“Velvety crumb” in all your Calumet BUTTER CAKES
Reading edition
See the fine even grain—the velvet-soft texture!
Calumet One-egg Cake
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ¼ teaspoon salt 4 tablespoons butter or other shortening 1 cup sugar 1 egg, unbeaten ¾ cup milk 1 teaspoon vanilla
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. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes. Spread Chocolate Butter Frosting (page 17) on top and sides of cake.
This cake may be baked in two greased 8-inch layer pans in moderate oven (375°F.) 25 minutes.
Orange Dessert Cake
Use recipe for Calumet One-egg Cake. Add 2 teaspoons grated orange rind to butter before creaming, and ½ cup finely cut raisins to creamed butter-sugar-egg mixture; omit vanilla. Bake in greased 8 × 8 × 2-inch pan in moderate oven (350°F.) 50 minutes. When cake has cooled ½ hour, cover with part of sweetened orange juice, prepared by adding ½ cup sugar to ½ cup juice and stirring until sugar is dissolved. Repeat at intervals until all juice has been used.
Boston Cream Pie
Use recipe for Calumet One-egg Cake. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 minutes. Spread Custard Cream Filling (page 18) between layers. Sift powdered sugar over top.
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Chocolate Fudge Cake (1 egg)
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt ½ cup butter or other shortening 1 cup sugar 1 egg, well beaten 2 squares Baker’s Unsweetened Chocolate, melted ¾ cup milk 1 teaspoon 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 egg and beat well; then chocolate and blend. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (325°F.) 1 hour, or until done. Spread Fudge Frosting (page 16), or Hungarian Chocolate Frosting (page 18) on top and sides of cake.
Plantation Marble Cake (2 eggs)
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ¼ teaspoon salt ½ cup butter or other shortening 1 cup sugar 2 eggs, well beaten ⅔ cup milk 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 2 tablespoons molasses
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; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Divide batter into two parts. To one part, add spices and molasses. Put by tablespoons into greased loaf pan, 8 × 4 × 3 inches, alternating light and dark mixtures. Bake in moderate oven (350°F.) 1 hour and 15 minutes, or until done. Spread Butter Frosting (page 17) on top and sides of cake.
Louisiana Spice Cake (2 eggs)
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ¼ teaspoon salt ½ teaspoon ginger 1½ teaspoons cinnamon ¾ teaspoon cloves ¾ teaspoon nutmeg ½ cup butter or other shortening 1 cup sugar 2 eggs, well beaten 3 tablespoons molasses 7 tablespoons cold coffee
Sift flour once, measure, add baking powder, salt, and spices, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then molasses and blend. Add flour, alternately with coffee, a small amount at a time. Beat after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 minutes, or until done. Spread Butter Frosting (page 17) between layers and on top of cake.
Patty’s Birthday Cake (2 egg whites)
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ¼ teaspoon salt 4 tablespoons butter or other shortening 1 cup sugar 2 egg whites, unbeaten ¾ cup milk ¼ teaspoon vanilla ¼ teaspoon almond extract
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 whites, one at a time, beating very thoroughly after each addition. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes. Spread Seven Minute Frosting (page 16) on top and sides of cake; sprinkle with Baker’s Coconut, Southern Style, tinted a delicate pink. Insert tiny pink candles in frosted cake.
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Favorite Chocolate Layer Cake (2 eggs)
2¼ cups sifted Swans Down Cake Flour 2¼ teaspoons Calumet Baking Powder ¼ teaspoon salt ½ cup butter or other shortening 1 cup sugar 2 eggs, well beaten ¾ cup milk 1 teaspoon 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 beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 minutes. Spread Fudge Frosting (page 16) between layers and on top and sides of cake.
Favorite Cup Cakes
Use recipe for Favorite Chocolate Layer Cake. Turn the batter into greased cup-cake pans, filling them ⅔ full; bake in moderate oven (375°F.) 20 minutes, or until done. Cover with Chocolate Wonder Frosting (page 17), or Burnt Sugar Frosting (page 16). Makes 2 dozen cakes.
Busy Day Cake (3 eggs)
3 cups sifted Swans Down Cake Flour 4 teaspoons Calumet Baking Powder ¼ teaspoon salt 1⅔ cups sugar ½ cup softened butter or other shortening 3 eggs, well beaten 1¼ cups milk 1 teaspoon vanilla
Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times. Add butter. Combine eggs, milk, and vanilla, and add to flour mixture, stirring until all flour is dampened. Then beat vigorously 1 minute. Bake in three greased 9-inch layer pans in moderate oven (375°F.) 25 minutes. Spread Orange Butter Frosting (page 17) between layers and on top of cake.
Coconut Layer Cake (3 eggs)
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt ⅔ cup butter or other shortening 1 cup sugar 3 egg yolks, well beaten ⅓ cup milk 1 teaspoon vanilla 3 egg whites, stiffly beaten 1 can Baker’s Coconut, Southern Style
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 egg yolks; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla and fold in egg whites. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread Seven Minute Frosting (page 16) between layers and on top and sides of cake. Sprinkle each layer and outside of cake with coconut while frosting is still soft.
Prize Devil’s Food Cake (3 eggs)
2 cups sifted Swans Down Cake Flour 2¾ teaspoons Calumet Baking Powder ¼ teaspoon salt ⅔ cup butter or other shortening 1½ cups sugar 3 eggs, well beaten 3 squares Baker’s Unsweetened Chocolate, melted ¾ cup milk 1 teaspoon 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 beat well; then chocolate and beat until smooth. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (350°F.) 35 minutes, or until done. Spread Seven Minute Frosting (page 16) between layers and on top and sides of cake.
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Burnt Sugar Cake (3 eggs)
½ cup sugar ¼ cup hot water
3 cups sifted Swans Down Cake Flour 3 teaspoons Calumet Baking Powder ½ teaspoon salt ½ cup butter or other shortening 1½ cups sugar 3 egg yolks, well beaten 1 cup water 1 teaspoon vanilla 2 tablespoons caramelized sugar syrup 3 egg whites, stiffly beaten
To make caramelized sugar syrup, place ½ cup sugar in skillet over medium flame and stir constantly until melted and quite dark. Remove from fire, add ¼ cup hot water, stir until dissolved. Cool.
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 egg yolks and beat well. Add flour, alternately with water, a small amount at a time. Beat after each addition until smooth. Add vanilla. Add 2 tablespoons caramelized sugar syrup and blend. Fold in egg whites. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes, or until done. Spread Burnt Sugar Frosting (page 16), made with remaining caramelized sugar syrup, between layers and on top and sides of cake.
Pineapple Upside Down Cake
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.
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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.
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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.
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