Grandmas Depression Cake Food

GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM

Great Grandma Pearl's Angel Food Cake with Peaches and Cream image

My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.

Provided by Katie Lee Biegel

Categories dessert

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 cups egg whites (from about 16 large eggs)
2 teaspoons cream of tartar
1/2 teaspoon salt
2 1/2 cups sugar
2 cups cake flour
1 teaspoon pure vanilla extract
1 teaspoon almond extract
6 to 8 canned peach halves in syrup, cut into thin wedges, syrup reserved
Lightly sweetened whipped cream

Steps:

Preheat the oven to 325 degrees F.
In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

GRANDMA'S DEPRESSION CAKE

Grandma's Depression Cake image

This is an eggless, milkless, butterless cake. " A delicious spiced cake that's easy on the budget". I found this recipe in the "Guideposts" magazine (August 2009 issue). The recipe was part of a wonderful article with the same title written by Rosemary Marbach.

Provided by nuts about music

Categories Dessert

Time 1h25m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup brown sugar, firmly packed
1 1/2 cups water
1/3 cup vegetable oil
2 cups dark raisins
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons water
2 cups flour
1 teaspoon baking powder

Steps:

Pre-heat oven to 325 degrees.
Combine sugar, water, vegetable oil, raisins, and spices in a saucepan, and bring to a boil. Boil for 3 minutes, stirring frequently. Take pan off heat and let cool for 10 minutes.
Dissolve baking soda and salt in 2 teaspoons of water and add to raisin mixture (it will foam).
Blend in the flour and baking powder. Mix well.
Pour the batter into a greased 9 inch square pan and bake for 55 minutes, or until a toothpick unserted in the center comes out clean.
Let cake cool for about 10 minutes before serving.

GREAT DEPRESSION CAKE

Great Depression Cake image

This cake has many names and many variations. It is rumored to have come about during the Great Depression. In spite of the fact that it has no eggs it is nice and moist.

Provided by PaulaG

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sugar
1 1/2 cups strong coffee
1/2 cup shortening
1 cup raisins
1 apple, grated
1 teaspoon allspice
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup chopped walnuts

Steps:

Preheat oven to 350 degrees.
Lightly greased and flour a 9 x 13 inch baking pan, set aside.
Bring the first five ingredients to a boil, reduce heat and simmer for 10 minutes, stirring occasionslly.
Cool 10 minutes.
Blend the dry ingredients together and stir into the boiled mixture.
Pour batter into pan and bake for 25 to 30 minutes.

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