Old Swans Down Cake Recipes
Lady Baltimore Cake
3 c. sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 1/2 c. sugar
1 1/4 c. milk
1 tsp. vanilla
4 egg whites
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 milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Beat egg whites until they hold up in soft peaks. Stir quickly but thoroughly into batter. Bake in two greased 9 inch layer pans at 375ºF for 25 to 30 minutes. Spread Lady Baltimore Filling between layers and Lady Baltimore Frosting over tops and sides.
Lady Baltimore Frosting and Filling
2 egg whites, unbeaten
1 1/2 c. sugar
5 tbs. water
1 1/2 tsp. light corn syrup
1/2 tsp. vanilla
6 figs
1/2 c. raisins
1/2 c. nuts, chopped
Candied cherries
Combine egg whites, sugar, water and corn syrup in top of double boiler, beating with a whisk until thoroughly mixed. Place over rapidly boiling water, beat constantly with whisk and cook 7 minutes, or until frosting
will stand in peaks. Remove from boiling water, add flavoring and beat until thick enough to spread. For filling, scald figs and raisins and chop. Add enough frosting to chopped fruit and nuts to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake. While frosting is soft, sprinkle top of cake with chopped cherries and additional chopped figs, raisins and nuts.
From a box of Swans Down cake flour
1-2-3-4 Cake
1
c. butter softened
2 c. sugar
3 c. cake flour sifted
1 tbs. baking powder
1/2 tsp. salt
4 eggs
1 c. milk
1 tsp. vanilla extract
1/2 tsp. almond extract
Preheat oven to 350º F.
Grease and flour 3) 9-inch cake pans.
Cream butter. Gradually add sugar, creaming until light and fluffy.
(Beat 1 to 2 minutes with electric mixer or longer by hand). 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 three prepared pans. Bake for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Fill and frost as desired.
Recipe By: Swans Down Cake flour box
Angel Food Cake
1 c. Swans Down cake flour
1 c. egg whites -- (8-10 eggs) *
1/4 tsp. salt
1 tsp. cream of tartar
1 1/4 c. granulated sugar -- sifted
3/4 tsp. vanilla extract
1/4 tsp. almond extract
* Remove eggs from refrigerator several hours before using.
They beat up lighter and more easily when at room temperature,and give increased fineness of grain and delicacy of texture to angel food cakes.
Sift flour once, measure, and sift four more times.
Beat egg whites and salt with flat wire whisk.
When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry.
Fold in sugar carefully, 2 tablespoons at a time, until all is used.
Fold in flavoring.
Then sift small quantity of flour over mixture and fold in carefully; continue until all is used.
Turn into ungreased angel food pan and bake in slow oven at least one hour.
Begin at 275º F. and after 30 minutes increase heat slightly (325ºF.)and bake 30 minutes longer.
Remove from oven and invert pan for 1 hour, or until cold .
Very Blueberry Morning Muffins
1/4 c. unsalted butter -- softened
2/3 c. sugar
1 1/2 tsp. lemon zest -- finely grated
1 egg
1/2 tsp. vanilla
1 1/4 c. blueberries
1 c. plus 2 tbs. Swans Down cake flour , sifted
1 tsp. baking powder
1/4 tsp. salt
1/3 c. milk
Topping:
3/4 tsp. sugar -- mixed with
1/8 tsp. nutmeg
Preheat oven to 375º. In large bowl, cream butter, sugar, and lemon until light, about 5 minutes. Beat in egg and vanilla. Mash 1/4 c. of the berries. Beat into batter. Whisk together flour, baking powder and salt. Fold into batter alternately with milk. Fold in blueberries. Spoon into 8 paper lined muffin c.s.
Place Topping in small strainer and dust each muffin.
Bake until muffins spring back when lightly touched, 20 to 25 minutes. Serve warm or at room temperature.
Source noted: Swans Down 100th Anniversary Recipe Collection (1994)
Hot-Milk Spongecake
1 c. sifted Swans Down cake flour
1 tsp. baking powder
3 eggs
1 c. sugar
2 tsp. lemon juice
6 tbs. hot milk
powered sugar, optional
Sift flour once, measure, add baking powder and sift together 3 times more. Beat eggs until very thick and light in color (about 10 minutes).
Add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time, until all is added. Add milk, mixing quickly until batter is smooth.
Turn at once into ungreased tube pan and bake in a preheated 350-degree oven for 35 minutes, or until done. Remove from oven and invert pan 1 hour or until cold. (Or bake in 2 lightly greased 8-inch-by-8-inch pans at 350 degrees for 25 minutes.)
Run a sharp knife around the edge of cooled cake, invert onto plate and sift powdered sugar over the top, if desired. Cut into squares and serve as dessert or a tea accompaniment. Serves 10.
Swans Down Waffles
2 c. sifted Swans Down cake flour (add baking powder and salt, sift again)
3 well beaten egg yolks
4 Tbsp. melted butter
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
Add to flour mixture remaining ingredients, beating
until smooth. Beat 3 egg whites and fold in. Bake in hot
waffle iron.
Swans Down Butter Cake
2 c. sifted Swans Down cake flour
2 tsp. Calumet baking powder
1/2 tsp. salt
2/3 c. butter or other
shortening
3 egg yolks, well beaten
3 eggs whites, stiffly beaten
1 c. sugar
1/3 c. milk
1 tsp. vanilla
Sift flour once, measure. Add baking powder and salt
and sift together 3 times. Cream butter thoroughly, add sugar
gradually and cream together until light and fluffy. Add egg
yolks, then sifted flour, alternately with milk, a small amount
at a time. Beat after each addition until smooth. Add vanilla, fold in egg whites.
Bake in 2 greased 9-inch layer pans in moderate oven (375º) for 25 to 30 minutes or in greased loaf
pan in moderate oven (350º) for 50 to 60 minutes. Double the recipe to make 3 (10-inch) layers.
This recipe came from a cookbook titled "The Swans Down Cake Manual", copyright 1933, G. F. Corp.
2 c. sugar
3 c. cake flour sifted
1 tbs. baking powder
1/2 tsp. salt
4 eggs
1 c. milk
1 tsp. vanilla extract
1/2 tsp. almond extract
Preheat oven to 350º F.
Grease and flour 3) 9-inch cake pans.
Cream butter. Gradually add sugar, creaming until light and fluffy.
(Beat 1 to 2 minutes with electric mixer or longer by hand). 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 three prepared pans. Bake for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Fill and frost as desired.
Recipe By: Swans Down Cake flour box
Angel Food Cake
1 c. Swans Down cake flour
1 c. egg whites -- (8-10 eggs) *
1/4 tsp. salt
1 tsp. cream of tartar
1 1/4 c. granulated sugar -- sifted
3/4 tsp. vanilla extract
1/4 tsp. almond extract
* Remove eggs from refrigerator several hours before using.
They beat up lighter and more easily when at room temperature,and give increased fineness of grain and delicacy of texture to angel food cakes.
Sift flour once, measure, and sift four more times.
Beat egg whites and salt with flat wire whisk.
When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry.
Fold in sugar carefully, 2 tablespoons at a time, until all is used.
Fold in flavoring.
Then sift small quantity of flour over mixture and fold in carefully; continue until all is used.
Turn into ungreased angel food pan and bake in slow oven at least one hour.
Begin at 275º F. and after 30 minutes increase heat slightly (325ºF.)and bake 30 minutes longer.
Remove from oven and invert pan for 1 hour, or until cold .
Very Blueberry Morning Muffins
1/4 c. unsalted butter -- softened
2/3 c. sugar
1 1/2 tsp. lemon zest -- finely grated
1 egg
1/2 tsp. vanilla
1 1/4 c. blueberries
1 c. plus 2 tbs. Swans Down cake flour , sifted
1 tsp. baking powder
1/4 tsp. salt
1/3 c. milk
Topping:
3/4 tsp. sugar -- mixed with
1/8 tsp. nutmeg
Preheat oven to 375º. In large bowl, cream butter, sugar, and lemon until light, about 5 minutes. Beat in egg and vanilla. Mash 1/4 c. of the berries. Beat into batter. Whisk together flour, baking powder and salt. Fold into batter alternately with milk. Fold in blueberries. Spoon into 8 paper lined muffin c.s.
Place Topping in small strainer and dust each muffin.
Bake until muffins spring back when lightly touched, 20 to 25 minutes. Serve warm or at room temperature.
Source noted: Swans Down 100th Anniversary Recipe Collection (1994)
Hot-Milk Spongecake
1 c. sifted Swans Down cake flour
1 tsp. baking powder
3 eggs
1 c. sugar
2 tsp. lemon juice
6 tbs. hot milk
powered sugar, optional
Sift flour once, measure, add baking powder and sift together 3 times more. Beat eggs until very thick and light in color (about 10 minutes).
Add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time, until all is added. Add milk, mixing quickly until batter is smooth.
Turn at once into ungreased tube pan and bake in a preheated 350-degree oven for 35 minutes, or until done. Remove from oven and invert pan 1 hour or until cold. (Or bake in 2 lightly greased 8-inch-by-8-inch pans at 350 degrees for 25 minutes.)
Run a sharp knife around the edge of cooled cake, invert onto plate and sift powdered sugar over the top, if desired. Cut into squares and serve as dessert or a tea accompaniment. Serves 10.
Swans Down Waffles
2 c. sifted Swans Down cake flour (add baking powder and salt, sift again)
3 well beaten egg yolks
4 Tbsp. melted butter
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
Add to flour mixture remaining ingredients, beating
until smooth. Beat 3 egg whites and fold in. Bake in hot
waffle iron.
Swans Down Butter Cake
2 c. sifted Swans Down cake flour
2 tsp. Calumet baking powder
1/2 tsp. salt
2/3 c. butter or other
shortening
3 egg yolks, well beaten
3 eggs whites, stiffly beaten
1 c. sugar
1/3 c. milk
1 tsp. vanilla
Sift flour once, measure. Add baking powder and salt
and sift together 3 times. Cream butter thoroughly, add sugar
gradually and cream together until light and fluffy. Add egg
yolks, then sifted flour, alternately with milk, a small amount
at a time. Beat after each addition until smooth. Add vanilla, fold in egg whites.
Bake in 2 greased 9-inch layer pans in moderate oven (375º) for 25 to 30 minutes or in greased loaf
pan in moderate oven (350º) for 50 to 60 minutes. Double the recipe to make 3 (10-inch) layers.
This recipe came from a cookbook titled "The Swans Down Cake Manual", copyright 1933, G. F. Corp.
Swans
Down Banana Cake
2 c. sifted Swans Down cake flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 c. butter or shortening
1 1/2 c. sugar
1 egg and 1 egg yolk, well beaten
1 c. mashed bananas
3/4 c. sour milk or buttermilk
1 tsp. vanilla
Sift flour once, measure, add baking powder, soda, and salt and
sift together 3 times. Cream butter thoroughly, add sugar gradually
and cream together until light and fluffy. Add eggs and beat well;
then add bananas and beat again. Add flour to creamed mixture,
alternately with milk, a small amount at a time, beating after each
addition until smooth. Add vanilla. Bake in 2 greased 8 or 9 inch
pans or one 13 x 9 inch pan at 375 º for about 25 minutes.
Frost with orange or lemon frosting or following chocolate frosting.
2 1/2 c. confectioners sugar sifted with 3 tbsp. cocoa Pinch of salt
1/2 tsp. vanilla Cream butter, gradually add confectioners sugar
mixture, salt, and vanilla. Add hot cream or milk slowly until
frosting is of spreading consistency.
Recipe is circa: 1950s
2 c. sifted Swans Down cake flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 c. butter or shortening
1 1/2 c. sugar
1 egg and 1 egg yolk, well beaten
1 c. mashed bananas
3/4 c. sour milk or buttermilk
1 tsp. vanilla
Sift flour once, measure, add baking powder, soda, and salt and
sift together 3 times. Cream butter thoroughly, add sugar gradually
and cream together until light and fluffy. Add eggs and beat well;
then add bananas and beat again. Add flour to creamed mixture,
alternately with milk, a small amount at a time, beating after each
addition until smooth. Add vanilla. Bake in 2 greased 8 or 9 inch
pans or one 13 x 9 inch pan at 375 º for about 25 minutes.
Frost with orange or lemon frosting or following chocolate frosting.
2 1/2 c. confectioners sugar sifted with 3 tbsp. cocoa Pinch of salt
1/2 tsp. vanilla Cream butter, gradually add confectioners sugar
mixture, salt, and vanilla. Add hot cream or milk slowly until
frosting is of spreading consistency.
Recipe is circa: 1950s
Old-Fashioned
Jelly Roll
3/4 c. sifted Swans Down cake flour
3/4 tsp. Calumet baking powder
1/4 tsp. salt
4 eggs, room temperature
3/4 c. sifted sugar
1 tsp. vanilla
1 c. tart red jelly
Sift flour once; measure. Combine baking powder, salt
and eggs in bowl. Beat with rotary egg beater, adding sugar
gradually, until mixture becomes thick and light-colored. Fold
in flour and vanilla. Turn into 15 x 10-inch pan which has
been greased, lined with paper to within 1/2 inch of edge, and
again greased. Bake in hot oven at 400 º for 13 minutes. Turn
out on cloth, remove paper and quickly cut off crisp edges.
Roll cake, rolling cloth up in cake. Let cool about 10 minutes. Unroll, spread
cake with jelly and roll again. Sprinkle with powdered sugar. Wrap in cloth and cool on rack.
Serve plain or top with whipped cream.
3/4 c. sifted Swans Down cake flour
3/4 tsp. Calumet baking powder
1/4 tsp. salt
4 eggs, room temperature
3/4 c. sifted sugar
1 tsp. vanilla
1 c. tart red jelly
Sift flour once; measure. Combine baking powder, salt
and eggs in bowl. Beat with rotary egg beater, adding sugar
gradually, until mixture becomes thick and light-colored. Fold
in flour and vanilla. Turn into 15 x 10-inch pan which has
been greased, lined with paper to within 1/2 inch of edge, and
again greased. Bake in hot oven at 400 º for 13 minutes. Turn
out on cloth, remove paper and quickly cut off crisp edges.
Roll cake, rolling cloth up in cake. Let cool about 10 minutes. Unroll, spread
cake with jelly and roll again. Sprinkle with powdered sugar. Wrap in cloth and cool on rack.
Serve plain or top with whipped cream.
Merrie
Companie Cake
(An Original Old Swans Down Cake Recipe)
2 3/4 c. sifted Swans Down cake flour
2 tsp. Calumet baking powder
1 1/2 tsp. salt
1 3/4 c. sugar
1 c. shortening
milk (see below for amount)*
3/4 tsp. orange extract
3/4 tsp. almond extract
3 eggs
1 egg yolk, unbeaten
Preparation: Have shortening at room temperature.
Grease and lightly flour 9-inch tube pan. Start oven for
moderate heat (375 º). Sift flour before measuring.
*With butter, margarine or lard, use 1/2 cup milk. With
vegetable or any other shortening use 3/4 cup milk.
The mixing method: Measure dry ingredients into sifter.
Stir shortening in bowl just to soften. Sift in dry ingredients. Add milk and flavoring
and mix until all flour is dampened. Then beat 300 strokes by hand, or 2 minutes in mixer
at low speed. Add eggs and yolk, beat 150 strokes by hand or 1 minute in mixer at low speed. (Count only
actual beating strokes or beating time. Scrape bowl and spoon or beater often.)
Baking: Turn batter into pan. Bake in moderate oven (375 º) for 1 hour or until done. Cool cake in pan
15 minutes.Then loosen from sides of pan with spatula or knife and turn
right side up on rack to cool before frosting.
Frosting: Spread Festive Frosting on top and sides of cake.
Festive Frosting:
2 egg whites
1 c. chopped fruit nut mixture
Prepare a boiled frosting using the egg whites. Flavor
with almond extract. When frosting is of right consistency to
spread, add fruit-nut mixture; mix well (for fruit-nut mixture
use a combination of candied cherries, citron, toasted walnut
meats, figs and raisins.)
(An Original Old Swans Down Cake Recipe)
2 3/4 c. sifted Swans Down cake flour
2 tsp. Calumet baking powder
1 1/2 tsp. salt
1 3/4 c. sugar
1 c. shortening
milk (see below for amount)*
3/4 tsp. orange extract
3/4 tsp. almond extract
3 eggs
1 egg yolk, unbeaten
Preparation: Have shortening at room temperature.
Grease and lightly flour 9-inch tube pan. Start oven for
moderate heat (375 º). Sift flour before measuring.
*With butter, margarine or lard, use 1/2 cup milk. With
vegetable or any other shortening use 3/4 cup milk.
The mixing method: Measure dry ingredients into sifter.
Stir shortening in bowl just to soften. Sift in dry ingredients. Add milk and flavoring
and mix until all flour is dampened. Then beat 300 strokes by hand, or 2 minutes in mixer
at low speed. Add eggs and yolk, beat 150 strokes by hand or 1 minute in mixer at low speed. (Count only
actual beating strokes or beating time. Scrape bowl and spoon or beater often.)
Baking: Turn batter into pan. Bake in moderate oven (375 º) for 1 hour or until done. Cool cake in pan
15 minutes.Then loosen from sides of pan with spatula or knife and turn
right side up on rack to cool before frosting.
Frosting: Spread Festive Frosting on top and sides of cake.
Festive Frosting:
2 egg whites
1 c. chopped fruit nut mixture
Prepare a boiled frosting using the egg whites. Flavor
with almond extract. When frosting is of right consistency to
spread, add fruit-nut mixture; mix well (for fruit-nut mixture
use a combination of candied cherries, citron, toasted walnut
meats, figs and raisins.)
Lemon
Pound Cake
7 eggs
4 c. Swans Down cake flour
3 c. sugar
1 lb. butter
1/2 tsp. lemon flavor
1/2 c. milk
1 box powdered sugar
1 Tbsp. butter
1 tsp. Pet milk
lemon juice
Cream butter and sugar until fluffy. Mix flour, sugar,
eggs, flavor and milk; beat ingredients about 5 minutes. Bake
at 350 degrees for 1 to 1 1/2 hours or until cake tests done.
Lemon Icing
Mix powdered sugar, butter, milk and lemon juice for 1 minute.
Drizzle over cooled cake. (Add lemon juice to suit your taste.)
7 eggs
4 c. Swans Down cake flour
3 c. sugar
1 lb. butter
1/2 tsp. lemon flavor
1/2 c. milk
1 box powdered sugar
1 Tbsp. butter
1 tsp. Pet milk
lemon juice
Cream butter and sugar until fluffy. Mix flour, sugar,
eggs, flavor and milk; beat ingredients about 5 minutes. Bake
at 350 degrees for 1 to 1 1/2 hours or until cake tests done.
Lemon Icing
Mix powdered sugar, butter, milk and lemon juice for 1 minute.
Drizzle over cooled cake. (Add lemon juice to suit your taste.)
Devil's Food Cake
and Divinity Frosting
2 c. sifted cake flour
1 tsp. baking soda
1/2 c. butter or shortening
2 c. sifted brown sugar
2 eggs, unbeaten
6 sq. Baker's unsweetened
chocolate, melted
1 1/4 c. sweet milk
1 tsp. vanilla
Sift flour once; measure. Add soda and sift together
three times. Cream butter thoroughly. Add sugar gradually and
cream together until light and fluffy. Add eggs, one at a time
and beat well. Add chocolate and beat well. Add flour,
alternately with milk a small amount at a time. Beat after
each addition until smooth. Add vanilla. Bake in three
greased 9-inch layer pans in moderate oven (325 º) for 30
minutes. Cool, spread divinity frosting between layers and on
top and sides of cake.
Divinity Frosting For Devil's Food Cake:
3 c. sugar
1 tsp. light corn syrup
1 1/3 c. boiling water
4 egg whites, stiffly beaten
1 tsp. vanilla
Combine sugar, corn syrup and water. Place over low
flame and stir constantly until sugar is dissolved and mixture
boils. Continue cooking until a small amount of syrup forms a
soft ball in cold water, or spins a long thread when dropped
from tip of spoon (240 º). Pour syrup in fine stream over egg
whites, beating constantly. Add vanilla. Continue beating
until stiff enough to spread on cake. Makes enough frosting to
cover top and sides of three 9-inch layers.
These two recipes are from an old (about 30 years) Swans
Down cake flour box!
2 c. sifted cake flour
1 tsp. baking soda
1/2 c. butter or shortening
2 c. sifted brown sugar
2 eggs, unbeaten
6 sq. Baker's unsweetened
chocolate, melted
1 1/4 c. sweet milk
1 tsp. vanilla
Sift flour once; measure. Add soda and sift together
three times. Cream butter thoroughly. Add sugar gradually and
cream together until light and fluffy. Add eggs, one at a time
and beat well. Add chocolate and beat well. Add flour,
alternately with milk a small amount at a time. Beat after
each addition until smooth. Add vanilla. Bake in three
greased 9-inch layer pans in moderate oven (325 º) for 30
minutes. Cool, spread divinity frosting between layers and on
top and sides of cake.
Divinity Frosting For Devil's Food Cake:
3 c. sugar
1 tsp. light corn syrup
1 1/3 c. boiling water
4 egg whites, stiffly beaten
1 tsp. vanilla
Combine sugar, corn syrup and water. Place over low
flame and stir constantly until sugar is dissolved and mixture
boils. Continue cooking until a small amount of syrup forms a
soft ball in cold water, or spins a long thread when dropped
from tip of spoon (240 º). Pour syrup in fine stream over egg
whites, beating constantly. Add vanilla. Continue beating
until stiff enough to spread on cake. Makes enough frosting to
cover top and sides of three 9-inch layers.
These two recipes are from an old (about 30 years) Swans
Down cake flour box!
Chocolate
Pound Cake
3 c. sugar
1/2 tsp. baking powder
4 tbs. Hershey's cocoa
3 c. Swans Down cake flour
1/2 tsp. salt
1 c. milk
5 eggs
3 sticks butter
2 tsp. vanilla
Mix dry ingredients together and sift 3 times. Mix
butter until soft; put in sugar (2 tablespoons at a time). Add
eggs (one at a time). Add dry ingredients tables at a time,
then mix. Mix milk and vanilla, then add a bit at a time. Put
in a greased pan, then add wax paper all over pan. Bake at
325 º for 1 hour and 15 minutes.
Buttermilk Pound Cake
1/2 lb. butter or oleo
3 c. Swans Down cake flour
1 c. buttermilk
1/2 tsp. salt
3 c. granulated sugar
4 eggs, separated
1/4 tsp. soda
1 tsp. extract (your choice,
almond is best, but could
use vanilla or lemon)
Cream butter and sugar thoroughly. Add egg yolks. Sift
flour, salt and soda. Add to butter alternating with buttermilk. Add flavoring
and fold in beaten egg whites well.
Bake in greased, floured tube pan at 350 º for 1 hour until done.
3 c. sugar
1/2 tsp. baking powder
4 tbs. Hershey's cocoa
3 c. Swans Down cake flour
1/2 tsp. salt
1 c. milk
5 eggs
3 sticks butter
2 tsp. vanilla
Mix dry ingredients together and sift 3 times. Mix
butter until soft; put in sugar (2 tablespoons at a time). Add
eggs (one at a time). Add dry ingredients tables at a time,
then mix. Mix milk and vanilla, then add a bit at a time. Put
in a greased pan, then add wax paper all over pan. Bake at
325 º for 1 hour and 15 minutes.
Buttermilk Pound Cake
1/2 lb. butter or oleo
3 c. Swans Down cake flour
1 c. buttermilk
1/2 tsp. salt
3 c. granulated sugar
4 eggs, separated
1/4 tsp. soda
1 tsp. extract (your choice,
almond is best, but could
use vanilla or lemon)
Cream butter and sugar thoroughly. Add egg yolks. Sift
flour, salt and soda. Add to butter alternating with buttermilk. Add flavoring
and fold in beaten egg whites well.
Bake in greased, floured tube pan at 350 º for 1 hour until done.
7-UP Cake
3 c. Swans Down cake flour
5 eggs
3 sticks butter
1/3 c. 7-Up
1 tsp. vanilla or lemon flavor
2 c. sugar
Cream sugar, eggs and butter until it is fluffy. Add
one cup of flour, at a time; cream, then add flavor. Add 7-Up
last and lightly cream in mixture. Bake for about 1 hour on
300 º. Turn cake out of pan and let cool. Use desired frosting.
This is an all time favorite that's been around since I was a child.
3 c. Swans Down cake flour
5 eggs
3 sticks butter
1/3 c. 7-Up
1 tsp. vanilla or lemon flavor
2 c. sugar
Cream sugar, eggs and butter until it is fluffy. Add
one cup of flour, at a time; cream, then add flavor. Add 7-Up
last and lightly cream in mixture. Bake for about 1 hour on
300 º. Turn cake out of pan and let cool. Use desired frosting.
This is an all time favorite that's been around since I was a child.
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