In the United States, National Cake Day is today, November 26th, 2017. Apparently this most cakey of all cake days falls on the 26th of each November. Why? I have no idea. But I do know that icing and/or frosting naturally goes hand-in-hand with cake, so I’ve included several vintage icing recipes too. All recipes are straight from Victorian Americana.
As I’m a fan of looking at Victorian influences everywhere, I noticed several cake recipes published in various 19th century newspapers and want to share a smattering of them with you here. You’ll notice a distinct lack of instructions, compared to today’s recipes, as home cooks assumed other home cooks simply understood much about the baking process. Tastes obviously differed from them to now.
BUFFALO CREAM CAKE.
To the Editor of The Tribune.
ELGIN, Nov. 5–This recipe is for “Gracie Mayhue.” Buffalo Cream Cake: One egg, one cup sugar, one tablespoonful butter, two-thirds cup milk, one teaspoon baking-powder, one teaspoon vanilla, one and two-thirds cup flour, salt, and bake as for jelly-cake, in three layers.
Cream for the above–Heat one pint of milk, and add to it one tablespoonful of corn-starch dissolved in a little milk, two eggs, one cup of sugar, all beaten together: boil it until it thickens. Split the cake when cold and fill with cream. Very nice.
~ Chicago Tribune, November 11, 1876
I would like to relate a few incidents relating to the girl question, but forbear for want of space. I have a recipe for orange shortcake that can be prepared in a few moments, and is but very little expense: Peel the oranges, and chop very fine; to two oranges take half of a lemon: squeeze the juice and chop the rest: one tea-cup of sugar. Bake a crust as for short-cake: cut open, butter well, and lay the orange between.
~ Chicago Tribune of Chicago, Illinois, on December 16, 1876
Copyright © 2017 Kristin Holt LC