Some of my favorite recipe books were those published by Lever Brothers in the 40's & 50's using their shortening, Spry, developed to compete with Crisco. Sadly, Spry is no longer made & sold here in the USA. I understand it is still available in Cyprus. Go figure...
Spry books featured "Aunt Jenny", a slightly plump, white haired lady with spectacles and an apron. She put a pleasant, grandmotherly face to an otherwise boring product.
This recipe is out of one of those old Spry cookbooks by Lever. This one was published by Lever Brothers in 1949. It's a great recipe and, if I ever lose the cookbook or it gets destroyed, I suspect it would be gone forever.
Anyway, here's "Aunt Jenny's" cake recipe...
| 2 cups sifted cake flour* | ½ cup shortening |
| 1 ½ cups sugar | 1 ½ cups unsweetened applesauce |
| 1 ½ tsp baking soda | 2 eggs, unbeaten |
| 1 ½ tsp salt | 1/3 cup citron, diced |
| 2 Tbs cocoa | ½ cup each: raisins, currents & dates – cut in small pieces |
| ½ tsp each: cinnamon, cloves, nutmeg, allspice | |
| ¾ cup chopped & toasted walnuts or filberts |
Sift flour, sugar, soda, salt, cocoa and spices into mixing bowl.
Drop in shortening.
Add applesauce and beat 2 minutes by hand or mixer on slow speed. Scrape bowl & spoon / beaters.
Add eggs and beat 2 additional minutes.
Add fruits and nuts. Mix thoroughly.
Bake in a well greased, 8 1/2" tube pan in a moderate (350 deg F) oven for 1 hour & 25-35 minutes.
* Cake flour is recommended because it makes the finest cakes. But, if using all purpose flour, reduce by 2 tablespoons.
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