Vintage 1960s Holiday Treats Wacky Cake

This vintage recipe was born out of the shortages during the war. Bakers had to make do with what was available. This eggless cake was born out of ingenuity!

 

Wacky Cake

 

1 1/2 cup all-purpose flour

1 cup white sugar

1/2 teaspoon salt

1 teaspoon baking soda

1/4 cup unsweetened cocoa powder

6 tablespoons canola oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water

powdered sugar

 

    Preheat oven to 350 degrees F. In an 8-inch square baking pan, whisk together the flour, sugar, salt, baking soda and cocoa.

     Use a spoon to make three wells in the dry ingredients, one large well, and two smaller wells. Pour the oil into the largest well, the vinegar into one of the smaller wells, and the vanilla into the last well. Pour the cold water over the top of everything and stir it all together with a fork.

     Immediately transfer pan to the oven and bake for 30 to 35 minutes.

    Remove cake to a wire rack to cool. When cooled, cut into squares and sift powdered sugar over the top.

 

Serves 12

Vintage 1960s Holiday Treats Mash Potato Brownies

Mash Potato Brownies

 

⅔ cup instant mashed potato flakes

⅔ cup hot water

⅓ cup shortening

2 ounces unsweetened chocolate

1 cup of sugar

2 eggs

⅓ cup flour

½ teaspoon salt

½ baking powder

  ½ cup chopped nut

 

Heat oven to 350 degrees. Grease an 8x8 pan.

Measure potato flakes into the mixing bowl. Blend in hot water; set aside.

Melt shortening and chocolate over low heat, stirring constantly. Add chocolate mixture, sugar, and eggs to potatoes in a bowl.

Stir together remaining ingredients; blend into chocolate mixture. Pour into prepared pan. Bake 25 to 30 minutes. Cool before cutting

 

Makes 24 brownies

Vintage 1960s Holiday Treats, Fruit Cocktail Cake

 

This was my grandmother's favorite cake to make for holidays, birthdays, anniversaries, graduations...you name it. One of my favorite "Grandma's" bake.

 

Fruit Cocktail Cake

 

1-1/2 cups sugar

2 large eggs are beaten

1 15.5oz can fruit cocktail in heavy syrup (do not drain)

1 tsp salt

2 tsp baking soda

2 cups all-purpose flour

1/4 cup light brown sugar

1/2 cups coconut

 

Icing

3/4 cup sugar

1/2 cup evaporated milk

1 tsp vanilla extract

1/2 cup coconut

3-4 cup chopped pecans or walnuts

1 stick real butter

 

Sift all dry ingredients together, then add beaten eggs and fruit cocktail with liquid. Mix together. Pour into a 9x13 inch pan that has been greased and floured or sprayed with non-stick spray. Sprinkle cake batter with brown sugar and coconut. Bake at 350F for about 30-35 minutes until a toothpick tests clean.

Let cake cook for about 30 minutes. while the cake is cooling make the icing. Put butter, sugar, and milk in a saucepan and bring to a boil. Boil about  2 minutes. Remove from heat, add vanilla extract, coconut, and nuts. Mix and spread on cooled cake. After cake and icing is totally cooled, cover with foil or if your cake pan has a cover use it. This cake is best if made a day or two before serving. It also travels well.

 

 Serves 16-20

 

Note:  You can add 1/4 cups of chopped maraschino cherries to the batter, be sure to cut them in half or quarters.

 

Vintage 1960s Food Fruit Bars

 

Fruit Bars

 

3/4 cup sifted flour                          1/4 cup melted shortening

1/2 tsp baking powder                    2 eggs, well - beaten

1/2 tsp salt                                       1 cup chopped nuts

1 cup brown sugar                          1 cup chopped pitted

    firmly packed                                  Dates

Set oven for moderate, 3250F. Grease a 9-inch square pan.

Sift together flour, baking powder, and salt, add sugar, mix well. Combine shortening and eggs, stir into dry ingredients and blend well. Stir in nuts and dates. Turn into greased pan and bake 30 minutes or til browned. Cut into bars while hot. Makes about 16 bars.

 

Mincemeat Squares:  Set oven for hot, 400F. Grease a 9-inch square pan. combine 1 cup firmly packed brown sugar. 1-1/2 cups rolled oats, 1-1/ cup sifted flour, and 1/2 tsp salt, mix well. Cut in 3/4 cup shortening with 2 knives or pastry blender until it has the consistency of coarse crumbs. Spread half the mixture into a greased pan, combine 2 cups minced meat, and 1/2 tsp each lemon and orange flavoring. Spread over first mixture in pan. Top with remaining flour mixture. Bake 20-25 minus. Cool slightly and cut in squares. Makes about 16 squares.