Peanut Butter Loaf Cake

1/2 cup butter
2/3 cup milk
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon peanut butter
1 1/2 cups sugar
3 eggs, beaten separately
2 1/2 cups flour
1 teaspoon vanilla

Cream the butter.  Add the sugar; beat until creamy.  Add the peanut butter, mixing well.  Add the milk to the beaten yolks of the eggs and combine with the sugar and butter.  Sift into this mixture the flour, baking powder, and salt.  Fold in, very lightly, the stiffly beaten whites of eggs.  Turn cake mixture into a square or round greased loaf pan.  Bake at 350 degrees for about 40 minutes.

Frosting

2 cups shaved maple sugar or brown sugar
1/2 cup water
2 tablespoons peanut butter
1/4 teaspoon cream of tartar
2 egg whites, beaten very light

Boil sugar and water until it forms until it forms a soft ball when tested in cold water (238 degrees).  Pour over the beaten whites of eggs, pouring in a steady stream, adding while beating the peanut butter.

Beat until creamy, adding vanilla just before using.  The cake should be cool just before frosting.  Remove from the pan and cover with frosting, heaping rather high on the top.

Here are three old recipes from 1910.  They include molasses cake, molasses fruit cake, and hickory nut cake. Read more »

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Coconut Marshmallow Cake

3 eggs
1 cup sugar
4 tablespoons milk or water
1/2 teaspoon vanilla
1 1/3 cups pastry flour
1/4 teaspoon salt
1 teaspoon baking powder

Beat the eggs and sugar together until very light.  Add the milk or water, the flavoring, then the flour, salt, and baking powder which have been sifted together twice.

Bake in greased pans at 360 – 375 degrees for 12 – 15 minutes.  When cold, fill and frost with coconut marshmallow frosting.

Coconut Marshmallow Frosting

2 cups sugar
1/2 cup water
1 cup marshmallow creme
2/3 cup coconut

Boil the sugar and water until it threads.  If using a thermometer, cook to 230 degrees.  Add the marshmallow creme and beat until thick enough to spread.

Use 1/3 of the frosting to make a thick filling between the layers of cake.  Use the remainder to frost the top and sides.  Sprinkle thickly with grated coconut as soon as the cake is frosted.

1 cup sugar

5 tablespoons butter

1/3 cup milk

2/3 cup pastry flour

1 cup chopped nuts, if desired

2 eggs

4 tablespoons cocoa

1/8 teaspoon salt

1 teaspoon vanilla extract

1.  Beat the butter and sugar until light and creamy.

2.  Add the eggs, lightly beaten.

3.  Next, add the milk.

4.  Sift together the flour, salt, and cocoa.  Add to the above mixture.

5.  Stir in nuts and vanilla.

Spread 1/4 inch thick in greased, shallow pan.  Bake at 350 degrees for 15 minutes or until done.  While still warm, cut into squares like fudge.

3 tablespoons boiling water

1 teaspoon any desired flavoring

About 1 2/3 cups confectioner’s sugar

Sift sugar and add to boiling water until of a consistency which will spread easily.  Add extract before spreading on cake.

Chocolate Frosting

Use recipe above and add 2 tablespoons powdered cocoa or one square melted chocolate.

Coffee Frosting

Substitute 2 tablespoons of very strong coffee and 1 tablespoon evaporated milk for the water in the above recipe.

Coconut Frosting

To the plain frosting recipe, add 2/3 cup grated or shredded coconut, beating it in after frosting is made.