Jimbalian Fudge Cake From The Star Trek Cookbook
This Jimbalian Fudge Cake has a quirky Star Trek-Inspired name, but is just a good old-fashioned chocolate cake with a cooked chocolate frosting!
Tag: old fashion home cooked meals
Spiced Honey & Cider Cake
Between the cinnamon, cloves, honey, orange juice, and bourbon, it has a lovely old-fashioned vibe, and is perfect for dessert, or as a coffee cake with brunch.
Two-Layer Apple Cake With Brown Sugar Frosting
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I made this lovely cake for Thanksgiving last year, and it was a hit! Moist, tender, and full of apples–it didn’t cut as pretty as I would have liked for photos (which is why the photo is of the whole cake), but it sure tasted great!
The recipe isn’t particularly old–it was published in Taste of Home Magazine, in the August/September 2024 issue–but I’ve seen similar cake and brown sugar frosting recipes that go back decades.
PrintApple Cake With Brown Sugar Frosting
This yummy cake is full of moist apples and warm spices, and has a lovely brown sugar frosting
- Prep Time: 20 minutes
- Cook Time: 35-40 Minutes
- Total Time: 1 Hour
- Yield: 8-10 Slices
- Category: Dessert
- Method: Baking
Ingredients
4 Medium Apples (I used Granny Smith and Pink Lady), Finely Diced
2 Cups Granulated Sugar
1/2 Cup Vegetable Oil
2 Large Eggs at Room Temperature
2 Teaspoons Vanilla Extract
2 Cups All-Purpose Flour
1 Tablespoon Pumpkin Pie Spice
2 Teaspoons Baking Powder
1 Teaspoon Salt
1/2 Cup Buttermilk
1-1/2 Cups Chopped Walnuts
Frosting:
8 Ounces Cream Cheese, Softened
1/2 Cup Salted Butter, Softened
1 Cup Confectioners Sugar
1 Cup Packed Brown Sugar
1-1/2 Teaspoons Vanilla Extract
1 Teaspoon Pumpkin Pie Spice
Instructions
Preheat your oven to 350 degrees.
Line two 9 inch round baking pans with parchment, and spray with cooking spray or (preferably Baker’s Joy).
In your mixing bowl, beat the sugar, eggs, oil, and vanilla until blended.
In another bowl, combine the flour, spice, baking powder, and salt. Gradually beat the dry mixture into the sugar mixture, alternating with the buttermilk.
Stir in the apples and nuts.
Divide the batter between the two pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans and remove the parchment.
To make the frosting, beat the cream cheese, butter, sugars, vanilla, and spice until smooth.
Spread the frosting between the two layers, and over the top and sides of the cake.
Decorate the top with additional nuts if desired, or just leave plain.
Store the leftovers in the fridge.
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Cranberry Orange Muffins
These Cranberry Orange Muffins are yummy as-is, but are extra good toasted and served with a bit of butter!
Pumpkin Ribbon Coffee Cake
This Pumpkin Ribbon Coffee Cake tastes like a cinnamon streusel cake, with a ribbon of pumpkin pie running through it!
Victory Walnut Cake From WWII
This recipe for Victory Walnut Cake from WWII came from my great-grandmother’s recipe stash, and likely came from The Cleveland Press or the Cleveland Plain Dealer.
It is from the holidays (likely late November or December, during the second world war in the 1940s (I don’t know the exact year).
The recipe threw me off a bit where it says 1 cup seedless walnut kernels. I understand that walnut kernels are simply shelled walnuts, but the seedless part had me confused until I saw that the next ingredient is seedless raisins, and realized that it was just a typo.
This cake from WWII is a great example of ration recipes of the time, since it uses shortening instead of butter, only 1/3 cup brown sugar, and only one egg.
The cake is moist and flavorful on its own, but with a bit of whipped cream cheese for breakfast? Divine.
PrintVictory Walnut Cake From WW2
This yummy “ration recipe” loaf from WWII is moist and yummy, with cinnamon and cloves
- Prep Time: 15 minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 15 minutes
- Yield: 6-8 Slices, depending on thickness
- Category: Dessert
- Method: Baking
Ingredients
1-1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
1 Cup Walnut Pieces
1 Cup Seedless Raisins (I used golden raisins)
1/4 Cup Vegetable Shortening
1/3 Cup Light Brown Sugar, Firmly Packed
1 Large Egg
1 Cup Thick Applesauce
Instructions
Preheat your oven to 325 degrees.
In a large bowl, combine the flour, baking soda, salt, and spices. Toss the nuts and raisins in this mixture.
Using your electric mixer, cream the shortening and sugar, then add the egg and beat well.
On low speed, add in the flour mixture alternately with the applesauce.
Pour the mixture into a greased loaf pan (I sprayed mine with Baker’s Joy), and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and cut into slices to serve.
Notes
You can dust the cake with confectioner’s sugar as I did, or leave it plain. It makes a lovely dessert or coffeecake for breakfast or brunch.
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Paula Deen’s Coconut White Fruitcake
This isn’t the stereotypical fruitcake that’s dark and sickly-sweet
Southern Living’s Blackberry Lemon Bars
This recipe isn’t super-vintage, but it is super-good! It comes from Southern Living: 1001 Ways to Cook Southern from 2010, and was originally called Luscious Lemon Squares.
PrintSouthern Living’s Blackberry Lemon Bars
These yummy Blackberry Lemon Bars are a fun twist on classic lemon bars and are perfect for dessert, afternoon tea, or as a lunchbox treat!
- Prep Time: 20 minutes
- Cook Time: 1 Hour
- Total Time: 1 hour and 20 minutes
- Yield: 12-18 bars
- Category: Dessert
- Method: Baking
Ingredients
2-1/4 Cups All-Purpose Flour, divided
1/2 Cup Confectioners Sugar
1 Cup Cold Butter, cut into pieces
4 Large Eggs
1-1/2 Cups Granulated Sugar, plus an additional 1/2 Cup
2 teaspoons Lemon Zest
1/2 Cup Fresh Lemon Juice
1 teaspoon Baking Powder
1/4 teaspoon Salt
2 cups fresh blackberries
Instructions
Preheat your oven to 350 degrees.
Line the bottom and sides of a 13×9 pan with parchment, and lightly grease the paper.
In the bowl of a food processor, combine 2 cups of flour, 1/2 cup confectioners sugar, and 1 cup of butter. Pulse 5-6 times, or until the mixture is crumbly. Press the mixture into the bottom of the prepared pan.
Bake at 350 degrees for 25 minutes, or until just golden brown.
In the meantime, whisk together the eggs, 1-1/2 cups granulated sugar, lemon zest, and lemon juice.
In a small bowl, combine 1/4 cup of flour, the baking powder, and the salt. Whisk this mixture into the wet mixture until blended.
In the bowl of a food processor, combine the 1/2 cup of granulated sugar with the fresh blackberries, and pulse 3-4 times, or until blended. Transfer to a small saucepan and cook over medium heat, stirring often, for 5-6 minutes or until thoroughly heated. Pour through a wire-mesh strainer, gently pressing to get the liquid through the strainer, while retaining the seeds.
Pour the lemon mixture over the prepared crust, then drizzle on the blackberry mixture.
Bake on the middle oven rack for an additional 30-35 minutes, or until the filling is set.
Let cool, sprinkle with additional confectioners sugar, and cut into bars.
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Cranberry Apple Cobbler
This lovely autumnal fruit cobbler is the perfect dessert for a crisp fall night
