Category: Vintage 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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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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Bolivian Salteñas Recipe

by D McPhersonPastry Recipe / Vintage Cake Recipe / Vintage/Classic Recipe

Ingredients:

● 4 cups of flour
● 1/4 cup of sugar
● 1/4 tsp of baking powder
● 1/4 tsp of salt
● 1/4 cup of butter
● 1/2 cup of warm milk
● 1 egg
● 1/2 cup of beef or chicken broth
● 1/2 cup of diced cooked beef or chicken
● 1/4 cup of diced boiled potatoes
● 1/4 cup of diced green peas
● 1/4 cup of diced hard-boiled egg
● 1/4 cup of diced onion
● 1/4 cup of raisins
● 1/4 cup of chopped olives
● 1/4 tsp of ground cumin
● 1/4 tsp of ground cinnamon
● vegetable oil for frying

Instructions:

  1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  2. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse
    crumbs.
  3. In a separate bowl, beat the egg and mix in the warm milk.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Knead the dough on a lightly floured surface for about 2 minutes.
  6. Cover the dough and let it rest for at least 20 minutes.
  7. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
  8. Cut the dough into desired shape, traditionally they are cut into a circle or oval shape.
  9. In a separate bowl, mix together the beef or chicken, potatoes, green peas, hard-boiled
    egg, onion, raisins, olives, cumin, and cinnamon.
  10. Place a spoonful of the filling mixture into the center of each dough circle.
  11. Fold the dough over to form a crescent shape and press the edges together to seal the
    filling inside.
  12. Heat a large skillet or frying pan over medium heat and add enough vegetable oil to coat
    the bottom of the pan.
  13. Carefully place the salteñas in the hot oil and fry until golden brown on both sides, about
    2-3 minutes per side.
  14. Drain on paper towels to remove any excess oil.
  15. Serve hot with a cup of beef or chicken broth.

Enjoy your homemade Bolivian Salteñas!
Note: Some variations use a sweet dough or a sweet filling, you can add sugar and/or milk to
the dough or filling if you like.

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Lemon Pudding

by CakezVintage Cake Recipe

Ingredients:

One big lemon.


Sugar, six ounces.


Sweet almonds with 3 bitter ones, six ounces.


Six eggs.

Directions:

Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, taste it, because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste.

Add the sugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings.

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Potato Pudding

by CakezVintage Cake Recipe

Ingredients:

Potatoes, big and mealy, one and a half lb.


Sugar, five and a half ounces.


Butter, one and a half ounces.


Flour, a tablespoonful.


Milk, half a pint.


Six eggs.


A pinch of salt.


Paste of cinnamon or lemon peel.

Directions:

Boil or steam the potatoes, skin and rub through a sieve. Place them back again on the fire with the butter, the flour and the milk, all poured little by little, stirring well with the ladle, then add the sugar, the salt and the cinnamon or lemon peel (just a taste) and mix everything together well.

Remove from the fire and, when the mixture is lukewarm or cold add the eggs, first the yolks, then the whites beaten.

Bake like all other puddings and serve hot.

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Bread Pudding

by CakezVintage Cake Recipe

Ingredients:

Soft bread crumb, five ounces.


Butter, three and a half ounces.


Four eggs.


Taste of lemon peel.


A pinch of salt.

Directions:

Cut the bread crumb into pieces and soak in cold milk. Then rub though a sieve. Melt the butter in a double boiler (in a vessel immersed in boiling water) and mix with the eggs until butter and eggs are incorporated to each other.

Add the bread crumb and the sugar and mix well.

Pour the mixture in a mold greased with butter and sprinkled with bread crumb ground fine and bake like other puddings.

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Rice Meal Pudding

by CakezVintage Cake Recipe

Ingredients:

Milk, one quart.


Rice meal, seven ounces.


Sugar, four and a half ounces.


Six eggs.


A pinch of salt.


Taste of vanilla.

Directions:

First dissolve the rice meal in half a pint of the milk when cold, and pour it in the rest of the milk when it is boiling. This is done to prevent the formation of lumps.

When the meal is cooked add the sugar, the butter and the salt. Remove from the fire and when it is lukewarm mix the eggs (beaten) and the taste of vanilla. Then bake the pudding like all the others and serve warm.

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Farina Cakes

by CakezVintage Cake Recipe / Vintage/Classic Recipe

Ingredients:

Farina, six and a half ounces.


Sugar, three and a half ounces.


Pine-seeds, two ounces.


Butter, a small piece.


Milk, one quart.


Four eggs.


A pinch of salt.


Taste of lemon peel.

Baking directions:

Cook the farina in the milk and when it begins to thicken pour the pine-seeds, previously chopped fine and pounded with the sugar, then the butter and the rest, less the eggs which must be put in last when the mixture has completely cooled. T

hen place the whole well mixed in little molds, greased evenly with butter and sprinkled with bread crumbs ground fine, and bake.

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Portuguese Cake

by CakezVintage Cake Recipe / Vintage/Classic Recipe

Here are the ingredients you will need:

Sweet almonds, five ounces.


Granulated sugar, five ounces.


Potato meal, one and a half ounce.


Three eggs.


One big orange or two small.

Directions:

First mix the yolks of the eggs with the sugar, then add the flour, then the almonds skinned and chopped fine, then the orange juice (through a colander) then a taste of orange peel.

Finally add to the mixture the whites of the eggs well beaten. Put in a paper mold greased evenly with butter, with a thickness of about an inch and bake in a very moderately hot oven.

After baked, cover with a white glaze or frost, made with powdered sugar, lemon juice and the white of eggs.

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