Here is page 38 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Pineapple Upside-Down Cake
Quick-Mix Method

You can put this cake together in just a few minutes, and you can vary it by using apricots or peaches for the “upside-down.”

BAKE at 350° F. for 35 to 40 minutes. MAKES 8x8x2-inch cake.
All ingredients should be at room temperature.

Prepare . . . 8x8x2-inch pan by greasing bottom well with butter.
Spread with
1/4 cup firmly packed brown sugar and
2 tablespoons melted butter

Arrange . . . 4 slices pineapple in bottom of pan.

Sift together . . . 1 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
2/3 cup sugar

Add . . . 1/4 cup shortening
1/2 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 1 egg, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . batter over fruit.

Bake . . . in moderate oven (350° F.) 35 to 40 minutes.
Turn upside down on serving plate. Serve with whipped cream.

APRICOT UPSIDE-DOWN CAKE

Prepare Pineapple Upside-Down Cake, substituting 16 canned or cooked dried apricot halves for pineapple.

PEACH UPSIDE-DOWN CAKE

Prepare Pineapple Upside-Down Cake, substituting 1 pint drained peach slices or 9 peach halves for pineapple.

Here is page 37 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Partytime Layer Cake
Quick-Mix Method

Here’s a generous three-layer cake that’s perfect for a party. One layer is white, two are yellow. They are especially inviting with luscious pineapple fluffy frosting between the layers and on top.

BAKE at 350° F. for 25 to 30 minutes.
MAKES three 9-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 3 cups sifted Pillsbury Sno Sheen Cake Flour
4 1/2 teaspoons double-acting baking powder
1 1/2 teaspoons salt
2 cups sugar

Add . . . 3/4 cup shortening
1 1/4 cups milk
1 1/2 teaspoons vanilla

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Measure . . . 1 1/2 cups batter into second bowl.

Add . . . 2 egg whites, unbeaten, to this batter.

Beat . . . for 2 minutes.

Pour . . . into one well-greased and lightly floured 9-inch round layer pan.

Add . . . 5 egg yolks, unbeaten, to remainder of batter.

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 9-inch round layer pans.

Bake . . . in moderate oven (350° F.) 25 to 30 minutes. Cool. Prepare three-egg-white fluffy frosting, page 50, and fold in 3/4 cup drained crushed pineapple. Frost cake, placing white layer between yellow layers.

Here is page 36 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

New England Spice Cake
Quick-Mix Method

No recipe file is complete without an old-fashioned brown sugar spice cake. We like it with a lemon butter frosting.

BAKE at 350° F. for 25 to 30 minutes.
MAKES two 8 or 9-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 cup sugar

Add . . . 1/3 cup firmly packed brown sugar, sieved
1/2 cup shortening
3/4 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 2 tablespoons milk
2 eggs, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8 or 9-inch round layer pans, at least 1 1/4 inches deep.

Bake . . . in moderate oven (350° F.) 25 to 30 minutes. Cool and frost with lemon butter frosting, page 46, or banana butter frosting, page 47.

Here is page 35 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Orange Blossom Cake
Quick-Mix Method

Orange juice and rind add refreshing flavor to this basic cake. Fluffy orange frosting seems to go perfectly with it.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 1/4 cups sugar

Add . . . 1/2 cup shortening
1/2 cup milk
1/3 cup orange juice
1 tablespoon grated orange rind

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 2 eggs, unbeaten
1/2 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8-inch round layer pans, at least 1 1/4 inches deep.

Bake .. . in moderate oven (350° F.) 30 to 35 minutes. Cool and frost with fluffy orange frosting, page 51, or orange butter frosting, page 46.

Here is page 34 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Marble Layer Cake
Quick-Mix Method

Two cakes in one! Chocolate and yellow batters are swirled together to make a pretty party cake. Try the orange variation, too–a delicious flavor combination.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8 or 9-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 1/4 cups sugar

Add . . . 1/2 cup shortening
7/8 cup milk (1 cup minus 2 tablespoons)

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 2 eggs, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Place . . . one-third of batter in second bowl.

Combine . . . 1 square (1 oz.) chocolate, melted
2 tablespoons sugar; blend into one-third of batter.

Spoon . . . yellow and chocolate batters alternately into two well-greased and lightly floured 8 or 9-inch round layer pans, at least 1 1/4 inches deep.

Bake . . . in moderate oven (350° F.) 30 to 35 minutes. Cool and frost as desired.

ORANGE-CHOCOLATE MARBLE CAKE

Prepare Marble Layer Cake, adding 2 tablespoons grated orange rind to light batter. Frost with creamy butter frosting, page 46.

Here is page 33 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Royal Pineapple Cake
Quick-Mix Method

Pineapple juice is blended right into the batter of this cake. Creamy pineapple frosting is particularly good between the layers and on top.

BAKE at 350° F. for 30 to 40 minutes.
MAKES two 8-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 cup sugar

Add . . . 1/2 cup shortening
1/2 cup pineapple juice
1/4 cup milk
1/2 teaspoon grated lemon rind

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 2 eggs, unbeaten
1/2 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8-inch round layer pans, at least 1 1/4 inches deep.

Bake in moderate oven (350° F.) 30 to 40 minutes. Cool and frost with pineapple butter frosting, page 47.

Here is page 32 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Church Supper Cake
Quick-Mix Method

Choose this recipe when it’s your turn to “bring the cake.” You can frost and leave it right in the pan for easy carrying and serving. Orange rind adds a delicious touch to the batter . . . and be sure to try the Lazy Daisy variation with its “baked on” frosting.

BAKE at 375° F. for 30 to 40 minutes.
MAKES 13x9x2-inch cake or three 9-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 3/4 cups sifted Pillsbury Sno Sheen Cake Flour
4 teaspoons double-acting baking powder
1 teaspoon salt
1 1/2 cups sugar

Add . . . 2/3 cup shortening
1 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 3 eggs, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into well-greased and lightly floured 13x9x2-inch pan.*

Bake . . . in moderate oven (375° F.) 30 to 40 minutes.
Cool and frost with butterscotch nut frosting, page 54.

*If desired, cake may be baked in three 9-inch round layer pans for 20 to 25 minutes.

ORANGE LOAF CAKE

Prepare Church Supper Cake as directed above, adding grated rind of 1 orange (1 tablespoon) with shortening.

LAZY DAISY CAKE

Prepare Church Supper Cake as directed above, substituting firmly packed brown sugar, sieved, for 3/4 cup of sugar. Top with lazy daisy frosting, page 48.

Here is page 31 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Buttercup Pound Cake
Quick-Mix Method

Extra egg yolks in the refrigerator? Try this old-fashioned pound cake made the modern “Quick-Mix” way. It’s rich . . . so thin slices are in order.

BAKE at 350° F. for 40 to 50 minutes. MAKES 9-inch tube cake.
All ingredients should be at room temperature.

Sift together . . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup sugar

Add . . . 1/4 cup butter
1/4 cup shortening
3/4 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 5 egg yolks (1/3 cup)
1 teaspoon vanilla
1/4 teaspoon lemon extract

Beat . . . for 2 minutes.

Pour . . . into 9-inch tube pan (generously grease and lightly flour bottom only).

Bake . . . in moderate oven (350° F.) 40 to 50 minutes. Cool. Serve plain or frosted with lemon butter frosting, page 46.