21 Scrumptious Retro Baking Recipes

You can’t beat the nostalgic taste of baking from your childhood. Whether it was the classic pineapple upside-down cake or the peach melba pie that brings back all those memories from years ago – you’re sure to love this selections of 21 delicious retro baking recipes.

21 Retro Baking Recipes

1. Classic Pineapple Upside-Down Cake

Originating in the early 20th century, the Pineapple Upside-Down Cake became a popular dessert in the 1950s. This cake is known for its beautiful presentation and delightful combination of caramelized pineapple rings and maraschino cherries.

Ingredients:

• 1/4 cup butter
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained
• 10 maraschino cherries
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt 1/4 cup butter over low heat. Remove from heat and sprinkle with brown sugar evenly.
3. Arrange pineapple slices over the brown sugar. Place a cherry in the center of each pineapple slice.
4. In a medium bowl, whisk together flour, baking powder, and salt.
5. In a large bowl, beat 1/2 cup softened butter with granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
6. Add flour mixture alternately with milk, beginning and ending with flour mixture. Beat until just combined.
7. Pour batter over the pineapple and cherries in the pan, spreading evenly.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 5 minutes. Run a knife around the edges to loosen, then invert onto a serving plate. Serve warm or at room temperature.

2. Old-Fashioned Lemon Bars

Lemon bars are a zesty treat that gained popularity in the 1960s. These bars feature a buttery shortbread crust topped with a tangy lemon filling, making them a refreshing dessert for any occasion.

Ingredients:

• For the crust:
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
• For the filling:
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
  • Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Mix in the flour and salt until well combined.
3. Press the dough evenly into the prepared baking dish. Bake for 15-20 minutes, or until the edges are lightly golden.
4. While the crust is baking, prepare the filling. In a large bowl, whisk together the eggs, sugar, flour, and lemon juice until smooth.
5. Pour the lemon mixture over the hot crust. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set.
6. Let the bars cool completely in the pan. Dust with powdered sugar before cutting into squares.

3. Vintage Chocolate Chip Cookies

Chocolate chip cookies have been a beloved treat since their invention in the 1930s by Ruth Wakefield. This vintage recipe delivers a soft and chewy cookie with just the right amount of chocolate chips.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Instructions:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.
5. Stir in the chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 9-11 minutes, or until the edges are golden brown. The centers will still look slightly soft.
8. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

4. Cherry Clafoutis

Cherry Clafoutis is a classic French dessert that became popular in the United States in the 1960s. It features a custard-like batter filled with cherries, creating a beautifully rustic and elegant dish.

Ingredients:

• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour
• 2 cups fresh or frozen cherries, pitted
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or cast-iron skillet.
2. In a blender, combine the milk, cream, eggs, granulated sugar, vanilla extract, almond extract, salt, and flour. Blend until smooth.
3. Pour a thin layer of the batter into the prepared dish and bake for about 5 minutes, just until it begins to set.
4. Remove from the oven and arrange the cherries evenly over the partially set batter.
5. Pour the remaining batter over the cherries.
6. Bake for 35-40 minutes, or until the clafoutis is puffed and golden brown and a knife inserted into the center comes out clean.
7. Let cool slightly, then dust with powdered sugar before serving.

5. Ambrosia Cake

Ambrosia Cake is inspired by the classic Ambrosia fruit salad that was a staple at potlucks and family gatherings in the 1950s and 1960s. This cake combines the flavors of coconut, pineapple, and mandarin oranges.

Ingredients:

• For the cake:
  • 1 box white cake mix
  • 1 cup coconut milk
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
• For the frosting:
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
• For the topping:
  • 1 cup sweetened shredded coconut
  • 1 can (20 oz) crushed pineapple, drained
  • 1 can (11 oz) mandarin orange segments, drained

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the cake mix, coconut milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes.
3. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
5. For the frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the sour cream.
6. To assemble, place one cake layer on a serving plate. Spread with a layer of frosting, then top with half of the crushed pineapple and mandarin oranges.
7. Place the second cake layer on top and frost the entire cake with the remaining frosting.
8. Press the shredded coconut onto the sides and top of the cake. Decorate with remaining pineapple and mandarin oranges.
9. Refrigerate for at least 1 hour before serving.

6. Grasshopper Pie

Grasshopper Pie is a retro dessert that became popular in the 1950s, named after the bright green color reminiscent of the grasshopper cocktail. This no-bake pie features a minty, creamy filling in a chocolate cookie crust.

Ingredients:

• For the crust:
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the filling:
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup crème de menthe liqueur
  • 1/4 cup crème de cacao liqueur
  • 1 1/2 cups heavy cream, whipped
• For the topping:
  • Whipped cream
  • Chocolate shavings or sprinkles

Instructions:

1. In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing the filling.
2. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
3. Gradually add the crème de menthe and crème de cacao, beating until well combined.
4. Fold in the whipped cream until the filling is smooth and evenly mixed.
5. Pour the filling into the prepared crust and smooth the top.
6. Refrigerate for at least 4 hours or until set.
7. Before serving, top with whipped cream and chocolate shavings or sprinkles.

7. Tomato Soup Cake

Tomato Soup Cake, also known as “Mystery Cake,” is a quirky recipe from the 1940s. This cake uses canned tomato soup as a secret ingredient, which adds moisture and a slight tang, while the spices and raisins create a rich, flavorful treat.

Ingredients:

• 2 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 can (10.75 oz) condensed tomato soup
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup raisins
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
3. In a separate bowl, combine the tomato soup, butter, and eggs. Beat until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the raisins and walnuts, if using.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely in the pan before serving. You can frost it with cream cheese frosting or enjoy it plain.

8. Watergate Salad Cake

Inspired by the famous Watergate Salad from the 1970s, this cake combines the flavors of pistachio, pineapple, and coconut. It’s a moist and flavorful cake that’s perfect for any retro-themed gathering.

Ingredients:

• For the cake:
  • 1 box white cake mix
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 cup club soda
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (8 oz) crushed pineapple, undrained
• For the frosting:
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 container (8 oz) whipped topping, thawed
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the cake mix, pistachio pudding mix, club soda, vegetable oil, eggs, and crushed pineapple. Beat on medium speed for 2 minutes.
3. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
5. For the frosting, combine the pistachio pudding mix and crushed pineapple in a large bowl. Fold in the whipped topping until well combined.
6. To assemble, place one cake layer on a serving plate. Spread with a layer of frosting.
7. Place the second cake layer on top and frost the entire cake with the remaining frosting.
8. Sprinkle the top and sides of the cake with shredded coconut and chopped nuts.
9. Refrigerate for at least 1 hour before serving.

9. Zucchini Bread

Zucchini Bread became popular in the 1960s and 1970s as a way to use up an abundance of garden zucchini. This moist and flavorful bread is spiced with cinnamon and nutmeg and can be enjoyed for breakfast or as a snack.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1 cup vegetable oil
• 2 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat the eggs, vegetable oil, sugar, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated zucchini, walnuts, and raisins, if using.
6. Divide the batter evenly between the prepared loaf pans.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

10. Hummingbird Cake

Hummingbird Cake is a Southern classic that became popular in the 1970s. This moist, flavorful cake is packed with bananas, pineapple, and pecans, and is traditionally topped with a rich cream cheese frosting.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 can (8 oz) crushed pineapple, undrained
  • 2 cups mashed ripe bananas (about 4 bananas)
  • 1 cup chopped pecans
• For the frosting:
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1/2 cup chopped pecans (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. Add the beaten eggs, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in the crushed pineapple, mashed bananas, and chopped pecans.
5. Divide the batter evenly among the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For the frosting, beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar, beating until well combined.
9. To assemble, place one cake layer on a serving plate. Spread with a layer of frosting. Repeat with the second and third layers.
10. Frost the top and sides of the cake with the remaining frosting. Garnish with chopped pecans.
11. Refrigerate for at least 1 hour before serving.

11. Wacky Cake

Wacky Cake, also known as Depression Cake, was created during the Great Depression when ingredients like eggs and butter were scarce. This chocolate cake is made without eggs or dairy, yet it’s incredibly moist and delicious.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 5 tablespoons vegetable oil
• 1 cup cold water
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. In the baking pan, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Make three wells in the dry ingredients. Pour the vinegar into one well, the vanilla extract into the second well, and the vegetable oil into the third well.
4. Pour the cold water over the entire mixture and stir until just combined.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan.
7. Dust with powdered sugar before serving.

12. Lemon Chiffon Pie

Lemon Chiffon Pie became popular in the 1940s and 1950s. This light and airy pie features a tangy lemon filling and a graham cracker crust, making it a refreshing dessert for any occasion.

Ingredients:

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the filling:
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream, whipped

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
3. Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely.
4. In a small bowl, sprinkle the gelatin over the cold water and let it stand for 5 minutes to soften.
5. In a medium saucepan, whisk together the egg yolks, 1/2 cup of the sugar, lemon juice, lemon zest, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
6. Remove from heat and stir in the softened gelatin until completely dissolved. Let the mixture cool to room temperature.
7. In a large bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form.
8. Fold the cooled lemon mixture into the beaten egg whites until well combined.
9. Gently fold in the whipped cream.
10. Pour the filling into the cooled crust and smooth the top.
11. Refrigerate for at least 4 hours or until set.
12. Garnish with additional whipped cream and lemon slices, if desired, before serving.

13. Shoofly Pie

Shoofly Pie is a Pennsylvania Dutch classic that dates back to the late 1800s. This molasses pie is known for its sweet, gooey bottom and crumbly top, making it a unique and delightful dessert.

Ingredients:

• For the crust:
  • 1 9-inch unbaked pie crust
• For the filling:
  • 1 cup molasses
  • 3/4 cup hot water
  • 1/2 teaspoon baking soda
• For the crumb topping:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, cold and cut into small pieces
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the molasses, hot water, and baking soda. Stir until the baking soda is dissolved.
3. In a separate bowl, mix together the flour, brown sugar, cinnamon, ginger, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Pour the molasses mixture into the unbaked pie crust.
5. Sprinkle the crumb topping evenly over the molasses mixture.
6. Bake for 35-40 minutes, or until the filling is set and the topping is golden brown.
7. Allow the pie to cool completely before serving.

14. Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake is a moist and rich cake that became popular during the 1940s when ingredients like eggs and butter were scarce. The mayonnaise in the recipe replaces the eggs and oil, creating a surprisingly delicious and tender cake.

Ingredients:

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup mayonnaise
  • 1 cup water
  • 1 teaspoon vanilla extract
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, combine the mayonnaise, water, and vanilla extract. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared pans and spread it out smoothly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For the frosting, beat the butter and cocoa powder together until smooth. Gradually add the powdered sugar, alternating with the milk, and beat until creamy. Stir in the vanilla extract.
9. To assemble the cake, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
10. Decorate as desired and serve.

15. Oatmeal Date Bars

Oatmeal Date Bars are a nostalgic treat from the 1950s. These bars feature a sweet date filling sandwiched between layers of buttery, crumbly oatmeal crust.

Ingredients:

• For the filling:
  • 1 pound dates, pitted and chopped
  • 1 cup water
  • 1/4 cup granulated sugar
• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium saucepan, combine the chopped dates, water, and granulated sugar. Cook over medium heat, stirring frequently, until the dates are soft and the mixture is thickened (about 10 minutes). Set aside to cool.
3. In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter until the mixture is crumbly.
4. Press half of the oat mixture into the bottom of the prepared baking dish.
5. Spread the date filling evenly over the oat layer.
6. Sprinkle the remaining oat mixture over the date filling and press down lightly.
7. Bake for 25-30 minutes, or until the top is golden brown.
8. Allow the bars to cool completely in the pan before cutting into squares.

16. Coca-Cola Cake

Coca-Cola Cake is a Southern classic that gained popularity in the 1950s and 1960s. This moist and rich chocolate cake is made with Coca-Cola, giving it a unique flavor and a tender crumb.

Ingredients:

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 1 cup Coca-Cola
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
• For the frosting:
  • 1/2 cup unsalted butter
  • 1/4 cup Coca-Cola
  • 3 tablespoons unsweetened cocoa powder
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together the flour and sugar.
3. In a medium saucepan, combine the butter, Coca-Cola, and cocoa powder. Bring to a boil, stirring until the butter is melted and the mixture is smooth. Pour over the flour mixture and stir until well combined.
4. In a small bowl, whisk together the buttermilk, eggs, vanilla extract, baking soda, and salt. Add to the batter and mix until smooth.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the frosting. In a medium saucepan, combine the butter, Coca-Cola, and cocoa powder. Bring to a boil, stirring until the butter is melted and the mixture is smooth.
8. Remove from heat and gradually whisk in the powdered sugar and vanilla extract until smooth. Stir in the chopped pecans, if using.
9. Pour the hot frosting over the warm cake and spread evenly.
10. Allow the cake to cool completely before serving.

17. Honeycomb Cake (Kek Sarang Semut)

Honeycomb Cake, also known as Kek Sarang Semut, is a Malaysian and Indonesian dessert that became popular in the 1970s. This caramel-flavored cake has a unique honeycomb texture, making it visually stunning and delicious.

Ingredients:

• 1 cup granulated sugar
• 1 cup water
• 1 cup sweetened condensed milk
• 1 cup all-purpose flour
• 1 cup tapioca flour
• 1 teaspoon baking soda
• 6 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium saucepan, melt the sugar over medium heat until it turns a deep amber color. Carefully add the water (it will bubble vigorously) and stir until the caramel is dissolved. Set aside to cool.
3. In a large bowl, whisk together the sweetened condensed milk, eggs, melted butter, and vanilla extract.
4. In a separate bowl, sift together the all-purpose flour, tapioca flour, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Slowly pour in the cooled caramel syrup and mix until well combined.
7. Pour the batter into the prepared pan and let it rest for 30 minutes to allow the bubbles to form.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely in the pan before turning out onto a serving plate.

18. Prune Cake

Prune Cake is a moist and flavorful cake that became popular in the 1950s. This cake is made with pureed prunes and warm spices, making it a comforting and delicious dessert.

Ingredients:

• For the cake:
  • 1 cup pitted prunes
  • 1 cup water
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
• For the glaze:
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a medium saucepan, combine the prunes and water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the prunes are soft. Drain and puree the prunes in a food processor or blender.
3. In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Fold in the pureed prunes.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the glaze. In a medium saucepan, combine the butter, sugar, buttermilk, and baking soda. Bring to a boil, stirring constantly, then remove from heat and stir in the vanilla extract.
10. Pour the hot glaze over the warm cake and spread evenly.
11. Allow the cake to cool completely before serving.

19. Bourbon Balls

Bourbon Balls are a classic no-bake treat that became popular in the 1960s. These rich and flavorful confections are made with crushed vanilla wafers, cocoa, and bourbon, making them a perfect adult dessert for the holidays or special occasions.

Ingredients:

• 2 cups vanilla wafer crumbs (about 1 box of vanilla wafers)
• 1 cup finely chopped pecans
• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup bourbon
• 3 tablespoons light corn syrup
• Additional powdered sugar or cocoa powder for rolling

Instructions:

1. In a large bowl, combine the vanilla wafer crumbs, chopped pecans, powdered sugar, and cocoa powder.
2. In a small bowl, mix together the bourbon and corn syrup.
3. Gradually add the bourbon mixture to the dry ingredients, stirring until well combined. The mixture should be moist but not too wet.
4. Shape the mixture into 1-inch balls.
5. Roll the balls in additional powdered sugar or cocoa powder to coat.
6. Place the bourbon balls on a baking sheet lined with parchment paper and refrigerate for at least 2 hours before serving.
7. Store in an airtight container in the refrigerator for up to 2 weeks.

20. Peach Melba Pie

Peach Melba Pie is inspired by the classic Peach Melba dessert, which was created in the late 19th century. This pie combines the flavors of fresh peaches and raspberries with a flaky crust, creating a delightful summer treat.

Ingredients:

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cut into small pieces
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 6-8 tablespoons ice water
• For the filling:
  • 5 cups sliced fresh peaches (about 5-6 peaches)
  • 1 cup fresh raspberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
• For the topping:
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
4. In a large bowl, combine the sliced peaches, raspberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Toss gently to combine.
5. Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges.
6. Pour the fruit filling into the crust.
7. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. You can cut the top crust into strips if you wish and create a lattice effect.
8. In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle over the top crust.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Allow the pie to cool completely before serving.

21. Gingerbread Whoopie Pies

Gingerbread Whoopie Pies are a delightful twist on the classic whoopie pie, featuring spiced gingerbread cookies sandwiched with a creamy filling. These treats became popular in the 1940s and 1950s and are perfect for the holiday season.

Ingredients:

• For the cookies:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1/4 cup buttermilk
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
3. In a separate large bowl, beat the butter and brown sugar until light and fluffy. Add the egg and molasses, and beat until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
7. For the filling, beat the butter and cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until well combined.
8. To assemble the whoopie pies, spread a generous amount of filling on the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.
9. Store in an airtight container in the refrigerator for up to 5 days.

There are so many more treats to remember from years gone by – let me know which is your favorite.