a little of each

A family's cookbook

Penuche Cake June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 1:56 pm
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Aunt Bert was Bertha Euphrates Follensbee, Nana Hazel’s aunt, who had eight children and made this cake.



½ cup butter

1 cup brown sugar

1 egg, plus 1 egg yolk

1 1/3 cup cake flour

½ tsp salt

½ tsp baking soda

½ tsp baking powder

½ tsp cinnamon

½ cup sour milk



1 egg white

½ cup brown sugar

½ cup pecans



Cream butter and add sugar gradually. Add eggs. Add sifted dry ingredients alternately with sour milk. Pour into square pan.

For the frosting, gradually add sugar to beaten egg whites and sprinkle with nuts.

There were no baking times or temperatures with this recipe.


Fresh Apple Cake

Filed under: Desserts — alittlemoreofeach @ 1:37 pm
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2 1/3 cups flour

2 cups sugar

2 tsp baking soda

¾ tsp salt

1 tsp cinnamon

¼ tsp each: clove and nutmeg

4 cups chopped, peeled apples

½ cup soft shortening

½ cup chopped walnuts

2 eggs

caramel frosting



Combine first six ingredients (flour through spices) in a large mixing bowl. Mix until well blended, three to four minutes. Add apples, shortening, nuts and eggs. Beat at medium speed until well blended. Pour into a greased and floured 9 x 13 pan. Bake in pre-heated 325-degree oven for 45 minutes or until cake springs back when touched. Cool completely on wire rack. Frost in pan with caramel frosting.


Caramel Frosting:

½ cup butter

½ cup packed brown sugar

dash of salt

3 Tbl milk

1 ½ cups confectioners sugar, sifted

¼ tsp vanilla


Melt butter in a small saucepan. Add brown sugar and salt, stir over medium heat until sugar melts. Add milk and bring to a boil. Pour into a mixing bowl and cool for 10 minutes. Add confectioners sugar and vanilla. Beat to a spreading consistency, adding additional confectioners sugar if necessary. Spread on fresh apple cake.


Freeman Allen’s Carrot Cake

Filed under: Desserts — alittlemoreofeach @ 1:17 pm
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2 cups flour

2 cups sugar

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 ¼ cups vegetable oil

3 cups grated carrots

4 eggs

½ cup chopped nuts

2 tsp vanilla

cream cheese frosting



Combine first six ingredients (flour through cinnamon) in a large mixer. Mix until blended, about three to four minutes. Add oil to mixture while mixing. Then add the carrots and the eggs one at a time, mixing well after each. Stir in nuts and vanilla. Mix well. Pour into greased and floured 9 x 13 pan. Bake in preheated 350-degree oven for 50 to 60 minutes, or until cake springs back when lightly touched. Cool in pan. Frost with cream cheese frosting.


Cream cheese frosting:

4 oz cream cheese

¼ cup butter

2 cups confectioners sugar


Combine cheese and butter in a small mixer bowl. Beat until light and fluffy. Add confectioners sugar and beat to blend. Use additional sugar if necessary.


Chocolate Brownie Cake

Filed under: Desserts — alittlemoreofeach @ 1:16 pm
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2 cups flour

2 cups sugar

½ tsp salt

2 sticks butter

1 cup water

3 Tbl cocoa

2 eggs

1 tsp baking soda

½ cup sour milk*

1 tsp vanilla



In a large bowl, mix the first three ingredients together. In a saucepan, melt the butter. Add the water and cocoa and bring to a boil. Pour the hot mixture over the flour mixture in the bowl. In a separate bowl, beat the eggs. Add the baking soda, milk and vanilla. Mix with the first mixture. Pour batter into a 12 x 15 pan and bake at 350 degrees for 45 minutes. During the last five minutes of baking, prepare the frosting.



1 stick butter

1 tsp vanilla

1 lb box of powdered sugar

4 to 6 Tbl milk


Combine ingredients in a saucepan over medium heat. Stir well and add one cup of nuts. Ice cake while hot.


*To make sour milk, add 1 ½ tsp vinegar.


Mexican Wedding Cake

Filed under: Desserts — alittlemoreofeach @ 1:14 pm
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When Jen wanted a house to pass an inspection while working as a homebuilder’s superintendent in New Mexico, she baked this cake for Willie, the city inspector. He eventually didn’t even look at the houses anymore, just signed the permit and ate his cake.



2 cups of flour

2 cups of sugar

2 eggs

2 Tbl baking soda

2 tsp vanilla

1 (20 oz) can crushed pineapple in its own juice

1 (8 oz) bag of pecans



Throw all the ingredients in a large bowl and mix by hand. Batter will appear too runny but it’s not. Heavily grease and lightly flour a 9 x 13 pan; add batter and bake at 350 degrees for 35 to 45 minutes. While the cake is baking put frosting ingredients out to soften.



1 stick of butter, softened

1 cup of granulated sugar, softened

1 bar of cream cheese

1 tsp vanilla


Blend frosting ingredients until smooth and creamy. Let the cake cool before applying the frosting, but leave the frosting at room temperature for an easier application.


Orange Marmalade Layer Cake

Filed under: Desserts — alittlemoreofeach @ 1:00 pm
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Stephanie says: This cake would also be delicious with an orange cream cheese frosting. Heck, bologna could be delicious with enough cream cheese frosting.



1 cup freshly squeezed orange juice

¼ cup granulated sugar



3 cups cake flour

½ tsp baking soda

½ tsp salt

1 cup unsalted butter at room temperature

2 cups granulated sugar

3 large eggs at room temperature

1 cup buttermilk at room temperature

1 ½ tsp vanilla extract

1 Tbl grated orange zest



¾ cup sour cream, chilled

¾ cup heavy cream, chilled

3 Tbl granulated sugar



1 cup orange marmalade



Preheat oven to 325 degrees. To prepare the orange syrup, stir together orange juice and sugar until completely dissolved; set aside for spooning over the baked cake layers.

To make the cake, sift flour, baking soda and salt together onto a piece of wax paper. Beat the butter and sugar together until light and fluffy, then mix in the eggs one at a time, incorporating each egg completely before adding the next. Blend in 1/3 of the flour mixture, then half the buttermilk; repeat, ending with the remaining third of the flour. Make sure each addition is fully blended before proceeding to the next. Stir in the vanilla and orange zest, and divide the batter between 2 round 9-by-2 inch cake pans that have been buttered, floured and lined with wax paper or parchment. Spread the batter evenly in the pans, and drop each pan sharply on the kitchen counter to remove any large air pockets from the cake batter. Bake in the preheated oven for approximately 45 minutes, or until a cake tester inserted into the center of the layers comes out clean. Remove the pans from the oven and cool on a rack in their pans for 20 minutes. Pierce the layers all over, about 1 inch apart with a toothpick or skewer. Spoon the reserved orange syrup over the cake, dividing evenly between the layers and allowing each addition to be absorbed before adding more. Allow the layers to cool completely in the pans.

To fill and frost the cake, while the layers are cooling, whisk together the sour cream, heavy cream and sugar in a chilled mixing bowl. Whip until thick enough to spread, and refrigerate until needed. Once the layers are completely cooled, turn one out onto a cake plate, and carefully peel off the wax paper from the bottom. Heat the marmalade gently until it begins to liquefy. Spread two-thirds of the marmalade over the cake layer, spreading it all the way to the edges. Turn the remaining layer out directly on top of the first. Again remove the wax paper from the bottom, and spoon the remaining marmalade onto the center of the cake, leaving a one inch border around the edge. Frost the sides and top one-inch border with the reserved frosting, leaving the marmalade exposed in the middle. Refrigerate for two hours or longer before serving. Cake can be made the night before.


Busy Day Cake

Filed under: Desserts — alittlemoreofeach @ 12:57 pm
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1 2/3 cup G.M. flour, sifted  (I assume G.M. is “Gold Medal”, but any flour should work.)

1 cup sugar

¼ tsp salt

1 egg

2 ½ tsp baking powder

1/3 cup shortening

2/3 cup milk at room temperature

1 tsp flavoring (vanilla, almond, lemon etc.)



Sift flour, sugar, salt and baking powder together. Add shortening, milk, egg, and flavoring. Beat for two minutes. Pour into buttered and floured 8” square pan. Bake for 25 to 35 minutes at 350 degrees.



Mix together three Tbl melted butter, three to four Tbl brown sugar, two Tbl cream and ½ cup coconut or one cup nuts. Spread on cake while still warm. Place very low under broiler with heat turned low. Broil until it bubbles and becomes brown. Watch carefully.