Table of contents

• Ingredients
• How to pick & preserve strawberries
• Related Recipes

This Strawberry Rhubarb Jam is made from fresh-picked sweet strawberries and tart rhubarb. It is super quick and easy to make using an electric canner. My vintage inspiration to make this classic old-fashioned jam is from my 1975 “Home Canning Preserving-Freezing-Drying ” by Sunset.” This jam makes a lovely gift year-round or delicious on top of fresh Sourdough Bread. If your a strawberry rhubarb fan, be sure to try my Strawberry Rhubarb Pie.

My vintage inspiration.

My vintage inspiration for this strawberry rhubarb jam recipe came from my 1975 copy of “Home Canning Preserving-Freezing-Drying ” by Sunset.

If you love cookbooks…check out my Cookbook Collection!

Ball Blue Book Easy Guide to Tasty, Thrifty HomeCanning and Freezing (1969), is a beloved cookbook filled with nostalgic recipes for jams, conserves, vegetables and more! This vintage cookbook helps guide home cooks with canning practices established by the Ball Company in their original Ball Blue Book, that has been in print since 1909. This cookbook walks through the equipment, methods, and in-depth steps to help home cook learn from the best.

• Rhubarb is hardy plant with edible stalks, harvested in the Spring, and known for its tart, sour taste.
• Strawberries are a type of red berry that grow on low-lying plants in the rose family. They ripen in late Spring to early Summer and are known for their sweet, juicy flavor.
• Low/No Sugar Pectin is a type of fruit pectin made to set jams and jellies properly without large amounts of sugar, and it works well with little, no, or alternative sweeteners like agave, honey or monk fruit.
• 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.
• 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.
• Lemon Juice (bottled) is made from extracted lemons, often from concentrate, and is typically pasteurized to preserve freshness and maintain a consistent acidity level.

How to Make Strawberry Rhubarb Jam (using an Electric Canner)

Step #1

Pick Strawberries

Step #2

Slice strawberries and dice rhubarb. Add sugar, pectin, lemon juice and boil for 10 minutes.

Step #3

Fill 8oz. jars and place in electric canner using water bath setting.

Step #4

Steam for 10 minutes. Remove from canner and make sure the lid pops.

How to pick & preserve strawberries

• It is best to pick fresh fruit early in the morning before the bugs are active and to avoid the sun.
• Wear old shoes because strawberries are grown on the ground in sand and dirt.
• Wear bug spray!
• Be sure to wear long-sleeve shirt to protect your skin from the plants and pants if you plan to kneel down to pick the berries.
• To refrigerate: hull strawberries and put in an air-tight container such as a large mason jar and put in the fridge for up to 2 weeks.
• To freeze: hull strawberries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Related Recipes

• Strawberry Rhubarb Pie
• Old Fashioned Rhubarb Crunch
• Fresh Strawberry Pie
• Toffee Chocolate Chip Cookies
• Old Fashioned Strawberry Shortcake

Print

Strawberry Rhubarb Jam

Course Pantry

Cuisine American

Keyword jam, rhubarb recipes, strawberry recipes

Prep Time 20 minutes minutes

Cook Time 23 minutes minutes

Servings 9

Equipment

• measuring cups and spoons
• liquid measuring cup
• dutch oven
• 9 8oz. Ball glass jars with lids
• canning supplies
• Nesco Electric Smart Canner

Ingredients

• 4 c. strawberries
• 4 c. rhubarb
• 2 ⅔ c. sugar
• ¼ c. lemon juice (bottled)
• 3 T. instant ClearJel
• 3 T. no or low-sugar pectin

Instructions

PREP

• Hull and slice the strawberries in half.
• Chop the rhubarb into chunks.
• Mix together the pectin and instant clearjel into the sugar.

JAM

• Put the strawberries and rhubarb in a heavy duty dutch oven. Add the pectin/sugar mixture and stir. Bring to a boil and add the lemon juice. Keep on low boil for 10 minutes.

FILL JARS

• Place a funnel on the jar and fill leaving 1/4" headspace.
• Wipe around the perimeter of the jar with a damp cloth to remove any spilled jam. Use the magnetic lifter to place a lid on the top of the jar and add bands.

CANNING (WATER BATH METHOD)

• Place jars into the canner and add enough water to cover the jars 1-2". Set the regulator valve to exhaust. Press the WB/Steam button and the Start button and set to 10 minutes. Wait for steam to start coming out (about 10-15 minutes).
• Once the steam starts, press the start button again.
• After the 10 minute cycle has completed, unplug and let the valve release naturally.
• Remove jars with the jar lifter and place on a countertop.
• Let jars sit still for 12-24 hours. Make sure all the lids have popped in the center to know they have sealed. If not, place jam in the refrigerator and use within 2 weeks.

Leave a comment below and let me know how it turned out for you!

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The post Strawberry Rhubarb Jam (low sugar) appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for brownies
  • Wet Ingredients
  • Dry Ingredients
• Make your own ingredients
• How to make brownies
• How to melt chocolate
• FAQ’S
• Storage
• Related Recipes
• More Bar Recipes
• 1970’s Cookbooks

These Classic Brownies get a modern update in this rich, decadent chocolate dessert made with both cocoa powder and melted chocolate for deeper flavor. My vintage inspiration for these is from Hershey’s Cocoa Cookbook (1979) recipe for “The Best Brownies” Whether you prefer them thick and cakey, or thin and fudgy, everyone loves a good homemade brownie. Chocolate brownies are served year-round and can be adorned by a simple dusting of powdered sugar or frosted with an easy homemade chocolate ganache.

My modern modifications to the original vintage recipe includes: adding melted chocolate (in addition to just using cocoa) to deepen the flavor, increasing the salt for today’s palettes, and increasing the vanilla to enhance the flavor.

My vintage inspiration.

This “Hershey’s Cocoa Cookbook” is a charming booklet from 1979 packed with classic vintage chocolate recipes from one of world’s most beloved chocolate brands, and filled with recipes for chocolate cakes, brownies, and classic cookies. If you love brownies, check out my modern take on classic brownies, inspired by their vintage recipe for “the best” brownies, a rich and decadent dessert using a combination of both cocoa powder and melted chocolate.

Ingredients for brownies

Wet Ingredients

• Butter – use unsalted butter or if using salted butter omit the additional salt in the recipe
• Chocolate – use semi-sweet chocolate to balance out the sweetness
• Sugar – adds sweetness
• Eggs – act as a natural leavening agent by trapping air that expands during baking and and add moisture to batter
• Vanilla extract – provides flavor, depth and warmth, homemade is best, or a natural brand with at least 35% alcohol

Dry Ingredients

• All-purpose unbleached flour – a versatile option for baked goods like cookies and cakes
• Cornstarch – used baked goods to create a light, tender crumb
• Cocoa powder – 100% cacao with no added sugar
• Baking powder – leavening agent that contains both an acid and a base
• Pink salt – enhances flavor and balances sweetness
• Pecans – add texture and sweet nuttiness flavor
• Confectioners’ sugar – adds light sweetness and simple decoration on top

Check out my Ingredient Glossary for a full description of the ingredients

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.

Chocolate ganache frosting: Place 8 oz. semi-sweet chocolate chopped chocolate or 1 c. chocolate chips into a bowl. Microwave 1 c. heavy cream and 1 T. butter until warm, pour over chocolate and stir until combined. Spread onto brownies after they have cooled.

How to make brownies

Step 1: Prep
Melt butter and chocolate chips together in 30-second intervals in the microwave. Pre-heat oven and grease 8×8 brownie pan.

Step 2: Make brownie batter
Place dry ingredients into a bowl. Add melted chocolate mixture. Stir until mixed.

Step 3: Bake
Pour into pan and bake at 350° for 25 minutes. If using alternative flours, reduce oven to 325° as they may brown before the center is cooked through, and just add a few extra minutes of bake time.

Step 4 (optional): Make chocolate ganache frosting
Place chocolate into a bowl. Microwave heavy cream and butter until just warm. Pour over chocolate and stir.

Step 5: Serve
Let brownies cool. Sprinkle the top with powdered sugar or frosting. Use a sharp knife to cut into 2″ squares or bars.

How to melt chocolate

Microwave: Melt chocolate by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips. 

Double Boiler: Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. Be sure not to heat chocolate over 115°F, as it will burn. For best results, use a stainless steel pot and digital thermometer. Be sure not to let the bottom of the pot touch the water or the chocolate will seize.

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 2-3 days. The refrigerator will dry out specialty 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).
• Click here for more information about dietary substitutions

FAQ’S

Storage

Short-term: Keep brownies on counter 2 – 3 days in a sealed container.

To freeze: Place in storage container and line layers with parchment paper between the brownies. Freeze up to 3 months. Bring to room temperature for about 30-45 minutes before opening the container to serve.

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.

Print

Classic Brownies

.

Course Dessert

Cuisine American

Keyword 1970’s, brownies, chocolate

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 16

Equipment

• mixing bowl
• measuring cups and spoons
• 8 x 8 baking pan
• off-set spatula

Ingredients

DRY INGREDIENTS

• 1 ¼ c. unbleached flour
• 1 Tbsp. cornstarch
• 2 c. sugar
• ⅔ c. cocoa
• 1 tsp. salt
• ½ tsp. baking powder

WET INGREDIENTS

• 1 c. butter room temp
• 1 c. semi-sweet chocolate chips
• 2 eggs + 2 yolks
• 1 Tbsp. vanilla

MIX-INS

• 1 c. pecans or walnuts (optional) fine chop

CHOCOLATE GANACHE FROSTING

• 1 c. semi-sweet chocolate chips
• 1 Tbsp. butter
• 1 c. heavy cream
• 1 Tbsp. vanilla

Instructions

PREP

• Preheat oven to 350°. Grease 9×13 pan (cake-like) or 8×8 brownie pan (fudgy) with cooking spray.
• Melt together the butter and chocolate chips in the microwave in 30 second increments until incorporated. Set aside.

BATTER

• Whisk together the dry ingredients of flour, cocoa powder, sugar, salt, and baking powder.
• Add the eggs, yolks and vanilla.
• Pour in the melted chocolate mixture and add in the nuts and stir until just combined.

BAKE

• Pour batter into greased pans and bake at 350° for 20-25 minutes. Place toothpick in center comes out clean.
• After the brownies have cooled, sprinkle powdered sugar all over the top and cut into bars into squares. Store in container.

CHOCOLATE FROSTING (optional)

• Place chocolate in a bowl. Heat the heavy cream and butter in the microwave in 30-45 seconds until warm.
• Pour the heavy cream over the chocolate, add vanilla and mix. Spread over the brownies.

Related Recipes

• Granola Cookies
• Old-Fashioned Peanut Butter Bars
• Pumpkin Spice Granola
• Classic Granola: Build Your Own
• Classic Chocolate Chip Cookies

More Bar Recipes

1970’s Cookbooks

Tried this recipe? Leave a comment below!

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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 © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Classic Brownies: A 1970’s remake 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!

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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 Pineapple Upside Down Cake appeared first on Vintage Baked Modern.

I did some research to find out how Bits O’ Brickle came about. In the 1920’s the Fenn Bros. Ice Cream & Candy Co. made the small pieces of toffee candy used in their Butter Brickle ice cream. Fenn’s was sold to Hershey’s, who now sell it as Heath Bits O’ Brickle and offer two varieties, with or without milk chocolate.

My vintage inspiration.

My vintage inspiration for this toffee pecan cookie is from my 1976 “Better Homes & Garden New Cook Book“

I modified the recipe to added more salt, to suit our modern palettes, added more vanilla to boost flavor, swapped out the shortening, and used all butter for flavor.

Try another recipe inspired by this book Pineapple Upside Down Cake

Ingredients for Toffee Pecan Cookies

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.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with
• 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.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

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 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 (cream of tarter) and a base (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.

Mix-Ins

• Toffee bits are crushed, crunchy, buttery toffee pieces to add to 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

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.

Storage & Freezing

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To thaw frozen cookies, allow them to come to room temperature before opening the container.

Store baked cookies in airtight container on counter 1-2 days.

Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.

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.

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Toffee Pecan Cookies

Toffee Pecan Cookies are a classic retro cookie with a rich, buttery, brown sugar base loaded with Bits O’ Brickle (otherwise known as toffee bits) and toasted pecans.

Course Dessert

Cuisine American

Keyword 1970’s, cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 36

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• cookie scoop
• Silpat baking sheet
• baking pan

Ingredients

DRY INGREDIENTS

• 2 ⅓ c. unbleached flour
• 1 Tbsp. cornstarch
• ½ tsp. baking powder
• 1 tsp. salt

WET INGREDIENTS

• 1 c. butter room temp
• 1 c. brown sugar
• ½ c. sugar
• 1 egg + 1 egg yolk
• 1 Tbsp. vanilla

MIX-INS

• 8 oz. bag toffee chips
• ⅔ c. pecans chopped

Instructions

PREP

• Whisk together dry ingredients and set aside.
• Toast pecans at 350° for 5 minutes. Chop fine and set aside until use.

MAKE BATTER

• Beat together butter, sugar, and brown sugar until light and fluffy.
• Add egg, egg yolk, and vanilla.
• Add in dry ingredients and mix until combined.
• Add in toffee bits and pecans.
• Scoop batter into cookie pucks and place in airtight container or on cookie sheets. This batter will spread so it is best to chill 30 minutes or overnight.

BAKE

• Bake at 350 for 13-14 minutes. Let cookies cool and store in air-tight container.

Related Recipes

• Granola Cookies
• Old-Fashioned Toffee
• Toffee Chocolate Chunk Cookies
• Vintage Chocolate Chip Cookies
• Oatmeal Cranberry White Chip Cookies

More cookie recipes

Tried this recipe? Leave a comment below!

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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 Toffee Pecan Cookies 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, keto, and wholesome — so everyone at your table can enjoy a slice.

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.

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)

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

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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

1970’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.

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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.

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