PODCAST Episode 207: Family Cookbook – Cakes and More Cakes

Today we have a new Patron, and new law in New York that will shake up the ENTIRE GENEALOGY WORLD – even outside the United States – the Weprin-Montgomery Law. Oh, and we have two brilliant cake recipes. One is from an Army wife friend of my grandmother’s in the 1940s or 1950s, but the other is genuinely the oldest recipe I’ve been able to find in my family’s trove. If you like apple cake or chocolate cake (or both), you are in the right place. Get ready to take notes, because these are fantastic recipes that you will not find elsewhere! And remember, if you want to have yours on the show, send them in to me, or contact me and you can come on the show to present them and the ancestors from whom they originate.

Suzie’s or Gloria’s Apple Cake
1 1/4 vegetable oil (not corn oil)
2 c. sugar
2 eggs (well beaten)
3 c. flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cinnamon
3 c. diced red apple (peeled or not)
1/4 c. chopped pecans (optional)

Mixing only by hand, combine oils, sugar and eggs. Add dry ingredients (all sifted or mixed together). Add the rest. Batter will be stiff. Bake in greased sheet pan at 305 degrees for 1 hour. If you prefer a thicker cake, use a loaf pan, oblong cake pan, tube pan. Cake freezes well, even with the cream cheese icing.

Icing
1 box powdered sugar
1 teaspoon vanilla
1 stick margarine
1 8 oz package cream cheese
Allow cheese and margarine to soften, then cream together. Add vanilla and sugar. mic well and spread on the fresh apple cake.

Hinzie Chocolate Cake
Cake
1/4 lb butter
1 c. sugar
1 c. milk
2 c. flour
2 eggs
2 tsp. vanilla
1 tsp baking soda dissolved in water
Mix all of these things in a bowl to make a batter. Set aside.
Custard
1 egg
2/3 c. milk
2/3 c. cocoa
scant c. sugar
Cook on stove top until thick, remove from flame. Let cool.

Fold custard into cake batter until completely blended. Pour batter into two 9″ round pans. Bake 30 minutes at 350 degrees.

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