Tuesday, April 14, 2009

Exploring Vintage Recipes


We love vintage recipes. Testing them and tweeking them is always a creative adventure. We are sharing an interesting recipe that we haven't had time to test yet. If you think of yourself as a baking explorer give this 1953 Woman's Day Magazine cake recipe a try. It might be a winner or a flop, but often the fun is in the experimentation. So, to all of you cake recipe hunters out there, let us know if you think this recipe is a treasure or if it should be put in the trash bin. We look forward to hearing from you!

Banana Spice Chiffon Cake by Glenna McGinnis (Women's Day, March 1953)

Costs $1.05 (1953)

Makes 1 10 inch cake

2 1/4 cups sifted cake flour
1-1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon each nutmeg, allspice, and ground cloves
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cooking oil
5 egg yolks
1 cup mashed, ripe bananas
1 cup egg whites (about 8)
1/2 teaspoon cream of tartar

Sift together all dry ingredients into a bowl. Make a well, add oil, yolks, and banana; beat until smooth. In another bowl beat egg whites and cream of tartar until very stiff. Fold in yolk mixture; blend well. Pour into ungreased 10-inch tube pan. Bake in 325 degree preheated oven for 70 minutes. Invert over a cake rack and cool. Turn out on rack. Serve plain, or cover with chocolate frosting.

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