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
• 1940’s Cookbooks

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…

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

1940’s Cookbooks

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Table of contents

• Ingredients for Rhubarb Strawberry Pie
  • Crust
  • Filling
  • Homemade Whipped Cream
• Make your own ingredients
• Crust
• How to pick and preserve fresh-picked strawberries
• Related Recipes
• More Pie Recipes
• 1940’s Vintage Cookbooks

This Strawberry Rhubarb Pie combines sweet, fresh picked strawberries with tart rhubarb, nestled in a homemade flaky, buttery pie crust. My vintage inspiration for this nostalgic dessert is from my 1949 “Encyclopedia of Cooking.” The book is divided into several sections, and this berry pie recipe is featured in the “250 Superb Pies and Pastries” part. A slice of this Summer dessert is the perfect way to celebrate all the patriotic holidays like Memorial Day, Fourth of July or Labor Day.

My vintage inspiration.

The vintage inspiration for this homemade rhubarb strawberry pie is from a 1949 copy of “Encyclopedia of Cooking.” The book is divided into several sections, and is featured in the “250 Superb Pies and Pastries” section. 

Culinary Arts Institute 250 Superb Pies and Pastries (1949), is a beloved cookbook that guides home cooks with recipes for pies, pastries and more! This vintage cookbook helps home cooks learn culinary practices from the Culinary Arts Institute with simple food.

My modern modifications to the original recipe included: using an all-butter crust, doubling the amount of berries and rhubarb in the filling, adding lemon juice and the zest in the filling, and using instant ClearJel as the thicken the filling.

Ingredients for Rhubarb Strawberry Pie

Crust

• 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.
• 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.
• 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.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
• Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

Filling

• Strawberries are a small fruit that grows on low plants near the ground, often in sandy soil and are plentiful here in the Midwest in the middle of May through late June.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
• 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.
• 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.

Homemade Whipped Cream

• Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

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.

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.

How to pick and preserve fresh-picked strawberries

• It is best to strawberries early in the morning before the bugs are active and to avoid the sun and heat.
• Be sure to wear a hat for shade, and lots of bug spray!
• Make sure you clean out the back of your car to have plenty of room for the strawberry flats to fit in your trunk or back seat of your car.
• Most strawberry pie recipes call for either a pint, quart or pound of strawberries. Fresh picked strawberries are sold this way as well, by the quart, pound or flat (8 quarts). Both one quart and one pound equals about 4 cups of sliced berries, one pint equals about 2 cups.
• If you are using the berries the same day, lightly spray with water to remove the gritty sand and pat dry with paper towel. Use a small, round fruit huller to remove tops and slice berries.
• If you are not planning to use them right away, place berries in an air-tight container and keep in the fridge for up to 1 week. Then clean and prep them as needed, otherwise they may turn mushy.
• To freeze the berries for long-term storage, remove stems and then put the berries out onto a single layer or slice into halves or quarters. Place on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour and then place them into ziploc bags or vacuum seal them for up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice. Another option is to freeze berries by placing on a 1/2 sheet pan lined with parchment paper. Spread in a single layer and freeze for 1 hour. Place berries in ziploc bags or vacuum seal them for up to 8-10 months.

Storage & Freezing

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

Print

Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie has a perfect combination of sweetness from fresh picked strawberries and tart rhubarb.

Course Dessert

Cuisine American

Keyword 1940’s, pies, rhubarb recipes, strawberry recipes

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Equipment

• mixing bowl
• measuring cups and spoons
• food processor
• Microplane zester
• pastry mat
• pie plate

Ingredients

CRUST

• 2 c. unbleached flour
• 1 ½ tsp. sugar
• 1 tsp. salt
• 12 T. butter cold & diced into cubes
• 4-5 T. ice cold water
• 1 T. vodka lemon juice or white vinegar

PIE FILLING

• 4 c. sliced strawberries
• 3 c. diced rhubarb
• 1 ¼ c. sugar
• 2 T. instant ClearJel or cornstarch
• 1 T. lemon juice
• 1 T. lemon zest
• 2 T. diced butter

EGG WASH

• 1 egg
• 1 T. heavy cream

Instructions

PREP

• Zest and juice 1 lemon. Prep strawberries and rhubarb and set aside.
• Place ice cubes in glass of water and set aside. Dice up butter into small cubes and put in freezer until making the crust.

CRUST

• Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
• Pour out the crust onto a piece of saran wrap and shape into round disk. Cut into half and place in refrigerator for 15 minutes up to overnight.
• Remove from fridge and roll out dough between 2 sheets of parchment paper. Shape into round disk with enough to hang 1” over your pie pan. Do this process again with the other disk. Refrigerate 10-20 minutes if using right away or overnight.
• Use one disk for the bottom crust. Place in pie pan, crimp and trim edges. Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash, and pierce pie shell with fork.
• For the top crust use a pastry cutter to cut into 10 (1") strips. Place strips on a baking sheet lined with parchment paper and put back in fridge until ready to use.
• Use up leftover dough and cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.

PIE FILLING

• Place rhubarb, water, sugar, instant ClearJel in heavy duty pan. Cook 5 minutes. Remove from burner and add in berries, lemon juice, lemon zest and stir until incorporated.
• Pour filling into crust, top with diced butter and place the pre-cut pastry strips into a lattice pattern on top of the filling. Brush lattice and decorative shapes with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

• Bake pie at 400° for 15 minutes. Reduce oven to 375°, cover edges with foil or pie protector and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.

Related Recipes

• Fresh Strawberry Pie
• Old Fashioned Strawberry Shortcake
• Apple Cranberry Pie
• Old-Fashioned Apple Pie
• Peach Slab Pie

More Pie Recipes

1940’s Vintage Cookbooks

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The post Strawberry Rhubarb Pie 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
• Related Recipes
• More vintage cakes
• Cookbook Collection

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.

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.

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

Cookbook Collection

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.

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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 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

1940’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 a commercial kitchen. I am not a licensed medical professional or dietician and do not provide medical or dietary advice.

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

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

Table of contents

• Ingredients to make Sugar Cookie Cut-Outs
• Wet Ingredients
• Dry Ingredients
• Royal Icing
• Make your own ingredients
• How to make royal icing:
• how to decorate sugar cookies:
• FAQ’s
• Related Recipes
• Christmas Cookies

These Christmas Cut-Out Sugar Cookies are a soft, tender butter cookie decorated with royal icing. These cookies are always popular decorated for the holidays, but this versatile recipe can also be used as your “go-to” sugar cookie all year long.

Betty Crocker’s Cooky Book (1963) is your ultimate guide to easy-to-follow, nostalgic cookie recipes that never go out of style. This is an original copy my grandmother passed down to me. With over 150 cookie recipes, this vintage cookbook has a cookie for every occasion like classic drop cookies, to festive holiday ones for Valentine’s Day, Easter, Halloween, and Christmas, and treasured Heritage Cookies. In addition, the “Best Cookies” section will walk you through beloved flavors of mid-century America.

What sets this cookbook apart are the charming, whimsical illustrations, and practical baking tips that made it a staple in kitchens across the country. In fact it was actually just re-published this year in 2025 with the original retro look and feel.

Bite into nostalgia with these original vintage recipes for both Mary’s Sugar Cookies, made with sugar and Ethel’s Sugar Cookies, made with confectioners’ sugar. These nostalgic cookies are by far the most widely shared sugar cookie recipe shared across the globe.

Ingredients to make Sugar Cookie Cut-Outs

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.
• 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.
• Sour cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for 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.
• 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 that contains trace minerals, adding nutrients to baked goods.

Royal Icing

• 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

Homemade 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 make royal icing:

Make these festive for any holiday by rolling in colored sugar, frosting with buttercream, or flood and decorate with royal icing. Buttercream will not crust over and dry solid so you cannot stack them. Royal Icing is made using one of three options: fresh egg whites, meringue powder or dry egg whites. Below I’ve included my Royal Icing which uses fresh egg whites. The vinegar in the recipe pasteurizes the raw egg making the icing safe to eat. The glycerin adds shine and a soft bite to the frosting.

how to decorate sugar cookies:

Always color your plain white frosting first with white food color while it is still in the mixer. This will help set the royal icing so the color won’t bleed. I only use natural gel food color. I only use all-natural decorations like sanding sugar, jimmies or non-perils, read the ingredient labels on pre-made decorations (you’ll see most have artificial flavor) and stay away from those brands.

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.

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

Christmas Cut-Out Sugar Cookies

Course Dessert

Cuisine American

Keyword christmas cookies, cookies, sugar cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 19

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking pan
• rolling pin

Ingredients

DRY INGREDIENTS

• 3 c. unbleached flour
• 1 tsp. salt
• ½ tsp. baking powder

WET INGREDIENTS

• 1 c. unsalted butter room temp
• 1 c. sugar
• 1 T. sour cream or milk
• 1 egg + 1 egg yolk
• 1 T. vanilla

ROYAL ICING

• 3 c. powdered sugar
• 2 egg whites
• ⅓ c. water
• 1 T. lemon juice
• 1 T. vanilla
• ½ tsp. cream of tartar

Instructions

PREP

• Line baking sheets with parchment paper.
• Whisk together dry ingredients and set aside.

MAKE BATTER

• Mix together butter, sugar, and powdered sugar until light and fluffy.
• Add egg, egg yolk, sour cream, vanilla and mix until combined.
• Add in dry ingredients and mix well.
• Split dough into 2 sections. Roll out dough to 1/4" or 3/8" between 2 pieces of parchment paper cut to the size of your baking sheets.
• Chill dough for 1 hour to overnight.

BAKE

• Preheat oven to 375°. Remove the top sheet of parchment and use it to line your baking sheets. Cut the chilled dough into shapes, chill again for 5-10 minutes and bake for 10-12 minutes.
• If your going to re-roll any scraps, you will need to follow the same process: re-roll scraps between parchment paper, chill for at least 1 hour, cut shapes and chill once cut for 5-10 minutes before baking.

ROYAL ICING

• Place powdered sugar and meringue powder in mixer with paddle.
• Add water, lemon juice, and vanilla and beat for 5-7 minutes until light and fluffy and stiff peaks form.
• Portion out into 3 bowls and add 1/2 tsp. water and gel food color until desired consistency is reached. Cover right away as it will dry out quickly.
• Place your tipless piping bag into a tall glass with piping bag folded open around the rim of the glass. Pour colored frosting down into the piping bag. Cut a very small hole in the bottom of bag and pipe.
• Let cookies dry on the table with a fan blowing on them for a few hours. Then lay in single layer in a large container, layer with parchment paper. Store in air-tight container or heat seal in individual bags.

Related Recipes

• Granola Cookies
• Thanksgiving Cut-Out Sugar Cookies
• Gingerbread Cookies with Royal Icing
• Coconut Macaroon Cookies
• Classic Chocolate Chip Cookies

Christmas Cookies

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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 Christmas Cut-Out Sugar Cookies appeared first on Vintage Baked Modern.

Table of contents

• My vintage inspiration.
• Ingredients to make Molasses Cookies
  • Dry Ingredients
  • Wet Ingredients
  • Allergen Free (none of the 9 allergens)
• Storage & Freezing
• FAQ’s
• Related Recipes
• More Christmas Cookie Recipes
• 1940’s Vintage Cookbooks

Old Fashioned Molasses Cookies blend warm spices and spicy molasses and yield a soft tender, cake-like texture from the buttermilk. My vintage inspiration for this recipe is passed down from my Nana. My vintage inspiration for these vintage cookies is from an original recipe for soft molasses cookies. I’ve included one of my favorite original recipes for soft molasses cookies that has my Nan’s handwritten note: “Excellent” with her initials. She gave me this cookbook and said my dream for you is to open your own bakery…here is some inspiration to guide you…(tears welling as I write this…as a side note I’ve owned my own bakery for 13 years.)

My vintage inspiration.

The American Woman’s Cook Book (1942), is a beloved classic cookbook that guides home cooks with recipes from hearty entrees and side dishes to food preservation, baked goods, and more! This vintage cookbook, compiled by Ruth Berolzheimer and published by the Culinary Arts Institute, helps home cooks preserve culinary practices of the 1940’s with simple, scratch-made food. This book quickly became a household staple, cherished for its clear instructions, tips, and reliable recipes.

Ingredients to make Molasses Cookies

Print

Old Fashioned Molasses Cookies

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 36

Author Apryl Niksch

Equipment

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

Ingredients

DRY INGEDIENTS

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

WET INGREDIENTS

• ¾ c. unsalted butter
• 1 c. molasses (robust)
• ½ c. sugar
• ¼ c. buttermilk
• 2 eggs
• 1 ½ tsp. vanilla

Instructions

PREP

• Whisk together dry ingredients in a bowl.
• Line cookie sheets with parchment paper.

BATTER

• Cream butter and sugar until fluffy and light in color. Add eggs, molasses, and vanilla and mix together.
• Add in dry ingredients and mix together until batter just comes together. Chill 30 minutes to overnight to let flavors meld together.
• Scoop batter into balls using a medium cookie scoop. Roll balls into a bowl of white sanding sugar. Place cookies on baking sheet 1# apart.

BAKE

• Bake cookies at 350° for 12 minutes.
• Let cookies cool and store in sealed container on counter 2-3 days or in freezer up to 6 months.

Related Recipes

• Molasses Crisp Cookies
• Frosted Ginger Cream Cookies
• Gingerbread Cookies with Royal Icing
• Toffee Chocolate Chip Cookies
• Sour Cream Sugar Cookies

More Christmas Cookie Recipes

1940’s Vintage 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 original cookbook images and text excerpts from The American Woman’s Cook Book (1942), shared for educational and historical purposes. All rights belong to the original publisher.

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 Molasses Cookies appeared first on Vintage Baked Modern.