Category: Old Fashioned Cake Recipe

Chinese Mooncake Recipe

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe / Vintage Cake Recipe / Vintage/Classic Recipe

Ingredients:

● 2 cups all-purpose flour
● 1/4 cup sugar
● 1/4 cup vegetable oil
● 1/4 cup lukewarm water
● 1/4 cup lukewarm milk
● 1/2 teaspoon baking powder
● 1/4 teaspoon double acting baking powder
● 1/4 teaspoon salt
● For the filling:
● 1 cup lotus seed paste
● 1/4 cup sugar
● 2 egg yolks
● 1 teaspoon vegetable oil
● 1/4 teaspoon vanilla extract (optional)
● 1/4 cup salted duck egg yolk

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, double acting
    baking powder, and salt. Mix well.
  2. Slowly add the vegetable oil, lukewarm water, and lukewarm milk to the dry ingredients,
    stirring constantly to form a dough.
  3. Knead the dough for about 10 minutes, or until smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for about 2 hours.
  5. In another mixing bowl, combine the lotus seed paste, sugar, egg yolks, vegetable oil, and
    vanilla extract (if using). Mix well until well combined.
  6. Divide the dough into 16 equal pieces. Roll each piece into a ball.
  7. Flatten each ball of dough and place a small amount of filling in the center.
  8. Gather the edges of the dough to enclose the filling and roll it into a ball again.
  9. Place the ball of dough on a baking tray lined with parchment paper.
  10. Press a salted duck egg yolk in the center of the dough ball to make a depression.
  11. Preheat the oven to 350°F (180°C).
  12. Bake the mooncakes for 18-20 minutes or until golden brown.
  13. Remove the mooncakes from the oven and let them cool completely before serving.

Note: Mooncakes are traditional Chinese pastries that are usually eaten during the Mid-Autumn
Festival. They come in a variety of fillings, such as lotus seed paste, red bean paste, and fruit
paste. The dough is typically made with wheat flour and is usually stamped with intricate
patterns or designs on top and a salted egg yolk in the center, representing the full moon. They
are usually quite dense and sweet. Traditionally, mooncakes are also pressed with a wooden
mold, giving them a distinct pattern on the surface.

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Cameroon Gateau (Cameroonian Coconut Cake)

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe / Vintage Cake Recipe

Ingredients:

● 2 cups all-purpose flour
● 1 tsp baking powder
● 1/2 tsp baking soda
● 1/2 tsp salt
● 1/2 cup unsalted butter, at room temperature
● 1 cup sugar
● 2 eggs
● 1 tsp vanilla extract
● 1 cup coconut milk
● 1 cup shredded coconut

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk,
    and mixing well after each addition.
  6. Fold in the shredded coconut.
  7. Pour the batter into the prepared cake pan, and spread it evenly.
  8. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out
    clean.
  9. Remove the cake from the oven and let it cool for at least 20 minutes before removing it
    from the pan.
  10. Serve the Cameroon Gateau as is or with a sprinkle of powdered sugar or frosting of your
    choice.

Enjoy your delicious Cameroon Gateau!

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Num Ansorm (Cambodian Steamed Rice Cake)

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe

Ingredients:

● 2 cups glutinous rice
● 2 cups water
● 1/2 cup coconut milk
● 1/4 cup sugar
● 1/4 tsp salt
● banana leaves (for wrapping)

Instructions:

  1. Rinse the glutinous rice several times until the water runs clear. Soak the rice in water for
    at least 2 hours, or overnight if possible.
  2. Drain the rice and place it in a large mixing bowl.
  3. In a separate small saucepan, combine the coconut milk, sugar, and salt. Heat the
    mixture over medium heat, stirring occasionally, until the sugar is fully dissolved. Pour
    the mixture over the rice and stir until well combined.
  4. Cut the banana leaves into large squares, and use them to line a steamer basket.
  5. Spoon the rice mixture into the center of each banana leaf square, shaping it into a small
    round cake. Fold the edges of the banana leaf up and over the rice to create a little
    package.
  6. Place the steamer basket over a pot of boiling water and steam the cakes for 20-25
    minutes, or until the rice is fully cooked and tender.
  7. Carefully remove the cakes from the steamer and let them cool for a few minutes before
    unwrapping and serving. Num Ansorm can be eaten as a snack or a dessert.

Enjoy your delicious Num Ansorm!

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Bosnia and Herzegovina Burek Recipe

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe / Vintage Cake Recipe / Vintage/Classic Recipe

Ingredients:

● 1 lb of phyllo dough
● 1 lb of ground beef or lamb
● 1 onion, finely chopped
● 1/4 cup of vegetable oil
● Salt and pepper to taste
● 1/2 cup of sour cream or yogurt (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet or frying pan, heat the vegetable oil over medium heat.
  3. Add the chopped onion and sauté until softened, about 5 minutes.
  4. Add the ground beef or lamb and cook until browned, about 10 minutes.
  5. Season the meat mixture with salt and pepper to taste.
  6. Remove the skillet from heat and let the meat mixture cool slightly.
  7. Lay out one sheet of phyllo dough on a clean work surface and brush it with a little bit of
    vegetable oil.
  8. Repeat with another sheet of phyllo dough, lay it on top of the first sheet, and brush it
    with oil.
  9. Continue layering the phyllo dough and brushing each sheet with oil until you have used
    about half of the phyllo dough.
  10. Spread the cooled meat mixture over the phyllo dough, leaving a 1-inch border around
    the edges.
  11. Layer the remaining phyllo dough on top of the meat mixture, brushing each sheet with
    oil as before.
  12. Use a sharp knife to cut the burek into squares or wedges.
  13. Place the burek on a baking sheet and bake for 25-30 minutes, or until golden brown.
  14. Serve hot with sour cream or yogurt if desired.

Enjoy your homemade Bosnia and Herzegovina Burek!
Note: Burek can also be filled with cheese, spinach, potatoes, or other ingredients.

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Belarus Draniki recipe

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe / Vintage/Classic Recipe

Ingredients:

● 2 lb potatoes
● 1 onion
● 2 eggs
● 1/4 cup flour
● Salt and pepper to taste
● Vegetable oil for frying

Instructions:

  1. Peel and grate the potatoes and onions.
  2. In a large bowl, combine the grated potatoes and onions with eggs, flour, salt and pepper.
    Mix well.
  3. Heat a large skillet or frying pan over medium heat and add enough vegetable oil to coat
    the bottom of the pan.
  4. Using a spoon or your hands, form the potato mixture into small, flat patties.
  5. Carefully place the patties in the hot oil and fry until golden brown on both sides, about
    4-5 minutes per side.
  6. Drain on paper towels to remove any excess oil.
  7. Serve hot with sour cream or your favorite dipping sauce.

Enjoy your homemade Belarus Draniki!
Note: you can use any kind of potatoes.

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Margherita Cake

by CakezOld Fashioned Cake Recipe / Vintage Cake Recipe

Ingredients:

Potato meal, three ounces.


Sugar, six ounces.


Four eggs.


Lemon juice.

Baking Directions:

Beat well the egg-yolks with the sugar, add the potato meal and the lemon juice and stir everything for half an hour.

Finally beat well the whites, and mix the rest, stirring continually but slowly. Pour the mixture in a smooth and round mold, greased with butter and sprinkled with powdered sugar. Put at once in the oven.

Remove from the mold when cold and dust with powdered sugar and vanilla.

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Golden Jubilee Cake

by CakezOld Fashioned Cake Recipe / Vintage Cake Recipe
2cups sifted cake flour
1-1/3cups sugar
2teaspoons baking powder (with a tartrate powder, use 3-1/2 teaspoons)
1/4teaspoon soda
1teaspoon salt
1teaspoon grated orange rind
1/4teaspoon grated lemon rind
2/3cup Spry
Liquid Ingredients
Juice of 1 medium orange plus water to make 2/3 cup
2eggs, unbeaten
2tablespoons lemon juice (Don’t add till end of mixing)
Cake

SIFT flour, sugar, baking powder, soda, and salt into mixing bowl…. ADD grated fruit rinds…. DROP in Spry…. ADD combined orange juice and water and beat 150 strokes…. SCRAPE bowl and spoon often throughout entire mixing…. ADD eggs and beat 250 strokes…. ADD lemon juice and beat 50 strokes…. BAKE in two deep 8-inch Spry-coated layer pans in moderately hot oven (375° F.) 30-40 minutes. SPREAD Golden Jubilee Frosting between layers and on top and sides.

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Gloria Chocolate Layer Cake

by CakezOld Fashioned Cake Recipe / Vintage Cake Recipe
2cups sifted cake flour
1-1/3cups sugar
2-1/2teaspoons baking powder (with a tartrate powder, use 4 teaspoons)
1teaspoon salt
1/2cup Spry
1cup less 2 tablespoons milk
1-1/2teaspoons vanilla
2eggs, unbeaten
Cake

SIFT flour, sugar, baking powder, and salt into mixing bowl…. DROP in Spry…. ADD about 2/3 of milk, then vanilla, and beat 150 strokes…. SCRAPE bowl and spoon often throughout entire mixing…. ADD eggs and beat 250 strokes…. ADD remaining milk and beat 50 strokes…. BAKE in two 9-inch or deep 8-inch Spry-coated layer pans in moderately hot oven (375° F.) 25-35 minutes…. SPREAD Gloria Chocolate Frosting between layers and on top of cake. PRESS pecan halves into frosting around edge of cake. Increase frosting recipe one-half to make enough frosting to cover sides, too.

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Marshmallow Devil’s Food Cake

by CakezOld Fashioned Cake Recipe / Vintage Cake Recipe

Oven temperature: 350°F. (moderate)

Baking time: 40-50 min.

Yield: 1 large oblong loaf cake

Sift …1½ cups sifted cake flour, 1¼ cups sugar, ½ cup cocoa, 1¼ teaspoons soda, ¼ teaspoon cream of tartar, 1 teaspoon salt into mixing bowl

Add …⅔ cup Homogenized Spry, ¾ cup milk, 1 teaspoon vanilla

Beat …200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.

Add …¼ cup milk, 2 unbeaten eggs

Beat …200 strokes (same as above)

Pour …into oblong 8″x12″x2″ Sprycoated pan

Bake …until cake tests done

Cool… and remove from pan.

Spread …Marshmallow Frosting on sides and top, using short strokes to create attractive irregular effect.

Mark …with knife into squares

Decorate … alternate squares with 2 pecan halves.

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Hawaiian Lei Cake

by CakezOld Fashioned Cake Recipe / Vintage Cake Recipe

Oven temperature: 360°F. (moderate)

Baking time: 20-25 min.

Yield: two 9″ round layers

Sift …2¼ cups sifted cake flour, 1½ cups sugar, 4 teaspoons double acting baking powder, 1 teaspoon salt into mixing bowl

Add …½ cup Homogenized Spry, ¾ cup milk, 1 teaspoon vanilla, 1 teaspoon orange extract

Beat …200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.

Add …4 unbeaten egg whites, ¼ cup milk

Beat …200 strokes (same as above)

Pour …into 2 round 9″ Sprycoated layer pans 1½″ deep

Bake …until cake tests done

Cool …and remove from pans.

Spread …Waikiki Frosting between layers and on sides and top of cake.

Decorate …with a “lei” made by arranging bits of pineapple, candied orange peel, and citron around top of cake.

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