German Cake Recipes

Grandma's German Cake Recipes Make Delicious, Old-World Cakes

4 cups sifted flour, 1 small teaspoon salt, 1 cup white sugar, 1/2 cup butter, 1/2 cup lard, 1 egg (well beaten). Mix up with milk and water, half each. Add 1 teaspoon soda, 2 teaspoons cream of tartar. Filling: 1 egg, 1 cup brown sugar, 1/2 cup flour; mix.

Roll out your buns and spread on the filling. Then roll up and cut off in slices. Bake. Do not put the buns too close together, as they spread.

Ingredients: One pound of flour, three-quarters of a pound of butter, six ounces of sugar, one egg, half a cupful of rum.

Mix and bake in a pie pan, pressing the cake until it is about one-quarter of an inch high. Before baking, sprinkle sugar and ground cinnamon on top; after it is baked, cut it into squares while it is yet warm.

Ingredients: 10 or 12 apples, sugar to taste, the rind of 1 small lemon, 3 eggs, 1/4 pint of cream or milk, 1/4 lb of butter, 3/4 lb of good short crust, 3 oz of sweet almonds.

Mode: Pare, core, and cut the apples into small pieces; put sufficient moist sugar to sweeten them into a basin; add the lemon peel, which should be finely minced, and the cream; stir these ingredients well, whisk the eggs, and melt the butter; mix altogether, add the sliced apple, and let these be well stirred into the mixture.

Line a large round plate with the paste, place a narrow rim of the same round the outer edge, and lay the apples thickly in the middle. Blanch the almonds, cut them into long shreds, and strew over the top of the apples, and bake from 1/2 to 3/4 hour, taking care that the almonds do not get burnt: when done, strew some sifted sugar over the top, and serve.

This torte may be eaten either hot or cold and is sufficient to fill 2 large-sized plates. Sufficient for 2 large-sized tortes.

8 oz butter, 10 oz flour, 1 oz sugar, 4 oz candied peel, rind and juice of 1 small lemon, 8 oz sultana raisins, 5 eggs. Beat butter and sugar to a cream, add yolks of eggs, then flour and whites alternately, lastly, the fruit. Pour into buttered and papered cake tins, and bake two hours in moderate oven.