Grandma Victoria Ferraro Colenzo's (heavy scratch cake)

Tuesday, June 23, 2009
This is a heavy almost pound cake texture. Growing up our Grandma used ingredients that were always around....the sweet smell of the the citrus peels left to dry out on top of the gas stove all day in the winter time....was absolutely wonderful......


Serve with fresh fruit, whipped cream, pudding, drizzle with powdered sugar and water frosting, or just powdered sugar.







Vintage Cakes



Grandma was 94 when she passed away way back in 1974 she was born in Rome, Italy.

This type of heavy scratch cake was typical when they were lucky enough to have simple pantry ingredients, which was often during those depression era in the 1800s.

This was a treat to have a cake made with simple rendered pork fat, we use shortening now, plus some citrus for flavor (they sometimes could get vanilla bean but very rarely)

Simple, tea or coffee heavy cake usually had nothing on it unfrosted with just a sprinkle of granulated white sugar, maybe some currents or nuts which was a luxury.



Note: There were always baked in two pans or cast iron, but we adapted along the way to more modern vessels.




Try Some of My Other Favorite Cookies Recipes



24 Kinds of cookies


Jam Bow Ties


Cowboy Cookies


Pistachio Ricotta Cookies


Almond Paste Cookies





Grandma  Victoria Ferraro Colenzo's (heavy scratch cake)

Grandma Victoria Ferraro Colenzo's (heavy scratch cake)

Author: Claudia Lamascolo
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
Old Fashioned citrus-flavored scratch heavy bundt cake

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup shortening
  • Beat till light around 5 minutes
  • Add 1 teaspoon of vanilla, fresh lemon, fresh orange, and grated peels from both.
  • Add 2 eggs beating after each addition
  • Add 2 1/4 cups sifted flour
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon salt

Instructions

  1. preheat oven to 350 degrees
  2. Beat together into creamed mixture alternately with 1 cup milk plus 2 tablespoons milk.
  3. Bake into a greased and floured bundt pan for around 45 minutes or 2 greased and floured 9-inch pans at 375 for 20 minutes.



6 comments

  1. This sounds wonderful. I love recipes that have been passed down from family.

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  2. I love a heavy dense cake! Looks delicious!

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  3. looks amazing. I've been watching too much cake boss

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  4. thanks.....you know this is one of my favorites to use for shortcake...strawberries and whipped cream....but the cake is fine by itself too!

    ReplyDelete

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