Barry’s Forgotten Recipes: Cakes and Frosting Category (146 recipes)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: A Large Pound Cake
  2. Recipe: A small Angle Cake
  3. Recipe: Almond Cake
  4. Recipe: Almond Frosting
  5. Recipe: Almond Spong Cake
  6. Recipe: Apple Cake
  7. Recipe: Apple Cake
  8. Recipe: Apple Sauce Cake (without Butter, Eggs, or Milk)
  9. Recipe: Banana Cake
  10. Recipe: Bavarian Cheese Cake
  11. Recipe: Black Cake or Plum Cake
  12. Recipe: Boiled Frosting
  13. Recipe: Boiled Icing
  14. Recipe: Brides Cake
  15. Recipe: Bride’s Cake
  16. Recipe: Brown Sugar Boiled Icing
  17. Recipe: Butter Cream Icing
  18. Recipe: Buttermilk Cake
  19. Recipe: California Prune Cake
  20. Recipe: Caramel Cake
  21. Recipe: Carmel Icing
  22. Recipe: Cheese Cake
  23. Recipe: Chesnut Cakes
  24. Recipe: Chocolate Butter Cake
  25. Recipe: Chocolate Butter Icing
  26. Recipe: Chocolate Cake
  27. Recipe: Chocolate Cake
  28. Recipe: Chocolate Cake or Devil’s Food Cake
  29. Recipe: Chocolate Cake, No. 1
  30. Recipe: Chocolate Frosting
  31. Recipe: Chocolate Icing
  32. Recipe: Chocolate Layer Cake
  33. Recipe: Chocolate Layer Cake
  34. Recipe: Chocolate Marble Cake
  35. Recipe: Chocolate Nut Cake
  36. Recipe: Chocolate Water Icing
  37. Recipe: Christmas Cakes
  38. Recipe: Cider Cake
  39. Recipe: Cinnamon Cake
  40. Recipe: Cinnamon Cake
  41. Recipe: Cocoa Frosting
  42. Recipe: Cocoanut Pound Cake
  43. Recipe: Coffee Cake
  44. Recipe: Coffee Icing
  45. Recipe: Cold Water Sponge Cake
  46. Recipe: Corn Starch Cake
  47. Recipe: Cream Cake
  48. Recipe: Date Cake
  49. Recipe: Delicate Cake
  50. Recipe: Devil’s Food
  51. Recipe: Election Cake
  52. Recipe: English Pound Cake
  53. Recipe: Feather Cake
  54. Recipe: Fondant
  55. Recipe: Fondant Icing
  56. Recipe: For Icing Pastry
  57. Recipe: Franklin Cake
  58. Recipe: French Almond Cake
  59. Recipe: Frosting without Eggs
  60. Recipe: Fruit Cake
  61. Recipe: Fruit Cake (Superior)
  62. Recipe: Fruit Cake by Measure ( Excellent)
  63. Recipe: Fudge Cake
  64. Recipe: Ginger Cake
  65. Recipe: Ginger Plum Cake
  66. Recipe: Gingerbread
  67. Recipe: Gold Cake
  68. Recipe: Greek Cakes
  69. Recipe: Harrison Cake
  70. Recipe: Hickory Nut or Walnut Cake
  71. Recipe: Hot Water Sponge Cake
  72. Recipe: Huckleberry Cake
  73. Recipe: Hungarian Spice Cakes
  74. Recipe: Ice Cream Cake
  75. Recipe: Indian Pound Cake
  76. Recipe: Jelly Cake
  77. Recipe: Jewish Purim Cakes
  78. Recipe: Johnny Cake
  79. Recipe: Lady Baltimore Cake
  80. Recipe: Lady Cake
  81. Recipe: Lemon Snow
  82. Recipe: Lemon Sponge Cake
  83. Recipe: Marmalade Cake
  84. Recipe: Miss Farmer’s Chocolate Nougat Cake
  85. Recipe: Molasses Fruit Cake
  86. Recipe: Moravian Spice Cake
  87. Recipe: Mrs. Roger’s Chocolate Cake
  88. Recipe: Nut Cake
  89. Recipe: Nut Honey Cake
  90. Recipe: Nut Layer Cake
  91. Recipe: Nut Spice Cake
  92. Recipe: Old-Fashioned Pork Cake
  93. Recipe: Old-Fashoned Sponge Cake
  94. Recipe: One Egg Cake
  95. Recipe: One Egg Loaf Cake
  96. Recipe: Orange Cake
  97. Recipe: Orange Icing
  98. Recipe: Orange Water Icing
  99. Recipe: Ornamental Icing
  100. Recipe: Peach Cake
  101. Recipe: Plain Chocolate Icing
  102. Recipe: Plain Fondant
  103. Recipe: Plain Fruit Cake
  104. Recipe: Plain Icing
  105. Recipe: Plain Layer Cake
  106. Recipe: Plain Pound Cake
  107. Recipe: Plain Sponge Cake
  108. Recipe: Plain Water Icing
  109. Recipe: Potato Flour Sponge Cake
  110. Recipe: Potato Johnny Cake
  111. Recipe: Pound Cake
  112. Recipe: Queen Cake
  113. Recipe: Rasin Spice Cake
  114. Recipe: Roll Jelly Cake
  115. Recipe: Scotch Queen Cake
  116. Recipe: Small Pound Cake
  117. Recipe: Snow Cake (Delicious)
  118. Recipe: Soft Ginger Cake
  119. Recipe: Sour Milk Chocolate Cake
  120. Recipe: Spanish Chocolate Cake
  121. Recipe: Speed Cake
  122. Recipe: Spice Cake
  123. Recipe: Spiced Oatmeal Fruit Cakes
  124. Recipe: Sponge Cake
  125. Recipe: Sponge Cake
  126. Recipe: Sponge Cake
  127. Recipe: Sponge Cake-One Egg
  128. Recipe: Sponge Cake-Three Eggs
  129. Recipe: Sponge Cake-Two Eggs
  130. Recipe: Sugar Icing
  131. Recipe: Swedish Honey Cakes
  132. Recipe: Swedish Tearing
  133. Recipe: Sweet Strawberry Cake
  134. Recipe: Swiss Crumb Cake
  135. Recipe: Uncooked Fondant
  136. Recipe: Vanilla Icing
  137. Recipe: Velvet Sponge Cake
  138. Recipe: War Cake
  139. Recipe: Wartime Fruit Cake
  140. Recipe: Washington Cakeecipe: Wedding Cake
  141. Recipe: Wheatless, Eggless, Butterless, Milkless, Sugarless Cake
  142. Recipe: White Cake
  143. Recipe: White Cake
  144. Recipe: White Fruite Cake
  145. Recipe: White Icing
  146. Recipe: Whitefruit Cake

Recipe: Swedish Honey Cakes

  • One cup of honey,
  • One-half cup of brown sugar,
  • One-half cup of shortening.
  • Cream well and then add
  • Yolks of three EGGS,
  • Four cups of sifted flour,
  • One teaspoon of cinnamon,
  • One-half teaspoon of nutmeg,
  • One-half teaspoon of salt,
  • One and one-half teaspoons of baking soda, dissolved in,
  • One cup of sour milk.

Beat to thoroughly mix and then cut and fold in the stiffly beaten whites of three EGGS. Pour into a well-greased and floured baking pan, about one inch deep. Bake in a moderate oven and cool. Cover with honey icing.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Jewish Purim Cakes

Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten EGGS, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to make a soft BISCUIT dough. Put on a well-floured baking-board. Roll out a half inch thick. Cut into triangles and drop in a kettle of hot rendered butter; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Hungarian Spice Cakes

Sift 1 pound of flour; beat the yolks of 4 EGGS with 1 pound of sugar; add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of cloves, some grated lemon peel and a pinch of salt. Make all into a dough and roll into small cakes about an inch in diameter. Put on well-buttered baking-plates, sprinkled with flour, and bake in a moderate oven until a rich brown. Serve with wine.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Chesnut Cakes

  •  1 pound chestnuts.
  •  2 eggs.
  •  2 teaspoons castor sugar.
  •  2½ ounces butter.

Boil the chestnuts half an hour, strain, and after removing shells and skins, rub them through a wire sieve with a wooden spoon. Mix the sugar and two ounces of the butter to a cream, add the chestnuts, flour and eggs well beaten, and stir all well together. Take a tin greased with the remaining half ounce of butter, place the mixture in it in the shape of little hills, and bake in a moderate oven for twenty to thirty minutes; or the mixture may be spread over the tin in a thin layer, and when done stamped out into fancy shapes.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Spiced Oatmeal Fruit Cakes

  • 1¾ cups whole wheat flour
  • ¾ cup cooked oatmeal
  • ⅔ cup corn syrup
  • ½ cup raisins, dates, prunes or figs
  • ¼ teaspoon soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3 tablespoons fat

Heat the corn syrup and fat. Sift dry ingredients and add to first mixture. Add fruit last. Bake in muffin pans for 30 minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Greek Cakes

Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4 well-beaten EGGS and the grated rind and juice of 1/2 lemon. Then stir in 1/2 pound of flour and work into a smooth dough. Lay on a well-floured baking-board and roll out thin. Cut into fancy shapes and bake in a moderate oven until done. Cover with a white icing, flavored with vanilla.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)