Traditional Homemade
Cake Recipes

WARNING! As with so many of these old homemade cake recipes very little information is given about oven temperatures or tin (pan) sizes so you will need to use your experience, or best guess. If you're new to homemade cakes it may be better to follow the links to Easy Cakes until you have some experience.

Have fun experimenting with these classic homemade cake recipes!

THREE-EGG ANGEL CAKE

1 cup sugar
1-1/3 cups flour
1/2 teaspoon cream of tartar
3 teaspoons Dr. Price's Baking Powder
1/3 teaspoon salt
2/3 cup scalded milk
1 teaspoon almond or vanilla extract
Whites of 3 eggs

Mix and sift first five ingredients four times. Add milk, cooled slightly, very slowly, beating continually; add flavoring; mix well and fold in beaten whites of eggs. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover top and sides with either white icing, as below.

WHITE ICING

1/2 teaspoon butter
2 tablespoons hot milk
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Dr. Price's Baking Powder

Add butter to hot milk; add sugar slowly to make right consistency to spread; add baking powder and vanilla. Spread on top and sides of cake.

ANGEL CAKE

Whites of 8 eggs
1 teaspoon cream of tartar
3/4 cup granulated sugar
3/4 cup flour
1 teaspoon Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold.

Ice with white icing as for 3 egg angel cake above.

POUND CAKE

1 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
5 eggs
2 cups flour
1 teaspoon Dr. Price's Baking Powder

Reserve two egg whites for icing. Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with the baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting (below) made with the two remaining egg whites.

ORNAMENTAL FROSTING

1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1 teaspoon flavoring extract
1 teaspoon Dr. Price's Baking Powder

Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten whites of eggs; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until the icing grates slightly on bottom of bowl. Spread on cake saving a small portion of the icing to pipe around the edge of the cake.

And finally on this page of homemade cake recipes:

COFFEE FRUIT CAKE

1/2 cup shortening
1 cup light brown sugar
2 eggs
1/4 cup strong coffee
1/3 cup rich milk or cream
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 lb. raisins, cut into small pieces
1/8 lb. slice citron (lemon?)
1/4 lb. figs, cut in strips

Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift together flour and baking powder and add slowly; add fruit, which has been slightly floured, and fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven from one to one and one-half hours.


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