Grandma’s Cake-Making Instructions

1. Sift flour twice before measuring, then once after.

2. All measurements are level with the mark, not heaping.

3. Eggs and milk should be at room temperature.

4. Add sugar to the butter or shortening slowly and beat well
until the mixture is creamy. Then add eggs and beat until the
sugar, shortening and eggs mixture is light and fluffy. If a liquid
flavoring is used (such as vanilla), add it to this mixture.

5. Alternate adding sugar/shortening mixture and liquids to flour
mixture, beginning and ending with flour mixture and blending
well after each addition

6. Use the right pan size. If the recipe calls for two 9-inch round
pans, use two 9-inch round pans.

Editor’s Note

Most of these cake and cookie recipes date from a time when
sugar was a relatively expensive store bought item, hence it was
used more sparingly in recipes. That’s a good thing healthwise,
but if you like a really sweet cake or cookie, you may need to add
more sugar to meet taste expectations.

Grandma’s Yellow Cake

2½ cups cake flour (preferred) or all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

½ cup butter

3 brown eggs, unbeaten

1½ cups sugar

1½ teaspoons vanilla

1 cup milk

Preheat oven to 375 degrees F. Prepare two 9-inch cake pans by
greasing pan bottom and sides (you can use a spray cooking oil),
then lining bottom with wax paper cut to an exact fit and dusting
wax paper with flour. In a large mixing bowl, cream butter and
sugar until thoroughly blended. Add eggs, one at a time, beating
well. Add vanilla to mixture and blend well. Sift flour, baking
powder, and salt together twice. Add dry ingredients then milk a
little at a time, mixing thoroughly before additional amounts are
added. Pour equal portions of batter into prepared cake pans.
Bake in 375 degree F oven for 25 to 30 minutes. Do not open
oven for at least 20 minutes into baking or cake will fall. At 25
minutes, test cake by sticking wooden toothpick into center. If it
comes out clean, cake is done. When done, remove cake from
oven, tap pan to separate cake from pan (you may need to run a
knife around edge of pan). Slide cake out of pan and onto a cooling
rack. Let cool at least 20 minutes before icing. Remove wax paper
from bottom of layers. Top cake with icing/frosting of your choice.

Spice Cake

Grandma’s Yellow Cake ingredients

1 teaspoon cinnamon (powdered)

¼ tea

spoon nutmeg (powdered)

¼ teaspoon cloves (powdered)

Sift powdered spices with flour. Omit the vanilla from Grandma’s
Yellow cake recipe. Otherwise follow same procedure for mixing

and baking cake.

Nut Cake

Grandma’s Yellow Cake ingredients
½ cup chopped walnuts or pecans

Stir nuts into batter before placing in pan.

Fudge Cake

Grandma’s Yellow Cake ingredients

3 squares melted chocolate

1 cup milk

Beat melted (but not hot) chocolate into sugar-egg mixture of
yellow cake recipe. Beat thoroughly, then add the dry ingredients
for yellow cake and milk as before.

Banana Cake

Grandma’s Yellow Cake ingredients

6 ripe bananas, mashed

½ cup sour cream

Mash bananas in ½ cup of the 1½ cups sugar of the Yellow Cake
recipe. Blend in sour cream, then combine with other ingredients
according to Yellow Cake recipe.

Gingerbread

1½ cups flour

1 teaspoon soda

½ teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

½ cup sugar

3 tablespoons butter

1 egg

½ cup milk

½ cup molasses

cooking oil spray

Preheat oven to 350 degrees F. Sift dry ingredients together. Cut
butter into sugar and blend until creamy. Add beaten egg and
blend well. Mix milk and molasses. Add mixtures of milk and
molasses and sugar and butter to dry ingredients, stirring well
until batter is smooth. Spray a 9- by 5-inch loaf pan with cooking
oil spray, pour in batter, and bake at 350 degrees for 30 to 45
minutes.

 

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