What was Abraham Lincoln’s Favorite Cake?

Lincoln’s Favorite Cake is a rich, white cake with egg whites and finely ground almonds, frosted with an old-fashioned creamy boiled white frosting, and topped with slivered almonds. This historical cake dates back to the mid-19th century and was commonly served in honor of Lincoln’s Birthday on February 12th.

It is sometimes called a ‘Mary Todd Lincoln Cake’ because she apparently baked a version of it for Mr. Lincoln while they were courting. To celebrate Presidents’ Day try Abraham Lincoln’s Favorite Cake or my Historic Washington Cake.

My vintage inspiration.

My vintage inspiration for Abe Lincoln’s Favorite Cake is from my “Betty Crocker’s Picture Cookbook” (1950, 1998). The recipe is based on the “Rich White Cake” and calls for the addition of slivered almonds and Tutti-Frutti Frosting between the layers and top. The frosting is a “Fluffy White Frosting” base with chopped nuts, candied cherries, date and raisins. However, I wanted to keep this cake closer to other historic Lincoln cake recipes and just used a simple white frosting.

Betty Crocker’s Picture Cook Book (1950, 1998 edition) is a beloved classic that has guided generations of home cooks through everything from meal planning to timeless baked goods like cakes, pies, and cookies. My copy is the 1998 edition, that preserves the charm of the original—with step-by-step color illustrations, vintage artwork, and nostalgic recipes adapted for today’s kitchens.

First published in 1950, this cookbook was revolutionary for its time. It was nicknamed “Big Red,” iand featured meal-planning tips, recipe instructions with photos, and actual tested recipes that helped define mid-century American cooking. It sold nearly a million copies in its first year and remains one of the most collected cookbooks of all time.

Try the recipe inspired by the book Coconut Macaroon Cookies

How I baked it modern: I used less all-purpose flour and added a bit of cornstarch for a light, tender texture in the cake, used of combination of baking powder and baking soda because, when combined with the acid in the buttermilk, it helps the cake rise well, added a little bit of almond extract to the cake to enhance almond flavor, substituted butter for the shortening and added a bit of canola oil to compensate for the lower fat content in butter, and used buttermilk vs. just “weak milk” in the original recipe to add tenderness

Ingredients to make a Lincoln Cake

Wet Ingredients

• Butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Oil: Canola oil has a neutral and light flavor and is great for baked goods. Extra Light Olive Oil is another option. If your cake recipe calls for butter, you can substitute using all oil or if you still want to get flavor from butter use a combination of oil and butter together.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Buttermilk: Buttermilk adds a tangy flavor and yields tender baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
• Almond Extract: All-natural almond extract is made from bitter almonds or pits of stone fruits (like apricots) soaked in alcohol. Avoid using artificial almond extract, as it tastes bitter and lacks the depth of natural almond flavor.

Dry Ingredients

• Flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Almond Flour: Superfine almond flour is made from blanched almonds and ground into a fine, powdery texture ideal for delicate baked goods like macarons and pastry.
• Almonds: Blanched almonds are ideal for baking because the skins have been removed, giving them a pale appearance and milder flavor compared to raw almonds with skins. For this recipe you can use ground blanched almonds, almond meal, or almond flour in the cake.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (such as lemon juice, buttermilk, or vinegar) creates carbon dioxide gas, making baked goods rise during baking. If your recipe doesn’t include an acid, use baking powder, or a combination of both baking powder and baking soda for balanced leavening.
• Baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.

FROSTING

• Superfine Sugar: Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Cream of Tarter is an acid used to stabilize egg whites in frostings and meringues, helping them hold their structure. Use 1 tsp. lemon juice as a substitute for 1/2 tsp. of cream of tarter.

Make Your Own Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Buttermilk: Place 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour or a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Baked Cake: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

FAQ’s

Print

Lincoln’s Favorite Cake

A rich white cake with ground almonds, filled with a fluffy boiled frosting and adorned with slivered almonds.

Course Dessert

Cuisine American

Keyword 1950’s, cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 10

Equipment

• Stand Mixer
• whisk
• Bowl
• measuring cups and spoons
• 3 8" cake pans
• off-set spatula

Ingredients

DRY INGREDIENTS

• 2 ½ c. unbleached flour
• 1 c. blanched almonds or almond meal very fine chop
• 2 T. cornstarch
• 2 ½ t. baking powder
• ½ tsp. baking soda
• ¾ t. salt

WET INGREDIENTS

• 6 egg whites (3/4 c.) stiffly beaten
• 1 c. butter room temp
• 2 T. oil canola or extra light virgin
• 2 c. sugar
• 1 ¼ c. buttermilk
• 2 ½ tsp. vanilla
• ½ tsp. almond extract

FLUFFY WHITE FROSTING

• 2 egg whites (1/4 c.)
• ½ tsp. cream of tartar
• ¾ c. sugar superfine
• ⅓ c. water
• 1 ½ tsp. vanilla
• ½ c. slivered almonds (garnish)

Instructions

PREP

• Pre-heat the oven to 350°F.
• Whisk together the dry ingredients in a bowl and set aside.
• Separate out egg whites and set aside.
• Grease and flour (3) 8" pans or (2) 9" pans. Coat cake pans with non-stick spray and then dust lightly with flour.

BATTER

• In the bowl of an electric mixer, whip up the egg whites to stiff consistency, remove from mixer and set aside.
• Cream the butter, sugar and vanilla, and almond extract until light and fluffy.
• Add the dry ingredients and mix until just combined.
• Fold in the whipped egg whites by hand and mix until just combined.

BAKE

• Pour in cake batter filling each cake pan 2/3 full. Use a scale to make sure each layer is even. Bake at 350° for about 30 minutes, or until a wooden skewer inserted in the center comes out clean.
• Set the cakes on a wire rack to cool in the pan for 10 minutes. Turn it out of the pan to cool completely before decorating.

FROSTING

• In a saucepan mix sugar and water. Boil slowly keeping lid on pan for 3 minutes. Continue to boil until the sugar is dissolved to 242° (about 3 more minutes)
• Beat egg whites and cream of tarter in stand mixer with whisk attachment until stiff.
• Pour in hot syrup in thin stream. Add vanilla and beat until desired spreading consistency (about 5 minutes).

DECORATE

• Dust cake with boiled fluffy white frosting and decorate with thin slivered almonds.

Related Recipes

• Sour Cherry Almond Bread
• Pumpkin Pie Spice
• Homemade Apple Pie Spice
• Coconut Macaroon Cookies
• Lord Baltimore Cake

More vintage cake recipes

1950’s Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Lincoln’s Favorite Cake appeared first on Vintage Baked Modern.

Table of contents

• What is a Washington Cake?
• Another one…
• And another one…
• Baking it Modern
• Make your own ingredients
• Dietary Substitutions
• Storage
• FAQ’s
• Related Recipes
• More Cake Recipes

What is a Washington Cake?

The Washington Cake is a rich, tender pound cake that combines natural ingredients like currants soaked in brandy, and warm spices like nutmeg and cloves. In the 18th and early 19th centuries, it was prepared in honor of Washington’s Birthday on February 22nd. Also known as an “everyday cake”, it is similar to a Composition Cake, a basic adaptable recipe that predates the naming of cakes like “sponge cake” or “pound cake”, etc. Try baking up this historic vintage dessert to celebrate the upcoming President’s Day.

Washington Cake can sometimes be mistaken for Martha Washington’s Great Cake, a rich fruitcake made at Mt. Vernon on January 6th for Epiphany or Martha Washington’s Pie, which is a delicate sponge cake with fruit jam.

Here is an original recipe for “A Great Cake” and several variations from The Martha Washington Cook Book (1940, 2005), features heirloom recipes passed down from the 18th century, adapted for 20th-century home cooks. From colonial spiced cakes to savory roasts, it offers a glimpse into early American cooking, full of old-fashioned flavor and charm. Authored by Marie Kimball, this cookbook serves as a culinary time capsule, preserving the tastes and culinary practices of the 1940s.

The Martha Washington Cook Book (1940, 2005), features heirloom recipes passed down from the 18th century, adapted for 20th-century home cooks. From colonial spiced cakes to savory roasts, it offers a glimpse into early American cooking, full of old-fashioned flavor and charm. Authored by Marie Kimball, this cookbook serves as a culinary time capsule, preserving the tastes and culinary practices of the 1940s. Here is an original recipe for “A Great Cake” and several variations.

The original Great Cake recipe dates back to the late 1700’s, and called for 40 eggs, 4 pounds of sugar, 4 pounds of butter, 5 pounds of flour, along with raisins, currants, wine, brandy, and spices. It was yeast-leavened before baking powder became widely available, and it required long hours of preparation and baking. This rich, decadent cake was typically only made for special occasions like English Twelfth Night celebrations, held around January 5th or 6th.

Another one…

Better Homes and Gardens Cook Book (1941), is a beloved classic cookbook that guides home cooks with recipes from meal planning, food preservation, to baked goods and more! This vintage cookbook helps home cooks preserves culinary practices of the 1940s with simple, made from scratch food.

This Bundt Fluted Tube Pans (1973) is a charming booklet brought to you by the makers of one of the world’s most beloved Bundt cake pans. It is filled with recipes for all sorts of bundt cakes, breads, and dessert recipes. Here is an original recipe for George Washington’s Currant Pound Cake along with my modern remake on Washington Cake.

And another one…

Here is another Washington cake recipe based on Virginia Campbell’s 1840’s original recipe, in the book “The Guilded Table” by Suzanne Corbett (2015).

1 3/4 lbs. flour, 1 1/2 lbs. sugar, 3/4 lb. butter, 8 eggs, 1 pint warm milk, 1 teaspoonfull of pearl ash dissolved in french brandy, 2 lbs. currants or raisins, or 1 lb. of each, 2 nutmegs, and 6 cloves, 1 teacup brandy.

Baking it Modern

To bake it Modern, I started by taking the original 1800’s recipes and broke them down into American modern measurements and modified it.

1 3/4 lbs. flour= 6 1/3 cups all purpose flour

1 1/2 lbs. sugar = 3 1/3 c.

3/4 lb. butter = 1 1/2 c. butter (3 sticks)

8 eggs

1 pint warm milk = 2 c.

1 teaspoonfull of pearl ash dissolved in french brandy = 1 1/2 tsp. baking powder

NOTE: Pearl Ash was a potassium carbonate chemical leavening agent used in early days.

2 lbs. currants or raisins, or 1 lb. of each, = 5 – 6 c. currants

2 nutmegs = 2 tsp.

6 cloves = 1/2 tsp.

1 teacup brandy = 1/3 c.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• French Brandy, also known as Cognac, is a high-quality 80-proof spirit double distilled in the Cognac region of France. Brandy ranges from 70-100 proof and is made worldwide from a blend of fruit juices and grapes.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour that contains between 10-12% protein. My favorite is King Arthur or Sir Galahad Artisan Flour (its name when purchased in bulk) which contains 11.7% protein. Do NOT use Bread flour as it contains 11-14% protein, thus producing more gluten and yields dense baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
• Baking soda, also known as sodium bicarbonate, is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves can infuse flavor into culinary dishes, where ground cloves add a warm, spicy kick to baked goods.
• Pink salt adds essential minerals and nutrients to baked goods.
• Zante currants are are a small, dried, dark seedless grapes berries. If you don’t have currants on hand, smaller type raisins such as Thompson variety are fine.

Make your own ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add 1 to 2 Tbsp of additional fat, such as butter or oil to improve moisture.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Country Crock unsalted vegan butter for best flavor and texture. For the cream cheese use Violife Cream Cheese.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: For each egg, add 1 tsp. baking soda to the batter and pour 1 Tbsp. white vinegar over it. Always add the vinegar last to preserve the leavening reaction.
• Fat: Add 1 to 2 Tbsp of additional fat like oil or vegan butter to compensate for the loss of moisture from the eggs and dairy.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 cup of sugar OR replace white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Fat: For every 1 cup of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR use 1/2 c. unsweetened applesauce plus a 1/2 c. oil for a lower-fat option.

Storage

Baked Cake: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

FAQ’s

Print

Washington Cake

Course Dessert

Cuisine American

Keyword bundt cake, cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• Silpat baking mat
• baking pan

Ingredients

DRY INGREDIENTS

• 2 ¾ c. unbleached flour
• 2 Tbsp. cornstarch
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 ½ tsp. nutmeg
• ¼ tsp. clove
• ¾ tsp. salt

WET INGREDIENTS

• 1 c. butter room temp
• 2 c. sugar
• 6 eggs large
• 1 c. buttermilk
• ½ c. brandy
• 1 Tbsp. vanilla

MIX-INS

• 8 oz. currants

Instructions

PREP

• Pre-heat the oven to 350°F. Grease and flour bundt pan.
• Whisk together the flour and spices in a bowl and set aside.
• Pour ½ c. of brandy into a liquid measuring cup. Add the 8 oz. of currants and set aside.

CAKE BATTER

• In the bowl of an electric mixer, cream the butter, sugar and vanilla until light and fluffy. Add the eggs in one at a time.
• Add the dry ingredients.
• Add the additional wet ingredients buttermilk and brandy. Mix until just combined.
• Drain the brandy from the currants and pour it into the batter. Toss currants in a bit of flour and stir into the cake batter by hand.

BAKE

• Pour the batter into the prepared pan. Bake at 350° for about 50-55 minutes, or until a wooden skewer inserted in the center comes out clean.
• Set the cake on a wire rack to cool in the pan for 20 minutes. Turn it out of the pan to cool completely before decorating.

ICING

• Dust cake with powdered sugar or make a Brandy glaze using 1 c. confectioner sugar, 1-2 T. brandy, 1 T. milk, 1 tsp. vanilla.

Related Recipes

• Irish Soda Bread with Currants
• Lord Baltimore Cake
• Old-Fashioned Banana Cake
• Lady Baltimore Cake
• Pumpkin Pie Spice

More Cake Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest Facebook Instagram TikTok YouTube

This post includes my photographs and limited text excerpts used for identification, commentary, and historical discussion. The cookbook content shown is attributed to the original publication. All modern commentary, recipe adaptations, baking notes, and original food photography are © Vintage Baked Modern LLC.

The dietary variations such as gluten-free, dairy-free, and vegan options, are provided as general baking suggestions based on my recipe testing and professional baking experience. I am not a registered dietitian or medical professional. Be sure to verify product labels and consult a qualified professional regarding allergies, medical conditions, or individual dietary needs.

The post Washington Cake appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Zucchini Cake
  • Dry Ingredients
  • Wet Ingredients
  • Mix-Ins
  • Frosting
• Homemade Ingredients
• FAQ’s
• Storage & Freezing
• Related Recipes
• More Cake Recipes

This Old-Fashioned Zucchini Cake is a super moist spice cake with fresh, garden picked zucchini, warm spices and topped with a tangy, homemade cream cheese frosting. My vintage inspiration for this zucchini recipe is from my mom. She maintains a very large garden and this time of year has a lot of zucchini to use.

Ingredients for Zucchini Cake

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil has a neutral and light flavor and is great for baked goods. Extra Light Olive Oil is another option. If your cake recipe calls for butter, you can substitute using all oil or if you still want to get flavor from butter use a combination of oil and butter together.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
• Zucchini is a type of summer squash that is actually a fruit since it develops a flower and has seeds, and is harvested in late summer.

Mix-Ins

• Raisins are sun-ripened dried grapes, made from either green or purple grapes. They are naturally sweet and add chewy texture to baked goods.
• Walnuts are the seeds of Juglans trees that are found inside a hard, thick shell that must be cracked open to eat. There are two varieties, the English walnut commonly eaten raw, and the black walnut which has a stronger flavor and often used in savory dishes.

Frosting

• Confectioners’ sugar, also known as powdered sugar, is a finely granulated sugar mixed with cornstarch that produces a delicate texture.
• Cream cheese is cultured cream and milk with a mild, tangy flavor.

Homemade Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 1 – 2 days. The refrigerator will dry out baked goods, so it is best to freeze up to 6 months.
• Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
• Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum. If not add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour into the batter.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best texture and flavor.
• Dairy: Replace the dairy with an unsweetened plant based milk such as oat, coconut or almond milk.
• Egg: To replace 1 egg, place 1 tsp. of baking soda into your batter then pour 1 T. white vinegar on top of the baking soda.

Keto (low carb, high fat)

• Flour: Swap out the white flour for almond flour or coconut flour.
• Sugar: Replace the sugar with monkfruit such as Lakanto Monkfruit Sweetener which mimics granulated sugar. Although the product suggests using a 1:1 swap, I find it too sweet and use a little less.
• Dairy: Replace the dairy with unsweetened plant-based milk (almond, flax or coconut).
• Hydration: Add 1 additional egg to the batter.

Wholesome (minimally processed)

• Flour: Swap out one third to half the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or use Bob’s oat flour.
• Sugar: Replace the sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar called for in a recipe.
• Dairy: Replace the dairy with unsweetened plant-based milk (oat, coconut or almond).
• Fat: For every 1 c. of butter called for in a recipe, use 3/4 c. heart-healthy oil (extra-light olive) or 1/2 c. unsweetened applesauce + 1/2 c. oil.

FAQ’s

Storage & Freezing

Baked: store in air-tight container and leave on counter up to 3 days. To freeze, cover unfrosted cake layers in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Print

Old-Fashioned Zucchini Cake

This cake is a super moist spice cake with fresh, garden picked zucchini, nestled in a spice cake topped with a tangy, homemade cream cheese frosting.

Course Dessert

Cuisine American

Keyword cake, zucchini recipes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• whisk
• measuring cups and spoons
• liquid measuring cup
• 9 x 13 baking pan

Ingredients

DRY INGREDIENTS

• 2 ⅔ c. unbleached flour
• 2 T. cornstarch
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• ½ tsp. nutmeg
• ¼ tsp. cloves

WET INGREDIENTS

• ½ c. unsalted butter
• ½ c. oil
• 1 c. brown sugar
• ½ c. sugar
• ¼ c. buttermilk
• 3 eggs
• 3 c. zucchini (grated) blotted dry
• 1 c. walnuts (chopped) optional
• 1 c. raisins
• 1 T. vanilla

CREAM CHEESE FROSTING

• ½ c. unsalted butter room temp
• 8 oz. cream cheese room temp
• 3 c. confectioners' sugar
• 1 T. vanilla

Instructions

PREP

• Preheat oven to 350°. Grease 9 x 13 pan.
• Whisk together dry ingredients in large bowl.
• Grate the fresh zucchini with a box grater and wrap in paper towel to remove moisture.

BATTER

• Place butter, brown sugar, and sugar in mixer and cream together. Beat until light and fluffy about 2-3 minutes.
• Add 1/2 the dry ingredients and 1/2 the wet ingredients.
• Continue to add the remaining dry ingredients and wet ingredients.
• Add in the zucchini, walnuts, and raisins and mix until just combined.
• Pour batter into 9 x 13 pan 2/3 full.

BAKE

• Bake at 350° for 35-37 minutes until toothpick in the center comes out clean. Allow to cool before frosting.

CREAM CHEESE FROSTING

• Cream together butter and cream cheese.
• Add in confectioners' sugar and vanilla and beat until light and fluffy.

Related Recipes

• Frosted Ginger Cream Cookies
• Old-Fashioned Banana Cake
• Pumpkin Bars
• Carrot Cake with Pineapple
• Pumpkin Pie Cake

More Cake Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old-Fashioned Zucchini Cake appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Pineapple Upside Down Cake
  • Wet Ingredients
  • Dry Ingredients
• Make your own Ingredients
• “Bake it Modern” Tips
• FAQ’s
• Related Recipes
• More Cake Recipes
• 1970’s cookbooks

This Pineapple Upside Down Cake is a retro throwback dessert with has a rich, brown sugar glaze over pineapple rings filled with maraschino cherries on top of a tender sponge cake. My vintage inspiration for this pineapple upside down cake recipe is from my 1976 Better Homes & Garden New Cook Book.

Baking it modern…

• doubled the recipe
• added more salt and more vanilla to enhance the flavor
• used a 9×13 pan, instead of a 8×8 square pan
• replaced the shortening with butter
• swapped out the pineapple syrup and water mixture and used buttermilk instead

My vintage inspiration.

This Better Homes and Gardens New Cook Book (1976), is a beloved classic cookbook that guides home cooks with recipes from entrees, to sides, baked goods and more! This vintage I’ve included classic baking tips for making cakes and original recipe clips for loaf pound cake, yellow cake, and gingerbread. Be sure to check out the vintage frosting recipes too!

I’ve also included my modern take on a retro pineapple upside down cake recipe.

Try another recipe inspired by this book Toffee Pecan Cookies

Ingredients to make Pineapple Upside Down Cake

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Pineapple is a tropical fruit grown on a pineapple plant commonly sold as chunks, slices, crushed, or tidbits, packed in its own juice or in light or heavy syrup.
• Maraschino cherries are preserved sour cherries sweetened and dyed in a red sugar syrup.

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Pink salt adds essential minerals and nutrients to baked goods.

Make your own Ingredients

All of my recipes start with all natural, minimally processed ingredients. If I can’t find a natural option, I often make my own base ingredients for baking recipes.

• Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle.
• Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
• Cake Mix: You can also use a basic cake mix for this recipe (just be sure to not add any of the dry ingredients listed above).

Homemade Cake Mix

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Print

Pineapple Upside Down Cake

A 1970's classic retro recipe with a few modern updates. Pineapple Upside Down Cake is a classic – when inverted, this cake has a rich, brown sugar pineapple cherry glaze on top of a tender sponge cake.

Course Dessert

Cuisine American

Keyword cake, pineapplerecipes

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• 9z13 pan
• off-set spatula

Ingredients

BOTTOM LAYER

• ½ c. butter
• ¾ c. brown sugar
• 9 pineapple slices drained, reserve juice
• 9 jumbo maraschino cherries (whole)

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 T. cornstarch
• 1 c. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. salt

WET INGREDIENTS

• ¼ c. butter
• 2 T. oil
• 2 eggs
• 2 tsp. vanilla
• ½ c. pineapple juice reserved from can
• ½ c. buttermilk or sour cream
• 2 tsp. vanilla or rum

Instructions

PREP

• Pre-heat oven to 350°.
• Drain pineapple slices, and pour the juice into a liquid measuring cup (save for batter).
• Mix together dry ingredients and set aside.

BOTTOM LAYER

• Place butter in a 9×13 pan and put in oven for 3 minutes until melted together. Take out of oven and stir in the brown sugar.
• Add the slices of pineapple onto the melted mixture. Place a cherry in the center of each pineapple slice.

CAKE BATTER

• Cream together the butter and sugar. Add eggs, oil, and vanilla and mix until light and fluffy.
• Add in the dry ingredients and mix until combined.
• Add buttermilk and pineapple juice. Pour cake batter on top of the pineapple slices.

BAKE

• Bake at 350° for 35-40 minutes. Let cake cool about 10 minutes before inverting out onto a platter. Serve with a dollop of whipped cream (optional)

Related Recipes

• Carrot Cake with Pineapple
• Sour Cherry Almond Bread
• Seven-Minute Frosting
• Retro Oreo Dessert
• Old-Fashioned Banana Cake

More Cake Recipes

1970’s cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Pineapple Upside Down Cake appeared first on Vintage Baked Modern.

Table of contents

• What is a Lady Baltimore Cake?
• Wet Ingredients
• Dry Ingredients
• Lady Baltimore Filling
• Seven-Minute Frosting
• Make Your Own Ingredients
• Dietary Substitutions
  • Gluten-Free (no gluten)
  • Vegan/Dairy Free (no animal products)
  • Wholesome (minimally processed)
• Related Recipes
• More vintage cakes

My vintage inspiration.

Also from the book: Lord Baltimore Cake, and Washington Cake

Also from the book Lord Baltimore Cake

This Culinary Arts Institute 250 Classic Cake Recipes (1952), is a beloved cookbook that guides home cooks with recipes for cakes, frostings, fillings and more! This vintage cookbook helps home cooks learn culinary practices from the Culinary Arts Institute with simple baking recipes and learning techniques.

What is a Lady Baltimore Cake?

Surprisingly, this cake has nothing to do with Baltimore. In 1903, author Owen Winster wrote a novel titled Lady Baltimore set in Charleston, South Carolina. She was served a slice of Lady Baltimore cake at a local bakery and of course fell in love with the woman who made it.

“I should like a slice, if you please, of Lady Baltimore,’ I said, with extreme formality … she brought me the cake, and I had my first felicitous meeting with Lady Baltimore. Oh, my goodness!… It’s all soft, and it’s in layers, and it has nuts… Delighted surprise caused me once more to speak aloud and with my mouth full. “But, dear me, this is delicious!”‘

from Lady Baltimore by Owen Winster, 1903

How are Lady Baltimore Cake and Lord Baltimore Cake different? The Lady Baltimore cake recipe has egg whites, lending a lighter texture and has a dried fruit and pecan filling. The Lord Baltimore Cake recipe uses egg yolks, yielding a richer crumb along with a filling made of crushed macaroon cookies, nuts (walnuts and almonds), and cherries. Here is the recipe for my Lord Baltimore Cake.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.
• Lemon extract is made by soaking lemon peel in alcohol to absorb the natural oils, creating a concentrated bright, citrus flavor.

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Lady Baltimore Filling

• French Brandy or Cognac, is high-quality 80-proof spirit, double distilled from grapes in the Cognac region of France. Brandy, produced worldwide, is a blend of fruit juices and grapes and ranging from 70-100 proof.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
• Raisins are sun-ripened dried grapes, made from either green or purple grapes. They are naturally sweet and add chewy texture to baked goods.
• Dried cherries are made from ripe cherries harvested in mid-summer and then dehydrated to concentrate their flavor and natural sweetness.
• Dried figs are made from fresh figs grown on fig trees in warm climates. They’re harvested in late summer to early fall, then dehydrated to concentrate their natural sweetness.

Seven-Minute Frosting

Seven-Minute Frosting

Check out this recipe

Make Your Own Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour or a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Print

Lady Baltimore Cake

Lady Baltimore Cake is a historic 1900's dessert with white cake, delightful raisin, fig, and pecan filling, topped with 7-minute frosting.

Course Dessert

Cuisine American

Keyword 1940’s, cake

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• liquid measuring cup
• measuring cups and spoons
• off-set spatula
• 8" round cake pans
• piping bags

Ingredients

DRY INGREDIENTS

• 2 ⅔ c. unbleached flour
• 2 T. cornstarch
• 2 tsp. baking powder
• 1 tsp. salt
• ½ tsp. baking soda

WET INGREDIENTS

• ¾ c. butter room temp
• ¼ c. oil canola or extra light virgin olive oil
• 1 ¾ c. sugar
• 6 egg whites stiff-beaten
• 1 c. buttermilk or milk
• 1 ½ tsp. vanilla
• 1 T. lemon zest

FILLING

• 1 ½ c. pecans finely chopped
• 1 c. raisins soaked in brandy
• 1 c. dried figs finely chopped
• ¼ c. dried tart cherries soaked in brandy
• ¼ c. brandy (soak raisins)
• ½ tsp. lemon extract

SEVEN MINUTE FROSTING

• 3 egg whites
• 1 c. superfine sugar
• ⅓ c. water
• ½ tsp. cream of tarter
• 2 tsp. vanilla
• pinch salt
• pink gel color optional

EASY BUTTERCREAM FROSTING (garnish)

• ½ c. butter
• 1 ½ c. confectioner sugar
• 1-2 T. cream or milk
• 1 tsp. vanilla
• pink gel color natural if possible

Instructions

PREP

• Preheat oven to 350°. Grease and lightly flour (3) 8" round cake pans.
• Separate out 8 egg whites (6 for the cake) and reserve (2) egg whites to use in the 7-minute frosting.
• Whisk together dry ingredients in a separate bowl.

CAKE

• Place egg whites in mixer and whip until stiffly beaten. Remove from mixer and set aside.
• Cream together the butter and sugar until light and fluffy. Add oil, vanilla and lemon extract and mix until combined.
• Add in dry ingredients and then the buttermilk and mix until combined.
• Lightly fold in the egg whites by hand.
• Pour 1/3 of the batter into each of the (3) greased cake pans. Bake for 25-28 minutes. Place toothpick in center comes out clean. Allow the cakes to cool before frosting them.
• Release cake from sides of pan with an off-set spatula. Turn cakes out onto parchment paper or cooling rack. Wrap in plastic wrap until cake assembly to retail the moisture.

FILLING

• For the filling: finely chop, figs, pecans and candied cherries. Place raisins in a bowl with 2 T. brandy.
• In a separate bowl, mix together raisins, figs, pecans and candied cherries.

FROSTING (7-minute)

• Boil a pan of water. Take the bowl from stand mixer and place on top of the boiling pan of water. Place egg whites, sugar, water, cornstarch, cream of tarter, and salt into the bowl. Whisk for about 5 minutes until all the sugar is dissolved.
• Move bowl to stand mixer and add vanilla. Beat on high until glossy with stiff peaks form, about another 3-4 minutes. Use gel coloring to tint the frosting to a pale pink color.
• Place frosting on cake right away or store covered until use. Frosting will crust once applied to cake, so be sure to cover with a glass cake stand or just cover with plastic wrap.

BUTTERCREAM FLOWERS (for garnish)

• Place butter, confectioner sugar, and cream in mixer. Beat together until light and fluffy. Use gel coloring to tint the frosting to a pale pink color.

ASSEMBLE CAKE

• Take out 1/2 of the 7-minute frosting and add it to the filling mixture. The remaining 1/2 of frosting will be used to frost the cake.
• Put bottom layer of cake onto cake plate. Place wax or parchment paper around edges of cake in order to frost neatly.
• Place 1/3 of the filling on top of the first layer and spread with off-set spatula.
• Place middle cake layer on the cake. Place filling on top of the middle layer.
• Add the last cake layer with the bottom-side down so you have smooth top.
• Place remaining frosting on the top of the cake and swirl around pushing it down onto the sides. Use an off-set spatula to guide the frosting.
• Fill piping bags with buttercream frosting. Garnish cake with buttercream leaves using a leaf tip.
• Another vintage suggestion was to top cake with a tiny nosegay of real flowers. You could simulate this with buttercream flowers.

Notes

NOTE: Several options to decorate based on variations over the years.

1. Frost white with the 7-minute frosting and garnish with flowers in center.
2. Tint the frosting pink and also add pink leaves made from buttercream flowers and then add real nosegay in center of cake.

Related Recipes

• Lord Baltimore Cake
• Seven-Minute Frosting
• Old-Fashioned Banana Cake
• Lincoln’s Favorite Cake
• Pumpkin Pie Cake

More vintage cakes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post includes my photographs and limited text excerpts used for identification, commentary, and historical discussion. The cookbook content shown is attributed to the original publication. All modern commentary, recipe adaptations, baking notes, and original food photography are © Vintage Baked Modern LLC.

The dietary variations such as gluten-free, dairy-free, and vegan options, are provided as general baking suggestions based on my recipe testing and professional baking experience. I am not a registered dietitian or medical professional. Be sure to verify product labels and consult a qualified professional regarding allergies, medical conditions, or individual dietary needs.

The post Lady Baltimore Cake appeared first on Vintage Baked Modern.

Lord Baltimore Cake History

The Lord Baltimore Cake is a variation of the Lady Baltimore Cake, both dating back to the early 1900’s. Surprisingly neither of the two cakes originated in Baltimore. The key difference between a Lord Baltimore Cake and a Lady Baltimore Cake comes down to the incorporation of the eggs and the ingredients in the filling. Lady Baltimore has egg whites which makes for a lighter texture and has a dried fruit and pecan filling. The Lord Baltimore recipe has a little bit of nutmeg and uses just egg yolks which yields a richer crumb. It has a rich filling made of crushed macaroon cookies, nuts (walnuts and almonds), and candied cherries.

My vintage inspiration.

Better Homes & Gardens Cookbook (1941)

Try these recipes inspired by the book Lady Baltimore Cake, or Washington Cake

250 Classic Cake Recipes (1952)

Betty Crocker’s Cake & Frosting Mix Cookbook (1966)

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.
• Nutmeg is a warm spice that originates from nutmeg trees in the Spice Islands. It is available as whole nutmeg which can be freshly grated or pre-ground. Good quality spices such as Penzey’s or Frontier Organics will make a difference in flavor in your baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.
• Oranges are a citrus fruit that add a bright, zesty flavor to savory and sweet foods. Before squeezing the juice, zest the peel with a microplane tool and add it to baked goods for zingy flavor.

Make Your Own Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

How to make the cake filling

The ingredients for the cake filling vary among vintage recipes, but it typically includes coconut macaroon crumbles, candied cherries and chopped nuts (like pecans, walnuts or almonds), and both orange and lemon flavor. For the coconut macaroon crumbles, I made these Homemade Coconut Macaroon cookies and crumbled them up. They tasted delicious on their own, so I knew they would lend a toasted coconut flavor to the filling.

Coconut Macaroon Cookies

Coconut Macaroon Cookies are a light, tender cookie made from toasted coconut, egg whites and flavoring.

Check out this recipe

How to make Seven-Minute Frosting

I found that Seven-minute Frosting was often referred to as divinity frosting or sometimes called Tutti-Fruitti Frosting. Reason being that once the fruity nut filling was added to it, it tasted just like divinity candy. Many people find seven-minute frosting tricky to make especially if it is humid out. Older recipes call for corn syrup or cream of tarter. I add both cream of tarter and cornstarch to help stabilize the frosting. Old-fashioned recipes suggest that you beat the frosting the entire time over the stove with a hand mixer. It is really much easier though to use the stand mixer.

Seven-Minute Frosting

Check out this recipe

How to assemble the cake

After you make the frosting, take out 1/2 to add to it the filling. Put the first cake layer down on cake plate and place some parchment paper along the sides to keep the plate clean. Use an off-set spatula and spread filling on the first layer. Place on the second layer and spread on filling. Place on the last layer (upside down) so you have a nice flat top layer to frost. Cover top with remaining filling and push down onto to the sides of the cake. To decorate, keep it simple by placing whole ingredients that were featured in the filling, such as nuts, candied cherries or shredded coconut over the cake.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour or a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

FAQ’s

Print

Lord Baltimore Cake

Lord Baltimore Cake is a historic 1900's dessert with white cake, delightful macaroon cookie filling, topped with 7-minute frosting.

Course Dessert

Cuisine American

Keyword 1940’s, cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• off-set spatula
• Microplane zester
• 8" cake pan

Ingredients

DRY INGREDIENTS

• 2 ⅔ c. unbleached flour
• 2 T. cornstarch
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. nutmeg
• 1 tsp. salt

WET INGREDIENTS

• ¾ c. unsalted butter room temp
• ¼ c. oil
• 1 ⅔ c. sugar
• 7 egg yolks
• 1 c. buttermilk or milk
• 1 T. orange zest
• 1 ½ tsp. vanilla

FILLING

• ½ c. macaroon crumbs crushed
• ¼ c. blanched almonds finely chopped
• ¼ c. pecans or walnuts finely chopped
• ¼ c. cherries (candied) finely chopped
• ¼ tsp. orange extract
• 1 T. orange juice

SEVEN MINUTE FROSTING

• 3 egg whites
• 1 ½ c. superfine sugar
• ⅓ c. water
• 1 T. cornstarch or unflavored gelatin
• ½ tsp. cream of tarter
• 2 tsp. vanilla
• pinch salt

HOMEMADE MACAROON COOKIES

• 2 egg whites
• ½ c. sugar
• 1 ½ c. unsweetened coconut shredded
• 1 ½ c. sweetened coconut shredded
• ¼ tsp. cream of tartar
• 1 tsp. vanilla
• ¼ tsp. almond extract
• pinch salt

Instructions

PREP

• Preheat oven to 350° Grease (3) 8" round cake pans.
• Separate out 7 egg yolks and reserve (2) egg whites to use in the macaroon cookies and frosting and (3) egg whites to use in the 7-minute frosting.
• Whisk together dry ingredients in a separate bowl.

CAKE

• Cream together butter and sugar. Add in egg yolks, vanilla, and orange zest and beat together until light and fluffy.
• Add in dry ingredients and mix until just combined.
• Pour in buttermilk and mix until just combined.
• Pour 1/3 of the batter into each of the (3) greased cake pans. Bake for 25-28 minutes. Place toothpick in center comes out clean. Allow the cakes to cool before frosting them.
• Release cake from sides of pan with an off-set spatula. Turn cakes out onto parchment paper or cooling rack. Wrap in plastic wrap until cake assembly to retail the moisture.

MACAROON COOKIES

• For the cookies: Line baking sheet with parchment paper or Silpat baking mat.
• Beat egg whites, sugar, and cream of tartar together until foamy.
• Add in coconut, vanilla, almond extract, and salt and mix until combined.
• Use medium cookie scoop and place 12 cookies on baking sheet.
• Bake at 325° for 20-23 minutes until coconut tips look toasted, but not dark.

FILLING

• Make or purchase macaroon cookies. Crush cookies for filling and place in a bowl.
• Finely chop walnuts or almonds and candied cherries and add to bowl.
• Zest orange and add to bowl and mix together.

FROSTING

• Over double broiler with the bowl from stand mixer place egg whites, sugar, water, cornstarch, cream of tarter, and salt. Whisk for about 5 minutes until all the sugar is dissolved and not gritty.
• Move bowl to stand mixer and add vanilla. Beat on high until glossy with stiff peaks form, about another 3-4 minutes.
• Place on cake right away or store covered until use. Frosting will crust once applied to cake, so be sure to cover with a glass cake stand or just cover with plastic wrap.

ASSEMBLE CAKE

• Take out 1/2 of the 7-minute frosting and add it to the filling mixture. The remaining 1/2 of frosting will be used to frost the cake.
• Put bottom layer of cake onto cake plate. Place wax or parchment paper around edges of cake in order to frost neatly.
• Place 1/3 of the filling on top of the first layer and spread with off-set spatula.
• Place middle layer on the cake. Place filling on top of the middle layer.
• Add the last layer of cake with the bottom-side down so you have smooth top.
• Place remaining frosting on the top of the cake and swirl around pushing it down onto the sides. Use an off-set spatula to guide the frosting.
• Garnish cake with nuts or other simple components of the filling such as the candied cherries, shredded coconut or macaroon cookies.

Related Recipes

• Lady Baltimore Cake
• Coconut Macaroon Cookies
• Old-Fashioned Banana Cake
• Pumpkin Pie Cake
• Old Fashioned Lemon Squares

More vintage cakes

1950’s Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post includes my photographs and limited text excerpts, used for identification, commentary, and historical discussion. The cookbook content shown is attributed to the original publication. All modern commentary, recipe adaptations, baking notes, and original food photography are © Vintage Baked Modern LLC.

The dietary variations such as gluten-free, dairy-free, and vegan options, are provided as general baking suggestions based on my recipe testing and professional baking experience. I am not a registered dietitian or medical professional. Be sure to verify product labels and consult a qualified professional regarding allergies, medical conditions, or individual dietary needs.

The post Lord Baltimore Cake appeared first on Vintage Baked Modern.

My vintage inspiration comes from a recipe called Carrot Pineapple Cake in the 1966 “Better Homes & Gardens Pies & Cakes” cookbook from my Vintage Cookbook Collection. This gets a Vintage Baked Modern update with a few modern tweaks: used a combination of butter and oil to balance moisture and flavor, added additional warm spices for more depth of flavor, added cornstarch to lighten the flour, swapped out the milk with buttermilk for a more tender crumb, and added more vanilla for full flavor. I’ve also included dietary substitution options — gluten-free, vegan, and wholesome — so everyone at your table can enjoy a slice.

Better Homes & Gardens Pies and Cakes (1966), cookbook published by Meredith Press, was created to teach home cooks how to make simple pies and cakes. The vintage cookbook covers a very wide range of recipes from fruit pies and chiffon pies, to simple butter cakes and intricate layer cakes. In true Better Homes & Gardens style, the recipes are simple to follow and often times include pictures. Here is an original recipe for Carrot-Pineapple Cake, which I’ve also included my modern remake.

Better Homes and Gardens New Cook Book (1976), is a beloved classic cookbook that guides home cooks with recipes from entrees, to sides, baked goods and more! This vintage I’ve included classic baking tips for making cakes and original recipe clips for loaf pound cake, yellow cake, and gingerbread. Be sure to check out the vintage frosting recipes too!

Ingredients to make Carrot Cake

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Carrots are a root vegetable grown underground, typically harvested in late summer. They are high in beta-carotene. While primarily orange, carrots can also be grown in other colors like purple, yellow and white.
• Pineapple is a tropical fruit grown on a pineapple plant commonly sold as chunks, slices, crushed, or tidbits, packed in its own juice or in light or heavy syrup.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree. There are two types Cassia and Ceylon, found as whole sticks or ground. Cassia has a warm, sweet flavor and is more commonly used, while Ceylon known as “true cinnamon”, has an intense spicier bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.

Frosting

• Cream cheese is made from cultured cream and milk, giving it a mild, tangy flavor.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Make Your Own Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.How to convert this recipe for special diets

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Dietary Substitutions

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Wholesome (minimally processed)

Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.

Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.

Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.

FAQ’s

Print

Carrot Cake with Pineapple

Carrot Pineapple Cake is a tender, moist cake full of nuts and warm spices and topped with a creamy cream cheese frosting. 

Course Dessert

Cuisine American

Keyword 1960’s, cake, carrot cake

Prep Time 15 minutes minutes

Cook Time 32 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• mini-chopper
• 9 x 13 baking pan

Ingredients

DRY INGREDIENTS

• 2 ¾ c. unbleached flour
• 2 T. cornstarch
• 2 c. sugar
• 2 ½ tsp. baking powder
• ½ tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• ½ tsp. clove
• ½ tsp. nutmeg

WET INGREDIENTS

• ⅔ c. oil
• ½ c. butter room temp
• 4 eggs
• 1 c. crushed pineapple (drained) save to use
• 2 ½ c. carrots shredded
• ¼ c. buttermilk or pineapple juice from can
• 1 T. vanilla

FROSTING

• 8 oz. cream cheese room temp
• ½ c. butter room temp
• 3 ½ c. confectioners sugar
• 1 T. vanilla
• ½ c. pecans chopped

Instructions

PREP

• Preheat oven to 350°.

  Prepare 9” x 13” pan by spraying with cooking oil spray and flour lightly.

  Whisk together dry ingredients in bowl and set aside.

  Finely grate carrots and set aside.

  Finely chop nuts and set aside.

  Place butter and cream cheese on counter to soften.

CAKE BATTER

• Place dry ingredients into the mixer.
• Add oil, butter, eggs, carrots, pineapple, buttermilk, and blend until just combined.
• Pour batter into greased pan and spread evenly with off-set spatula.

BAKE

• Bake at 350° for about 35 minutes or until a toothpick placed in center comes out clean. Allow cake to cool before adding frosting.

CREAM CHEESE FROSTING

• In a mixer, cream together cream cheese and butter until light and fluffy.
• Add confectioners sugar and vanilla. Stir in pecans.

ASSEMBLE CAKE

• Use an off-set spatula to spread the frosting on the top of the cake Place a couple of whole pecans on the top center of the cake.

Related Recipes

• Retro Pineapple Upside Down Cake
• Old-Fashioned Banana Cake
• Pumpkin Bars
• Old-Fashioned Zucchini Cake
• Frosted Ginger Cream Cookies

More Cake Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest Facebook Instagram TikTok YouTube

This post includes my photographs and limited text excerpts used for identification, commentary, and historical discussion. The cookbook content shown is attributed to the original publication. All modern commentary, recipe adaptations, baking notes, and original food photography are © Vintage Baked Modern LLC.

The dietary variations such as gluten-free, dairy-free, and vegan options, are provided as general baking suggestions based on my recipe testing and professional baking experience. I am not a registered dietitian or medical professional. Be sure to verify product labels and consult a qualified professional regarding allergies, medical conditions, or individual dietary needs.

The post Carrot Cake with Pineapple appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Easter Lamb Cake
  • Dry Ingredients
  • Wet Ingredients
  • Frosting
• Make your own ingredients
• How to convert this recipe for special diets
• Storage
• FAQ’s
• Related Recipes
• More Spring recipes

This Easter Lamb Cake is a rich pound cake baked in a vintage 3D lamb-shaped pan, covered in fluffy Swiss meringue frosting, and adorned with shredded coconut and buttercream flowers. It’s the kind of old-fashioned Easter dessert that brings a bit of nostalgia and festive centerpiece together for your holiday table.

Inspired by a vintage lamb pan and classic decorating books from the 1960s and 70s, this recipe brings a beloved baking tradition back to life. Whether you’re making it for the first time or reviving a childhood memory, this cake is easier than it looks — and absolutely worth the effort.

My vintage inspiration is from my copy of the 1974 “The Wilton Yearbook of Cake Decorating” book and classic recipe for pound cake in the 1969 cookbook “Decorating Cakes and Party Foods Baking Too!” by Louise Spencer.

This classic gets a Vintage Baked Modern update with a few modern ingredient tweaks and the addition of dietary substitution options (gluten-free, vegan, keto, and more) so everyone at your Easter table can enjoy a slice.

Ingredients to make Easter Lamb Cake

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Lemons are a tart, citrus fruit that grow on trees in warm climates.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. Use just a small amount to add a bright, zingy flavor to baked good recipes.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Frosting

• Superfine sugar, also known as baker’s sugar, has a finer texture than granulated sugar. Since it dissolves quick, it helps create a smooth texture in boiled frostings or candy.
• Cream of Tarter is an acid used to stabilize egg whites in frostings and meringues, helping them hold their structure. Use 1 tsp. lemon juice as a substitute for 1/2 tsp. of cream of tarter.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Easter Lamb Cake

Step-by-Step Guide

Step #1:

When using molded cake pans, you want to use a firm, sturdy cake such as a poundcake or bundt cake recipe in order for the cake to properly stand on its own. Grease the cake mold really well with cooking spray and a light dusting of flour to ensure easy release.

Step #2:

Mix together wet ingredients and then add in the dry ingredients. Traditional poundcake does not have any leavening like baking powder or baking soda, so you must be sure to cream the butter, sugar, and eggs together whipping them long enough for it to turn light and pale creating “natural” leavening. I’ve added baking powder as well to help it rise.

Step #3:

Make a Swiss meringue buttercream. Be sure to use superfine (baker’s sugar) which dissolves faster when placed in a double broiler and when the butter is creamed.

Step #4:

Take 4 small bowls and evenly distribute the remaining white frosting in each bowl. Use a gel based color to tint at least 2 colors for the flowers, 1 green for the leaf, and 1 black for the eyes and nose. It is best to mix them using a small spatula.

Step #5:

Start by piping on the pink nose and ears first before placing a light crumb-coat on the full cake. To set the crumb-coat, place cake in the fridge to chill for 10 minutes. Use a small palette knife to add the top layer “fur” by using a swirl and lift motion.

Step #6:

To finish, Pipe swirl drop flowers (yellow, pink, blue) in tip #224 and leaves (green) using a leaf tip #67 around the base of the lamb. Add green grass, pipe on a few flowers and leaves, and finish by adding a pretty ribbon around the neck.

How to convert this recipe for special diets

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with a high-fat milk such as whole milk or heavy cream.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Storage

If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in plastic wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 30 minutes before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 5 days in refrigerator. This will hydrate the flour, incorporate flavor and help the batter rise when baking.

FAQ’s

Print

Easter Lamb Cake

This is a classic Lamb Cake made with traditional pound cake topped with a swiss buttercream frosting and decorated to replicate a vintage Wilton design.

Course Dessert

Cuisine American

Keyword 1960’s, cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 12

Equipment

• mixer
• whisk
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• cake pan
• piping bags

Ingredients

WET INGREDIENTS

• 1 c. unsalted butter
• 1 ½ c. sugar
• 1 Tbsp. lemon zest
• 5 eggs + 1 egg yolk
• 2 tsp. vanilla
• ½ tsp. lemon extract

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 Tbsp. cornstarch
• 1 tsp. baking powder
• ¾ tsp. salt

SWISS MERINGUE FROSTING

• 4 egg whites
• 1 c. sugar superfine
• ½ tsp. cream of tarter
• 1 Tbsp. vanilla
• 1 ¾ c. butter room temp

Instructions

PREP

• Zest lemon and set aside.
• Whisk together dry ingredients and set aside.
• Preheat oven to 350°. Grease and lightly flour lamb cake pans.

MAKE CAKE BATTER

• Cream together butter, sugar, and lemon zest.
• Add in eggs and egg yolks, lemon extract and vanilla and mix for 3 minutes until light and fluffy.
• Add in the dry ingredients and mix until just combined.

BAKE

• Pour batter into the face-side down half of the pan. Place other half on top and bake for 55-60 minutes. Place toothpick in center comes out clean. Allow to cool before icing.

SWISS MERINGUE BUTTERCREAM

• In the bowl of the stand mixer, place egg whites, sugar, and cream of tarter over a pan of simmering water and stir until sugar is dissolved (about 5 minutes).
• Move bowl to stand mixer and beat for 3-5 minutes until light and fluffy. To cool down mixing bowl, place a small ice pack under the bowl.
• Once bowl has cooled down, add in butter and vanilla and mix for 3-5 more minutes until mixture turns into a buttercream consistency.

DECORATE CAKE

• In a ziploc bag, toss shredded coconut with a few drops of green gel food color.
• Take a small amount of frosting and place into small, separate bowls. Mix desired colors for eyes (black), ears/nose (pink), flowers (yellow, pink, blue) and leaves (green).
• Spread a small bit of pink frosting on ears/nose first. Then spread on a thin white crumb coat all over the cake. Chill for 10 minutes.
• Place white “fur” using a small palette knife in a swirl and lift motion.
• Pipe on eyes and a tiny line for a small mouth.
• Place green coconut flakes around the cake plate. Pipe swirl drop flowers (yellow, pink, blue) in tip #224 and leaves (green) using a leaf tip #67 around the base of the lamb. Tie a ribbon around neck of lamb.

Related Recipes

• Coconut Macaroon Cookies
• Lady Baltimore Cake
• Old-Fashioned Banana Cake
• Lincoln’s Favorite Cake
• Betty Crocker’s Cake and Frosting Mix Cookbook (1966)

More Spring recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest Facebook Instagram TikTok YouTube

As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

Comments

• Deborah Cartersays: April 3, 2021 Thank you for this recipe. I use to teach Culinary Arts and we had this cake pan in the kitchen. Do you happen to have an old recipe for lemon sugar cookies from a Betty Crocker Junior cookbook.

The post Easter Lamb Cake appeared first on Vintage Baked Modern.

Table of contents

• Ingredient Notes
• How to make Banana Cake
• FAQ’s
• Storage
• How to decorate vintage cakes
• Dietary Substitutions
• Related Recipes
• Cake Recipes

This Old-Fashioned Banana Cake is everything a banana cake should be: soft, tender layers with a hint of warm spice and a tangy, simple cream cheese frosting. Simple enough for a weeknight, yet beautiful enough to dress up on a cake stand for Sunday dinner, and the perfect way to use up those overripe brown bananas on your counter.

My vintage recipe inspiration comes from a Banana Cake recipe from my well-worn copy of “The Fannie Farmer Cookbook (1965).” Using my Vintage Baked Modern approach, I modified the original recipe to bring it up to modern baking methods: used a combination of butter and oil keeps the crumb moist without losing that rich, buttery flavor, added buttermilk for tang and tenderness, and whipped the egg whites separately to give the layers a lighter, more delicate texture.

The result is a soft, from-scratch banana cake with old-fashioned flavor and a few modern baker’s tricks that guarantee it comes out right every time.

Ingredient Notes

I always use all-natural ingredients as the foundation of my bakery business and blog. When I can’t find them, I make them from scratch.

Bananas: Look for bananas with plenty of brown spots to lend the most natural sweetness and moisture.

Butter + oil: Use a combination of both – butter for flavor, and oil to keep the crumb moist. Use a mild oil such as canola or ‘extra light’ extra virgin olive oil so that it doesn’t overpower the flavor of the cake.

Buttermilk: Adds tang and tenderness you won’t get from regular milk. When purchasing buttermilk, look for simple ingredients such as “cultured milk” on the label as some brands can be loaded with stabilizers and starches.

Egg whites: Whipping the egg whites separately and folding them in gives the layers a lighter, more delicate texture.

Vanilla: Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Cream cheese: Use full-fat brick cream cheese, the whipped or spreadable varieties contain liquid and other additives, and will make your frosting too soft to hold its shape.

How to make Banana Cake

Step #1:

PREP

Preheat oven to 350°F.
Spray three 8″ cake pans with cooking spray and dust lightly with flour.
Whisk dry ingredients together in a bowl and set aside.
Mash bananas and set aside.
Separate eggs, add the whites to your mixer bowl. Whip egg whites to stiff peaks, then transfer to a separate bowl and set aside.

Step #2:

Cream butter and sugar together until light and fluffy.
Add egg yolks and vanilla and mix to combine.
Add the dry ingredients and mix, then add the buttermilk and mix until just combined.
Fold in the whipped egg whites in by hand — or you’ll lose the lift.

Step #3:

Divide batter evenly between prepared pans, filling each no more than ⅔ full.
Bake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Place cookie sheets over cake pans to lock in moisture.
Cool in pans for 10 minutes before turning out.

Step #4:

Beat cream cheese and butter together until light and fluffy.
Add confectioners’ sugar and vanilla and beat for about 5 minutes until smooth.

Step #5:

Run a knife or spatula around the edge of each pan to release, then turn layers out onto parchment paper.
Place the first layer on your cake plate and frost the top using an offset spatula or piping bag.
Add the second layer and repeat.
Place the third layer on top and apply a thin crumb coat over the top and sides.
Refrigerate for 10–15 minutes to set, then apply the final coat of frosting.
For the top coat, scoop dollops of frosting in the center and use a back-and-forth motion with your offset spatula to create soft swirls.

Step #6:

Use a simple garnish like fresh banana slices or pipe on the frosting.
Cover in air-tight container and leave on counter up to 3 days. To freeze, cover unfrosted cake layers in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

FAQ’s

Storage

Baked Cake: Cover in air-tight container and leave on counter up to 3 days.

To freeze, wrap unfrosted cake layers separately in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

How to decorate vintage cakes

Keep your cake plate clean: Place 3 cut rectangular strips of wax paper along the edges of your cake.

Apply a crumb coat: Frost the top and the sides to seal in any loose crumbs. Put cake in the fridge to chill for about 10-15 minutes before adding the final coat of frosting.

To frost the top coat: Start by scooping dollops of frosting onto the top of the cake and push down the excess top frosting down onto the sides. Use a back-and-forth motion with an off-set spatula to create large swirls.

To add a spiral retro pattern:Start at the outer edge of the top and slowly spin your cake plate inward toward the center. For the sides, start at the bottom and spin upward.

Simple Garnish:To keep the look classic, finish with a simple garnish of whole or crushed nuts, sugared or fresh fruit, or a mini bouquet of fresh flowers.

Dietary Substitutions

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add 1 to 2 Tbsp of additional fat, such as butter or oil to improve moisture.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Country Crock unsalted vegan butter for best flavor and texture. For the cream cheese use Violife Cream Cheese.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: For each egg, add 1 tsp. baking soda to the batter and pour 1 Tbsp. white vinegar over it. Always add the vinegar last to preserve the leavening reaction.
• Fat: Add 1 to 2 Tbsp of additional fat like oil or vegan butter to compensate for the loss of moisture from the eggs and dairy.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 cup of sugar OR replace white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Fat: For every 1 cup of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR use 1/2 c. unsweetened applesauce plus a 1/2 c. oil for a lower-fat option.

Print

Old-Fashioned Banana Cake with Cream Cheese Frosting

Old-Fashioned Banana Cake is a tender, flavorful cake made with ripe bananas, a hint of spice, and topped with tangy cream cheese frosting.

Course Dessert

Cuisine American

Keyword 1960’s, cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• whisk
• measuring cups & spoons
• liquid measuring cup
• (3) 8" Cake Pans
• off-set spatula

Ingredients

DRY INGREDIENTS

• 2 ⅔ c. unbleached flour
• 2 T. cornstarch
• 2 ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. salt

WET INGREDIENTS

• ½ c. butter room temp
• ½ c. oil canola or extra light olive oil
• 1 ⅔ c. sugar
• 2 c. bananas mashed
• 3 eggs (separate out whites)
• 1 c. buttermilk or sour cream
• 1 T. vanilla

FROSTING

• ½ c. butter room temp
• 8 oz. cream cheese room temp
• 3 c. confectioners' sugar
• 1 T. vanilla

Instructions

PREP

• Preheat oven to 350°. Prepare (3) 8” pans by spraying with cooking oil spray and flour lightly.
• Whisk together dry ingredients in bowl and set aside.
• Mash bananas and set aside.
• Separate eggs. Add egg whites to mixer and whip up the egg whites until stiff peak, remove from mixing bowl and set aside.

BATTER

• Add to mixer, the butter and sugar and cream together until light and fluffy.
• Add in the egg yolks and vanilla and mix .
• Add the dry ingredients and mix until just combined.
• Add the buttermilk and mix until just combined.
• Fold in the whipped egg whites and stir by hand into the cake batter.

BAKE

• Pour batter into greased cake pans up to 2/3 full.
• Bake at 350° for 35-40 minutes or until toothpick in center comes out clean.

FROSTING

• In a mixer, cream together cream cheese and butter until light and fluffy.
• Add confectioners' sugar and vanilla. Beat together about 5 minutes.

ASSEMBLE CAKE

• Slide a knife or spatula around cake to release from the sides. Turn cake out onto a piece of parchment paper.
• Place one layer on cake plate and frost using an off-set spatula or pipe frosting using a piping bag around the perimeter of the cake and then fill in the center. Repeat this and add second layer on top of the first layer and frost.
• Add the third cake layer and frost top layer and sides of the cake. Use a simple garnish like banana slices or pipe on the frosting.

Related Recipes

• Sourdough Banana Bread
• Old-Fashioned Banana Bread
• Banana Nut Muffins
• Sourdough Strawberry Banana Muffins
• Pumpkin Bars Recipe

Cake Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest Facebook Instagram TikTok YouTube

This post includes my photographs and limited text excerpts used for identification, commentary, and historical discussion. The cookbook content shown is attributed to the original publication. All modern commentary, recipe adaptations, baking notes, and original food photography are © Vintage Baked Modern LLC.

The dietary variations such as gluten-free, dairy-free, and vegan options, are provided as general baking suggestions based on my recipe testing and professional baking experience. I am not a registered dietitian or medical professional. Be sure to verify product labels and consult a qualified professional regarding allergies, medical conditions, or individual dietary needs.

The post Old-Fashioned Banana Cake appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Pumpkin Bars
• Make your own Ingredients
• FAQ’s
• Storage & Freezing
  • Related Recipes
• More Pumpkin Recipes

This Pumpkin Bars recipe is really more like a moist pumpkin sheet cake that is loaded with pumpkin puree, bold pumpkin pie spice and homemade cream cheese frosting. For all the “Pumpkin Spice Everything” fans, did you know that long before pumpkin spice became the flavor craze it is today, McCormick’s created their original Pumpkin Spice Blend way back in 1934? My vintage inspiration to make these pumpkin bars is from my mom, who passed down the recipe to me years ago and I now make it every fall season.

The Pumpkin Spice Frenzy really took off around 2003 when Starbucks introduced the Pumpkin Spice Latte. As you look at grocery isles today, you will see everything from pumpkin spice yogurt to baked goods, cookies, candy and even savory items.

Ingredients for Pumpkin Bars

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Pink salt adds essential minerals and nutrients to baked goods.
• Pumpkin Pie Spice is a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice. You can find it pre-made or make your own.

Wet Ingredients

• Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Pumpkin purée is made from the inside of pumpkins that has been cooked and mashed. It’s different from canned pumpkin pie filling, which is sweetened and contains warm spices like cinnamon and nutmeg.

Cream Cheese Frosting

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Cream cheese is cultured cream and milk with a mild, tangy flavor. d texture, use full-fat cream cheese.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.

Make your own Ingredients

All of my recipes start with all natural, minimally processed ingredients. If I can’t find a natural option, I often make my own base ingredients for baking recipes.

Pumpkin puree: Roast a pumpkin to get deeper flavor profile. To roast a pumpkin: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450 degrees for 45 minutes. Puree in a Vitamix or high-speed blender.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Pumpkin Pie Spice:

Pumpkin Pie Spice

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Storage & Freezing

Place bars in an air-tight container and place on counter up to 3 days.

To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw at room temperature in the container for 1/2 hour before opening up the container.

Print

Pumpkin Bars

Pumpkin Bars are a moist sheet cake loaded with pumpkin, bold pumpkin spice blend and homemade cream cheese frosting.

Course Dessert

Cuisine American

Keyword cake, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 16

Author Apryl Niksch

Equipment

• mixer
• measuring cups and spoons
• liquid measuring cup
• baking pan

Ingredients

DRY INGREDIENTS

• 2 c. unbleached flour
• 2 T. cornstarch
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 T. Pumpkin Spice Blend
• 1 tsp. salt

WET INGREDIENTS

• ½ c. unsalted butter room temp
• 1 c. sugar
• ⅔ c. brown sugar
• 3 eggs
• 2 c. pumpkin puree not pumpkin pie filling
• ½ c. oil
• 2 T. buttermilk or milk
• 2 tsp. vanilla extract

CREAM CHEESE FROSTING

• ½ c. unsalted butter room temp
• 8 oz. cream cheese room temp
• 3 c. confectioner sugar
• 1 T. vanilla

Instructions

PREP

• Preheat oven to 350 degrees. Grease 18 x 13 (half-sheet) baking pan.
• Whisk together dry ingredients in large bowl.

CAKE BATTER

• Place butter, brown sugar, sugar and eggs in mixer and cream together. Beat until light and fluffy about 3-4 minutes.
• Add the dry ingredients.
• Add the remaining wet ingredients pumpkin puree, oil, buttermilk, and vanilla and mix just until batter comes together.
• Pour batter into pan 2/3 full.

BAKE

• Bake for 20 minutes until toothpick in the center comes out clean.

CREAM CHEESE FROSTING

• Place butter and cream cheese in mixer and beat together.
• Add in confectioners sugar and vanilla.
• Add egg white and beat until light and fluffy.

ASSEMBLE CAKE

• After cake is cool, frost with Cream Cheese Frosting. Cut into squares and cover with foil.
• If you are going to pipe any decorations such as an orange pumpkin in the center of each pumpkin bar, you can stabilize the frosting by adding 1 T. of cornstarch or powdered unflavored gelatin to the confectioners sugar before it is mixed with the cream cheese and butter.

Related Recipes

• Pumpkin Pie Cake
• Pumpkin Spice Muffins
• Pumpkin Pie Spice
• Old-Fashioned Banana Cake
• Homemade Apple Pie Spice

More Pumpkin Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Pumpkin Bars Recipe appeared first on Vintage Baked Modern.