Grandma's old fashioned Christmas cake recipes offer a tasty alternative to traditional Christmas fruitcakes. Holiday get-togethers are made extra special with delicious party cakes such as these, especially when they're homemade and beautifully decorated for the festivities.
These festive dessert cakes are perfect for serving to guests on any special occasion, not just at Christmas. Make one of these old fashioned layer cakes today and delight your friends and family.
Mom's Recipe Scrapbooks (c. 1920s)
1/3 cup butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup milk, 2 cups pastry, or bread flour, 3 teaspoons baking powder, 1/4 teaspoon salt.
Cream butter well; add sugar; add yolks of eggs and vanilla; mix well; add milk, then flour, baking powder, and salt which have been sifted together; mix in beaten egg whites. Bake in 3 greased and floured layer tins in moderate oven at 375ºF about 20 minutes. Put cake together with fruit filling and cover thickly with white icing. Makes 3 layers baked in 8-inch pans.
2-1/2 cups granulated sugar, 3/4 cup boiling water, 1 teaspoon baking powder, 1 teaspoon lemon juice, 1 cup mixed figs, cherries, and pineapple, cut fine; whites of 2 eggs.
Boil sugar, water, and baking powder without stirring until syrup spins a thread (238ºF); beat egg whites until dry; add syrup gradually, beating constantly until right consistency to spread; add flavoring and cool.
Add fruit to 1/3 this icing and spread thickly between layers. Cover top and side of cake with remaining plain icing. Decorate top with nuts, if desired. Some or all of the fruits can be omitted, and the choice is a matter of taste.
Miss Parloa's New Cook Book (1882)
Half a cupful of butter, one and a half of sugar, two of pastry flour, one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, or a teaspoonful and a half of baking-powder, the juice of half a lemon.
Beat the butter to a cream. Gradually add the sugar, then the lemon, and when very light, the milk, and whites of the eggs, beaten to a stiff froth; then the flour, in which the soda and cream of tartar are well mixed. Bake in sheets in a moderate oven. When nearly cool, frost with white icing.
The whites of three eggs, two large cupfuls of powdered sugar, half a grated cocoanut, the juice of half a lemon. Beat the whites to a stiff froth. Add the sugar, gradually, and the lemon and coconut.
Spread a layer of frosting on one sheet of the cake. Place the other sheet on this, and cover with frosting. Or, simply frost the top of each sheet, as you would any ordinary cake. Set in a cool place to harden.