Honey Angel Cake (Christmas, Festive, Traditional) - 1960's (Marguerite Patten Recipe Card)

Happiness Tree Cake; Christmas Pudding Cake - 1960's (Marguerite Patten Recipe Card)

I have included this one for its pure weirdness.  A Marshmallow covered Christmas Pudding and a Happiness Tree Cake...also covered in marshmallows.

Moist Chocolate Sandwich - 1960's (Marguerite Patten Card Index 6)

Moist Chocolate Sandwich.  Very much a variation on a theme, but a quite delicious theme.  

Economical Light Fruit Cake - 1960's (Marguerite Patten Index Card 4)

I present most probably the easiest recipe ever.  If you are terrified of baking, this is a good place to start.

Fruit and Walnut Sponge - 1960's (Marguerite Patten Index Card 3)

I love Walnuts.  That is all.

Apricot Croutes - 1950s

Ingredients.

1. Stale Cake
2. Tinned Apricots
3. 1 or 2 ounces of Butter
4. Castor sugar

Cut the cake into round or oval shapes about 1/4 inch thick, spread with butter and arrange into a greased fireproof dish.

Place one or two apricots, free from syrup, cut side up on each slice of cake. Sprinkle with sugar and bake in a moderate oven for 10 minutes.

Sift more sugar over and serve hot.

Lemon Layer Cake - 1930's

Throughout my research and discovery of vintage classic recipes, I have found quite a few badly written recipes.  I have avoided them as they are harder for my readers to work out, and they are not overly helpful.  They assume you know a lot about the cooking process, so they seem to be less a recipe as such, moreso a quick reminder for someone that has done them countless times before.
I am sticking my neck out with this one, as the recipe is short and it has a lot of 'cupfuls' which I often find off putting.  I would love to know if someone has made lemon cheese before and what it tastes like, it sounds more like icing that cheese to be honest.


2 1/4 quarter cupfuls sifted flour
1 egg
1 cupful of milk
1/4 cupful of melted butter
4 teaspoonfuls of baking power
3/4 cupful caster sugar
1/2 teaspoonful of salt
1 teaspoonful vanilla essence
lemon cheese. (recipe for lemon cheese can be found here)

1. Add the sugar to the well beaten-egg, then stir in alternately the milk and flour sifted with the baking powder and salt.
2. Add the melted butter and vanilla, beating well.
3. Bake in two buttered layer cake tins in a moderately quick oven for about half an hour until quite firm and light.
4. When cold, put layers together with lemon cheese.

Chocolate Tangerine Cake - 1960's

Here is some perfect sixties party food, and its chocolaty too :) There are two elements to the recipe, the cake and the icing.

2 heaped tablespoons cocoa
4 tablespoons hot water
8 oz. self-raising flour
8 oz. luxury margarine
10 oz. caster sugar
4 eggs
2 tablespoons milk

For the icing

3 dessert spoons tangerine juice
grated rind of two to three tangerines
8 oz icing sugar
3 oz luxury margarine




1. Sieve the cocoa and mix smoothly with the water.  Let it cool.
2. Sieve the flour then cream the margarine and sugar thoroughly together.
3. Beat the eggs in separately one at a time, adding a little sieved flour with each egg after the first.
4. Fold in the remaining flour and the milk.  Divide equally between two sandwich tins, (8 x 1.5 inches) lined with greaseproof paper and brushed inside with melted margarine.
5. Bake for 35 - 40 minutes in a moderate oven on the middle shelf.
6. When cold, cut open and sandwich all the layers together with the tangerine icing attaching the first layer to an 8 inch cake board with a little icing before beginning to fill.
7. Ice all over and mark a pattern in the icing.  Decorate how you will, rosettes, oranges and lemons etc.

Icing

1. Sieve the icing sugar, beat margarine until creamy.
2. Add icing sugar until light and fluffy.
3. Add the rest of the icing sugar and rest of the ingredients and beat thoroughly until smooth and ready to spread on cake.

Chocolate Iced Cherry Cake

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This is a traditional classic, Chocolate Cherry cake.  No frills, nothing too fancy and a fifties/sixties classic.

4 oz. whipped fat (margarine or butter?)
4 oz. castor sugar
2 eggs
1 egg yolk
6 oz. Self Raising Flour
4 tablespoons of Milk
quarter of a teaspoon of salt
6 oz. mixed dried fruit
2 oz. glace cherries (cut in half)
1 oz. finely cut angelica
1 oz. chopped walnuts

Decoration
8 oz. icing sugar
glace cherries
walnuts
Egg Whites

1.  Put all the ingredients in a mixing bowl, mix for 1 minute and turn in to a greased 7 inch cake tin.

2. Bake in a moderate oven for about 1 hour

To decorate

Beat together the egg whites and icing sugar until it stands up in peaks.  Spread over cake, decorate with walnuts and cherries.

Related articles

• One Stage Chocolate Cake (recipevintage.wordpress.com)

Lemon Curd Dumplings

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4 oz. Shredded suet
8 oz. flour and salt mixed with some cold water.
2 eggs well beaten
1 teacupful of castor sugar
1 large or two small lemons, the juice and rind of.
2 oz. fresh melted butter.

These dumplings should be made in small individual moulds to prevent any water getting in to spoil lemon curd centres.

1. Well grease some small moulds and line with thinly rolled suet pastry made with 4 oz. shredded suet, 8 ozs. flour, salt and mixed with cold water.

2. Make a curd filling by well beating 2 eggs and adding 1 teacupful castor sugar, juice and grated rind of the lemons and the melted butter.

3. Whip all together and nearly fill each dumpling.

4. Cover tops with a lid of pastry making sure you squeeze the edges together well.

5. Tie over with greased paper and steam for 1 hour and 15 minutes.  Turn out carefully and sift with a little fine sugar and serve hot.

Related articles

• Lemon Curd (cucinaceri.com)


• Lemon Curd Cupcakes (cafetisa.wordpress.com)

One Stage Chocolate Cake

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4 oz.  luxury margarine or organic butter
4 oz.  sieved self-raising flour
5 oz. castor sugar
1 heaped teaspoon of sieved cocoa
2 eggs
1 tablespoon of milk

For the filling:

2 oz. Plain Chocolate
2 oz. luxury margarine or organic butter
2 dessert spoons of hot water
1 oz. castor sugar
1 dessert spoon of milk

 

1. Mix ALL cake ingredients quickly in a mixing bowl

2. Beat well with a wodden spoon for one to two minutes.

3. Put mixture into two 7-inch sandwich tins greased with margarine and the bottom lined with greaseproof paper.

4. Smooth tops and bake in the middle of a moderate oven 20 to 25 minutes.  Cool on a cake rack.

Filling

1. Melt chocolate carefully over hot water (don't let it get hot) then cool it slightly.

2. Whisk margarine, chocolate and castor sugar in a small bowl for one to two minutes.

3. Add water, then milk, then whisk.  Sandwich cakes together with chocolate filling.  Dust top with sugar.

 

Related articles

• Flourless Chocolate Cake (thesunbaker.wordpress.com)


• Gooey Carrot Apple Ginger Cake (alisonamazed.wordpress.com)


• Easy Vegan Chocolate Cake with Ganache or Chocolate Buttercream (recipes) (redglitterx.wordpress.com)

Kentucky Corn Dodgers

http://seg.sharethis.com/getSegment.php?purl=http%3A%2F%2Frecipevintage.wordpress.com%2Fwp-admin%2Fpost-new.php&jsref=&rnd=1324679164322

Ingredients

• 1 teaspoonful of salt


• 1 cupful of white cornmeal


• cold milk

Instructions

Mix the salt with the white cornmeal. Scald it with just enough boiling water to dampen it; then add enough cold milk to enable you to mold it. Stir it well together, and form it into cakes three quarters of an inch thick in the middle and oblong in shape. Use a tablespoonful of dough for each cake. Bake them on a greased pan in a hot oven for twenty-five minutes.

Originally appears http://www.vintagerecipes.net/books/century_cook_book/kentucky_corn_dodgers.php