Holiday Cake Recipes

I have a confession to make.....My name is Kris and I am a recipe addict. What's more I blame it all on my mother, grandmother and who knows how far back in my geneaological chain it goes. However, because I am a recipe addict I have many, many interesting vintage recipes I can share with you all.

With the holidays on the way I'm trying to clear my cobwebs out of my brain and try to decide which recipes should go out into cyberspace and become someone else's holiday tradition. I'll do my best.

MIRACLE CAKE
2 cups sifted cake flour
2 1/2 teaspoons baking powder
3/4 teaspoons salt
1/3 cup soft shortening
1 cup granulated sugar
1 medium egg, unbeaten
1 cup less 2 tablespoons milk
1 teaspoon vanilla or 1 tablespoon grated orange rind

Preheat oven to 350 degrees. Grease, then line with waxed paper, bottom of 8x8x2 inch pan. Sift together flour, baking powder and salt 3 times. With mixer at medium speed--thoroughly mix shortening with sugar, then with egg until well mixed--about 4 minutes. Then, at low speed, beat in alternately, just until smooth, flour mixture in fourths and combined milk and vanilla in thirds. Turn batter into pan. Bake 45 minutes or until done. Cool in pan on wire rack about 10 minutes. Remove from pan; peel off paper; cool on rack.

PENNY-WISE GOLD CAKE
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup plus 2 tablespoons granulated sugar
3 medium egg yolks, beaten very thick
3/4 cup milk
1 teaspoon vanilla or 1/4 teaspoon nutmeg

Preheat oven to 375 degrees. Grease, then line with waxed paper, bottoms of 2 1 1/4" deep 8" layer pans. Sift flour, baking powder and salt together, 3 times. With mixer at medium speed, thoroughly mix butter with sugar, then with egg yolks until very well mixed--about 4 minutes, altogether. Then, at low speed, beat in alternately, just until smooth, flour mixture in fourths and combined milk and extract in thirds. Turn into pans. Bake 25 to 30 minutes, or until done. Cool in pans on wire rack about 10 minutes. Remove from pans; peel off paper; cool on rack. Note: This cake may be baked in 8x8x2" pan at 350 degrees for 55 to 60 minutes, or until done.

FLUFFY YELLOW CAKE
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons soft shortening
1 3/4 cups plus 2 tablespoons granulated sugar
2 large eggs, unbeaten
1 1/4 cups milk
1 1/2 teaspoons vanilla

Preheat oven to 350 degrees. Grease, then line with waxed paper, bottoms of 2 1 1/2" deep 9" layer pans. Sift together flour, baking powder and salt. With mixer at medium speed, thoroughly mix shortening with sugar, then eggs, until very well mixed--about 4 minutes altogether. Then, at low speed, beat in alternately, just until smooth, flour mixture in fourths and combined milk and vanilla in thirds. Turn into pans. Bake 30 to 35 minutes or until done. Cool in pans on wire racks 10 minutes. Remove from pans; peel of paper; cool on racks.

MINCE-APPLE CAKE
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon dalt
1/2 cup shortening
3/4 cup brown sugar, packed
1 egg, unbeaten
1 1/3 cups prepared mincemeat
1 cup applesauce
1/2 cup coarsely chopped walnuts

Preheat oven to 350 degrees. Grease a 9x5x3" loaf pan. Sift together flour, baking soda and salt. With mixer at medium speed, thoroughly mix shortening with sugar, then with egg, until very well mixed, about 4 minutes. At low speed, beat in mincemeat; then beat in, alternately, flour mixture and applesauce just until smooth. Stir in the nuts; turn into the pan. Bake 1 hour 15 minutes, or until cake tests done. Cool in the pan for 10 minutes; remove. Keeps well.

SPICY GINGERBREAD
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon powdered cloves
1 teaspoon cinnamon
1 teaspoon ginger
3/4 teaspoon salt
1/2 cup shortening
1/2 cup sugar
1 medium egg, unbeaten
1 cup molasses
1 cup hot water

Preheat oven to 350 degrees. Grease, then line with waxed paper, bottom of 9x9x2" pan. Sift together flour, soda, cloves, cinnamon, ginger and salt. With mixer at medium speed, thoroughly mix shortening with sugar, then egg until very well mixed--about 4 minutes all-together; beat in molasses. Then at low speed, beat in alternately, just until smooth, flour mixture in fourths and hot water in thirds. Pour into pan. Bake 50-55 minutes or until done. Cool in pan on wire rack about 10 minutes. Remove from pan; peel off paper; cool on rack.

WHITE FRUITCAKE
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup shortening
1 cup sugar
5 medium eggs, unbeaten
1 tablespoon lemon juice
1 cup slivered, blanched almonds
1 cup diced citron
1/2 cup diced preserved orange peel
1 1/2 cups halved candied cherries
1 1/2 teaspoon grated lemon rind
1/2 cup sifted all-purpose flour

Preheat oven to 300 degrees. Grease, then line with waxed paper, bottom of 10x5x3" loaf pan. Sift together flour, baking powder and salt. With mixer at medium speed, thoroughly mix shortening with sugar, then with the eggs until they are very well mixed--about 4 minutes. At low speed, beat in flour mixture and lemon juice; then add almonds combined with remaining ingredients, beating just until mixed. Pour batter into pan. Bake about 1 hour 45 minutes or until done. Cool in pan on wire rack. Remove from pan; peel off paper.