Vintage WW1 Eggless, Milkless, Butterless Cake

  • 1 cup water
  • 2 cups raisins
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1 cup brown sugar
  • 1/3 cup lard (shortening)
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder

Place water, raisins, cinnamon, cloves, brown sugar, lard (shortening), nutmeg and salt in a saucepan and mix. Place on heat and bring to a boil. Cook 3 minutes. Allow to cool, then sift together the flour, baking soda and baking powder. Stir into cooked mixture.

Place in a greased loaf pan and bake at 350° for one hour.

7 – Minute Icing

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES

  • 1 egg WHITE
  • 3/4 cup sugar
  • pinch of salt

Combine in double boiler; beat about 1 minute. Cook over boiling water, beating constantly about 7 minutes. Remove from heat. Add 1/2 tsp vanilla and beat about 1 minute more.

Spread on cake. Sprinkle with coconut, if desired. Will frost an Angel Food cake, 1 square layer or 2 layer cake.

VARIATIONS

  1. Spread 1 can crushed pineapple or Pineapple Icing, over cake, then ice cake with 7-Minute Icing.
  2. Cook 7-Minute Icing, using 2 egg whites, then fold in carefully – 1/2 jar drained Mincemeat.

7 – Minute Icing

Mrs. Russell Adams

  • 2 egg WHITES
  • 1 1/2 cups sugar
  • 1 1/2 tsp Karo
  • 1/3 cup water
  • dash of salt

Beat on high-speed over water for approximately 7 minutes, till mixture forms peaks. Add about 10 marshmallows the last-minute or 2. Remove from heat and add 1 tsp vanilla and beat a little more.

Frost top and sides of cake. Sprinkle with coconut, if desired.

7 – Minute Frosting

Mrs. Loduskee Ham, PM
Farmerville, La. #207 OES

  • 2 egg whites
  • 1 Tbsp light corn syrup
  • 5 Tbsp water
  • 1 1/2 cups sugar
  • 1/4 tsp cream of tartar

Combine in top of double boiler. Beat for 1 minute at high speed; place over boiling water and beat till mixture forms peaks when beater is raised, about 7 minutes. Remove from boiling water.

Add:

  • 1 tsp vanilla; continue beating till thick enough to spread. Frost top and sides of cake.

Sprinkle with

  • 1 (3 1/2 oz) can flaked coconut

Sea-Foam Frosting

  • 2 egg WHITES
  • 1 1/2 cups brown sugar, firmly packed
  • 5 Tbsp water
  • Dash of salt

Combine in top of double boiler. Beat slightly to mix. Place over rapidly boiling water; beat with mixer at high-speed till frosting stands in peaks, about 7 minutes. Remove from heat.

Add 1 tsp vanilla. Beat 1-2 minute more or till thick enough to spread.

For BANANA SPICE CAKE, top with Banana slices (1 banana dipped in fruit juice); put layers together.

Frost cake; make swirls. Spoon melted chocolate, 2 squares sweetened cooking chocolate and 1 Tbsp oleo, melt together and cool, into swirls.

Pineapple Filling

Mrs. Jesse Hudson

Mix and boil to thick

  • Juice of 1 large can Pineapple
  • 2 cups sugar

Mix

  • the can of crushed pineapple
  • 2 Tbsp flour
  • add 5 egg YOLKS, beaten, mixing well

Mix with the cooked syrup and simmer 5 minutes more. Cool and spread on 1-2-3-4  cake. 1 layer or 3 layers.

Rich Pineapple Filling

  • 3/4 cup sugar
  • 2 1/2 Tbsp cornstarch
  • 1/8 tsp salt
  • 2 Tbsp butter
  • 1 tsp grated lemon rind
  • 1 Tbsp lemon juice
  • 3 eggs YOLKS beaten
  • Large can crushed Pineapple and juice

Mix in saucepan and cook till smooth and thick, stirring constantly. Cool slightly. Spread.

Lemon Jelly Filling

Miss Faye Baughman

  • 2 egg YOLKS, beaten well

Mix:

  • 1 Tbsp flour
  • 1 cup sugar

Add to egg yolks:

  • Juice of 1 lemon and part of rind
  • 1 cup Pet milk

Cook in double boiler till thick. Add large lump butter

Makes filling for 3 layered 1-2-3-4 cake.

1-2-3-4 Cake

Stella Roberts

Cream 1/2 pound butter, gradually add 2 cups sugar. Add 4 eggs, one at a time, then 3 cups flour with 1/2 teaspoon baking powder and 1 cup buttermilk with 1/2 teaspoon soda.  Start with flour and end with flour. Add 1 teaspoon vanilla. Bake at 350° in any type greased pan or pans. This is an excellent plain cake. It can be topped with any flavor icing.