36 November 26, 2014 2014 HOME FOR THE HOLIDAYS MAGAZINE LINCOLN DAILY NEWS.com
Put all the above ingredients into a kettle
and bring to a boil. Let boil three minutes,
then remove from heat and allow mixture
to get cold.
2 heaping teaspoons baking soda
¼ cup cold water
4 cups flour
1 good teaspoon baking powder
1 cup nuts (optional)
Preheat oven to 350 degrees
Add five ingredients above to cooked and
cold mixture in the kettle. Mix well and
bake in a 9 X 13-inch pan one hour. Tooth
pick test in the center should come out
clean.
Dee Vandevender - Red Cake and
Whipped Cream Frosting
Dee said that baking cookies at Christmas
time was not something her family made a
point of doing. But, there was a Christmas
tradition, Red Cake was always the
Christmas dessert at her family gatherings.
Red Cake
½ cup shortening
1 1/2 cup sugar
2 eggs
2 ounces red food coloring
1 teaspoon vanilla
2 teaspoons cocoa
1 teaspoon salt
2 1/4 cups cake flour
1 teaspoon baking soda
1 cup butter milk
1 teaspoon vinegar
Pre heat oven to 350 degrees.
Mix vinegar and soda in a small cup and
set aside. Cream shortening, sugar , eggs
and vanilla. Make a paste of cocoa and a
little red food coloring and add to creamed
mixture. Then add rest of coloring. Add
butter milk, salt and flour alternately. Stir
the soda and vinegar mix, then add to cake
batter; stir well. Pour into two eight inch
layer pans. Bake for 30 minutes. Cool,
then split each cake into two layers. Apply
whipped cream frosting between layers and
on top.
- Dee
Whipped Cream Frosting
Combine and cook until thickened, then
cool completely
1 cup milk
3 tablespoons flour
Other ingredients
1 cup granulated sugar
1 cup butter or oleo
1 teaspoon vanilla
Cream butter and sugar until fluffy. Add
vanilla. Keep mixer running and add flour
and milk mixture a little at a time, mixing
well between each addition.
Cake will keep in the refrigerator up to a
week.
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