Presidential Birthday Cake Recipes

PRESIDENT ROOSEVELT'S BIRTHDAY CAKE

Steps:

• Preheat oven to 350°F.
• Grease and dust an 8 x 8 cakepan with cocoa.
• Cream butter and add sugar a little at a time.
• Cream well; add eggs.
• Sift flour, salt, soda and cocoa together 3 times.
• Add coffee to batter alternatively with flour mixture.
• Then add vinegar and vanilla.
• Bake at 350 degrees about 30 to 40 minutes.

ABRAHAM LINCOLN'S FAVORITE CAKE

Steps:

• Beat egg whites until frothy.
• Add 1 cup sugar gradually until egg whites are stiff peaks.
• Finely chop almonds.
• Cream the butter and remaining 1 cup sugar until light and fluffy.
• Sift flour, baking powder, and salt together.
• Add vanilla extract and almond extract to buttermilk.
• Combine nuts with flour mixture.
• Add wet to dry by thirds.
• Fold beaten egg whites into batter.
• Place greased wax paper in tube pan.( i didnt do this but i wasnt flipping it out either ).
• Turn batter into a 10-inch tube pan.
• Bake at 350 degrees Fahrenheit for about 1 hour or until cake tests done.
• Frost with boiled icing.

PRESIDENT EISENHOWER'S FAVORITE CAKE

Steps:

• Preheat oven to 375°F.
• Sift flour, baking soda, baking powder and salt together.
• Cream shortening; beat in sugar gradually, mix in egg yolks and vanilla extract.
• Add cocoa and flour mixture alternating with milk.
• Beat egg whites until stiff.
• Fold stiff egg whites into mixture.
• Pour into 2 greased layer cake pans.
• Bake 25 minutes.
• Frost with favorite frosting.

PRESIDENTIAL BIRTHDAY CAKE

Steps:

• Preheat the oven to 350 degrees, and place the rack in the middle of the oven. Line the bottoms of two nine-inch cake pans with wax paper or parchment paper, and grease the sides of the pans.
• Cream the butter and sugar until the mixture turns white, scraping the sides often. This takes about 15 minutes.
• Add the vanilla and the eggs, one at a time, beating between additions, until thoroughly blended.
• Blend the flour and baking powder, and slowly mix into the batter with the milk, just until incorporated. Spoon equal amounts of batter into the prepared pans, and bake about 20 minutes. If necessary, switch the pans after the first 15 minutes so that they brown evenly. The layers are ready when a cake tester or toothpick inserted into their centers comes out clean.
• Remove the pans from the oven, and cool on racks for about 30 minutes. Then flip them over, and remove paper from the bottoms. Cool completely. If the layers are higher in the middle than on the sides, slice off the domes to make them flat.
• Place one layer on a serving plate, and spread evenly with the raspberry preserves. Top with second layer, and spread the top and sides with buttercream frosting. Other decorations can be added. Refrigerate until serving time. The cake can be made a day ahead.