I inherited a box of cookbooks from my mom when she passed away. Some of these books are really old. I mean REALLY old. So old they call it "fat" instead of oil and "sour milk" instead of buttermilk. My favorite one of all of them was a church cookbook that was run off on a ditto machine. (yes a ditto machine, if you don't know what that is, Google it) It is so old that the covers are gone, so there is no date or name of where it came from. But I will tell you one thing......the recipes in it are delicious and they are made with the real things.......flour, sugar, eggs, etc. You will not find any chemical additive junk in these old timers. One of my favorites, I want to share with you today!
I inherited a box of cookbooks from my mom when she passed away. Some of these books are really old. I mean REALLY old. So old they call it "fat" instead of oil and "sour milk" instead of buttermilk. My favorite one of all of them was a church cookbook that was run off on a ditto machine. (yes a ditto machine, if you don't know what that is, Google it) It is so old that the covers are gone, so there is no date or name of where it came from. But I will tell you one thing......the recipes in it are delicious and they are made with the real things.......flour, sugar, eggs, etc. You will not find any chemical additive junk in these old timers. One of my favorites, I want to share with you today!
This cake recipe is really strange, I have never seen anything quite like it. Check it out:
The Unbaked Cake
Ingredients:
- 1/2 pound crushed graham crackers
- 1 pound bag of small marshmallows each cut into at least 4 pieces
- 1/2 pound raisins (halfgold, half dark)
- 1 cup pecans very finely chopped (can use walnuts)
- 1/4 cup of strawberry preserves
- 15 Maraschino cherries
- 1/2 cup of cream
- 1/4 teaspoon salt
- 1 tablespoon grated orange peeling
Instructions:
- Mix everything in a large bowl, other than the cream.
- When thoroughly mixed, add the cream and stir to make a dough consistency
- Press into an oiled pan (I use cooking spray) and frost with white boiled frosting (recipe below)
- Chill for 24 hours before serving. Keeps for about a week.
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White Boiled Frosting Ingredients:
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Directions:
- Heat until the liquids spins a thread when dropped from a spoon.
- Beat two egg whites, stiff, add vanilla and sugar
- Pour in the hot syrup and beat until the right consistency for spreading and is cool
This is really a funky cake, but I really love it. It kind of reminds me of fruit cake, but it is really much better. Sometimes I skip the frosting completely and just put a dolop of whipped cream on it or nothing at all. Give it a try, I bet you will love it!
Jade :)
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