Lazy Daisy Cake

There is an “old fashioned” way of writing a recipe and a “new” way. This is an example of the old fashioned way. It lists the ingredients inline with the instructions and you have to read it to identify what you need for the cake. I see this format in recipes written before 1910, although that’s just a very general date and I am not the authority on when this change took place. The “new” way, which has been around for decades, lists the ingredients and then describes the method. I will try to transcribe this recipe into the format we are all familiar with, below the direct transcription.

This recipe is from the “very old book” also known as the Girl’s Trade School book compiled by Irene Bartz in the 20s and 30s. To see other recipes from Miss Bartz, click on the category Girl’s Trade School.

Lazy Daisy Cake

Beat until thick 2 eggs gradually add 1 c sugar, beating it stoutly (not sure of this word), add 1 tsp vanilla. Sift 1 c flour 1 tsp baking powder 1/4 tsp salt, add. Heat to boiling point 1/2 c milk with 1 tablespoon butter, add all at once, beating well. Don’t add any more flour, batter thin. Bake 30 minutes. While hot mix together 3 tbsp melted butter 5 tbsp brown sugar 2 tbsp (unsure) cream. Sprinkle with coconut and place under broiler to brown.

Lazy Daisy Cake

2 eggs

1 c sugar

1 tsp vanilla

1 c flour

1 tsp baking powder

1/4 tsp salt

1/2 c milk

1 T butter

3 T melted butter

5 T brown sugar

2 T cream


Beat 2 eggs until thick, then gradually add sugar, then vanilla. Sift together flour, baking powder and salt. Fold into egg mixture. Combine milk and butter, then bring to boil over stove. Pour into mixture and beat well. Bake 30 minutes [no oven temperature specified, so try 350 until a toothpick comes out clean]. While still hot, combine melted butter, brown sugar and cream. Pour over cake, then sprinkle with coconut. Place under broiler to brown or use hand held torch.

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