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The Best Vintage Cake Recipe
There are so many amazing old fashion cake recipes out there that have truly stood the test of time. This Pink Azalea cake recipe is no different. Not only it is GORGEOUS to look at, the flavors are simply amazing.
Every good vintage housewife always had a legit, tried and true cake recipe she kept close to her at all times. After all, she never knew when she was going to have to play hostess to a crowd.
A gorgeous cake is always the perfect finishing touch on any dinner party, which is why I am so excited to share this old fashion Pink Azalea cake recipe with YOU!
How to Make Moist Cake
I know, no one cares for the word moist, but in this instance I hope you will forgive me for using it. When talking about what makes a homemade cake amazing, we have to talk about how to make moist cake.
Making a moist cake and keeping a cake moist (I promise, I am almost done using this word) is really quite simple. There are just a few tips to keep in mind.
Here is how to make a moist cake:
– You can use buttermilk in place of milk.
– Place your cake pans on the middle rack, never too low or too high.
– Don’t over bake your cake. Pay close attention to cooking times and use the toothpick test to see if the center of the cake is done.
– Always use the correct measurement of vegetable oil.
How to Keep Cake Fresh
Once you have taken the time and energy to make a gorgeous cake, the last thing you want to do is let it go stale. The easiest way to prevent this from happening is to eat it. But what if that isn’t an option and you need to save it for later?
Here is how to keep a cake fresh:
– Use a cake carrier or cake plate with dome to keep the cake safely covered and prevent air from creeping into it.
– You can cover the cake and store it in the fridge for several days. Remove and allow to come to room temp before serving.
– Don’t store the cake next to produce, as produce will give off gases as it ripens and can actually hasten the lifespan of your cake.
Can You Freeze Cake?
Yes, you certainly can! Remember when women use to freeze the top layer of their wedding cake and enjoy it on their one year anniversary? Now I don’t exactly suggest you freeze your cake for that long (most brides will agree) but you can freeze a cake for later use.
Here is how to freeze a cake:
– Allow the fully baked cake to cool.
– Wrap the cake in plastic wrap, tightly.
– Now wrap the cake in 2-3 layers of aluminum foil.
– Place the cakes in an air tight, freezer safe plastic container.
Always be sure to label and date the cake so you remember what you have. You can freeze cake using this cake freezing method above for up to 3 months.
How to Make Old Fashion Pink Azalea Cake
Now you might be wondering, does Pink Azalea cake have actual azalea flowers in it? The short answer is NO. My guess is this tasty cake got its name from the luscious pink color it shows off.
A Pink Azalea Cake is a bit more time consuming than some of the other vintage cake recipes I have made, but I have found it to be well worth it. Not only does it make for a gorgeous table centerpiece, but it is delicious. You won’t find a quick box recipe that compares.
Pink Azalea Cake Recipe
– 1 cup shortening
– 1 1/3 cups milk
– 3 cups all purpose flour
– 2 cups sugar (white)
– 4 teaspoons baking powder
– 1 teaspoon salt
– 2 teaspoons vanilla extract
– 6 egg whites
– 1/2 cup maraschino cherries, chopped (reserve some juice as well)
– 1/2 cup chopped pecans (you can also use walnuts if you wish)
– red food coloring
A NOTE ABOUT PANS:
This recipe is enough to fill and bake cake for two 9 inch pans. This will give you a two layer cake in this size. For my cake, I used smaller pans (around 7 inch) and filled them partially so I could create THREE layers.
1. Preheat oven to 350 degrees.
2. Mix the shortening and sugar until it has a whipped, fluffy consistency. Add in the milk and vanilla. Set aside.
3. In a separate bowl, sift the flour, baking soda, and salt well. Carefully add the dry good mixture to the wet mixture above. Mix well.
4. In a separate bowl, beat egg whites. Fold the egg white mixture into the batter and continue to mix well.
5. Separate the batter into two bowls. You will leave one bowl plain (your white layer) and will tint the second with a few drops of red food coloring. I ALSO LIKE TO ADD a few teaspoons of cherry juice to this batch. Just one or two will do. Not only does it add color, but adds flavor.
6. Grease your cake pans. Pour each mixture into its own pan and bake at 350 degrees for 30 minutes or until the cake passes the toothpick test.
7. Allow the cakes to completely cool before assembling. THIS IS SO IMPORTANT or your cake will collapse and you will have a mess on your hands!
Pink Azalea Cake Frosting:
For this recipe you can use any white frosting or cream cheese frosting recipe. You will need about 3 cups worth.
To tint your frosting, add a few drops of red food coloring and a few drops of cherry juice.
Separate your frosting into two bowls. In one bowl. mix in the chopped nuts and chopped cherries. Mix well. You will use this as the filler in between cake layers.
Your second bowl of plain frosting can be used to ice your finished cake. Top the cake with additional sugared maraschino cherries if you wish.
Before you go, be sure to check out a few other baked good recipes I have been working on! These cake, bread, and donut recipes are some of my favorite go to’s!
– Old Fashion Bacon Muffins
– Vintage Cherry Cake Recipe
– Old Fashion Banana Donuts