Quick’n Easy Spice Cakes

by Mrs Marvel

I have to admit I do like spice cake. It’s just different from the standard chocolate and white cake, but it can be “spiced up” or left as just cake with cream cheese icing. This recipe calls for dates or raisins, but you could leave them out, substitute nuts, whatever you like. These are made up as cup cakes. A vanilla or cream cheese frosting would be divine.

Quick’n Easy Spice Cakes

1/2 c shortening, 2 c flour, 3 teas B.P., 1 1/3 c B. sugar, 1/2 teas cinnamon, 1/4 teas nutmeg, 1/2 c milk, 2 eggs, 1 c chopped dates or raisins.

Mix shortening sugar & eggs together & beat thoroughly. Sift flour, measure & sift again with B. P. & spices & add alternately with the milk. Add dates or raisins. Put half walnut on each cake before baking. Pour into well greased muffin pan & bake 25 minutes in a moderate oven, 350 degrees.

 

Italian Cake

by Mrs Marvel

While this is called a cake, it’s not a traditional cake with icing. It’s more what I think of as European cake, meaning a brownie or single serving piece of cake. The recipe directs you to cut the baked cake into squares when done. And while it calls for walnuts only, you could add chocolate chips and these would be a version of blonde brownies.

Italian Cake

Sift 1 c flour, 1/4 teas soda, pinch of salt, 2 c B. sugar, 2 c walnuts. Add 3 eggs well beaten. Spread over large square pan or 3 pie tins. Greasepan well.

Bake slowly (burns easily) When half cold cut in squares.

Chocolate Corn Flake Macaroons

by Mrs Marvel

When I think of “macaroons” I think of coconut. Historically, macaroons were made with almond paste, nuts or coconut flakes. There are regional varieties using almond flour, egg whites (like a meringue), and even mashed potatoes. North American macaroons are more generally made with coconut, but you can also find them like this one, with oatmeal or corn flakes. Like the Scottish variety, American macaroons are often dipped in chocolate and topped with coconut flakes.

Chocolate Corn Flake Macaroons

3 egg whites, 1/2 teas salt, 3/4 c sugar, 3 c corn flakes, 1 c semi sweet choc bits, 1 teas vanilla. Combine egg whites & salt; beat. Gradually add sugar; beat very stiff. Fold in remaining ingredients. Drop from teas. onto greased cookie sheet. Bake in moderate oven (350) 15 minutes. Makes 6 dozen.

Lady Baltimore Filling

by Mrs Marvel

This looks like a filling for a cake. I have to say that these days I’m not a big fan of uncooked eggs. I do wonder if pouring the boiled sugar water into the beaten egg would serve to cook it.

Lady Baltimore Filling

Boil 1 1/2 c sugar with 1 c water for 10 minutes. Beat white of 1 egg to stiff froth. Pour syrup on egg white, beating steadily until a meringue is formed that will spread. 1/2 teas vanilla. Add 1 c raisins & 1 c nuts.

Imperial Sunshine Cake

by Mrs Marvel

In doing a little research on this recipe, I learned that there are variations called Sunshine Cake and Imperial Cake. Those called Imperial Cake may have originated with the Imperial margarine company. Interestingly, this recipe has no butter or margarine in it. Secondly, the sunshine always seems to indicate citrus flavor – in this case orange extract, but in others, lemon. Both would be refreshing on a sunny, summer day. The beaten eggs will give you a fine, foamy texture, like a chiffon or angel cake, and in fact this is baked in an angel cake pan. While it seems a bit labor intensive, this cake would be worth the effort, I am sure. You need not frost it, but perhaps serve it with raspberries, orange slices, or other fresh fruit on the side. This recipe is going on my “to do” list for the summer.

Imperial Sunshine Cake

1 1/2 c sugar

1/2 c water

6 eggs beaten separately (whites & yolks)

1/4 teas salt

1 c flour

3/4 teas cream of tartar

1 teas orange extract

Boil sugar & water until it threads when dropped from spoon. Pour the hot syrup in a fine stream on the beaten egg whites to which salt has been added, beating mixture until cool. Then add the well beaten egg yolks. Sift the flour once, measure, add cream of tartar & sift again 3 times. Fold very carefully into the egg mixture. Add extract. Pour into an ungreased angel cake pan & bake 50 to 60 minutes in a moderately slow oven. When done, invert to cool.