My Great Recipes Collection

Great Recipes From the Past

Cake

Angel Food Cake No. 779

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Here is an angel food cake recipe from the Michigan Consolidated Gas Company. It was found in the Red Plastic Box Collection.

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Angel Food Cake No. 779

Ingredients

  • 1 cup cake flour sifted
  • 1 1/2 cups sugar sifted
  • 1 1/4 cup egg whites about 10
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon crea m of tartar
  • 1 teaspoon almond extract

Instructions

  1. Sift flour with 1/2 cup sugar. 3 times.
  2. Beat egg whites until foamy.
  3. Add salt, cream of tartar, and extract. Beat until egg whites stand in peaks when beater is lifted.
  4. Gradually fold 1 cup sifted sugar into beaten egg whites, using about 2 tablespoons at a time.
  5. Carefully fold in flour and sugar mixtures, sifting a small amount at a time over mixture.
  6. Pour batter into an ungreased 10-inch tube pan.
  7. Cut with knife or spatula through batter, making a complete circle through mixture.
  8. Bake in a preheated oven at 325 about 1 hour.
  9. Remove cake from oven. Invert it and allow it to stand inverted about 1 our. Remove cake from pan.

Recipe Notes

  • Use a 10-inch tube cake pan.
  • No. 779 (This is on the flip side of Strawberry Refrigerator Cake)
  • Home Service Department Michigan Consolidated Gas Company
  • Your dream come true - the new Freedom Gas Kitchen.

Prune Cake

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This recipe is from Cross Country Cookery Cookbook. The recipe came from Grace Estes, Como, Miss and Viola Davis, Como, Mississippi.

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Prune Cake

Course Dessert

Ingredients

  • 1 cup wesson oil
  • 1 teaspoon vanilla
  • 2 cup sugar
  • 1 cup buttermilk
  • 1 teaspoon soda
  • 1 pinch salt
  • 1 cup prunes cooked and cut up
  • 2 teaspoon cinnamon
  • 2 teaspoon cloves
  • 2 teaspoon alspice
  • 2 teaspoon nutmeg
  • 3 eggs
  • 2 cup flour
  • 1 cup nuts chopped

Instructions

  1. Mix all ingredients thoroughly. 
  2. Pour into 10" greased stem pan. Bake @ 325-350 for 60-75 minutes.

Butterless Milkless Eggless Cake

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This recipe was found in the Red Plastic Box Collection. No pan size is given so I did a little sleuthing…which means I googled to see if there was a similar recipe online.

This is almost double the ingredients of the recipe found at All Recipes which calls for an 8 or 9-inch square cake pan and bakes for 20 minutes.

Given that this is almost double the ingredients and baking time, I’m going to guess this would work in a 9×13 pan.

Butterless Milkless Eggless Cake

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Butterless Milkless Eggless Cake

Course Dessert

Ingredients

  • 2 cups white sugar
  • 2 cups water
  • 2 heaping tablespoons shortening
  • 1 pound raisins
  • 1 heaping tespoon soda
  • 1 heaping teaspoon salt
  • 1 level teaspoon cloves
  • 1 level teaspoon cinnamon
  • 1 level teaspoon nutmeg
  • 3 cups flour
  • Nuts

Instructions

  1. Boil sugar, water, shortening, raisins, and water 25 minutes. When cool, add remaining ingredients.

  2. Bake 375 for 35 to 45 minutes.

Butter Cake

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An interesting cake from the Red Plastic Box Collection, especially because no pan size is given. What pan size do you suggest?

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Butter Cake

Course Dessert

Ingredients

  • 1/4 cup butter
  • 3/4 cup sugar
  • 1 egg yolk
  • 2 egg whites
  • 1 1/3 cup flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 teaspoon vanilla

Instructions

  1. Cream fat, add sugar slowly beating until mixture is fluffy and light. Remove any mixture that clings to wooden spoons.
  2. Separate yolks from whites. Put one yolk into fat sugar mixture and the whites in a bowl to be heated.
  3. Beat the egg yolk with fat and sguar about 30 seconds until the three are thoroughly combined.
  4. Combine the remaining ingredients as follows: Add 1 tablespoon flour to egg mixture. Stir until flour is damped and beat for 30 seconds. Add the milk, and the rest of the flour. Add the beaten egg white and fold in gently.
  5. Bake in oven 350. During first 20 minutes, then 375 about 20 minutes longer.

Chocolate Mud Cake

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What makes this recipe surprising is that the frosting is poured on the marshmallow-covered cake while it is still warm.

Barbecues and Picnics #20 Card # 41

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Chocolate Mud Cake

Course Dessert
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

For the cake

  • 1 cup butter
  • 1/2 cup cocoa
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla
  • 1 cup chopped nuts
  • 2 cups marshmallows

For the frosting

  • 1 cup butter
  • 1/3 cup milk
  • 1/4 cup cocoa
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 1 dash salt

Instructions

  1. In a medium saucepan, melt butter. Add cocoa, sugar, and eggs, beating well.
  2. Add flour, salt, vanilla, and chopped nuts, making sure it is well beaten.
  3. Pour into 9×13 greased pan.
  4. Bake at 350 for 25-30minutes until cake no longer sticks to toothpick when tested.
  5. Cover with marshmallows immediately after removing from oven.
  6. Immediately begin frosting. In medium saucepan, melt butter, milk, and cocoa, mixing well until mixture is smooth.
  7. Beat in sugar, vanilla, and salt until creamy.
  8. Pour on cake while still warm. Frosting will soak into cake and some marshmallows will be visible

Recipe Notes

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