Mazola 1945 pink strawberry chiffon cake

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Swans down-Harvest Dream Cake 1947

APPLE HARVEST CAKE

1 1/4 c. flour1 c. whole wheat flour1 c. sugar3/4 c. firmly packed brown sugar1 tbsp. cinnamon2 tsp. baking powder2 tsp. salt1/2 tsp. soda3/4 c. cooking oil1 tsp. vanilla3 eggs2 c. (3 med.) peeled finely chopped apples3/4-1 c. chopped nuts
Preheat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan (nonstick finish pan too). In large large bowl, blend first 11 ingredients with 1 cup of the apples and nuts. Pour into prepared pan. Bake 50-65 minutes until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; cool. Turn onto serving plate.
APPLE HARVEST CAKE GLAZE:
1/2 c. powdered sugar1/4 tsp. vanilla2-3 tsp. milk
In small bowl, blend glaze ingredients until smooth. Spoon over cake.

Dexo Gingerbread 1946

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Mazola Chiffon Cake 1948

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Betty Crocker Sugarless Cake 1942

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Dexo Pumpkin Cake 1948

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Ingredients:
3 cups sugar
1 cup shortening
3 large eggs
2 cups mashed cooked pumpkin
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup chopped pecans
Preparation
Beat sugar and shortening at medium speed with an electric mixer until creamy. Add eggs and pumpkin, beating until blended. Combine flour and next 8 ingredients; gradually add to pumpkin mixture, beating until blended. Stir in pecans. Pour into a greased and floured 10-inch tube pan.
Bake at 350° for 10 minutes. Reduce temperature to 300°; bake 1 hour and 20 minutes

Devils Food Cake in a jar 1940

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Ingredients
2 cups Flour
1 tsp. Baking Soda
3/4 tsp. Salt
1/2 cup Cocoa Powder
1 1/2 cups Sugar
Instructions
In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer mixture
and sugar in order given in a 1 quart canning jar. It is helpful to tap jar lightly
on a padded surface (towel on counter) as you layer ingredients to make all
ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of
your choice. Center fabric circle over lid and secure with a rubber band. Tie on a
raffia or ribbon bow to cover the rubber band. Attach a card with the following
directions:
Devil's Food Cake
Cream 1/2 cup Vegetable Shortening with top layer of sugar in jar and beat until
light and fluffy. Add 2 eggs and mix well. Slowly blend in 1 1/2 cups Milk and 1
tsp. Vanilla, then add remaining dry ingredients from jar, and blend until smooth.
Pour into a 9 x 13 inch baking pan which has been greased and floured. Bake

Easter surprise cake 1949- Dexo

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Daisy cake 1948-Swift's bland lard

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Applesauce cake 1943

Applesauce Cake Circa 1943
Yield: 10 Servings

1/2 c Vegetable shortening

1 c Sugar

1/2 ts Cloves

1 ts Cinnamon

1 Egg

1 c Applesauce

2 c All-purpose flour

2/3 c Raisins -- chopped

1 ts Baking soda

1/2 ts Salt

2/3 c Walnut meats -- chopped Cream together shortening and sugar. Add egg; beat well. Sift together flour, soda, salt, cloves, and cinnamon. Add alternately with applesauce to creamed mixture. Add raisins and nutmeats. Pour into 9-inch greased tube pan. Bake in moderate oven (350 degrees) for 1 hour. Let stand until cold. Remove cake from pan. I have a book called "Cooking Behind the Fence: Recipes and Recollections from the Oak Ridge '43 Club." (c1992) It features recipes from the '40s when Oak Ridge, TN was fenced and people had to have a security clearance to get in. The person who supplied this recipe remembers that there was only one grocery store in the area back in 1943 and she remembers waiting in line for 2 hours to buy soap powder. Recipe By : "Cooking Behind the Fence: Oak Ridge 1943 Club" Cookbook From: Ladies Home Journal- August 1991

Wartime Honey pound cake

White cocoanut cake

Pork cake????

Mother's tea cakes

INGREDIENTS:
3 eggs
3/4 cups of brown sugar
2/3 cup of honey (the melted kind)
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ginger powder
3/4 cup of light cooking oil
1 3/4 cups of whole wheat pastry flour
3/4 cup cool black tea (mother says to use Darjeeling, but I'm sure you could experiment with all kinds of yummy teas!)
1/4 tsp vanilla
1/2 cup of nuts (optional)
DIRECTIONS
Preheat oven to 350 degrees.
Oil and line the pans with wax paper.
Beat eggs. Add the suger, honey, baking powder and soda, salt, ginger, and the oil. Stir until mixed, then slowly add the flour. Alternate with the tea. Add the vanilla and the nuts, if so desired.
Bake at 350 degrees for 50 minutes to 1 hour (check often!)
Optional: put a little bit of the mixture into the pans, and then line the bottom with some flaked or chopped walnuts, then add the rest of the mixture.
RECIPE BACKSTORY:
Another of my mother's endless supply of random recipes. This one is perfect for high tea on Sundays! Makes 2 loaves

One bowl chocolate cake

Preparation:

Preheat Oven to 300° F (This is not a typo! This is a slow bake chocolate cake recipe.)
Use Crisco Shortening to lightly grease and flour the 9 x 13 in. Baking Dish. (It's a one layer chocolate cake!)
Place all the ingredients on the left into a mixing bowl.
Mix at medium or medium high speed until all ingredients are blended and smooth.
Pour into greased and floured baking dish
Bake for 1 hr.
Test by sticking with knife. If it comes out clean, it's done!
Allow to cool.

Ingrediants:

2 Cups flour

2 Cups Sugar
¾ Cup Hershey's Cocoa
2 Teaspoons Baking Soda
2 Eggs (I use large eggs)
1 Teaspoon Salt
1 Cup Buttermilk
Remember that you can freeze buttermilk so you have to make another buttermilk chocolate cake recipe.
1 Cup Mazola Oil
1 ½ Teaspoons Vanilla Extract
1 Cup Boiling Water