Fudge Cake
From Personal recipes, 1960
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 13. The excerpt below is the record exactly as published.
1/4 c. sugar “SD 1 ‘ ¥ e| Mix dry ingredients; cut in Crisco until the mixture looks " > Ty ; é ry DD ie -33- Bremerton, Wash> |. ; te pe ¥ egal > he “ FRUIT SHORTCAKE (Continued) like coarse meal. Add milk and egg and stir just enough to — hold dough together, Place on board or pastry cloth which has been dusted with flour. Knead lightly several times. : Roll dough about 3/4 inch thick, cut with floured cutter, place on cookie sheet and bake in hot oven, 425 degrees, about 15 minutes or until as brown as desired. - When cool, split open and serve with sweetened fruit and Darigold whipped cream. Edith Johnson BANANA CAKE 11/2 c. sugar. 1 tsp. soda 1/2 c. shortening 1 tsp. baking powder 1 c. mashed bananas 2 eggs 4 Tbsp. Darigold sour 1/2 tsp. salt milk 1 tsp. vanilla 13872 ex tioie: Cream sugar and shortening. Add well beaten eggs and bananas; add milk and dry ingredients. Bake in medium oven about 20 minutes. Very good as cupcakes, They stay moist and do not require icing. You may eo add nuts if desired. a Ase Edith Johnson ae Bertha McCleary ; NUT SPICE CAKE LD cu, Crisco et ag 2 tsp. cinnamon 2c. sugar 2 tsp. allspice 2 eggs 2 tsp. vanilla 2c. Darigold sour milk 1 tsp. cloves 2 1/2 c. cake flour 1 tsp. soda 1 c. raisins 1c. nuts o. Mix in order give . sift dry ingredients 3 times, then : tadd nuts and raisins to 1/5 of flour mixture. Bake 1 hour in slow oven, ~— % _ Frances Bramwell CONGO BARS ¢ ° . Bake at 375 degrees 25 to 30 minutes. | 2-1/4 c. brown sugar (1 box), 2/3 c. shortening see *. -34- Bremerton, Wash. 4 i ae Pe > <2 a lla gs pe bh GOOD MILK 1S GOOD FOOD — ies DARIGOLD PRODUCTS q KITSAP DAIRYMEN’S ASSOCIATION BREMERTON, WASHINGTON _ CONGO BARS Sepa 2 ; Cream together. 3 eggs 2 3/4 c& sifted flour ! 1/2 tsp. salt 21/2 tsp. baking powder 1 tsp. vanilla 1 c. nutmeats and 1 c. dates or 1 6-0z. pkg. chocolate chips and 1c. coconut Joan Taylor “ ; PINEAPPLE COOKIES 4c. flour lc, white sugar 2 tsp. baking oh ko i eros | 1/2 tsp. soda 1 c. crushed pineapple (do not ual 2tsp. salt drain juice off) ? < ‘1c. shortening l tsp. vanilla tae i-c. brown sugar Lice chopped walnuts or coconut ’ Mix as any other cake or cookie batter. It is best to anit a ‘slightly before preparing them for oven. — 4 Now drop by teaspoon onto greas ed cookie sheet and bake ~ in 350 degree oven 12 to 15 minutes or until very light brown. _ Edith Johnson ~ Diane Johnson FUDGE CAKE Af/2-c;- she r ei. . 2c. cour 11/4 c. ae r 11/2 tsp. cream of tartar @ -20z, melted chocolat ate* 3/4 tsp. salt | 2 eggs ~ o l tsp. soda © 1 tsp. vanilla ae a 3/4 c. boiling water 1/2 c. Darigold milk gee Mix shortening, sugar, melted chocolate, eggs, vanilla ™ and milk together. Add dry - edients to this mixture and. then. add the boiling water last. ‘A ” a _ Bake at 375 degrees for 30 minutes. Audrey Jol . i : a re 9/5 : My “op ~ iitinclia: Wash. i sco nson * ho 7” BEST EVER FRUIT CAKE 1/2 c. flour | | 2c; mixed candied fruit Sift flour over fruit. Add: 1 1/2 c. white raisins 1/2 c. coconut 1/2 c. chopped nuts aS pas ee Mix. rae, af | 1 a Cream: (until light) 2/3 c. Shortening — lc. sugar _ Add 3 eggs one ata time. Beat well after each. Add: 1 Tbsp. : ae orange rind 1 tsp. vanilla $ Sift together: 1/2 c. flour 1/2 tsp. salt - ‘tsp. baking powder | 7 Add alternately with 1/4 cup orange juice. Add fruit and nut mixture. Put in loaf pan and bake 30 minutes at 325 degrees. Reduce heat to 300 degrees and bake 45 minutes more. Let — _ stand in pan a few minutes. Remove and cool. Wrap in cloth sprinkled with orange juice and store in tight tin for a few at . Ethelyn Lay : WALNUT LAYER CAKE * ee ‘ Eve Carr a 1/3 c. shortening 1 tsp. vanilla I lc. sugar 1/2 c. Darigold milk 2c. sifted flour 1 apc oi chop dw Inuts ~ 21/2 tsp. baking powder 3 egg white 1/2 tsp. salt Cream shortening thorough] n-add sugar gradually, 4 creaming after each addition until mi re is light and fluffy. Sift flour, baking powder and salt together, Mix vanilla with ilk - add alternately with dry ingr die Ss sifted together and walnut kernels to sugar mixture. Beat wit poon after each addition until smooth. Beat egg ghiggs stiff, but not dry, fold them carefully into the cake batter. i ‘i Turn into greased loaf pan, -8x8x2 inches. Bake in £5 Te : moderate oven, 350 degrees, for 50 or 60 minutes or turn into me two greased layer | cake | minutes. rs ¢ : ee . , ee - --36- Bremerton, Wasi. . ‘ a ; a, ¥ Gi a ee Tyee Bri ‘ “ GOOD MILK {IS GOOD FOOD =~ USE DARIGOLD PRODUCTS | » KITSAP DAIRYMEN’S ASS OCIATION” * ¢ BREMERTON, WASHI TON ie: FRUIT - OATMEAL COOKIES |. c. sugar 1/2 tsp. ci . 2x wil » 1c. shortening . 1/2 tsp. salt a. gar , 3 egos 2c. oatmeal” a 5 Tbsp. Darigold sweet milk 1c. raisins ae 2c. flour : 3/4 c. walnuts me -ltsp. soda 3/4 c. dates | © Wash raisins and roll out on paper towel. Cut up walnuts and dates - set aside. Sift flour, soda, cinnamon and salt’ together three times. Cream shortening and sugar. Add beaten egg and the milk. Stir to smoothness. Add flour mixture and : eal, Add fruits and nuts. Mix well. _. Drop from a teaspoon on a greased cookie sheet. Allow j k some room for spreading. “< ? ae Bake at 350 degrees for 15-20 minutes. i Alice shumaker a ie od --- BLO'S OATMEAL COOKIES 4 os ae : 1 Fi a a mM ' : Ds. white sugar lc. shortening . _o 1c. brown sugar . ; | 0 a 3 % 4 1 Tbsp. vanilla cee a a or ‘ 2c. flour aiid 3c, oats | 1/2 tsp. salt a 1 pkg. chocolate chips ute OFS 1 tsp. soda
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