Orange Blossom Cake

Our patroness – Irene Bartz, who attended the Girl’s Trade School in 1938 or so – was a prodigious recipe collector. I spent a couple days scanning the entire book due to its increasing fragility. Each time I handled it, another piece seemed to fall off. So, I made the decision to scan everything and … Continue reading

Jelly Roll

Here’s another scan that has a bonus recipe. Jelly Roll seemed awfully short so I thought it included the information below it, which is in fact a recipe for a Graham Torte. A jelly roll is also known as a Swiss roll cake – the beautiful spiral rolled cakes that feature so prominently on the … Continue reading

Heavenly Food Cake

I have heard Angel Food Cake called the opposite of Devil’s Food Cake – one is light and airy, the other dark and rich – but I have never heard of Heavenly Food Cake. Google thinks this should be a recipe for Angel Cake, so I’m guessing this is a new one for most of … Continue reading

Frosted Loaf Cake

You had me at cake. This is a fairly straight forward cake that is made in what we think of today as a bread pan (or meatloaf pan). In the days of home bread making, kitchens had numerous types and shapes of pans. Long skinny ones, jelly roll pans, spring pans, bundt pans, multiple loaf … Continue reading

Fruit Cocktail Cake (Marilyn Clark)

I’m not really sure what this one would be like. Fruit cocktail is good. Cake is good. But together? I also wonder if the fruit should be left chunky, or since fruit cocktail fruit pieces are relatively soft if they should be blended. The recipe isn’t clear there. What would you do? I think I’d … Continue reading

Devil’s Food Cake

  As discussed on a previous post, Devil’s Food Cake is considered the yin to Angel Food Cake’s yang (or the yang to the yin, heh). Where Angel Food is light and airy, Devil’s Food is dark and rich. After reading this recipe and comparing with my previous research, I have come to the conclusion … Continue reading