1940s White Cake Food

WAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• In a large saucepan over medium heat, combine brown sugar and water. Add raisins, nuts, candied citron, shortening, salt, nutmeg, and cinnamon; bring to a boil and boil 3 minutes. Remove from heat and cool.
• Sift in flour and baking powder; stir until well blended. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack. Leave in pan and cut into squares. .

RED VELVET CAKE

Steps:

• Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and flour two 9- by 2-inch round or three 8- by 1½-inch round baking pans.To make the batter: In a small bowl, gradually stir the food coloring into the cocoa until smooth. Add the vanilla.
• In a large bowl, beat the shortening and sugar until light and fluffy, about 5 minutes.
• Beat in the eggs, one at a time.
• Beat well after each addition.
• Blend in the cocoa mixture and salt.
• Add the flour alternately with the buttermilk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour. Overbeating produces a tough cake.
• Stir the vinegar into the baking soda. (It will foam.) Quickly fold it -- do not beat -- into the batter.
• Immediately divide the batter equally between the prepared pans and place in the oven.
• Bake until a wooden tester inserted in the center comes out clean and the cake springs back when lightly touched, about 30 minutes for the 9-inch pans or about 25 minutes for the 8-inch pans. Do not overbake or it will be dry.
• Let cool in the pans for 15 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours.For thinner layers, the 9-inch rounds can be cut in half horizontally using a serrated knife. The cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days or the freezer for up to 2 months. Refrigerating or freezing the layers makes it easier to frost them without tearing or cracking.
• To make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute.
• Gradually add the sugar and beat until fluffy, about 4 minutes. Add the vanilla.
• To assemble: For 2 thick layers, leave the 9-inch rounds as is - for 4 thinner layers, cut them horizontally in half. Place a cake layer on a serving plate, spread with a layer of frosting. (Note - for 4 layer cake you will need more frosting, an extra half recipe should be enough).
• Frost, then arrange the next cake layer on top.
• Continue the layering, then spread the top and sides with the remaining frosting. Store in the refrigerator for up to 1 week.

(1936) DELICATE WHITE CAKE...

Steps:

• Temp 350 degrees Time 30-35 minutes.
• Cream the butter and add the sugar until well blended.
• Sift the dry ingredients together and add them to the butter and sugar alternately with the milk.
• Add the flavoring.
• Beat the egg whites until stiff but not dry. Fold them into the cake batter.
• bake in 2 9-inch greased layer pans at 350 degrees for 30 to 35 minutes.
• put fresh sliced strawberries in between layers and take the rest and chop up. mix in bow with 1 tsp of sugar a tsp of water and a tbsp of strawberry Jam.

1940S VINEGAR CAKE ( EGG FREE)

Steps:

• cream together sugar and margarine.
• add together in a bowl milk, vinegar and bicarbinate allow it to froth then add the liquid and flour mixing slow to the sugar and margarine add your chosen from list and bake in a greased 7 inch tin or place in muffin cases until mixture has gone.
• cook cake for 1 hour and muffins until golden brown and firm on top.

GRANDMA ADELINE'S 1940'S WAR CAKE

Steps:

• Boil raisins in water for 10 minutes. Add lard. Let melt. Sift dry ingredients together and add to raisins/lard in pan. Add egg. Pour into greased loaf pans. Bake for 45 min to 1 hour at 350 degrees.