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 Frosting/ Icing |
Go back to main Cookbook Page for Fritz Family Cookbook ordering information.
Recipes featured in the Cakes section of the cookbook:
| Shortcake Chiffon Cake Dry Milk Cake Hot Milk Sponge Cake Soda Cake Boiled Cake 1-2-3-4 Cake Amish Cake Funnel Cakes (Drechter Kuche) Pat's Farmer Cake a.k.a. Montgomery Pie White Buttermilk Cake Moist White Cake White Cake Magic White Cake Pop's Cake Whacky Cake Little Chocolate Cakes Chocolate Cake (3 recipes) Favorite Chocolate Cake John's Chocolate Cake Quick Chocolate Cake Moist Chocolate Cake Hershey's 'Perfectly Chocolate' Chocolate Cake Chocolate Syrup Snacking Cake Chocolate Fudge Cake |
Ring of Coconut Fudge Cake Chocolate Beet Cake Brownie Chip Cake German Chocolate Cake Black Forest Cake Tunnel Cake Peanut Butter Chocolate Cake Holiday Chocolate Log Double Chocolate Zucchini Bread Chocolate Marble Cheesecake Creamy Cheesecake Philly 15 Minute Cheese Cake Vanilla Cheesecake Black Bottom Cheesecake Black Bottom Cupcakes Buttermilk Pound Cake Pound Cake Honey Cake Easy Breakfast Cake Jewish Crumb Cake Mom's Crumb Cake Sour Cream Cinnamon Cake Spicy Oatmeal Cake Caramel Cake Jewish Apple Cake |
Knobby Apply Cake Apple Pan Dowdy Merry May Apply Cake Banana Cake Banana-Nut Bread or Cake Banana Nut Cake Avon's Banana Cake Banana Chocolate Chip Cake Banana Dessert Cake Banana Split Cake C.M.P. Cake (2 recipes) Éclair Cake Blueberry Cake Blueberry Buckle Carrot Cake (3 recipes) Fresh Coconut Cake Vanilla Cake with Coconut Avon's Coconut Cake Easy Fruit Cake Cherry Breakfast Cake Dream Whip Squares Fruit Squares Cake Christmas Fruitcake Mrs. Watkin's Fruit Cake Mrs. Deisroth's Fruit Cake |
Light Old Fashioned Fruit Cake Lemon Cake Molasses Cake (2 recipes) Shoo Fly Cake Evelyn's Nut Cake Pistachio Cake Miss Ruby's Prune Cake with Buttermilk Icing Prune Cake Pumpkin Cake Pumpkin Cake Roll Pumpkin Bread Pineapple Cake Yum Yum Cake (2 recipes) Hawaiian Wedding Cake Pineapple Banana Cake Pineapple Upside-Down Cake Rhubarb Upside Down Cake Rhubarb Cake Raisin Cake Raisin Nut Spice Cake Strawberry Bread Strawberry Jell-O Cake Strawberry Roll (2 recipes) Jelly Roll |
Dry Milk Cake
Frederica Fritz Krommes
1/4 c dry milk
2 1/4 c flour
1 1/2 c sugar
1 tsp baking powder
1/4 tsp salt
Sift the above ingredients together.
Add: 2/3 c shortening
1c water
1 1/2 tsp vanilla
Beat hard for two minutes. Add 3 unbeaten eggs. Beat again for
two minutes. Bake at 350º for 35 minutes.
Boiled Cake
Frederica Fritz Krommes
Put on to boil:
2 c cold water
2 c sugar
4 T shortening
1 lb raisins
2 tsp cinnamon
pinch
of cloves
1 tsp salt
Set aside to cool then add:
5 c flour
2 tsp baking
soda
Carrot Cake
Arlene Maschal Ward
2 c sugar
1½ c oil
4 eggs, beaten
2 c finely grated carrots
2 tsp baking powder
3 c flour
2 tsp cinnamon
1½ c chopped black walnuts
½ tsp salt
Mix sugar and oil, then add eggs. Slowly add carrots, then the dry ingredients. Bake in greased and floured cake pan for 35-40 minutes at 350º.
Chocolate Cake
Mabel Fritz Curvey
3 c sugar
1 c shortening
1 c cocoa
1 c hot water
2 c sour milk
2 tsp baking soda
4 c flour
1 T vanilla
Mix all ingredients adding soda mixed in boiling water last. Bake in tube pan at 350° .
Favorite Chocolate Cake
Joanna Bendrick Fritz
This cake is a family favorite that my Mother, Joanna (Bendrick) Fritz would bake for birthday celebrations or as a special treat. Submitted by Jill (Fritz) Thompson.
4 sq unsweetened baking chocolate
½ c butter
2 c flour
2 c sugar
½ tsp salt
1 c boiling water
½ cup milk
2 unbeaten eggs
1 tsp vanilla
Preheat oven to 350° F. Melt chocolate and butter over low heat. Sift together dry ingredients. Add to melted chocolate mixture to dry ingredients and blend. Add 1 c boiling water and beat a little. Add milk, eggs and vanilla. Beat for 2 minutes. Pour into greased and floured baking pans and bake as follows: 2: 8" rounds- ~35-40 minutes, 9x13": ~40-45 minutes. Cool in pan. Frost with whipped cream frosting, peanut butter frosting or one of your choice!
Holiday Chocolate Log
Linda D F S
6 egg whites (let warm to room temperature - about 1 hour)
¾ c sugar
6 egg yolks
1/3 c unsweetened cocoa
1½ tsp vanilla extract
dash salt
confectioner’s sugar
candied cherries, angelica
Filling:
1½ c heavy cream, chilled
½ c confectioner’s sugar
¼ c unsweetened cocoa
2 tsp instant coffee
1 tsp vanilla extract
Grease bottom of a 15½ x 10½ x 1" jelly-roll pan; line with wax paper; grease lightly. Preheat oven to 375º. In a large electric-mixer bowl, at high speed, beat egg whites just until soft peaks form when the beater is slowly raised. Add ¼ c sugar, 2 T at a time, beating until stiff peaks form when beater is slowly raised. With same beaters, in another bowl, beat yolks at high speed, adding remaining ½ c sugar, 2 T at a time. Beat until mixture is very thick - about 4 minutes.
At low speed, beat in cocoa, vanilla and salt, just until smooth. With wire whisk or rubber scraper, using an under-and-over motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended (no egg white should show). Spread evenly in pan and bake 15 minutes, just until surface springs back when gently pressed with fingertip. Sift confectioner’s sugar, in a 15 x 10" rectangle, on clean linen towel. Turn cake out on sugar; lift off pan; peel paper carefully off
cake. Roll up, jelly-roll fashion, starting with the short end, towel and all as shown in photo.
Cool completely on rack, seam side down - at least ½ hour.
To make filling:
Combine ingredients in medium bowl. Beat with electric mixer until thick, and then refrigerate. Unroll cake; spread with filling to 1" from edge; reroll. Place, seam side down, on plate; cover loosely with foil. Refrigerate 1 hour before serving. To serve: Sprinkle with confectioner’s sugar; decorate with angelica and cherries. Serves 10.
*Note: You may make the Chocolate Log a week ahead, then freeze it, wrapped in foil. Let stand at room temperature to thaw for about 1 hour before serving.
Chocolate Marble Cheesecake
Angelina Rachelle F
½ c chocolate-wafer crumbs
1 T butter, softened
3 pkg of 8 oz cream cheese, softened
1 c sugar
1 ½ tsp vanilla extract
5 eggs
2 sq semisweet chocolate, melted
In a small bowl, combine crumbs and butter. Lightly grease bottom of a 9" springform pan. Press mixture onto bottom. Preheat oven to 300ºF. In large bowl of electric mixer, combine cream cheese, sugar, and vanilla. Beat until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1 c of mixture. Pour remaining mixture into prepared pan. Fold melted chocolate into the one cup cheese mixture. Spoon onto mixture in pan, and cut through batter in a spiral motion, for marbled
effect. Bake 50-55 minutes, or until mixture is just set. Remove to wire rack; cool completely. Refrigerate 2 hours.
Frost top and side of cake with Chocolate Sour-Cream Fosting . Decorate with nonpareils or other chocolates. Refrigerate to chill very well before serving - about 4 hours. Place on serving plate; wrap with plastic wrap. Makes 12 servings.
Chocolate Sour-Cream Frosting
Angelina Rachelle F
6 oz semisweet-chocolate pieces
½ c sour cream
dash salt
Melt chocolate pieces in top of double boiler over hot water. Add sour cream and salt. With wooden spoon, beat frosting until creamy and of spreading consistency. Use to frost Chocolate Marble Cheesecake.
Creamy Cheesecake
Judy Boner Sheeler
2 8-oz pkgs cream cheese
3 eggs
1 tsp lemon juice
1 c sugar
2 tsp vanilla
1 ½ pts sour cream
3 pkgs lady fingers
Beat together and fold in 1 ½ pts sour cream. Line bottom of 9x12 inch pan with lady fingers. Pour batter over this. Bake 40 minutes at 375° . Before serving, a can of pie filling can be spread over top.
Jewish Crumb Cake
Connie L. Fritz
Mix together to make crumbs and set aside:
1 c sugar
2 T ground cinnamon
3 T ground nutmeg
3 T flaked coconut
Next, in large bowl beat:
1 c margarine
until creamy
Add gradually:
2 c sugar
Then add:
2 tsp vanilla
½ tsp salt
4 eggs
Beat at high speed until light and fluffy.
Add alternately:
3 c flour with 2 tsp baking soda
1 pint sour cream
Pour half of the batter into a 13½ x 9½" greased pan. Sprinkle half the crumbs over batter. Add remaining batter then remaining crumbs. Cut through batter several times with a knife. Bake at 350º for 50 minutes or until done.
Mom's Crumb Cake
Alice Louise Wescoe Fritz
During the depression when the government handed out free flour, etc. my Mother would bake once a week and bake enough for the entire week. This was one of those items. She got the recipe from my Dad's stepmother.
1 1/2 c sugar
1 c milk
1/2 c oleo
3 c flour
1 egg (beaten)
3 tsp baking powder
Rub oleo in dry ingredients and add milk and egg. Pour batter into pie dish with or without pie crust. Sprinkle top with crumbs. Bake at 350º about 30 minutes or until knife comes out clean.
Crumbs
1 c flour
1/4 c oleo
3/4 c sugar
pinch of salt
Rub all ingredients together until crumbs.
Honey Cake
Alma Grace Patton F
½ c firmly packed dark brown sugar
1 egg
½ c honey
3 T dark molasses
1 tsp baking soda
2 tsp water
½ tsp baking powder
¼ tsp cinnamon
¼ nutmeg
¼ allspice
¼ pepper
3 T melted butter
1½ sifted flour
Preheat oven to 350º. Beat together brown sugar and egg, then beat in honey and molasses. Mix baking soda with water and add to mixture. In a separate bowl, mix baking powder, cinnamon, nutmeg, allspice, pepper, and butter. Add to the first mixture. A little at a time, beat in flour.
Grease and flour a 9x5" loaf pan and pour mixture into it. Bake for 30 to 45 minutes then remove and cool on a rack.
Pound Cake
Mary Rang Jones
¼ lb margarine
½ c shortening
4 eggs
2 c sifted flour
1½ c sugar
2 tsp baking powder
1 tsp vanilla
½ c milk
¼ tsp salt
Beat all together in one big bowl for 20 minutes on No. 3 speed. Bake in tube pan in cold oven at 350º for 1 hour.
Easy Breakfast Cake
Faith Purnell Anthony
2 c flour
1 c sugar
2 T shortening
1 tsp baking powder
1 c milk
Mix all ingredients except milk with hands or fork. Add milk. Put into greased and floured 9" pan. Bake at 350° for 35 minutes. Pour a bit of butter on top and sprinkle with sugar and cinnamon. Fruit can be added to batter before baking.
Cherry Breakfast Cake
Alice Louise Wescoe Fritz
1/4 lb oleo or margarine
2 1/2 c flour
1 1/4 c sugar
1 tsp baking powder
2 eggs
1 c milk
1 tsp vanilla
1 jar cherry pie filling
Crumbs
1 c flour
pinch salt
3/4 c sugar
1/4 c oleo or margarine
Cream oleo and sugar together then add eggs. Add baking powder to flour. Alternate adding flour and milk to creamed sugar mixture. Add vanilla. Pour into two 8 inch or 9 inch greased and floured cake pans and top with pie filling. For crumbs, mix the flour, sugar, and salt and cut in the oleo with two knives. Sprinkle crumbs all over top and bake at 350º about 30 minutes or until toothpick comes out clean.
1-2-3-4 Cake
Irene R. Baus
Irene writes, "The following recipe has been handed down by our mother, Helen Fritz Baus. It is a favorite of her 13 children, grandchildren, and great grandchildren."
1/2 lb butter
2 c sugar
3 c flour - pinch of salt
3 tsp baking powder
4 eggs
1 tsp vanilla
1/2 c luke-warm water
1/2 c milk
Beat all ingredients together until well mixed. Pour in deep pan or turks head pan and bake at 350° for approximately 1 1/4 hours. Use a cake tester to make sure cake is done - all ovens differ and it may require another 15 minutes or so.
Make icing of your choice.
Molasses Cake
Maude Job Herring Cunningham
2 c flour
1 c sugar
¼ tsp salt
½ c shortening
Mix together like pie dough.
1 tsp cinnamon
1 tsp nutmeg
Stir into dough like mixture then reserve ¼ c of crumbs.
With remaining crumbs, make a well in crumbs and add:
1 c sour milk or buttermilk
1 tsp baking soda
3 T baking molasses
1 egg
Beat well, put in pan, and sprinkle ¼ c crumbs on top. Bake at 350º for 30-40 minutes.
Yum Yum Cake
Evelyn Fritz Andrews
Evelyn (Fritz) Andrews prepares this cake for her brother, Alfred Fritz Jr., every year for his birthday. This is another family favorite!
1 yellow cake mix
8 oz. cream cheese (softened)
1 pkg vanilla instant pudding
1 c milk
1 20 oz can crushed pineapple
1 c shredded coconut (well drained)
Preheat oven to 350° F. Prepare cake according to mix directions and bake in a 101/2 X 15 jelly roll pan (disposable ones work well). Bake 10-15 minutes until lightly browned. Mix softened cream cheese with instant pudding mix. Add 1 c milk and set aside to thicken. Spread pudding mixture onto cooled cake, top with crushed pineapple (well drained) and shredded coconut.
Pineapple Cake
Alice Louise Wescoe
Fritz
See cookbook for this recipe.
Cream Cheese Icing
8 oz cream cheese
1 3/4 c confectioner's sugar
1 tsp vanilla
Mix all together until smooth and spread on cooled Pineapple Cake.
Funnel Cakes (Drechter Kuche)
Angelina Rachelle F
These tasty sweets are served at fairs and bazaars (street parties) in Pennsylvania. They are sometimes topped with fruit or with cream and chocolate syrup like an éclair. The most popular topping is powdered sugar.
See cookbook for this recipe.
Miss Ruby’s Prune Cake With Buttermilk Icing
Kathy Krommes
This unlikely sounding combination is a natural. It combines the dark, rich sweetness of prunes with the light pungency of buttermilk. One of the sadder losses in modern American cooking is buttermilk. It makes a great mixing element for breads, a good cream-soup base, and its acidity is nice foil for the deep sweetness of dried fruit.
Please see cookbook for these recipes.
Blueberry Cake
Ruth Louise Wagner Pilote
3 c flour
2 c sugar
1/4 tsp baking powder
3/4 c crisco or margarine
Mix by hand as would pie crust mixture. When all the ingredients are smoothed into a crumb like mixture remove 1 cup of crumbs for cake topping.
To the remainder add:
2 eggs
1 c milk
1 c blueberries
Pour batter into an oblong greased baking pan. Sprinkle the crumb topping over the top. Bake at 350 degrees for approximately 40-45 minutes.
Black Forest Cake
Pearl Violetta Fritz Wonderly
1 box chocolate cake mix
one 21 oz can cherry pie filling
3 eggs
1/3 cup oil"
Mix all together in large bowl with a wooden spoon. Pour into a sheet cake pan lightly sprayed. Bake at 350º for 40-45 minutes. Let cake cool.
Topping
1 3/4 c milk
1 small package instant chocolate pudding
Mix and stir until thick. Spread on cake and refrigerate until serving.
To serve, cut into squares and put a dollop of Cool Whip on each and top with a Maraschino cherry.
