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Festive polka dot pie & ribbon cake recipes (1951)

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Ribbon Cake & Polka Dot Pie

February calls for a cheerful change, and its holidays are good reason to put on party airs for the family or friends. To top off a meal or serve with late-evening coffee, these festive desserts are gay as a Valentine.

1951-Festive Polka Dot Pie Ribbon Cake Recipes

Polka Dot Pie recipe

16-18 graham crackers
1/4 cup peanut butter
1 tablespoon milk
Dash of salt
1 pkg. prepared butterscotch pudding
2 cups milk
2 small packages marshmallows
1 tablespoon brown sugar

Roll crackers into crumbs in a clean paper bag or between sheets of paper. With fingers mix crumbs, peanut butter and milk together in an 8- or 9-inch pie pan; then shape crumb mixture to bottom and sides of pan; refrigerate for about two hours. Blend the salt, packaged pudding and milk; cook until thickened over moderate beat, stirring constantly. Cover and set aside.

With scissors dipped in flour, cut one package of marshmallows into quarters and fold the marshmallows into warm pudding mixture; fill cracker pie shell and refrigerate to chill. About ten minutes before serving cover top of pie with remaining package of marshmallows and sprinkle with brown sugar. Toast under broiler until golden brown.

Ribbon Cake Recipe

Angel Food Cake recipe

1 cup sifted cake flour
1-1/4 cups sugar
1 cup egg whites, room temperature (8-10 eggs)
1/4 tsp. salt
1 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. almond flavoring

Sift flour and 1/4 cup sugar together three times. Beat egg whites and salt in deep wide-mouthed bowl with rotary beater until foamy; sprinkle with cream of tartar and continue to beat, gradually adding remaining sugar until peaks form when beater is lifted. Add flavorings. Gradually sift flour mixture into beaten egg whites, carefully folding with a large spoon until mixtures blend.

Ladle batter into ungreased 9-inch tube pan. Cut through the batter a few times with a spatula to work out any large air holes. Bake near center of moderate oven (375 degrees F) for 30-35 minutes. Remove from oven and immediately invert pan on cake rack.

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When cool (about one hour) loosen cake by running knife or spatula around edge of pan and tube; invert cake on plate. Makes 1 nine-inch angel food cake.

Filling

3 cups boiling water
1/2 pint heavy cream
2 packages strawberry-whipped flavored gelatin

Stir boiling water into flavored gelatin until dissolved. Let stand until lukewarm; refrigerate. When mixture begins to thicken (about one hour), beat until frothy and fold in whipped cream. Refrigerate until firm. Makes filling for 5-layer cake.

Boiled Frosting

1-1/2 cups sugar
1/2 cup water
1 Tbs. light corn syrup
Dash of salt
2 egg whites, room temperature
1 tsp. vanilla
1 can moist shredded coconut

Place sugar, water and syrup in one-quart saucepan. Stir over low heat until sugar dissolves. Cook over moderate heat, with-out stirring, until small amount of syrup forms a soft ball when dropped in cold water or when candy thermometer reaches 242 degrees F.

Beat salt and egg whites until foamy; gradually add cooked syrup and vanilla and continue to beat mixture until it’s cool and stiff enough to spread. (Note: If mixture hardens while spreading stir in a few drops of hot water.)

Makes frosting for 2 nine-inch layers or 1 tube-pan cake. Top with coconut.

Building the Ribbon Cake

Make cake part of dessert several hours (even a day) before it is used.

For cutting guides, mark off cake with toothpicks to form five layers; cut cake with saw-toothed knife. Gently lift off each layer of cut cake and place on flat surface. Spread gelatin mixture about 14-inch thick on all layers except top. Allow mixture to set for about 15 minutes.

Using broad-bladed spatula reassemble layers in original cake shape. Spread frosting on cake with spatula, then sprinkle with shredded coconut. Refrigerate until ready to serve.

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