Borden’s centennial cake (1957)

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Borden's centennial cake recipe (2)

Here’s a special centennial cake… with a special frosting…

Make them both with Borden’s cream

Says Elsie, The Borden Cow: “This is Borden’s 100th Birthday Cake — quick and easy to make and melt-in-your-mouth good! Economical, too; instead of the two ingredients, butter and milk, you use just one — Borden’s rich, thick cream.”

Borden’s has a cream for every use… heavy cream, light cream and sour cream. Then there’s thrifty Borden’s half-and-half (richer than milk, lighter than cream). You can get them at your food store or from your Borden man.

Borden’s centennial cake recipe


2 cups sifted cake flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 pint (1 cup) Borden’s heavy cream
1 teaspoon vanilla extract
2 eggs


Line 2 lightly-greased 8-inch cake pans with waxed paper. Sift dry ingredients together twice.Pour cream and vanilla into a deep 1-quart bowl; beat with electric mixer or rotary beater until just stiff. Add eggs, beating until blended. Add flour mixture; beat at low speed of electric mixer or by hand until batter is well blended. Turn into pans.

Bake in a moderate oven (350 F) 25 to 30 minutes. Cool 10 minutes. Remove from pans.

Get the recipe for this fluffy frosting below!

>> You might also like this: Secrets of the perfect cake: Baking tips (1953)

Borden's centennial cake recipe (2)

Fruit cream frosting recipe

1 teaspoon unflavored gelatin
1 tablespoon milk
1 cup heavy cream, chilled
3 tbsps. granulated sugar
1/4 teaspoon grated orange rind
1/4 teaspoon grated lemon rind
Orange selections


Chill bowl and rotary beater. Mix gelatin and milk in a cup. Place over hot water and stir until gelatin is dissolved. Whip cream until stiff. Blend in gelatin and remaining ingredients.

Chill; decorate with orange slices just before serving.

This makes enough frosting to cover two 8-inch layers.

Borden's centennial cake recipe (2)

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