This recipe shares some post-Depression era history. Al Pearce was a popular comedian, musician, and radio personality with several hit radio programs from 1928- 1947. He also made some appearances in movies guesting as himself. He was on the radio in Southern California in the 1940s at least as I found a reference to his show in an old San Bernardino newspaper. I wasn’t able to find any reference to a cake promoted by his show or by him, but that’s only because it may not have been printed in a newspaper that has been scanned & cataloged.

Next, Formay might have been a sponsor of his show. Formay was a shortening brand in at least the late 1920s to late 1930s. There was a Formay factory in Los Angeles and you can see a photo of factory girls packaging the 3 pound tins of shortening if you click here. So this recipe uses shortening in place of butter. You can use either shortening or butter – your preference – but shortening may be nice if you want the cake to be completely white.

Al Pearce’s Honeymoon Cake

3/4 c Formay

1/2 teas salt

2 c sugar

1 c milk

3 c flour (sifted before measuring)

6 egg whites (stiffly beaten)

1 teas vanilla

Cream Formay & sugar together. Add sifted dry ingredients alternately with milk, beating after each addition. Fold in egg whites, add flavoring, & pour into 3 oiled layer pans. Bake in moderate oven 375 degrees about 30 minutes. (Makes 3 large layers)

Icing

2 egg whites

1/2 c water

1 3/4 c sugar

1 c raisins

1/8 teas cream of tartar

1/2 c chopped walnuts

1/2 teas vanilla

Place egg whites, cream of tartar, sugar and water in top of double boiler over boiling water. Beat with rotary beater over heat 7 minutes, or until frosting drops by spoonfuls from the beater. Add raisins, nut meats and flavoring & spread between layers & on top of cake.