Upside Down Ginger Pear Pudding

This is one of those “pudding that is really a cake” recipes. Upside down cakes were tremendously popular in the mid 20th century as they look so fancy once turned out for serving. But, they are pretty simple really! Slice your fruits and arrange them in a pattern in the bottom of your baking pan, … Continue reading

Al Pearce’s Honeymoon Cake

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 … Continue reading

Lunch Box Chocolate Cake

This recipe is a Betty Crocker sheet, the type that came with flour or other items, and usually included a coupon at the bottom (where it says Cut Here). Sometimes the coupons were for silverware, dishes, or other home items. The recipe follows the “new” method for success that was devised somewhere mid 19th century, … Continue reading

Walnut Cake

What is the difference between regular flour and cake flour? I looked at a couple different websites that say basically the same thing: cake flour is finely milled, low protein, bleached flour made from winter wheat that results in a light, close crumb cake (meaning it doesn’t have big air pockets in the bake). It … Continue reading

Date & Nut Cake

The recipe for Philly Frosting would work nicely on the top of this cake. It seems like it could be dry or not have a lot of flavoring because it is literally dates & nuts together. Often you see cinnamon or other spices in a date cake. This is going to be a white cake … Continue reading

Devils Food Cake

Devils food is usually a moist and delicious chocolate cake. This recipe follows the “new” method espoused in the 1950s for sifting dry, then adding wet ingredients. I have several other devils food cake recipes posted on the site. You can find them by searching, or just browse the “cake” category, although that would probably … Continue reading

Self-frosting Spice-Nut Cake

From another site on the internet, I saw a comment that in the 1960s, the easiest food was the best food. A cake that frosts itself must have seemed like a dream to homemakers who baked a cake every week (or in some cases every day). Not to say that making frosting is difficult, but … Continue reading