Pineapple Upside Down Cake

Use recipe for [Apricot Upside Down Cake], substituting 4 slices canned pineapple for apricots, and adding 1 cup slightly broken pecan meats. Arrange pineapple slices on butter-sugar mixture covering bottom of 8 × 8 × 2-inch pan, and sprinkle pecan meats over top. Turn batter over contents of pan, and bake in moderate oven (350°F.) 50 minutes, or until done. Serve upside down on dish with pineapple and nuts on top. Serve warm. Garnish with whipped cream and additional nuts, if desired. Cut in wedges.

Lady Baltimore Cake
(3 egg whites)

3 cups sifted Swans Down Cake Flour

3 teaspoons Calumet Baking Powder

¼ teaspoon salt

½ cup butter or other shortening

1½ cups sugar

½ cup milk

½ cup water

1 teaspoon vanilla

¼ teaspoon almond extract

3 egg whites, stiffly beaten

Apricot Upside Down Cake
(1 egg)

1¼ cups sifted Swans Down Cake Flour

1¼ teaspoons Calumet Baking Powder

¼ teaspoon salt

4 tablespoons butter or other shortening

¾ cup granulated sugar

1 egg, well beaten

½ cup milk

1 teaspoon vanilla

4 tablespoons butter

½ cup brown sugar, firmly packed

12 cooked apricots

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg and beat very thoroughly. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla.

Melt 4 tablespoons butter in 8 × 8 × 2-inch pan or 8-inch skillet, over low flame. Add brown sugar; stir until melted. On this arrange apricots, cut-side up. Turn batter over contents of pan. Bake in moderate oven (350°F.) 50 minutes, or until done. Loosen cake from sides and bottom. Serve upside down with apricots on top.

Chocolate Ribbon Cake
(2 eggs and 2 egg yolks)

3 cups sifted Swans Down Cake Flour

3 teaspoons Calumet Baking Powder

½ teaspoon salt

⅔ cup butter or other shortening

1½ cups sugar

2 eggs and 2 egg yolks, well beaten

1 cup milk

1 teaspoon vanilla

3 squares Baker’s Unsweetened Chocolate, melted and cooled

2 tablespoons sugar

¼ cup hot water

½ teaspoon soda

2 tablespoons butter

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Combine chocolate, sugar, water, soda, and butter, and mix well. Cool slightly. Turn a generous one-third of batter into greased 9-inch layer pan. Add chocolate mixture to remaining batter, stirring until thoroughly blended; turn into two greased 9-inch layer pans. Bake in moderate oven (375°F.) 30 minutes, or until done. Spread raspberry jam between layers, arranging light layer between dark ones; cover cake with Seven Minute Frosting ([page 16]).

Hungarian Cream Cake
(2 eggs)

2 cups sifted Swans Down Cake Flour

2 teaspoons Calumet Baking Powder

½ teaspoon salt

1 cup sugar

2 eggs, well beaten

1¼ cups heavy cream

1 teaspoon vanilla

Sift flour once, measure, add baking powder and salt, and sift together three times. Add sugar gradually to eggs, and beat well. Add flour, alternately with cream, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes. Spread with Hungarian Chocolate Frosting ([page 18]).

Economical Gold Cake
(3 egg yolks)

2 cups sifted Swans Down Cake Flour

2 teaspoons Calumet Baking Powder

½ cup butter or other shortening

1 cup sugar

3 egg yolks, beaten until thick and

lemon-colored

¾ cup milk

1 teaspoon vanilla, or

½ teaspoon orange extract

Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Beat well. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread Lemon Coconut Filling ([page 18]) between layers and Snowy Lemon Frosting ([page 17]) on top and sides of cake. Sprinkle Baker’s Coconut, Southern Style, over cake.

This cake may be baked in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes, or until done; or in greased cup-cake pans in moderate oven (375°F.) 20 minutes, or until done. Makes 3 dozen small cup cakes.

Silver Cake
(4 egg whites)

3 cups sifted Swans Down Cake Flour

3 teaspoons Calumet Baking Powder

½ cup butter or other shortening

1½ cups sugar

1 cup milk

½ teaspoon lemon extract

4 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add lemon extract. Fold in egg whites; bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread Snowy Lemon Frosting ([page 17]) between layers and on top and sides of cake.

Miracle Cake
(4 eggs)

4⅔ cups sifted Swans Down Cake Flour

4½ teaspoons Calumet Baking Powder

½ teaspoon salt

1 cup butter or other shortening

2 cups sugar

4 eggs, well beaten

1½ cups milk

2 teaspoons vanilla

Orange Layer Cake. Turn about ⅓ of Miracle Cake batter into two greased 8-inch layer pans. Cover closely with a damp cloth, then with waxed paper; tie securely, and store in refrigerator until cake is to be baked. Bake in moderate oven (375°F.) 25 minutes, or until done. Cool. Spread Orange Butter Frosting ([page 17]) between layers and on top and sides of cake.

Favorite Jam Squares. Turn about ⅓ of Miracle Cake batter into greased pan, 8 × 8 × 2 inches, cover closely with damp cloth, then with waxed paper; tie securely, and store in refrigerator until cake is to be baked. Bake in moderate oven (350°F.) 50 minutes, or until done. Cool. Top with ½ cup of any favorite jam folded into ½ cup cream, whipped. Cut in squares for serving.

Currant Cup Cakes. Turn about ⅓ of Miracle Cake batter into greased cup-cake pans, filling them ⅔ full. Sprinkle currants or seedless raisins over tops of cakes. Cover closely with damp cloth, then waxed paper: tie securely, and store in the refrigerator until cakes are to be baked. Bake in moderate oven (375°F.) 20 minutes, or until done. Makes 16 large or 24 medium cup cakes.

Fruit Cake
(10 eggs)

1 pound (4½ cups) sifted Swans Down Cake Flour

1 teaspoon Calumet Baking Powder

½ teaspoon cloves

½ teaspoon cinnamon

½ teaspoon mace

1 pound butter or other shortening

1 pound brown sugar

10 eggs, well beaten

½ pound candied cherries

½ pound candied pineapple

1 pound dates, seeded and sliced

1 pound raisins

1 pound currants

½ pound citron, thinly sliced

½ pound candied orange and lemon peel

½ pound nut meats, chopped

1 cup honey

1 cup molasses

½ cup cider

Sift flour once, measure, add baking powder and spices, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, fruits, peel, nuts, honey, molasses, and cider. Add flour gradually. Turn into four 8 × 8 × 2-inch pans which have been greased, lined with heavy paper, and again greased. Bake in slow oven (250°F.) 3 to 3½ hours. Makes 10 pounds fruit cake.

Gingerbread
(1 egg)

2 cups sifted Swans Down Cake Flour

2 teaspoons Calumet Baking Powder

¼ teaspoon soda

2 teaspoons ginger

1 teaspoon cinnamon

½ teaspoon salt

⅓ cup butter or other shortening

½ cup sugar

1 egg, well beaten

⅔ cup molasses

¾ cup sour milk or buttermilk

Sift flour once, measure, add baking powder, soda, spices, and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes, or until done.

Thank Calumet for delicious and thrifty
SPONGE CAKES

Sponge cakes are ideal cakes for children

Hot Milk Sponge Cake
(3 eggs)

1 cup sifted Swans Down Cake Flour

1 teaspoon Calumet Baking Powder

3 eggs

1 cup sugar

2 teaspoons lemon juice

6 tablespoons hot milk

Sift flour once, measure, add baking powder, and sift together three times. Beat eggs until very thick and light and nearly white (10 minutes). Add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time. Add milk, mixing quickly until batter is smooth. Turn at once into ungreased tube pan and bake in moderate oven (350°F.) 35 minutes, or until done. Remove from oven and invert pan 1 hour, or until cold. This mixture may be baked in two lightly greased 8 × 8 × 2-inch pans in moderate oven (350°F.) 25 minutes, or in 12 × 8 × 3-inch pan in moderate oven (350°F.) 30 minutes.

Old-fashioned Jelly Roll
(4 eggs)

¾ cup sifted Swans Down Cake Flour

¾ teaspoon Calumet Baking Powder

¼ teaspoon salt

4 eggs

¾ cup sifted sugar

1 teaspoon vanilla

1 cup jelly (any flavor)

Sift flour once; measure. Combine baking powder, salt, and eggs in bowl. Place over smaller bowl of hot water and beat with rotary egg beater, adding sugar gradually until mixture becomes thick and light-colored. Remove bowl from hot water. Fold in flour and vanilla. Turn into 15 × 10-inch pan which has been greased, lined with paper to within ½ inch of edge, and again greased. Bake in hot oven (400°F.) 13 minutes. Quickly cut off crisp edges of cake. Turn from pan at once on cloth covered with powdered sugar. Remove paper. Spread with jelly and roll. Wrap in cloth and cool on rack.

Orange Sponge Cake
(2 eggs and 1 egg yolk)

1¼ cups sifted Swans Down Cake Flour

1¼ teaspoons Calumet Baking Powder

¼ teaspoon salt

1 cup sugar

1 tablespoon grated orange rind

2 eggs and 1 egg yolk

¼ cup orange juice

¼ cup water

Sift flour once, measure, add baking powder and salt, and sift together three times. Add ½ cup sugar and orange rind to eggs, and beat with rotary egg beater until thick and lemon-colored; add remaining sugar gradually, beating very thoroughly; then add orange juice and water. Add flour gradually, beating with rotary egg beater until smooth. Bake in ungreased tube pan, in moderate oven (350°F.) 55 minutes, or until done. Remove from oven and invert pan 1 hour, or until cold.

Chocolate Sponge Layer Cake
(4 eggs)

1¼ cups sifted Swans Down Cake Flour

1¼ teaspoons Calumet Baking Powder

½ teaspoon soda

½ teaspoon salt

4 squares Baker’s Unsweetened Chocolate

1 cup milk

1½ cups sugar

4 egg yolks, beaten until thick and lemon-colored

1 teaspoon vanilla

4 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, soda, and salt, and sift together three times. Add chocolate to milk and heat in double boiler. When chocolate is melted, stir until blended; add ½ cup sugar and cook until thickened, stirring constantly. Cool. Add remaining sugar gradually to egg yolks, beating with rotary egg beater until mixture becomes very thick and light-colored. Add chocolate mixture and flavoring and blend. Fold in flour, a small amount at a time; then egg whites. Turn into two greased 9-inch layer pans. Bake in moderate oven (350°F.) 30 minutes. Spread with Chocolate Butter Frosting ([page 17]).

Chocolate Sponge Roll
(4 eggs)

6 tablespoons sifted Swans Down Cake Flour

½ teaspoon Calumet Baking Powder

¼ teaspoon salt

¾ cup sifted sugar

4 egg whites, stiffly beaten

4 egg yolks, beaten until thick and lemon-colored

1 teaspoon vanilla

2 squares Baker’s Unsweetened Chocolate, melted

Sift flour once, measure, add baking powder and salt, and sift together three times. Fold sugar gradually into egg whites. Fold in egg yolks and vanilla. Fold in flour gradually. Then beat in chocolate, gently but thoroughly. Turn into 15 × 10-inch pan which has been greased, lined with paper to within ½ inch of edge, and again greased. Bake in hot oven (400°F.) 13 minutes, or until done. Quickly cut off crisp edges of cake. Turn from pan at once on cloth covered with powdered sugar. Remove paper. Spread Seven Minute Frosting ([page 16]) over cake and roll. Wrap in cloth and cool on rack. Cover with chocolate coating, made by adding 1 teaspoon melted butter to 1 square Baker’s Unsweetened Chocolate, melted, and stirring to blend.

Fruited Sponge Torte
(3 eggs)

1 cup sifted Swans Down Cake Flour

1 teaspoon Calumet Baking Powder

1 cup coarsely cut dates

1 cup broken walnut meats

1 cup sugar

1 teaspoon vanilla

3 egg yolks, well beaten

3 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, and sift together three times. Add dates and nuts. Add sugar and vanilla to egg yolks, mixing thoroughly. Fold in flour mixture, then egg whites. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 30 minutes, or until done. Serve whipped cream between layers and on top of cake. Garnish with additional walnut meats, if desired.

Chopped, blanched almonds may be substituted for walnut meats in this recipe, if desired.

Calumet does wonders for favorite
COOKIES

Store soft cookies and crisp cookies separately