vintage cakes Archives - Vintage Baked Modern https://vintagebakedmodern.com/tag/vintage-cakes/ Tue, 21 Jul 2026 23:44:51 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 Libby’s Pumpkin Cheesecake (1980’s) https://vintagebakedmodern.com/libbys-pumpkin-cheesecake-1980s/ https://vintagebakedmodern.com/libbys-pumpkin-cheesecake-1980s/#respond Sat, 18 Jul 2026 22:41:54 +0000 https://vintagebakedmodern.com/?p=43695 This original recipe for Libby’s Pumpkin Cheesecake has a classic graham cracker crust with a layer of creamy pumpkin pie filling and topped with sour cream topping. A Thanksgiving dessert alternative to Libby’s Famous Pumpkin Pie. Related Recipes Vintage 80’s Cookbooks Tried any of these recipes? Leave a comment below! Follow us on social to ...

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This original recipe for Libby’s Pumpkin Cheesecake has a classic graham cracker crust with a layer of creamy pumpkin pie filling and topped with sour cream topping. A Thanksgiving dessert alternative to Libby’s Famous Pumpkin Pie.

Vintage 80’s Cookbooks

Cookbook Collection

Tried any of these recipes? 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.

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]]> https://vintagebakedmodern.com/libbys-pumpkin-cheesecake-1980s/feed/ 0 Better Homes and Gardens Cookbook Collection https://vintagebakedmodern.com/better-homes-and-gardens-cookbook-recipes/ https://vintagebakedmodern.com/better-homes-and-gardens-cookbook-recipes/#respond Mon, 04 Aug 2025 23:07:52 +0000 https://vintagebakedmodern.com/?p=25734 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 ...

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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!

Better Homes & Gardens Cookbook (1941)
Better Homes & Gardens Cookbook (1941)

Vintage Inspired Recipes

Pineapple Upside Down Cake Recipe

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.
Check out this recipe

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

I’ve also included more original recipes here for cakes, cupcakes, and cookies.

Better Homes & Gardens Cookbook (1941)
Washington Cake
Check out this recipe
Lord Baltimore Cake
Lord Baltimore Cake is a historic 1900's dessert with white cake, delightful macaroon cookie filling, topped with 7-minute frosting.
Check out this recipe
Seven-Minute Frosting
Check out this recipe

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

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. 
Check out this recipe

This Better Homes and Gardens Holiday Cook Book (1959) is a beloved vintage cookbook that inspires home cooks with delightful recipes focused on holiday themes. From main dishes to simple desserts and beverages. this cookbook covers it all. Celebrate popular foods dedicated to American holidays like Valentine’s Day, Easter, Thanksgiving to Christmas alongside special occasions like birthdays and anniversaries. Plus, timeless tips for hosting a nostalgic coffee, tea and punch party, something you don’t see in our modern days!



BH&G Holiday Cook Book (1959)

Valentine’s Day Recipes

The Complete Holiday Cookbook 1969)

Thanksgiving Recipes

BH&G Holiday Cook Book (1959)
BH&G Holiday Cook Book (1959)
BH&G Holiday Cook Book (1959)
BH&G Holiday Cook Book (1959)

Springerle – a traditional German cookie, known for its anise flavor and stamped designs.

Cooky Tarts (Sandbakelser) – a traditional Scandinavian cookie with a small tart-like shape and hollow center that can be filled with jam, fruit preserves, or marzipan. They are commonly baked in special sandbakkel molds.

Rainbow Wreaths (Berliner kranser) – colorful cookies in a wreath shape decorated with vibrant icing in various colors to resemble a rainbow.

Bowknots (fattigmann) – are a traditional Norwegian cookie typically deep-fried and made from a rich dough flavored with spices. They are made in bow or knot shape, made by twisting the dough before frying.

Rosette Cookies – a delicate, deep-fried cookie that resembles lace patterns. They are made by dipping a special rosette iron into batter, frying it until golden brown and dusted with powdered sugar.

Spritz – a traditional Italian cookie known for their distinctive shape and buttery flavor. They are typically made using a cookie press to create various decorative shapes.

Krumkaka – a Norwegian and Scandinavian cookie made with a batter cooked on a griddle to give a thin, crisp texture. Once cooked, they are rolled around a cone-shaped mold to create a delicate spiral shape, dusted with powdered sugar and filled with whipped cream or other sweet fillings.

Swedish German Cookies (Pepparkakor) – are a Swedish gingerbread which translates to “pepper cookies.” They are a thin, crisp cookie with a deep, spiced flavor of ginger, cinnamon, cloves, and sometimes cardamom that are shaped into hearts or stars and decorated.

Noel Fruit Cookies (Lebkuchen) – a traditional German spiced gingerbread cookie, typically made using a combination of honey, sugar, spices (such as cinnamon, cloves, ginger, and nutmeg), and often candied fruits or nuts.

Gumdrop Cookies – are a classic American cookie, that feature colorful gumdrops (candied fruit pieces).

Sugar Cookies – are a classic American cookie, with a buttery, sweet flavor, soft yet crisp texture rolled out and cut into shapes or simply dropped by spoonfuls onto baking sheets.

Coconut Balls – a typically small, bite-sized treat made from coconut and sweetened condensed milk, rolled into balls and then coated with additional desiccated coconut.

Holly Hermits – a holiday cookie known for their rich, spiced flavor and often include dried fruits, nuts, and warm spices.

Christmas Candy Recipes

BH&G Holiday Cook Book (1959)

Christmas Cake & Bread Recipes

BH&G Holiday Cook Book (1959)

Vintage Cake Recipes

1970’s Vintage Cookbooks

Cookbook Collection

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.

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]]> https://vintagebakedmodern.com/better-homes-and-gardens-cookbook-recipes/feed/ 0 Better Homes and Gardens New Cook Book (1976) https://vintagebakedmodern.com/better-homes-and-gardens-new-cookbook-1976/ https://vintagebakedmodern.com/better-homes-and-gardens-new-cookbook-1976/#respond Mon, 04 Aug 2025 22:23:14 +0000 https://vintagebakedmodern.com/?p=43683 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 ...

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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!

Better Homes & Gardens Cookbook (1941)
Better Homes & Gardens Cookbook (1941)

Vintage Inspired Recipes

Pineapple Upside Down Cake Recipe

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.
Check out this recipe

Vintage Cake Recipes

1970’s Vintage Cookbooks

Cookbook Collection

Tried this recipe? Leave a comment below!

ollow us on social

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.

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]]> https://vintagebakedmodern.com/better-homes-and-gardens-new-cookbook-1976/feed/ 0 Betty Crocker’s Cake and Frosting Mix Cookbook (1966) https://vintagebakedmodern.com/betty-crockers-cake-and-frosting-mix-cookbook-1966/ Mon, 04 Aug 2025 22:11:28 +0000 https://vintagebakedmodern.com/?p=43677 Betty Crocker’s Cake and Frosting Mix Cookbook (1966), is a beloved classic cookbook that guides home bakers with tips on how to use packaged cake mixes and frosting back in the 60’s. I’ve included original vintage cookbook clips on classic cake mix basics, some tips on cake pan sizes, and a few cake mix recipe ...

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]]> Betty Crocker’s Cake and Frosting Mix Cookbook (1966), is a beloved classic cookbook that guides home bakers with tips on how to use packaged cake mixes and frosting back in the 60’s. I’ve included original vintage cookbook clips on classic cake mix basics, some tips on cake pan sizes, and a few cake mix recipe variations.

Better Homes & Gardens Cookbook (1941)
Better Homes & Gardens Cookbook (1941)
Better Homes & Gardens Co
okbook (1941)
Lord Baltimore Cake
Lord Baltimore Cake is a historic 1900's dessert with white cake, delightful macaroon cookie filling, topped with 7-minute frosting.
Check out this recipe
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.
Check out this recipe

1960’s Cookbooks

Cookbook Collection

Have you tried any of these recipes? Leave a comment below!

Follow us on social

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.

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]]> The American Woman’s Cook Book (1942) https://vintagebakedmodern.com/the-american-womans-cook-book-1942/ https://vintagebakedmodern.com/the-american-womans-cook-book-1942/#respond Sun, 22 Jun 2025 23:15:00 +0000 https://vintagebakedmodern.com/?p=30328 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, ...

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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.

This cookbook was passed down to me from my Nana. She gave me this cookbook and said “my dream for you is to someday open your own bakery and here is some inspiration to guide you along” (tears welling as I write this). I’ve now owned my own specialty bakery for the last 12+ years. I was lucky she was able to see my open it before she passed a few years ago.

Here are some original vintage recipe clips for cakes and frosting.

Better Homes & Gardens Cookbook (1941)
Better Homes & Gardens Cookbook (1941)
Better Homes & Gardens Cookbook (1941)
Better Homes & Gardens Cookbook (1941)

Recipe Remake

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.
Check out this recipe

Cookies

Better Homes & Gardens Cookbook (1941)

Soft Molasses Cookies Recipe Remake

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, 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.

Old Fashioned Molasses Cookies
Check out this recipe

Cookbooks

Cookbook Collection

Tried this recipe? Leave a comment below!

Follow us on social

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.

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.

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]]> https://vintagebakedmodern.com/the-american-womans-cook-book-1942/feed/ 0 Southern Living: The Holiday Cookbook (1972) https://vintagebakedmodern.com/southern-living-the-holiday-cookbook-1972/ https://vintagebakedmodern.com/southern-living-the-holiday-cookbook-1972/#respond Wed, 18 Jun 2025 18:41:22 +0000 https://vintagebakedmodern.com/?p=20209 “The Holiday Cookbook” (1972), by Southern Living is a delightful vintage cookbook showing food traditions of classic American holidays. From a fancy Valentine’s Day luncheon to an Easter feast, Halloween party, Thanksgiving dinner, and Christmas gatherings, it offers a nostalgic look at 1970’s entertaining. Renowned for its Southern hospitality, it even features lesser-known holidays, like ...

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“The Holiday Cookbook” (1972), by Southern Living is a delightful vintage cookbook showing food traditions of classic American holidays. From a fancy Valentine’s Day luncheon to an Easter feast, Halloween party, Thanksgiving dinner, and Christmas gatherings, it offers a nostalgic look at 1970’s entertaining. Renowned for its Southern hospitality, it even features lesser-known holidays, like Abraham Lincoln’s and George Washington’s birthday, cherished occasions celebrated back in the day.

Southern Living was one of the most trusted voices in Southern cooking during the 1970s. It is best known for family-style meals and festive gatherings. Their holiday editions showcased traditional favorites. To showcase this, I’ve selected a few nostalgic recipes to give you some themed recipes to try this upcoming 4th of July.

Here are some original recipes from the book like Never-Fail Chocolate Cake, Homemade Ice Cream in Cones, and Seeded White Bread.

Never-Fail Chocolate Cake Recipe

Homemade Ice Cream in Cones Recipe (1972)

Seeded White Bread Recipe (1972)

1970’s Vintage Cookbooks

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 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.

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]]> https://vintagebakedmodern.com/southern-living-the-holiday-cookbook-1972/feed/ 0 A Book of Favorite Recipes (1978) https://vintagebakedmodern.com/a-book-of-favorite-recipes-1978/ https://vintagebakedmodern.com/a-book-of-favorite-recipes-1978/#respond Mon, 16 Jun 2025 23:30:09 +0000 https://vintagebakedmodern.com/?p=25743 My vintage inspiration to make these cookies is from a cherished cookbook my mom gave me by the Associated Women for Shults-Lewis Child and Family Services in our Northwest Indiana town of Valparaiso. Vintage Inspired Recipes Classic Scottish Shortbread Classic Scottish Shortbread is a rich, buttery, melt-in-your mouth cookie made from butter, sugar and flour. ...

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My vintage inspiration to make these cookies is from a cherished cookbook my mom gave me by the Associated Women for Shults-Lewis Child and Family Services in our Northwest Indiana town of Valparaiso.

Favorite Recipes (1978) Shults-Lewis Child & Family Services

Vintage Inspired Recipes

Classic Scottish Shortbread

Classic Scottish Shortbread is a rich, buttery, melt-in-your mouth cookie made from butter, sugar and flour. Give these homemade cookies away in a plaid tin or box as a delightful gift to give away this holiday season. My vintage inspiration to make these cookies is from a cherished cookbook my mom gave me by the Associated Women for Shults-Lewis Child and Family Services in our Northwest Indiana town of Valparaiso.

Did you know that there are several ways shortbread can be formed into cookies? The most traditional way is of course as rectangle bars. Another option is to roll out the dough to 1/4″ and cut out shortbread into round cookies. A third option is to bake shortbread in round or square ceramic baking pan with embossing such as the Celtic knot or thistle, Scotland’s national flower and then cut into squares or scone-like wedges.

Scottish Shortbread
Check out this recipe
Old-Fashioned Toffee
Check out this recipe
Old-Fashioned Peanut Butter Fudge
Check out this recipe

1970’s Cookbooks

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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👍Facebook

📷Instagram

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

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

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

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

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]]> https://vintagebakedmodern.com/a-book-of-favorite-recipes-1978/feed/ 0 Blue Ribbon Winner’s State Fair Recipes (1993) https://vintagebakedmodern.com/blue-ribbon-winners-state-fair-recipes-1993/ https://vintagebakedmodern.com/blue-ribbon-winners-state-fair-recipes-1993/#respond Sun, 09 Mar 2025 00:26:26 +0000 https://vintagebakedmodern.com/?p=25798 Blue Ribbon Winner’s State Fair Recipes (1993), is a darling collection of vintage recipes gathered from state fairs across the United States. This vintage cookbook celebrates the home bakers who entered their best recipes for baked goods in a competition to take home the coveted blue ribbon. Here are original recipes for Robert E. Lee ...

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Blue Ribbon Winner’s State Fair Recipes (1993), is a darling collection of vintage recipes gathered from state fairs across the United States. This vintage cookbook celebrates the home bakers who entered their best recipes for baked goods in a competition to take home the coveted blue ribbon.

Here are original recipes for Robert E. Lee Cake, Jelly Roll, Lane Cake, Ohio Cornbread, Apricot Almond Bread, Double Good Buttermilk Biscuits, and Double Apple Butter.

Betty Crocker’s Cooky Book (1963)
Betty Crocker’s Cooky Book (1963)

1990’s Cookbooks

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.

📌Pinterest

👍Facebook

📷Instagram

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

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

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

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

The post Blue Ribbon Winner’s State Fair Recipes (1993) appeared first on Vintage Baked Modern.

]]> https://vintagebakedmodern.com/blue-ribbon-winners-state-fair-recipes-1993/feed/ 0 Lincoln’s Favorite Cake https://vintagebakedmodern.com/lincolns-favorite-cake/ https://vintagebakedmodern.com/lincolns-favorite-cake/#respond Tue, 18 Feb 2025 01:09:50 +0000 https://vintagebakedmodern.com/?p=11905 What was Abraham Lincoln’s Favorite Cake? Lincoln’s Favorite Cake is a rich, white cake with egg whites and finely ground almonds, frosted with an old-fashioned creamy boiled white frosting, and topped with slivered almonds. This historical cake dates back to the mid-19th century and was commonly served in honor of Lincoln’s Birthday on February 12th. ...

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What was Abraham Lincoln’s Favorite Cake?

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

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

My vintage inspiration.

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

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

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

Try the recipe inspired by the book Coconut Macaroon Cookies

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

Ingredients to make a Lincoln Cake

Wet Ingredients

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

Dry Ingredients

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

FROSTING

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

Make Your Own Ingredients

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

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

Baker’s Tips
  • Grind blanched almonds to a very fine chop with a texture like crumbly flour. Almond meal will also work.
  • Set out the eggs before you start baking to come to room temperature. Beat the egg whites first before mixing up the rest of the batter, since they need to be made in a clean, non-greasy bowl to help them “whip” up. Gently fold by hand into the batter to help keep the cake light.
  • To lock in moisture in the cake, pull cake out of oven and immediately cover it with a baking sheet. Let it cool for about 5 minutes, run a spatula around the edges and turn the cake out onto a piece of parchment paper. Then wrap right away in saran wrap to seal in moisture.
  • Keep decorating simple and natural. Use natural ingredients that complement the flavor profile of 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 use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

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

Keto (low carb, high fat)

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

Wholesome (minimally processed)

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

Allergen Free (none of the 9 allergens)

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

Storage

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

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

FAQ’s

How can I add more flavor to this cake?

Add just a little bit of almond extract along with the vanilla extract since it can be very strong. Be sure to use all-natural almond extract for the best flavor.

What is the best pan to use?

Use aluminum, light baking pans, I use Fat Daddio’s 8″ round pans.

Print

Lincoln’s Favorite Cake

A rich white cake with ground almonds, filled with a fluffy boiled frosting and adorned with slivered almonds.
Course Dessert
Cuisine American
Keyword 1950’s, cake
Prep Time 15 minutes
Cook Time 55 minutes
Servings 10

Equipment

Ingredients

DRY INGREDIENTS

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

WET INGREDIENTS

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

FLUFFY WHITE FROSTING

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

Instructions

PREP

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

BATTER

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

BAKE

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

FROSTING

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

DECORATE

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

More vintage cake recipes

1950’s Cookbooks

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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.

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]]> https://vintagebakedmodern.com/lincolns-favorite-cake/feed/ 0 250 Classic Cake Recipes (1952) https://vintagebakedmodern.com/250-classic-cake-recipes-1952/ https://vintagebakedmodern.com/250-classic-cake-recipes-1952/#respond Wed, 12 Feb 2025 19:21:06 +0000 https://vintagebakedmodern.com/?p=43738 250 Classic Cake Recipes (1952) Related Recipes 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 includes original cookbook ...

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250 Classic Cake Recipes (1952)

250 Classic Cake Recipes (1952)
250 Classic Cake Recipes (1952)

More vintage cakes

Lincoln’s Favorite Cake
Washington Cake
Old-Fashioned Zucchini Cake
Old Fashioned Strawberry Shortcake

1940’s Cookbooks

Nothing Found

It looks like nothing was found.

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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👍Facebook

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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 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 © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post 250 Classic Cake Recipes (1952) appeared first on Vintage Baked Modern.

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