Ruth Christian of Baltimore requested recipes for a three-layer Red Velvet cake with cream cheese icing and a Scripture cake. The response was tremendous for each recipe.
This recipe was sent in by Ruth Sakkaf of Reisterstown.
4 1/2 cups flour
1 cup butter
2 cups sugar
2 cups raisins
2 cups figs
2 cups almonds
1 cup milk
6 tablespoons honey
2 teaspoons baking soda
a pinch of salt
season to taste with cinnamon, cloves, mace and/or nutmeg
Cream softened butter and sugar with electric mixer. Add eggs one by one, then honey. In a separate bowl, combine dry ingredients and stir until thoroughly blended. Stir in chopped fruit and nuts and finally the butter-sugar mix. Beat well and pour into buttered, lightly floured 9-by-13-by-2 1/2 -inch pan. Bake at 325 degrees for 1 1/2 hours depending on oven. After an hour, check the cake periodically.
The chefs who tested this recipe at the Baltimore International Culinary College say this cake is much like a fruity spice cake.
The recipe for Red Velvet Cake was sent in by Geralyn P. Schroth of Baltimore.
Waldorf Astoria red cake by Tom Lacy
1/2 cups shortening
1 1/2 cups granulated sugar
2 ounces red food coloring
1 teaspoon vanilla
2 teaspoons cocoa
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon baking soda
2 cups flour
1 teaspoon salt
Mix vinegar and soda in small cup and let stand.
Cream shortening and sugar. Add eggs. Make a paste of cocoa and food coloring in separate bowl, then add to the creamed mixture.
Add buttermilk, salt, flour and vanilla. Add this mixture to the vinegar and soda. Add baking powder and mix.
Pour into 8-inch pans and bake at 350 degrees for 30 minutes. Watch cake, as oven temperatures vary.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.
If you are looking for a recipe or can answer a request for a long-gone recipe, write to Jill L. Kubatko, Recipe Finder, Food Section, The Sun, 501 N. Calvert St., Baltimore 21278.
If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.