Christmas Cakes 1920

Christmas Cakes - Creole Cake

As the Holidays draw near again the busy housewife begins to turn her thoughts towards Christmas sweets and goodies, for Christmas would not be complete for the kiddies without the usual cakes and candies which mother is sure to prepare.

At the holiday season, with its joyous round or festivities, there is a call for delicious home-made cake, as at no other time of the year!

These cakes must be the very choicest. The right foundation is necessary, which means the use of a flour especially made for fine cake making. Swans Down Cake Flour is such a flour. Use it to avoid costly cake failures and to assure lighter, whiter, finer cake always.

Swans Down Prepared Cake Flour
Swans Down Prepared (Not Self-Rising) Cake Flour - Preferred by Housewives for 25 years

Creole Cake Recipe

  • Gradually beat 1 cup of sugar into 2 eggs, beaten until light.
  • Add 3 tablespoons melted butter, or substitute;
  • Add alternately 1/2 cup of milk with 1 1/3 cups Swans Down Cake Flour, sifted with 4 tablespoons cocoa.
  • 2 ½ teaspoons baking Powder
  • ¼ teaspoon salt and ¼ teaspoon cinnamon.
  • Bake in 2 layers in a moderate oven.
  • Double the recipe for 2 large layers.
  • Cover cake with a white icing and decorate with halves of English Walnuts.

Alternative Creole Frosting Recipe


  • 1 generous cup granulated sugar
  • 1 scant cup brown sugar
  • 1/2 cup boiling water
  • 2 egg whites, beaten stiff
  • 1/2 teaspoonful vanilla extract
  • 4 ounces chocolate, melted


Melt the sugar in the boiling water, wash down, cover, and let boil three or four minutes ; uncover and let boil to 240° F., then pour gradually on to the egg whites, beating constantly meanwhile. Add flavoring. Spread over the cake and when firm pour over the melted chocolate.

Served with Faust Instant Coffee

Blanke's Faust Instant Coffee

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