Something For Saturday

Waldorf Red Cake

"Mom made this cake for Jay's birthday nearly every year. I will never forget how the kitchen looked while she was making this or how wonderful the cake tasted. I made it for Jay's birthday after mom died in 1995 and I don't think it turned out nearly as good as mom's did." Ginny

½     cup    Butter 1 ½  cups   Sugar ¼     cups   Red food coloring 2      T      Cocoa 1      tsp     Salt 1      cup    Buttermilk 2 ½  cups   Cake flour 1      tsp     Baking soda

1     T      Cider vinegar 1     tsp     Vanilla                FILLING/FROSTING INGREDIENTS 3¾  T      Flour 1¼  cups   Sugar 1¼  cups   Butter 1¼  cups   Milk 1     tsp     Vanilla

Procedure

1   Grease and flour pans,

2   In large bowl cream butter and sugar together.

3   Add eggs, food coloring, salt, buttermilk, cake flour, and vanilla.

4   In a separate bowl stir baking soda into vanilla as it is bubbling together add to other ingredients.

5   Grease and flour 2, 8 inch baking pans.

6   Pour batter into pans.

7   Bake: 350°

8   Remove from pans.

9   Split each layer in half.

10 Frost each layer and the top with the filling.

11 FILLING/FROSTING

12 In a saucepan cook flour and milk. STIRRING CONSTANTLY

13 Cover and cool.

14 In mixing bowl cream butter and sugar until very fluffy.

15 Add vanilla.

16 Beat until creamy enough to spread.

17 Refrigerate cake.

Yield: 4 layer cake

Cooking Time: 30 minutes

Source: by Ruth Cole Jackson

Pineapple Banana "Festive" Cake

I spent January of 1976 in Ellsworth, Minnesota with Mary Jane and Morris Rabinowitz. I found this recipe in the Sioux Falls Argus Leader and made it for mom's birthday as a surprise. One time when Jean was up at the lake (Leech) she made it and realized when she was swimming that she had forgotten to put in the sugar. She said she didn't even save the nuts when she tossed it out.

3  cups   Flour 2  cups   Sugar 1  tsp     Baking soda 1  tsp     Salt 1  tsp     Cinnamon 3           Eggs, slightly beaten

1     tsp           Vanilla 2     cups         Bananas, chopped 1     8 oz. can   Pineapple, crushed, undrained 1¼  cups         Cooking oil 1     cup          Pecans, chopped

Procedure

1   Oil pan.

2   In a medium bowl, sift flour, sugar, baking soda, salt, and cinnamon.

3   Stir in nuts.

4   In large bowl, combine eggs, cooking oil, vanilla, bananas, and pineapple.

5   Add dry ingredients.

6   Mix thoroughly.

7   Spoon into a a well oiled baking pan. 9 x 13 pan or 10 inch tube pan may be used.

8   Bake.

9   IF USING A TUBE PAN: Remove from oven; let stand for 10 - 15 minutes.

10 Invert on a wire cake rack.

11 Cool.

12 Frost with cream-cheese frosting.

Yield: 9"x 13" cake or 2 layer cake, or 10" tube pan

Oven Temperature: 325°F

Cooking Time: 1 hour and 20 minutes

Source: Ginny Jackson