Make a lovely, luscious daffodil pecan cake (1940)

Name: Daffodil pecan cake (1940)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 1/2 cup Spry shortening; 1/2 teaspoon salt; 1 teaspoon vanilla; 1-1/4 cups sugar; 3 egg yolks, unbeaten; 2-1/2 teaspoons baking powder; 2 cups sifted flour; 1 cup milk; 2 tablespoons shortening; 1 tablespoon butter; 1 teaspoon vanilla; 1/4 teaspoon salt; 3 cups sifted powdered sugar (confectioners' sugar); 5 tablespoons scalded cream; 1/2 cup chopped pecans

1940s, Spring, Vintage advertisements, Vintage birthday celebrations, Vintage dessert recipes

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Daffodil pecan cake and frosting

Bring spring to your table with this lovely, luscious daffodil pecan cake, based on an old-fashioned recipe that you’ll love.

Daffodil pecan cake (1940)

Yield: 12

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

1/2 cup Spry shortening
1/2 teaspoon salt
1 teaspoon vanilla
1-1/4 cups sugar
3 egg yolks, unbeaten
2-1/2 teaspoons baking powder
2 cups sifted flour
1 cup milk
2 tablespoons shortening
1 tablespoon butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups sifted powdered sugar (confectioners' sugar)
5 tablespoons scalded cream
1/2 cup chopped pecans

Instructions

Combine Spry, salt and vanilla. Add sugar gradually and cream well.
Add egg yolks, one at a time, beating well after each addition.
Sift baking powder with flour 3 times.
Add flour to creamed mixture, alternately with milk, mixing after each addition until smooth.
Bake in two greased 8-inch layer pans in moderate over (375 F) 25-30 minutes.
To make the Daffodil Pecan frosting, blend shortening, butter, vanilla and salt.
Beat in 1/2 cup sugar.
Add hot cream, alternately with remaining sugar, beating well after each addition.
Add only enough cream to make a nice spreading consistency.
Tint with yellow coloring.
Spread Daffodil Pecan frosting between layers and on top and sides of cake.
Spread frosting generously on one layer.
Top with chopped nuts, pressing into frosting.
Place second layer on top of this.
Cover sides and top of cake with remaining frosting.
Swirl top to give a soft, fluffy appearance.
Press halves of pecans into sides of cake.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 624Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 63mgSodium: 237mgCarbohydrates: 112gFiber: 1gSugar: 94gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE Festive ice cream cone cupcakes (1957)

ALSO TRY: Maple-pecan chiffon cake recipe: A classic dessert from 1956

“Spry cakes are lighter cakes. You just try this one an’ see,” says Aunt Jenny. “See what a fine, even grain it has. Notice its temptin’, delicate flavor. Tell me, you good cake-makers, did any shortenin’, old or new, ever give you a better cake than this?”

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