups pastry flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ½ cup butter, or other shortening 1 cup sugar 2 eggs ½ cup sweet milk 1½ tablespoons lemon juice
1. Sift, then measure flour. Sift three times with baking soda and salt.
2. Cream the butter until light and lemon colored. Add sugar gradually.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
4. Alternately add the dry ingredients and the liquid, beating until smooth after each addition. Add lemon juice, blending in well.
5. Turn into greased loaf pan. Bake.
6. Cover with Lemon Filling and top with ½ recipe of Fluffy Frosting.
Amount: 8 × 8 inch pan Temperature 350° F. Time: 45 minutes See page 17
THANKSGIVING STEAMED PUDDING
3 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1½ teaspoons salt ½ teaspoon cloves ½ teaspoon mace ½ teaspoon allspice ½ teaspoon cinnamon 1 cup suet, finely ground 1 cup molasses 1 cup sweet milk 1½ cups seedless raisins, chopped
1. Sift, then measure the flour. Sift three times with the baking soda, salt and spices.
2. Combine suet, molasses and milk.
3. To the suet mixture, add the dry ingredients, beating until smooth. Add raisins.
4. Turn into a well greased pan or mold. Cover. Steam 3 hours.
5. Serve with Hard Sauce or Foamy Sauce.
Amount: 12 servings
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DARK FRUIT CAKE
5 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ½ teaspoon cloves ½ teaspoon cinnamon ½ teaspoon mace 1 pound butter, or other shortening 1 pound sifted brown sugar 8 eggs ½ pound each candied cherries, citron, orange and lemon peel, finely sliced 1 pound almonds, blanched and shredded 1 pound seedless raisins 1 pound currants ½ cup water 1 cup honey ½ cup molasses
1. Sift, then measure the flour. Sift three times with baking soda, salt and spices.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
4. Add the fruits and nuts, then add water, honey and molasses.
5. Add dry ingredients, beating until smooth after each addition.
6. Turn into 2 paper-lined tube pans. Bake.
Amount: 10 pounds Temperature: 250° F. Time: 3½ hours
BAKED PRUNE PUDDING
1½ cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ½ teaspoon cinnamon ¼ cup butter, or other shortening ¾ cup sugar 1 egg ½ cup juice from prunes 1 cup stewed prunes, drained and finely chopped ½ cup nutmeats, coarsely cut
1. Sift, then measure flour. Sift three times with baking soda, salt and cinnamon.
2. Cream the butter until it is light and lemon colored. Add sugar gradually, beating after each addition.
3. Briskly stir in the well beaten egg.
4. Alternately add the dry ingredients and prune juice, a small amount at a time, beating until smooth after each addition.
5. Last, carefully stir in the prunes and nutmeats.
6. Turn into a greased tube pan. Bake.
7. Serve with whipped cream.
Amount: 2 qt. tube pan Temperature: 375° F. Time: 1 hour
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FAVORITE SPICE CAKE
2½ cups pastry flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt 2 teaspoons cinnamon ½ teaspoon cloves ¼ teaspoon nutmeg ½ cup butter, or other shortening 1 cup sifted brown sugar, firmly packed 2 eggs ¾ cup sweet milk 2 tablespoons vinegar
1. Sift, then measure flour. Sift again with baking soda, salt and spices.
2. Cream butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as thick as whipped cream.
4. Combine vinegar and milk. Alternately add the dry and the liquid ingredients, beating until smooth after each addition.
5. Turn into a greased cake pan. Bake in a moderate oven.
6. Frost with Butter Frosting.
Amount: 8 × 8 inch pan Temperature: 350° F. Time: 40-45 minutes
RED DEVIL’S CAKE
2 cups pastry flour 1¼ teaspoons Arm & Hammer Cow Brand Baking Soda ¼ teaspoon salt ½ cup butter, or other shortening 1 cup sugar 2 eggs 2 squares (2 ounces) unsweetened chocolate 1 teaspoon vanilla ¾ cup sour milk or buttermilk ⅓ cup boiling water
1. Sift, then measure the flour. Sift three times with the baking soda and salt.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition until light and fluffy.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream. Gradually add the chocolate which has been melted and cooled.
4. Stir the vanilla into the milk. Alternately add the dry ingredients and the milk, beating until smooth after each addition. Add the boiling water and beat in well.
5. Turn into a greased cake pan. Bake.
6. Frost with Quick Butterscotch Icing. Let cake stand two hours before cutting to allow the red color to develop.
Amount: 2—8 inch layers Temperature: 350° F. Time: 25-30 minutes See page 17
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HONEY DIAMONDS
2 cups pastry flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ½ teaspoon cinnamon ¼ cup butter, or other shortening 1 cup sifted brown sugar, firmly packed ⅓ cup honey 2 eggs ½ cup sweet milk Nutmeats
1. Sift, then measure the flour. Sift three times with the baking soda, salt and cinnamon.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Combine honey and eggs which have been beaten until they are almost as stiff as whipped cream. Add to the butter-sugar mixture. Blend well.
4. Alternately add the dry ingredients and milk, beating after each addition.
5. Turn into a greased shallow cake pan. Bake.
6. Frost with Butter Icing. Garnish with nutmeats. Cut in diamond shaped pieces.
Amount: 9 × 9 inch pan Temperature: 350° F. Time: 45-50 minutes See page 8
FRUIT CUP CAKES
2 cups pastry flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon allspice ½ cup butter, or other shortening 1 cup sifted brown sugar, firmly packed 2 eggs 1⅓ tablespoons vinegar ⅔ cup sweet milk 1 cup dates, finely cut 1 cup nutmeats, coarsely cut ½ cup citron, sliced
1. Sift, then measure the flour. Sift three times with baking soda, salt and spices.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as thick as whipped cream.
4. Combine vinegar and milk. Alternately add the dry ingredients and the liquid, a small amount at a time, beating until smooth after each addition.
5. Lastly add fruit and nuts.
6. Fill greased muffin tins ⅔ full.
Amount: 3 dozen small cakes Temperature: 375° F. Time: 20-25 minutes See page 17
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APPLE SAUCE CAKE
2 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ¼ teaspoon cloves ½ teaspoon nutmeg 1 teaspoon cinnamon ½ cup butter, or other shortening 1 cup sugar 1 egg 1 cup raisins, chopped 1 cup nutmeats, coarsely broken 1 cup thick apple sauce
1. Sift, then measure the flour. Sift three times with the baking soda, salt and spice.
2. Cream the butter well. Gradually add sugar, beating after each addition.
3. Add the egg, beating well, then the raisins and nuts.
4. Alternately add the dry ingredients and apple sauce, beating until smooth after each addition.
5. Turn into a greased loaf pan. Bake.
Amount: 9 × 9 inch pan Temperature: 350° F. Time: 1 hour 15 minutes
CHOCOLATE NUT CAKE
1⅓ cups pastry flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ⅓ cup butter, or other shortening ¾ cup sugar 1 egg ½ cup nutmeats, coarsely cut 2 ounces (2 squares) unsweetened chocolate ¾ cup sour milk or buttermilk 1 teaspoon vanilla
1. Sift, then measure flour. Sift again with the baking soda and salt.
2. Cream the butter until light and lemon colored. Add the sugar gradually, beating after each addition.
3. Slowly add the egg which has been beaten until it is almost as stiff as whipped cream.
4. Add the nutmeats, then the chocolate which has been melted and cooled.
5. Combine the vanilla and sour milk. Alternately add the dry and liquid ingredients, beating until smooth after each addition.
6. Turn into greased pan and bake in moderate oven.
Amount: 8 × 8 inch pan or a tube pan Temperature: 350° F. Time: 40-45 minutes See page 17
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