Vintage Cake Recipes

You fellers might find this hard to believe,but a lot of recipes are older than me.(Okay--watch it! I heard that.)I hope you enjoy these "receipts" that have endured through the years as family favorites.

Blackberry Cake
Boiled Spice Cake--Civil War recipe
Caramel Syrup Cake
Depression Cake 
German Sweet Chocolate Cake
Gold Cake
Hershey's Fudge Cake
Jam Cake
Maple Syrup Cake
Mashed Potato Cake (depression cake)
Mother's W.W.II Raisin Spice Cake
Old Fashioned Chocolate Pound Cake
Old-Fashioned Blackberry Spice Cake
Orange Cake--Civil War recipe
Orange Cake II
Pineapple Upside Down Cake
Poor Man's Cake
Rich Fruit Cake--from the 1800s
7-Up Angel Food Cake
7-Up Date Nut Loaf
Stack Cake
Syrup Cake
Very Lovely Apple Cake
Victorian Jubilee Cake

I'm not a complete idiot -- some parts are missing.


Victorian Jubilee Cake

Cake Ingredients

5 eggs, separated
1/4 c. sugar
1 tbs. lemon juice
3/4 cup sugar
1 c. all-purpose flour
1/4 tsp. salt

Cream Cheese Filling

8 oz. cream cheese softened
1/2 c. confectioners' sugar
1 c. heavy cream
2 tbs. cherry jelly
1/4 tsp. almond extract
Cherries Jubilee Filling
1 quart pitted black cherries
1/2 c. claret
1 cup or less sugar (to taste)
3 tbs. cornstarch
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. lemon juice

To Make The Cake: 
Preheat oven to 350° F.  Beat the egg whites until they stand up in soft peaks.  Beat in the 1/4 cup of sugar a tablespoon at a time.
Without washing the beater, beat the egg yolks with the lemon juice until thick and lemon colored.  Gradually beat in the 3/4 cup of sugar.  Pour the yolk mixture over the beaten egg whites and fold together gently with a spoon or spatula until well blended.  Sift the flour and salt together and fold into the egg mixture.  Spoon the batter into two unbuttered 9-inch layer pans.  Cut through the batter gently several times to break any large air bubbles.  Bake about 30 minutes.  Test by pressing lightly with a finger.  If the cake springs back, it is
done.  Invert on a wire rack and cool.

To Make Cremates Filling:  Cream the sugar and cream cheese together; add remaining ingredients and beat until thick.

To Make The Cherries Jubilee Filling:  Dissolve the sugar in the claret and pour over the cherries.  Let stand for several hours.  In a small bowl, mix the cornstarch with 3 tablespoons of the cherry juice.  Heat the cherries in a
sauce pan to the boiling point.  Lower heat and stir in cornstarch mixture.
Simmer, stirring constantly until thickened.  Remove from heat, add spices and lemon juice and allow to cool.

To Assemble The Cake:  Place one layer of sponge cake on a cake platter and spread a layer of cream filling about 3 inches wide around the perimeter of the top of the cake.  Cut out the center (in a heart shape if you are using heart-shaped pans) of the other layer, leaving a 3-inch border.  Put aside the center piece you cut out.  Place the layer with the cut-out center on top of the other and press down to make the layers stick together.  Decorate by placing a paper doily on top of the cake and sifting confectioners' sugar over the doily.

Carefully remove the doily and fill the center of the cake with the Cherries Jubilee filling.

This recipe is from "The Fannie Farmer Cookbook.

German Sweet Chocolate Cake with Coconut-Pecan Frosting

This recipe is from a Baker's German's Sweet Chocolate wrapper. The recipe is from the 1960s or 1970s. It's written exactly as it was on the wrapper.

* * * German Sweet Chocolate Cake * * *

1 pkg (4 oz Baker's German's Sweet Chocolate)
1/2 c. boiling water
1 c. butter or margarine
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/2 c. sifted Swans Down Cake Flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Shift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8 or 9 inch layer pans, lined on bottoms with paper. Bake at 350º for 30 to 40 minutes. Cool. Frost tops with frosting recipe below.

Coconut Pecan Frosting

Combine 1 c. evaporated milk, 1 c. sugar, 3 slightly beaten egg yoks, 1/2 c. butter or margarine, 1 tsp. vanilla. Cook and stir over medium heat until thickened - about 12 minutes. Add 1 1/3 c. Baker's Angel Flake Coconut and 1 c. chopped pecans. Cool until thick enough to spread; beat occationally. Makes 2 1/2 c..

You will probably have to substitute some of the ingredients that may no longer be available. Cake flour is not a necessity. You can use regular flour, but take out a couple of level tablespoons from the 2 1/2 c..

The paper in the bottom of the cake pans can be wax paper. Set your pans on wax paper and mark around the bottom. Cut out the paper; put a "dab" of shortening in the bottom of the pan to hold the paper and place wax paper in the pan.

Pineapple Upside Down Cake

First you prepare a cottage pudding batter

1/4 cup butter
1/2 cup sugar
1 egg, well beaten
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoons salt
1/2 cup milk

Cream butter,add sugar gradually , and add egg Mix the flour, baking powder, and salt. Add alternately with milk to the first mixture .Hold until pineapple has been prepared

Upside Down Cake - using above batter

1/4 to 1/2 cup of butter
1 cup brown sugar
pecans or walnuts
drained pineapple slices
whipped cream

Melt 1/4 to 1/2 cup of butter in a heavy frying pan and add 1 cup brown
sugar sprinkle with pecan (walnuts) if desired. Put drained pineapple slices
close together on sugar, pour above cake batter over the pineapple slices. Bake at 350° about 25 minutes.  Serve fruit side up.  Garnish with whipped cream, if desired.

From 9th Edition Fannie Merritt Farmer The Boston Cooking School
Cook Book Little Brown and Company, Boston  Published  1951

Orange Cake II

The following recipe, originated by my maternal grandmother, may at
first seem an improbable solution, but it's the best orange cake I've
ever tasted.  My grandmother was from Tupelo, Mississippi.

Prepare any standard yellow butter cake recipe.  Bake and cool
completely.  (Note: the original recipe called for 3 or 4 layers.  It
could also be baked in a 9 x 13 pan.)

Prepare the following syrup:

juice of three large oranges
grated rind of one large orange
13 marshmallows
1/4 to 1/2 cup granulated sugar, or to taste

Combine juice, rind, and marshmallows in medium saucepan.  Bring mixture
to a boil, reduce heat.  Cook, stirring frequently, until marshmallows
are dissolved.  Taste for sweetness, and add an appropriate amount of
sugar to taste.  Cool mixture slightly.

Pierce cake lightly with a fork.  Gradually pour warm syrup over cake,
brushing with pastry brush to distribute evenly.  Chill until serving
time.  The cake improves in both flavor and texture if stored, covered,
in refrigerator for several days before serving.

(Note: the orignal cake was stacked in layers, each layer being soaked
with syrup.  The final cake was iced with a beaten egg white, stiffened
and sweetened with confectioners sugar.)

Robb in Cleveland

depression recipe
Mashed Potato Cake

     4 eggs
     1 scant cup of butter
     2 cups sugar
     1 cup mashed potatoes
     1/2 cup milk
     1/2 cup cocoa
     1 cup chopped nuts
     1 tablespoon cinnamon
     1 teaspoon nutmeg
     1 teaspoon cloves
     2 teaspoons baking powder
     1 teaspoon vanilla
     2 1/2 cups flour

Mix together eggs, butter, sugar until creamy. Add the mashed potatoes, blend well. Sift the flour once add the baking powder sift again, then add the cocoa,cinnamon, nutmeg, cloves, to the flour, add alternately the flour mixture and milk to the first 4 ingredients. Mix well add the vanilla and the nuts stir until all are blended. Pour into either loaf or cake pans that have been greased. Bake in a moderately hot oven at 350° for 35 to 45 minutes, or until when checked with tooth pick comes out clean, or when press with finger on top of cake and it springs back.

Gold Cake

3/4 cup butter
1 cup sugar
yolks from 2 eggs
2 cups flour
3/4 cup milk
3 teaspoons baking powder

Beat butter and sugar to a cream, add eggs yolks and then sifted flour
and baking powder. Add milk and blend until smooth .Pour into a cake
pan and cook in a preheated 350°oven until a tooth pick when inserted
comes out clean.

Hint: this can be flavored after cooking with grated nutmeg.

My mother was given this Pillsbury recipe when she attended a cooking
school in Spartanburg, South carolina in 1939.

Old-Fashioned Blackberry Spice Cake

Yield: 12 servings

2 sticks (1 cup) butter, softened
1 1/2 cups sugar
3 large eggs, beaten
3 cups flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon each, ground: cloves, nutmeg, ginger
1 cup buttermilk
1 1/2 cups blackberry jam
1/2 cup chopped walnuts or pecans

1. Heat oven to 350 degrees. Beat butter and sugar in bowl of electric
mixer until well mixed. Add eggs, one at a time, beating well after each

2. Stir together flour, cinnamon, baking soda, salt, cloves, nutmeg and
ginger in medium bowl. Alternately add flour mixture and buttermilk to
butter mixture, beating well after each addition, beginning and ending with flour. Beat in jam. Stir in nuts by hand.

3. Pour batter evenly into three greased and floured 9-inch round cake
pans. Bake until wooden pick inserted in center comes out clean, about 35
minutes. Cool 10 minutes in pans; turn out onto wire racks. Cool

Boiled Caramel Frosting

           Yield: About 3 cups

           1 1/2 sticks (3/4 cup) butter
           1 cup packed brown sugar
           2/3 cup milk
           3 cups confectioners' sugar
           1 teaspoon vanilla extract
           1/2 teaspoon salt

1. Melt butter in medium saucepan over medium heat. Stir in brown sugar and milk; heat to boil. Boil 2 minutes. Remove from heat; cool.

2. Beat together butter mixture, confectioners' sugar, vanilla and salt in
bowl of electric mixer until light and spreading consistency, about 3
minutes. Spread frosting over cooled

The Chicago Tribune

Hershey's Fudge Cake

     1/2 C Cocoa
     1/2 C Boiling water
     2/3 C Crisco
     1-3/4 C Sugar
     1 t Vanilla
     2 Eggs (at room temperature)
     2-1/4 C Flour
     2 t Baking powder
     1/2 t Baking soda
     1/2 t Salt
     1-1/3 C Buttermilk

Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

In small bowl, mix cocoa and boiling water until smooth; set aside.

In large bowl, beat shortening, sugar and vanilla until light and fluffy, about 5 minutes. Add
eggs and beat well. Stir together flour, baking powder, baking soda and salt; add to shortening mixture alternately with buttermilk. Blend in cocoa mixture; beat well.

Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely before frosting.

Bella's Mother's Very Lovely Apple Cake

This apple cake is a true family favorite. We've made it for as long as I can remember and I've never written the recipe down until now - when we're just making it in the kitchen!

8 - 10 portions (for a normal-eating family, that is, he he!)
8 large Granny Smith apples
butter or margarine for the oven-proof thing you make it in
approx. 1½ cups)flour
(scant 1 cup) sugar
ice-cold margarine

Peel, core and slice the apples right down into a greased oven-proof something or other. (Can you tell I don't know the word for it? :oD) Drip some lemon juice between the layers for a fresh taste (and so that the apples won't get dark).It should be very full, because the apples give away lots of liquid and sink during the baking in the oven.

Mix sugar and  flour thoroughly in a bowl and sprinkle all of it over the apples. Shake lightly so that some of it will fall down between the layers. Then cover the apples with thin slices of ice-cold margarine or butter.

Put it in the lower part of the oven in (400oF) for 15 minutes to start with. Check the apples to see if they're ready. They shouldn't fight back but not be mushy either, and the cake should be golden-brown on top when it's ready. If needed, put the heat up to  (425oF) and let stand until ready.

Take the cake out and serve it slightly warm or completely cold with soft vanilla ice cream or creamy vanilla sauce.

Hint: If you want to, you can mix some cinnamon in with the flour-sugar mixture.


7-Up Angel Food Cake

       1 box Angel food cake mix
       7 oz 7-Up

 Follow the directions on the package of angel food cake mix.  Moisten
 the egg whites with the same quantity of 7-Up as your recipe calls
 for water. Do not chill the 7-Up; use it at room temperature.

 You're Really Cooking with You're Cooking with 7-Up!, 1957
 from 'Cakes Men Like' by Benjamin Darling

7-Up Date Nut Loaf

       1 cup  Dates; chopped
       7 oz 7-Up
       1 tsp Baking soda
       1 cup  Sugar
       2 Tbsp Butter
       1 ea Egg
   1 1/2 cup  Flour
     1/2 cup  Nuts; chopped
       1 tsp Vanilla
       1 pn Salt

 Bring dates and 7-Up to a boil in a saucepan, add baking soda and set
 aside to cool.  Add remaining ingredients; beat very well, pour into a
 loaf pan and bake one hour in a 350 F. oven.  Serve with whipped

 You're Really Cooking when You're Cooking with 7-Up!, 1957
 from 'Cakes Men Like' by Benjamin Darling

Caramel Syrup Cake


1 1/4 cups sugar
3/4 cups boiling water

Place 1 1/2 quart saucepan containing sugar, on medium-high heat.  Stir constantly with wooden spoon until sugar changes to greyish lumps (sugar masses) and then to dark brown liquid.

Slowly pour boilding water down side of pan, stirring liquid sugar as you do (it will steam and bubble).  Boil 5 minutes.  Keep warm.  Makes 1 cup.


1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
2 cups sifted enriched flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup burnt sugar syrup (above)
1/4 cup milk

Cream butter and sugar together until fluffy.Stir in vanilla and each egg one at a time, mix well.

Alternately fold in sifted dry ingredients with syrup and milk.Stir or mix vigorously for several minutes.

Pour into well greased and floured 9-inch square pan.  Bake in moderate oven (350 F.) about 35 minutes or until center springs back when touched lightly.

Remove from pan; cool on cake rack.  Ice with burnt sugar frosting.

Burnt Sugar Frosting:

1/2 cup sugar
1/3 cup burnt sugar syrup
1 egg white

In top of double boiler combine sugar, burnt sugar syrup, and egg white.

Place over boiling water, beating until frosting stands in peaks when beater is drawn out (takes about 4 minutes). Makes enough for top and sides of 9-inch square cake.

Credited to:  Mary Margaret McBride's Encyclopedia of Cooking, 1958.

Blackberry Cake

2 cups sugar
3-1/2 cups cake flour
1 cup (2 sticks) butter
1-1/2 cups (not jelly) blackberry jam/preserves
1 cup buttermilk
4 eggs
3 tsp cinnamon
1 tsp soda
3 tsp allspice
1 tsp (heaping) baking powder
1 tsp nutmeg

Cream sugar and butter add eggs. Cream thoroughly. Sift all dry ingredients together 3 times. Add alternately with buttermilk to creamed mixture. Add jam and mix thoroughly.
Bake in 4 (four) layers in greased layer pans. Bake at 350°F 20-25 minutes. Put together with seven minute icing.

NOTE: Make a 4 layer cake or two 2 layer cakes.

Yield: 12 Servings

Poor Man's Cake

1 lb.    raisins
2 cups   sugar
3 cups   water
4 Tbs.   shortening
1/2 tsp.  salt
2 tsp.    baking soda
1 tsp.    allspice
1 tsp.    cinnamon
4 cups   flour
1 cup    chopped nuts

Cook for 10 minutes the raisins, sugar and water.  Add the shortening
and let cool.  Add the remaining ingredients.  Bake at 300 degrees for
45 min.

This cake first began out of necessity.Flour and sugar were hard to come by with molasses most often used as a sweetener.Because of all the chores facing women each day,even having the time to bake would have been almost impossible.So,at gatherings,each woman would bring one cake layer, and they were assembled with whatever available jam or jelly there was.As apples became more abundant it revolved into a key ingredient.Later,at weddings,the taller the cake,the more well thought of the family of the bride was thought to be.

Stack Cake

3 packages dried apples, (6 oz each)
1 cup brown sugar, packed
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup shortening
1 cup sugar
2 large eggs
1/2 cup milk
1/2 cup molasses
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 cup whipping cream, whipped

Place apple in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain; mash apple. Stir in brown sugar and next 3 ingredients; set aside.

Beat shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs,one at a time, beating after each addition. Stir in milk and molasses.

Combine flour, baking powder, soda, salt and ginger;gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions;cover and chill 1 hour.

Pat each portion of dough into an 8 inch circle on greased baking sheets. Bake at 350 degrees for 10 minutes or until golden. Carefully remove layers to wire racks, and let cool completely. Stack layers, spreading
even amounts of reserved apple mixture between layers.
Cover and chill 8 hours.
Yield: one 8 inch cake.

Syrup Cake

1/2 cup         butter
1/2 cup         brown sugar
2                   eggs
1 cup             Maple Syrup
1/2 cup         hot water
2 1/2 cups    all-purpose (plain) flour, sifted with:
1 tsp.             baking soda
2 tsp.             baking powder
1/2 tsp.         ginger.

3/4 cup  Maple Syrup
1 egg white
1/2 tsp.) baking powder
1/4 cup) sugar
Pinch of sea salt.


Place butter in mixing bowl, gradually add brown sugar, eggs, Maple Syrup and hot water. Blend in flour, baking soda, baking powder and ginger. Pour mixture into greased and floured baking pan. Cook in 350°F  oven for 50 minutes. Let cool and set aside. In a double boiler, mix icing ingredients and beat mixture until it peaks. Ice cake.

Mother's W.W.II Raisin Spice Cake

Submitted by JOAN

                         2 cups sugar
                         2/3 cups shortening
                         2 cups cooked raisins
                         2 cups hot water from cooked raisins
                         (cooked in 34 cups water 'till plump)
                         2 tsp. cinnamon
                         2 tsp. baking soda
                         2 tsp. cloves (ground)
                         2/3 tsp. salt
                         4 cups flour

Cook raisins in 34 cups water 'till plump. Drain & save water for recipe. Combine all except the water & soda & flour. Add the soda to the measured HOT WATER FROM RAISINS. It will foam. Add to mixture.Then gradually add the flour. Mixture will be quite thick. Pour into 13" pan & bake at 350 until a broom straw (or serrated knife) comes out clean when inserted in center of cake. Nuts can be added as an option.
This cake is great without icing but a caramel or white icing is good.

This is a Civil War recipe.Still sounds great by today's standards.

Orange Cake

 6 eggs
 3 c. flour
 1 c. butter
 1 1/2 tsp. baking powder (alternative: 1 tsp.cream of tartar, 1/2 tsp. baking soda)
 1 c. milk or half-and-half (better)
 2 1/2 c. sugar
 3 oranges


 4 c. sugar
 Juice of 3 oranges plus enough water to equal 2 c. liquid
 4 eggs. whites only

 Butter and flour cake pans. Rub oranges over fine grater,removing ONLY the orange rind, not the bitter white pith underneath. Mix grated orange peel with sugar, grinding to blend through thoroughly. Sift flour with baking powder. Cream butter with sugar (mash together with back of spoon until thoroughly blended).

Separate egg yolks from whites into separate bowls.Beat each separately until very light. Add orange rind to yolks,then beat into creamed butter-sugar mixture. Mix flour in gently,then beaten egg whites. Bake in medium hot (350 degrees) oven for 35-40 minutes until top springs back when lightly pressed.

While this is baking make icing:
Bring sugar and water-orange juice mixture to a boil. Cover for a few minutes, still boiling, then uncover and continue to boil. Dip mixture with spoon occasionally; when it stretches in a thin string it is correct. (That is
240 degrees on a candy thermometer for you modern folks.) Beat
3 egg whites until stiff and pour syrup into them in a thin stream,
beating constantly. It should be thick but spreadable. Coat top of
each layer, pile layers on top of each other and coat around sides of cake. This will take several hours to dry.

Boiled Spice Cake
(a milkless, eggless, butterless cake)

2 cups sugar (white or brown or a mix of both)
2 cups raisins or dates ( or a mix of both)
2 tsp.. ground cloves
2 tsp.. cinnamon
2 cups water
1 cup lard ( use Crisco in a pinch)
1 tsp. salt
2 tsp.. baking soda
3 level cups flour.

In a dutch oven place sugar, raisins, spices, salt , water and lard.
Bring just to a boil stirring often. Let cool. Add soda and flour and beat by hand 'til smooth. place into a well greased and preheated
deep, 10-12 inch cast iron skillet. 350 oven.( for those of us who
don't have a hearth oven any more) Bake for about 30 - 35 minutes. When cool dust with powdered sugar or use a hard white frosting such as decorators frosting.

Thanks  Living Historian Sue Burkett for this treat!

This recipe is an authentic "receipt" from the 1800s.

Rich Fruit Cake

   1 lb. sugar
   3/4 lb. butter
   1 wineglass (about 1/2 c.) brandy
   12 cloves, ground (about 1 1/2 tbs.)
   1/2 a nutmeg (about 1 tbs.)
   1 tsp. ground cinnamon
   10 eggs, yolks and whites separated
   1/4 lb. citron, sliced
   2 lb. currants, washed and rubbed in flour
   1 lb. raisins, seeded and chopped
   1 lb raisins, seeded, whole
   1 lb. flour

[Recipe directions modified for clarity.] Mix sugar and butter, working together until very light. Add brandy, cloves, nutmeg, and  cinnamon   and blend thoroughly. Beat eggs separately; add yolks first and stir through, then mix in beaten whites. Add the sliced citron. Rub the currants in flour to coat and stir into batter, followed by the cut raisins.

Start mixing in the flour about 1 cup at a time, alternating with the whole
raisins, until all are mixed together. Bake in a moderate oven [325 degrees] in deep basins two hours. If the fire is strong, the heat should be decreased the last hour. Line the basins [pans] with buttered paper, and keep a piece over the top of the cake. Frost it and it will keep two months or longer if desired.

My sister and I make syrup cakes a lot.Old recipe but soooo good to eat.

Great Aunt Bessies' Maple Cake

1/2 cup  butter
1/2 cup  sugar
1/2 cup  maple syrup
1 tsp. vanilla
2 eggs, well beaten
1 3/4 cup  flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1/4 cup   milk
1/2 cup  chopped walnuts

Frosting :

1 cup  maple syrup
2 cup  egg whites
pinch of salt

Cream together butter and sugar. Gradually add maple syrup and vanilla and cream well again. Add eggs and mix well. Sift together dry ingredients and add to creamed mixture alternately with milk. Stir in chopped nuts.
Pour into 2 greased and floured 8in cake pans. Bake at 375F for 25-30

To make frosting :
Cook maple syrup to soft ball stage. Beat egg whites with a pinch of salt
until peaks form. Add cooled syrup in fine stream, beating constantly.
Frost cooled cake.
(Harrowsmith Cookbook Vo. II)

Old Fashioned Chocolate Pound Cake

(recipe found in an old trunk March 12, 1860)

1 cup of butter
1 cup shortening (Crisco is preferred)
3 cups sugar
6 large eggs
3 cups all purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder
1 cup whipping cream
1 teaspoon vanilla

Beat butter and shortening until creamy. Gradually add sugar, beating well.  Add eggs, one at a time, beating just until yellow disappears.  Combine flour and next three ingredients. Add to batter mixture alternating with cream, beginning and ending with flour mixture.

Mix until blended after each addition. Stir in vanilla. Pour into greased bundt or plain 10 inch tube pan. Bake at 325 degrees for 1 hour and 30

Depression Cake

1 cup   raisins
2 cups   cold water
1 cup   sugar
2 tablespoons  butter
2 cups   flour
2 teaspoons  cinnamon
1/2 teaspoon  salt
1 teaspoon  nutmeg
1 teaspoon  baking soda

Cream butter and sugar until real smooth. Cook raisins in water until water is reduced to 1 cup. Sift all dry ingredients together. Add the dry ingredients alternately with the raisins and the liquid. Grease and flour a tube or loaf pan.
Pour the cake mixture into pan and bake in a 350° oven for 20 to 25 minutes, oruntil done when tested with a tooth pick in the center of the cake.


Jam Cake

 1 cup                     butter
 2 cups                   sugar
 5 eggs                  beaten
1 tsp.                     baking soda
1 cup                      buttermilk
2 Tbs.                    rum
3 cups                   cake flour
1/4 tsp.                 salt
1/2 tsp.                 cinnamon
1 1/2 tsp.              cloves
1 1/2 tsp.              allspice
1 cup                      blackberry Jam
1 cup                      chopped walnuts or pecans
1 cup                      raisins (optional)

Cream butter and sugar.  Add eggs, one at a time beating after each addition.Dissolve soda in buttermilk; add rum and stir gradually into butter and sugar mixture, adding jam, nuts and raisins last.  Bake in 3 greased 9” cake pans at 325 degrees for 40 minutes.  Serve this layer cake with brown sugar frosting.

                           Brown Sugar Frosting

                             1/4 cup (1/2 stick) butter
                             2 Tablespoons Crisco
                             1 cup of brown sugar, packed
                             1/4 cup milk
                             1 1/2 cups sifted confectioners sugar
                             1/2 teaspoon of vanilla extract

Put butter, Crisco and brown sugar in a saucepan.  Bring to a boil over low
heat, stirring constantly.  Slowly add milk, and boil for 2 more minutes.  Cool.  Add confectioners sugar and vanilla.  Beat until smooth and creamy.
When cake is cool, frost the layers together.

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