These recipes are from a promotional brochure produced by C and H Cane Sugar – California and Hawaiian Sugar Refining Corporation, San Francisco. Judging from the graphics used in the advertisement, I guess that the brochure was printed in the 1950s. There is a code, “S. A. – 57-A” in the bottom corner, so one could assume that the date of printing was 1957. June Porter, Director of C and H Homemakers’ Bureau states “lately, many of you have asked for ways to make quick and easy frostings. Here are a dozen of them for you, specially worked out for cakes made with packaged cake-mix, but equally good for other cakes. They’ll save you time and work – and I feel sure you’ll enjoy them.”
In addition to the recipes, Ms. Porter and C and H Can Sugar include helpful hints for frosting cakes. These tips include:
- Always frost sides of a cake first, making swirls as you go. Heap all that’s left on the top.
- For a jiffy frosting, simply sift C and H Pure Cane Powdered Sugar over top of warm cake. Quick, easy, good!
- Be sure to cook cake layers on racks before putting together with filling or frosting. Brush off loose crumbs.
- When cutting a cake, use a light sawing motion, and don’t press down the knife. To cut angel food or sponge cake, or thickly frosted cake, dip knife in hot water each time you cut.
“Strawberry Blonde” Frosting
For any Yellow or White Cake
This really different fondant-like pink frosting, specially created for the famous C and H “Strawberry Blonde” Cake makes an easy, economical, elegant icing for almost any cake.
First, sift about 1 1/2 pounds C and H pure CANE Powdered Sugar. Measure 4 cups of it into a bowl. Measure another 1 1/2 cups and set aside. Heat 8 tablespoons of water just to boiling point in a saucepan. Remove from heat, add 4 tablespoons strawberry-flavored gelatin, and stir until dissolved. Add 4 tablespoons margarine; stir until melted. Pour over powdered sugar in a bowl and beat – with a spoon or electric mixer – until smooth and fairly thick.
If frosting is for a layer cake, gradually beat in enough of the 1 1/2 cups powdered sugar to make frosting just stiff enough to hold its shape. (It will stiffen more on standing.) Spread on a cool cake in swirls. Makes enough for two 9-inch or three 8-inch layers.
For a thinner frosting for cupcakes or large sheet cake, use only 4 cups of powdered sugar. Spoon frosting onto cool cakes and spread with a spatula. Let stand until firm. It will stay soft and smooth indefinitely.
White Fudge Frosting
Good on any Cake or Cooky
Heat 1/4 cup water with 2 tablespoons butter until butter melts. Remove from heat, stir in gradually 3 cups sifted C and H pure CANE Powdered Sugar; beat well. Add 1/2 teaspoon vanilla. Spread on cool cake. Makes enough for two 8-inch layers or a 9x9x2-inch loaf.
Baked-On Brown Sugar Meringue
Makes a Simple Cake Simply Elegant
Beat 2 egg whites with 1/4 teaspoon salt; when stiff, gradually beat in 1 cup C and H pure CANE Brown Sugar. Spread roughly over unbaked spice cake or white cake batter in 2 layer pans or 9×13 loaf pan. Sprinkle thickly with coarsely chopped walnuts. Bake as directed for the cake. Serve plain or topped with whipped cream.
Uncooked Lemon Filling
You’ll like the tang of this
Cream together 2 tablespoons soft butter, 1 egg yolk, 1 tablespoon grated lemon peel, and 2 tablespoons lemon juice. Gradually stir in 1 1/2 cups sifted C and H pure CANE Powdered Sugar, beating well after each addition. Spread between cool layers of cake. Makes enough filling for a two-layer cake. Frost top and sides with Double Boiler Frosting, or simply sift C and H pure CANE Powdered Sugar over the top layer.
Broiled Frosting
Especially good when served slightly warm
Heat 3 tablespoons butter with 5 tablespoons cream or evaporated milk in a saucepan. Add 1/2 cup C and H pure CANE Brown Sugar, firmly packed, 1/2 cup coconut, 1/4 cup chopped walnuts. Heat, stirring until well blended. Drop by spoonfuls over hot freshly baked cake in its pan, spread lightly, place low under a broiler, and broil slowly until bubbly and lightly browned. Let cool in pan.
Orange Butter Frosting
Wonderful on Sponge Cake
In a saucepan heat together 1 tablespoon butter, 1 tablespoon grated orange peel, and 4 tablespoons orange juice, just until butter melts. Stir in 2 cups sifted C and H pure CANE Powdered Sugar. Let stand 10 minutes, then spread on cool cake. Makes enough for two 8-inch layers. For Vanilla Frosting, use milk instead of orange juice and 1 teaspoon vanilla in place of orange peel.
Caramel Cream Frosting
With that Rich Butterscotch Taste
In a saucepan heat 1 cup C and H pure CANE Brown Sugar, 1/4 cup cream or top milk, and 2 tablespoons margarine stirring. When the mixture begins to boil, remove from heat and add 1 teaspoon vanilla and 1 1/2 cups sifted C and H pure CANE Powdered Sugar. Bet until creamy and cool enough to hold its shape, then spread on cool cake. Makes enough for two 8-inch layers.
Two Easy Chocolate Frostings
Take your choice – both are delicious
Creamy Chocolate Frosting
Beat 1 egg with 1 teaspoon vanilla. Melt 1 square (1 ounce) unsweetened chocolate over hot water; stir slowly into the egg. Add 1 tablespoon cream; gradually beat in 1 3/4 cups sifted C and H pure CANE Powdered Sugar. Spread on cool cake and sprinkle with coarsely chopped walnuts. Makes enough for the top of a 9X13-inch loaf cake.
Quick Chocolate Frosting
Heat together over hot water 2 squares (2 ounces) unsweetened chocolate, 2 tablespoons margarine, 1/4 cup water, until chocolate melts. Stir in 1/2 teaspoon vanilla and 2 cups sifted C and H pure CANE Powdered Sugar. Beat until thick enough to spread on cool cake. Makes enough for two 8-inch layers or an 8-inch square loaf.
Double-Broiler Frosting
Light and Fluffy as a cloud
In the top of a double boiler stir together 2 unbeaten egg whites, 6 tablespoons cold water, 2 teaspoons light corn syrup, a dash of salt, and 1 1/2 cups C and H pure CANE Granulated Sugar or Dessert Sugar. Beat together with rotary beater or electric mixer on low speed until well mixed, or about 1 minute; then place over boiling water and continue beating 4 or 5 minutes, until frosting will hold up in stiff peaks when the beater is lifted. Remove from boiling water, add 1 teaspoon vanilla and continue beating 2 or 3 minutes longer, until thick enough to spread in attractive swirls on cool cake. Makes enough to cover a large loaf cake generously or top and sides of two 9-inch layers. For a small cake, make half the recipe.
For Sun-Tan Frosting, use 1 1/2 cups C and H pure CANE Brown Sugar, firmly packed, in place of granulated sugar in the above recipe.
For Lady Baltimore Filling, take out about 1/3 of either the white or sun-tan frosting into a separate bowl, and add 1/4 cup each chopped dates, figs, raisins, and walnuts. Mix well. Makes enough filling for a two-layer cake. Equally good with white, spice or chocolate cake.
