You Probably Forgot About These Nostalgic Cakes
NEWS
BY SUZANNE S. WILEY
Lady Baltimore
Lady Baltimore cake is a two-layer white cake topped with a light meringue or boiled frosting. The filling between the layers has chopped nuts and dried fruit.
The first printed version of the recipe appeared in 1906, and the cake was likely named after the Lady Baltimore Tea Room or a fictional character named Lady Baltimore.
Tomato Soup
Tomato soup cake is a spice cake made with condensed tomato soup. It was created around the 1920s or 30s to be a cheap emergency cake that didn't need eggs.
Wacky
Wacky cake, also known as vinegar cake, is a cake that can be mixed right in the pan and doesn’t use dairy or eggs. Instead, vinegar and baking soda help the batter rise.
The recipe has been around at least since World War II, when it allowed people to make cakes despite ingredient rationing. It experienced periodic revivals due to nostalgia.
Chintz
Chintz cake was made by the Presto company to showcase its cake flour. It was a yellow cake with grated orange rind, an orange-flavored frosting, and floral decorations.
Chocolate Mayonnaise
This cake is simply chocolate cake with mayo replacing the eggs and oil. It makes the cake moist and rich, while the chocolate covers up the taste.
The cake's origins are murky, but the first known print recipe appeared in 1927. It was popular during World War II when rationing reduced the amount of dairy available.
