Make a lovely, luscious Daffodil Cake (1940)

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Daffodil Pecan Cake and frosting

Bring spring to your table with this lovely, luscious Daffodil Cake


Daffodil Pecan Cake recipe


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


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. Spread Daffodil Pecan Frosting between layers and on top and sides of cake.

Daffodil Pecan Frosting recipe


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


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 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.

“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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