Happy Day Cake Recipe
For Birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. My mother would put the saucepan into a sink of cold water and then beat it by hand once it cooled. I can hear the ring of the metal loop at the end of the pan’s handle. And as I remember it she added a dash of vanilla extract. My dad would pour milk over a slice and eat it with a spoon. Cake and frosting recipes below photo.
Happy Birthday Mary. This vintage cake pan was a gift from her to me.
Happy Day Cake
2½ cups sifted cake flour
1½ cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening, at room temperature
1 cup milk
1 tsp. vanilla extract
2 eggs
Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.
This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.
Ingredients:
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/4 cup milk
- 2 cups sifted confectioners’ sugar, more or less
- hot water, optional
Preparation:
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
Ruthie thanks for sharing this wonderful recipe. I have such fun memories of your MOM in the kitchen. She always seems very busy, getting lots done, taking care of everyone.
September 8, 2010 at 7:04 am
Happy Birthday, Mary!
September 8, 2010 at 7:26 am
I was just think how I always wanted a store bought cake when I was little. Now I’m glad I always had homemade
September 8, 2010 at 7:32 am
This is a beautiful picture, I love the detail and memories associated.
September 8, 2010 at 7:39 am
Oh No, I just gained another five pounds just reading this! The photo reminds me of a flea market I went to; one table had dozens of old metal cookware just like these.
September 8, 2010 at 7:46 am
Happy Birth-Day, Sept 8th: Virgo continues until Fall Equinox so more beautiful Summer days of celebration for you, Mary!
My Mom used Swan’s Down also and probably the same receipe, but white frosting, which has a name I do not remember!! “Thanks for the Memories.” !!!! XOXOXO Erica
September 8, 2010 at 8:29 am
Thanks, Ruth.
Another recipe for me to try.
September 8, 2010 at 9:18 am
Sixteen years ago today my granddaughter Jamie was born. We will celebrate with cake!
September 8, 2010 at 12:28 pm
so neat
September 9, 2010 at 10:02 am