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Title: 10 Luscious New Cakes Made by Spry's Amazing new One-Bowl Method Author: Anonymous Release Date: May 24, 2019 [EBook #59589] Language: English Character set encoding: UTF-8 *** START OF THIS PROJECT GUTENBERG EBOOK 10 LUSCIOUS NEW CAKES *** Produced by Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at http://www.pgdp.net 10 Luscious New Cakes, Made by Spry’s Amazing New One-Bowl Method LEVER Golden Jubilee USA 1895-1945 1 10 LUSCIOUS NEW CAKES MADE BY SPRY’S AMAZING NEW ONE-BOWL METHOD —NO BUTTER NEEDED! IT’S EASY NOW TO GET LIGHTER, MORE DELICIOUS CAKES—EVEN IF YOU’RE SHORT ON SUGAR! says Aunt Jenny Better cakes than ever, Spry’s new way No butter needed for a single cake! NO CREAMING NOW—YOU SAVE 2/3 MIXING TIME Sift dry ingredients into mixing bowl—drop in Spry. No creaming of shortening and sugar, no mixing at all at this stage, thanks to New Spry’s special blendability! SMOOTHER BATTER—ONLY ONE MIXING BOWL TO WASH Add liquids as directed. Beat with round-the-bowl strokes—about 100 strokes a minute. Easy-Mix Spry blends like magic—gives easier- pouring batter. 2 GLORIA CHOCOLATE LAYER CAKE (2-Egg Yellow Cake) 1. Gloria Chocolate Layer Cake Dry Ingredients 2 cups sifted cake flour[1] 1-1/3 cups sugar 2-1/2 teaspoons baking powder (with a tartrate powder, use 4 teaspoons) 1 teaspoon salt 1/2 cup Spry Liquid Ingredients 1 cup less 2 tablespoons milk 1-1/2 teaspoons vanilla 2 eggs, unbeaten SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD about 2/3 of milk, then vanilla, and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD remaining milk and beat 50 strokes.... BAKE in two 9-inch or deep 8-inch Spry-coated layer pans in moderately hot oven (375° F.) 25-35 minutes.... SPREAD Gloria Chocolate Frosting between layers and on top of cake. PRESS pecan halves into frosting around edge of cake. Increase frosting recipe one-half to make enough frosting to cover sides, too. Maple Fondant Cake. Add 1/2 teaspoon maple extract to batter and bake in layers as directed. Spread Maple Fondant Icing between layers and on top of cake. Decorate with nuts, if desired. GOLDEN JUBILEE CAKE 2. Golden Jubilee Cake The makers of Spry are celebrating their Golden Jubilee.... You will find cause for celebration, too, in the more delicious cakes you can make now by Spry’s new method. Dry Ingredients 2 cups sifted cake flour[2] 1-1/3 cups sugar 2 teaspoons baking powder (with a tartrate powder, use 3-1/2 teaspoons) 1/4 teaspoon soda 1 teaspoon salt 1 teaspoon grated orange rind 1/4 teaspoon grated lemon rind 2/3 cup Spry Liquid Ingredients Juice of 1 medium orange plus water to make 2/3 cup 2 eggs, unbeaten 2 tablespoons lemon juice (Don’t add till end of mixing) SIFT flour, sugar, baking powder, soda, and salt into mixing bowl.... ADD grated fruit rinds.... DROP in Spry.... ADD combined orange juice and water and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD lemon juice and beat 50 strokes.... BAKE in two deep 8-inch Spry-coated layer pans in moderately hot oven (375° F.) 30-40 minutes. SPREAD Golden Jubilee Frosting between layers and on top and sides. ORANGE UPSIDE-DOWN CAKE 3. Orange Upside-Down Cake Saves sugar—needs no frosting. Easy one-egg cake with company glamour. Grand for cottage pudding. Stays fresh and moist for days —thanks to New Spry. 1/2 cup brown sugar, firmly packed 8 or 9 orange slices, 3/8 inch thick (cut in fourths) Sprinkle brown sugar in Spry-coated 8 × 8-inch pan. Arrange oranges on sugar. Then make batter. Dry Ingredients 1-1/4 cups sifted cake flour[3] 3/4 cup sugar 2 teaspoons baking powder (with a tartrate powder, use 2-1/2 teaspoons) 1/2 teaspoon salt 1/3 cup Spry Liquid Ingredients 1/2 cup milk 1 teaspoon vanilla 1 egg SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD milk and vanilla and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD egg and beat 150 strokes.... POUR batter over oranges and sugar in pan.... BAKE in moderately hot oven (375° F.) 30-40 minutes.... SERVE warm upside down. Maraschino cherries can be used for decoration. MAKE THE MOST OF YOUR SUGAR! If low on sugar, you can still make these cakes. Follow these sugar-thrifty tips. Gloria Chocolate Layer Cake. Use only 3/4 cup sugar, add 3/4 cup light corn sirup, reduce milk to 1/2 cup. Add all of corn sirup (after dropping in Spry), then 1/2 of milk, and beat 150 strokes. Continue as in recipe. Marbled Spice Cake. Follow same directions as for Gloria Chocolate Layer Cake. Filigree Devil’s Food Cake. Use only 3/4 cup sugar, add 1/2 cup dark corn sirup, reduce milk to 3/4 cup. Add all of corn sirup (after dropping in Spry), then about 2/3 of milk, and beat 150 strokes. Continue as in recipe. 3 5 Sugar-Saving Seven Minute Frosting. Mix in double boiler: 1 egg white, 1/2 cup corn sirup, 2 tablespoons sugar, 1/4 teaspoon cream of tartar. Place over boiling water and beat 7 minutes. Remove from fire and add desired flavoring. Use this recipe for Golden Jubilee Frosting, Peerless Frosting, Cherry Fluff Frosting. Make cakes that need no frostings, like the fruity Victorian Applesauce Cake, nut-laden Party Cake, Orange Upside-Down Cake. Make small cakes, like Fudge Bar Cake. Forget side frostings—frost layer cakes between and on top only ... frost loaves on top. Make Orange Upside-Down Cake without topping and serve as Cottage Pudding. Light, luscious cakes are one of the best ways in which to “spend” some of your sugar. Now, more than ever, when you make a cake, you want it to be the best cake. Sugar—and other ingredients, too—are precious, sometimes scarce. Get the most out of them by using these tested, sure recipes. Make the finest cakes you ever made—cakes that are well worth the cup or two of sugar “saved up for their making.” EVERY CAKE A WINNER—AND SO EASY NOW! Cakes 1. Gloria Chocolate Layer Cake 2. Golden Jubilee Cake 3. Orange Upside-Down Cake Make the Most of your Sugar 4. Gala Party Cake 5. Marbled Spice Cake 6. Peerless Coconut White Cake 7. Filigree Devil’s Food Cake 8. Victorian Applesauce Cake Superb Frostings to Flatter your Spry Cakes 9. Fudge Bar Cake 10. Cherry Dream Cake GALA PARTY CAKE 4. Gala Party Cake Win loads of praise! Serve this beautiful nut cake on festive occasions. Made with New Spry, this cake will stay moist for days. Rich and delicious even without frosting. Try it this way if short of sugar. Dry Ingredients 2-3/4 cups sifted cake flour[4] 1-3/4 cups sugar 2 teaspoons baking powder 1-1/2 teaspoons salt 1 cup Spry Liquid Ingredients 3/4 cup milk 1 teaspoon almond extract 1 teaspoon orange extract 3 eggs and 1 egg yolk, unbeaten 1 cup walnuts, cut fine SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD milk, flavoring extracts, and 1 whole egg and beat 200 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD the remaining 2 eggs and egg yolk and beat 250 strokes.... ADD nuts and mix 25 strokes.... BAKE in Spry-coated 9-inch tube pan in moderately hot oven (375° F.) 60-70 minutes.... FROST with Seven Minute Frosting flavored with 1/4 teaspoon each almond and orange extracts. MARBLED SPICE CAKE 5. Marbled Spice Cake Attractive, delicious cake. Made so quick and easy—without creaming or long, hard beating—thanks to Spry’s new blendability. Dry Ingredients 2 cups sifted cake flour[5] 1-1/3 cups sugar 2-1/2 teaspoons baking powder (with a tartrate powder, use 4 teaspoons) 1 teaspoon salt 1/2 cup Spry Liquid Ingredients 3/4 cup milk 1-1/2 teaspoons vanilla 2 eggs, unbeaten Spices for 1/2 of Batter 1 teaspoon cinnamon 1/4 teaspoon cloves 1/2 teaspoon allspice 1/2 teaspoon nutmeg SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD about 2/3 of milk, then vanilla, and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD remaining milk and beat 50 strokes.... DIVIDE batter in half.... ADD spices to 1/2 of batter and blend.... DROP batter alternately by tablespoonfuls into 10 × 10 × 2-inch Spry-coated pan. RUN spatula through batter several times to marble.... BAKE in moderately hot oven (375° F.) 35-45 minutes.... FROST top of cake with Minute Penuche Frosting. PEERLESS COCONUT WHITE CAKE 6. Peerless Coconut White Cake Feather-light, snowy white! So easy to make with New Easy-Mix Spry and its new method. No creaming—no long, hard beating! Dry Ingredients 2 cups sifted cake flour[6] 1-1/4 cups sugar 3-1/2 teaspoons baking powder (with a tartrate powder, use 5 teaspoons) 1 teaspoon salt 1/2 cup Spry Liquid Ingredients 1 cup milk 1 teaspoon vanilla 3/4 teaspoon almond extract 1/4 teaspoon orange extract 3 egg whites, unbeaten SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD about 2/3 of milk, then flavorings, and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD egg whites and beat 250 strokes.... ADD remaining milk and beat 50 strokes.... BAKE in two deep 8-inch Spry-coated layer pans in moderate oven (350° F.) 30-40 minutes.... SPREAD Peerless Frosting between layers and on top and sides. Sprinkle 2 cups coconut all over frosted cake. FILIGREE DEVIL’S FOOD CAKE 6 7. Filigree Devil’s Food Cake Richer flavor, moist, velvety texture. Economical. Uses cocoa. Mixed in less than 5 minutes—with quick-blending Spry. Decorate it with web design for company. Dry Ingredients 1-1/2 cups sifted cake flour[7] 1-1/4 cups sugar 1/2 cup cocoa 1-1/4 teaspoons soda 1/4 teaspoon cream of tartar 1 teaspoon salt 2/3 cup Spry Liquid Ingredients 1 cup sweet milk 1 teaspoon vanilla 2 eggs, unbeaten (If sour milk is used, omit cream of tartar.) SIFT flour, sugar, cocoa, soda, cream of tartar, and salt into mixing bowl.... DROP in Spry.... ADD about 2/3 of milk, then vanilla, and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD remaining milk and beat 50 strokes.... BAKE in two 9-inch or deep 8-inch Spry-coated layer pans in moderate oven (350° F.) 30-40 minutes.... SPREAD Seven Minute Frosting between layers and on top.... LET frosting set so it will “pull”.... MAKE filigree effect as illustrated.... MELT 1/2 ounce chocolate with 1/2 teaspoon Spry.... MARK 5 circles around top of cake and pour in chocolate.... MAKE 8 evenly spaced strokes toward edge, then make 8 upward strokes to give web effect. VICTORIAN APPLESAUCE CAKE 8. Victorian Applesauce Cake Spicy, fruity! Favorite with young and old! So easy with Spry! Keeps fresh a long time. Grand for lunch boxes. Saves sugar—needs no frosting! Dry Ingredients 2 cups sifted cake flour[8] 1-1/2 cups sugar 1-1/2 teaspoons soda 1-1/2 teaspoons salt 2 tablespoons cocoa 1/2 teaspoon each cinnamon, cloves, nutmeg, allspice 1/2 cup Spry Liquid Ingredients 1-1/2 cups unsweetened applesauce 2 eggs, unbeaten Fruits and Nuts 3/4 cup dates, chopped 3/4 cup raisins, chopped 3/4 cup nuts, chopped Topping 1/4 cup nuts, chopped 2 tablespoons sugar SIFT flour, sugar, soda, salt, cocoa, and spices into mixing bowl.... DROP in Spry.... ADD about 2/3 of applesauce and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD remaining applesauce and beat 50 strokes.... ADD dates, raisins, and nuts and mix thoroughly.... POUR batter into Spry-coated tube pan. SPRINKLE nut-sugar topping mixture over batter.... BAKE in moderate oven (350° F.) 1 hour and 25-35 minutes. Or bake in Spry-coated 10 × 10 × 2-inch pan in moderate oven (350° F.) 55-65 minutes. If preferred, omit topping. SUPERB FROSTINGS TO FLATTER YOUR SPRY CAKES GLORIA CHOCOLATE FROSTING—Combine 2 tablespoons Spry, 1 cup sifted confectioner’s sugar, 1/4 teaspoon salt, 1 teaspoon vanilla. Add 2 egg yolks and beat until smooth. Add 1/4 cup scalded milk and 3 ounces melted chocolate; beat thoroughly until frosting is thick and smooth. 7 MINUTE FUDGE FROSTING—Place in saucepan 1 ounce chocolate, finely cut, 1 cup sugar, 1/3 cup milk, 1/4 cup Spry, 1/4 teaspoon salt. Bring slowly to full rolling boil, stirring constantly and boil 1 minute. Add 1 teaspoon vanilla and beat until thick enough to spread. If frosting becomes too thick, add about 1 tablespoon cream. MAPLE FONDANT ICING—Use recipe for Minute Fudge Frosting. Omit chocolate and add 1/4 teaspoon maple extract along with vanilla. MINUTE PENUCHE FROSTING—Use recipe for Minute Fudge Frosting. Omit chocolate and use 1 cup firmly packed brown sugar instead of white sugar; use 1/4 cup milk and 1/2 teaspoon vanilla. SEVEN MINUTE FROSTING—Put 1 unbeaten egg white, 3/4 cup sugar, 2-1/2 tablespoons water, 1/2 teaspoon light corn sirup in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (about 7 minutes). Remove from fire, add 1/2 teaspoon vanilla, and beat until cool and thick enough to spread. GOLDEN JUBILEE FROSTING—Omit vanilla, add 1/2 teaspoon grated orange rind, 1/4 teaspoon lemon extract, and a few drops of orange coloring after frosting is cooked. Sprinkle sides of frosted cake with 1/2 cup slivered blanched almonds or coconut. PEERLESS FROSTING—Double recipe for Seven Minute Frosting. Use these flavorings: 1-1/2 teaspoons vanilla, 1 teaspoon almond extract, 1/2 teaspoon orange extract. CHERRY FLUFF FROSTING—Use recipe for Seven Minute Frosting. Substitute maraschino juice for water and add 1/2 teaspoon almond extract with the vanilla. Double recipe to make enough frosting for sides, too. FUDGE BAR CAKE 9. Fudge Bar Cake It’s a favorite with every man—this rich, chocolate-y cake so easy to make by Spry’s new method. Dry Ingredients 2 ounces chocolate, cut in pieces 1 cup sifted cake flour[9] 1 cup sugar 1 teaspoon salt 1/2 teaspoon soda 1/4 cup Spry Liquid Ingredients 1/2 cup boiling water 1/4 cup sweet milk plus 1/2 tablespoon vinegar or 1/4 cup sour milk 1/2 teaspoon vanilla 1 egg, unbeaten PUT cut-up chocolate in mixing bowl. POUR boiling water gradually over chocolate and stir until melted.... Cool.... SIFT flour, sugar, salt, and soda into mixing bowl containing chocolate mixture.... DROP in Spry.... BEAT 200 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD milk, vanilla, and egg.... BEAT 100 strokes.... BAKE in Spry-coated 8 × 8 × 2-inch pan in moderate oven (350° F.) 35-45 minutes. SPREAD top of cake with Minute Fudge Frosting into which 1/4 cup nuts have been stirred just before spreading. For a larger cake like the one pictured, double the recipe, but use 2-1/2 cups cake flour. If all-purpose flour is used, use 2-1/4 cups, add milk and vanilla after dropping in Spry, and beat 200 strokes. Add eggs and beat 200 strokes. CHERRY DREAM CAKE 10. Cherry Dream Cake How your guests’ eyes will shine! Hear them exclaim—“Exquisite!” “Divine!” And this party cake is so easy to make Spry’s new way. Dry Ingredients 2 cups sifted cake flour[10] 1-1/4 cups sugar 2-1/2 teaspoons baking powder (with a tartrate powder, use 3 teaspoons) 1 teaspoon salt 1/2 cup Spry Liquid Ingredients 3/4 cup milk 1/2 teaspoon lemon extract 1-1/2 teaspoons almond extract 3 egg whites, unbeaten 18 maraschino cherries, well drained and cut very fine. SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD milk and extracts and beat 200 strokes.... SCRAPE bowl and spoon often while mixing.... ADD egg whites and beat 250 strokes.... ADD cherries and blend.... BAKE in two deep 8-inch Spry-coated layer pans in moderate oven (350° F.) 25-35 minutes. FROST with Cherry Fluff Frosting. Electric Mixer Directions All the cakes in this folder can be made on the electric mixer. In general, follow the hand-mixing directions, adding the liquid ingredients in 2 stages and beating on low speed for 2 minutes in each stage. Scrape bowl and beater after each mixing stage. REVOLUTIONIZES COOKING—New Spry can give you the most amazing help with your cooking.... See how its new blendability cuts down mixing time, makes possible new short-cut methods—better results! See how easy it is to make flaky, tender pastry with Spry.... Fry the pleasant Spry way ... no unpleasant smoke or smell! Get delicate- tasting, golden-brown fried foods so digestible even the children can eat them. Yes, you can be a better cook with Spry! Spry is pure, all-vegetable shortening ... needs no refrigeration ... keeps fresh and sweet on pantry shelf. Spry is grand for every shortening purpose—in cakes, pies, cookies, breads—also for making white sauce, dessert sauces, cooking vegetables, etc. Do all your cooking with Spry and save your butter for table use. FOOTNOTES [1]Cake flour is recommended because it makes the finest cakes. But if all-purpose flour is used, reduce flour 2 tablespoons, add all milk and vanilla, and beat 200 strokes. Add eggs and beat 250 strokes. [2]Cake flour is recommended because it makes the finest cakes. But if all-purpose flour is used, reduce flour 2 tablespoons, add combined orange juice and water, and beat 200 strokes; then proceed as directed in recipe. [3]Cake flour is recommended because it makes the finest cakes. But if all-purpose flour is used, reduce flour 1 tablespoon and follow directions in recipe. [4]Cake flour is recommended because it makes the finest cakes. But if all-purpose flour is used, use only 2-1/2 cups. Add milk, flavorings, and eggs all at one time and beat 260 strokes. Add nuts and beat 50 strokes. [5]See note for Gloria Chocolate Layer Cake. [6]Cake flour is recommended because it makes the finest cakes. But if all-purpose flour is used, reduce flour 2 tablespoons, add all milk and flavorings, and beat 200 strokes. Add egg whites and beat 250 strokes. [7]See note for Gloria Chocolate Layer Cake. [8]Cake flour is recommended because it makes the finest cakes. But if all-purpose flour is used, reduce flour 2 tablespoons, add all applesauce at one time, and beat 200 strokes. Add eggs and beat 250 strokes. Add fruits and nuts and mix well. [9]Cake flour is recommended because it makes the finest cakes. But if all-purpose flour is used, add milk and vanilla after dropping in Spry, and beat 200 strokes. Add egg and beat 100 strokes. [10]Cake flour is recommended because it makes the finest cakes. But if all-purpose flour is used, reduce flour 2 tablespoons, and follow directions in recipe. Transcriber’s Notes “Spry’s” is a mostly-defunct brand of vegetable shortening that competed with the now-better-known Crisco. Silently corrected a few typos. Retained publication information from the printed edition: this eBook is public-domain in the country of publication. In the text versions only, text in italics is delimited by _underscores_. Transcribed the text in some illustrations. Moved cake photographs on pages 3-4 to the recipes; and linked the captions to the recipes. End of the Project Gutenberg EBook of 10 Luscious New Cakes, by Anonymous *** END OF THIS PROJECT GUTENBERG EBOOK 10 LUSCIOUS NEW CAKES *** ***** This file should be named 59589-h.htm or 59589-h.zip ***** This and all associated files of various formats will be found in: http://www.gutenberg.org/5/9/5/8/59589/ Produced by Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at http://www.pgdp.net Updated editions will replace the previous one--the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. 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