Devil’s Food Christmas cake recipe (1950)
Cherry-go-round Christmas cake recipe (1953)
Holiday star cake (1940)
Merrie Companie cake (1950)
Candlelight Christmas cake recipe: Lusciously light! Holiday bright! (1950)
3/4 cup Dexo [shortening]
2 3/4 cups cake flour
3 teaspoons double-action baking powder
1 1/2 teaspoons salt
1 2/3 cups sugar
3/4 cup milk
1 teaspoon orange extract
1 teaspoon almond extract
3 eggs, unbeaten
3/4 cup chopped nuts
Measure Dexo into bowl. Sift flour once, measure; add baking powder, salt and sugar; sift onto dexo. Add flavorings to milk, add 1/2 cup milk; blend; beat 1 min. Add eggs and remaining 1/4 cup milk; beat 2-1/2 min. Stir in nuts.
Mix by hand, counting strokes, allowing 150 full strokes per min, or mix on medium speed on electric mixer. Scrape bowl and spoon often. Turn into greased and floured 9 inch tube pan. Bake in moderate oven 375 F, for 50 to 60 min. Frost with butter frosting. Color some green for sides of cake
Decorate with green leaves cut from citron and maraschino cherry “berries.” Place candle in center of cake.
Gingerbread Christmas cake (1985)
Introducing another disappearing cake recipe from Duncan Hines
Make “White Christmas” cake that’s better than mistletoe for catchin’ kisses! (1952)
What a melt-in-the-mouth combination — delicate light Swans Down White Cake, spiced with rich mincemeat! Your family will love it! You’ll love it! In fact, you’ll love every cake you make with Swans Down White Cake Mix!
Just add milk. Farm-fresh egg whites are already blended in this mix. No extra expense for eggs, as you have with some other mixes! And you turn out the grandest cakes a mix ever made, with the minimum of bother!
No wonder folks are saying, “Swans Down Mixes make kissin’ cakes!”
White Christmas cake with mincemeat recipe (1952)
1 pkg. Swans Down White Cake Mix
1 cup milk
3/4 cup moist mincemeat [See what’s in mincemeat & get some here]
Place cake mix in bowl. Add 1/2 cup of milk. Blend; beat 1 minute. Add 1/4 cup more milk, blend; beat 1 minute. Add remaining 1/4 cup milk; beat 1 minute longer.
Fold in mincemeat. Pour batter into two round 8-inch layer pans, 1-1/4 inches deep, lined on bottoms with paper.
Bake in moderate oven (375 F.) 20 to 25 minutes, or until done.
Cool in pans 10 minutes. Turn out on cake racks to finish cooling.
Prepare 7-minute frosting (get the recipe here), using 2 egg whites. Fold in 1/2 cup drained mincemeat.
Place one cake layer; bottom side up, on cake plate; spread with frosting. Place second layer on top, bottom side down. When layers are arranged this way, mincemeat forms filling in center. Spread frosting on top and sides.