Help with cake sinking in the middle

[Lorraine in MD]

This recipe, passed down through the family over 100 years, may have lost accuracy over the years.

See embedded questions. Thanks for your help

Sallie Faris’s Raisin Spice Cake

Makes 3 – 8” square cakes

Ingredients:

3/4 c shortening 1 TBS Baking soda (for raisins)

3 c Sugar 6 tsp baking powder

2 TBS warm water 1 tsp allspice, heaping

6 c Flour 1 tsp ginger, heaping

1 12 oz Box raisins 1 tsp nutmeg, heaping

1 tsp cloves, heaping

1 tsp cinnamon, heaping

Steps:

1. Preheat oven to 300’

2. Cook raisins (in cold water) covered for 3 mi. Cool. (How much water? I usually add enough to cover the raisins. Bring to boil and then simmer?)

3. Add baking soda to raisins (Too much?)

4. Cream shortening with sugar + 2 TBS water

5. Add 3 c flour and 1 c cold water to sugar/shortening. Mix

6. Add spices and rest of flour. Mix

7. Let stand (why? How long?)

8. Add raisin mixture to flour mixture. Mix (this mixture is thick and very hard to blend. Would more water in the raisins help?)

9. Add baking powder. Mix

10. Pour into prepared pans till ¾ full (greased and floured)

11. Bake 45 min.

12. Cool cakes; remove from pans



Frost with Mocha Icing:

1. Cream ½ c softened butter

2. Add 3 c 10X sugar, 1/8 tsp salt to butter

3. Beat after each addition

4. Add 1 ½ tsp vanilla and 2 TBS cocoa to the mixture. Beat well

5. Using a cup of prepared coffee, add a little coffee at a time and mix until the proper consistency.

6. Frost cakes when cool
==================================================================

 

[Norcalbaker59]

This recipe, passed down through the family over 100 years, may have lost accuracy over the years.

See embedded questions. Thanks for your help

Sallie Faris’s Raisin Spice Cake

Makes 3 – 8” square cakes

Ingredients:

3/4 c shortening 1 TBS Baking soda (for raisins)

3 c Sugar 6 tsp baking powder

2 TBS warm water 1 tsp allspice, heaping

6 c Flour 1 tsp ginger, heaping

1 12 oz Box raisins 1 tsp nutmeg, heaping

1 tsp cloves, heaping

1 tsp cinnamon, heaping

Steps:

1. Preheat oven to 300’

2. Cook raisins (in cold water) covered for 3 mi. Cool. (How much water? I usually add enough to cover the raisins. Bring to boil and then simmer?)

3. Add baking soda to raisins (Too much?)

4. Cream shortening with sugar + 2 TBS water

5. Add 3 c flour and 1 c cold water to sugar/shortening. Mix

6. Add spices and rest of flour. Mix

7. Let stand (why? How long?)

8. Add raisin mixture to flour mixture. Mix (this mixture is thick and very hard to blend. Would more water in the raisins help?)

9. Add baking powder. Mix

10. Pour into prepared pans till ¾ full (greased and floured)

11. Bake 45 min.

12. Cool cakes; remove from pans



Frost with Mocha Icing:

1. Cream ½ c softened butter

2. Add 3 c 10X sugar, 1/8 tsp salt to butter

3. Beat after each addition

4. Add 1 ½ tsp vanilla and 2 TBS cocoa to the mixture. Beat well

5. Using a cup of prepared coffee, add a little coffee at a time and mix until the proper consistency.

6. Frost cakes when cool

When making vintage recipes today, several factors combine to affect cake structure. Understanding these differences is key to successfully adapting the recipe for modern kitchens.



1. Flour Differences

The flour used in the 1920s was generally coarser, unbleached, and higher in protein than most modern all-purpose flours. Unbleached higher protein flour translates to more gluten-development, therefore greater strength and structure stability. All-purpose flours like Gold Medal, Pillsbury, or store private label brand are lower in protein and bleached, so would be weaker than a vintage flour.

2. Measurement Differences

Vintage recipes used the Dip and Sweep method, which yields a minimum of 145 g of flour per cup. For this recipe, 6 cups would equal about 870 g of flour, compared to Spoon and Level cups, which measure roughly 120 g per cup, totaling 720 g for 6 cups. If you use the Spoon and Level method, that 150 g difference is equivalent to one full cup of flour. So Spoon and Level measurements would result in using 5 cups of flour instead of the 6 cups of flour called for in the recipe. A full cup less flour and a modern flour with less protein would significantly reduce structural strength.

3. Leavening Considerations

Vintage recipes often contain larger amounts of baking soda and/or baking powder because more leavening power was needed to lift the heavier, higher-protein flour. If modern, lower-protein, bleached flour is used, coupled with less flour from using the Spoon and Level measurement, the same amount of leavening would over-expand the batter, causing the structure to fail and the cake to sink in the center.

4. Sugar

Sugar in vintage recipes was often less refined, but overall differences from modern granulated sugar are minor. However, sugar acts as a weakener. With modern measurements, the sugar-to-flour ratio is higher than in the original recipe, further reducing structural integrity and making the cake more prone to collapse.

5. Eggs

Eggs provide strength and stability in cake batter. In the 1920s, eggs were seasonal, local, and unstandardized, often sourced from family hens. There was no standardized grading system, and egg size varied widely. Today, we typically use large eggs averaging 50 g each, but it is impossible to know the exact size or amount of egg used in the original recipe. Differences in egg size and strength, combined with weaker flour and higher leavening, can reduce the cake’s ability to hold its rise.

So when using vintage recipes, measure using Dip and Sweep. Use unbleached flour and perhaps a known higher protein flour brand like King Arthur. And consider reducing the amount of leavening.


Your questions…

Rehydrating raisins: water to cover is fine. Baking soda is an alkaline; raisins are acidic. So baking soda is used to neutralize the acidity in the raisins, aid in softening them, and the acidity activates the baking soda.

Reserve the liquid (see below)

Resting: flour and spices are hygroscopic (absorb waters). The rest is to allow them to fully hydrate and give the gluten time to relax so the cake will not be tough and chewy. Also a relaxed batter makes mixing in dried fruit easier. A 20 minute rest should be sufficient.

Dense batter and raisins: if after the rest the batter is too dense to mix in raisins, use some of the reserved rehydration water to loosen the batter.

I forgot to mention above the baking temperature of 300°F was due to the unreliability of ovens in that era. It was better to bake a cake at a lower temperature for longer than to risk burning it. Consider increasing the temperature to 325°F.

 

[Lorraine in MD]

Thanks for your informative reply.

So do you think the amount of baking soda is correct?
The dense batter results AFTER I have added the raisins and any remaining rehydration water.
So I should increase the temp and test the cake after 30 min?

Thanks again, Lorraine

 

[Lorraine in MD]

Hello again,
You wrote "Vintage recipes used the Dip and Sweep method, which yields a minimum of 145 g of flour per cup. For this recipe, 6 cups would equal about 870 g of flour, compared to Spoon and Level cups, which measure roughly 120 g per cup, totaling 720 g for 6 cups. If you use the Spoon and Level method, that 150 g difference is equivalent to one full cup of flour. So Spoon and Level measurements would result in using 5 cups of flour instead of the 6 cups of flour called for in the recipe. A full cup less flour and a modern flour with less protein would significantly reduce structural strength."

I am not certain what this suggests for me to do. I use a pyrex measuring cup. I pour flour into it until I eyeball it has reached the 1-cup line. I can't use a knife to smooth over the cup because the 1 cup line is well below the top of the measuring cup. I could use a 2-cup measuring cup or a 4-cup measuring cup to do the same.

Your suggestion?

 

[Lorraine in MD]

Thanks for your informative reply.

So do you think the amount of baking soda is correct?
The dense batter results AFTER I have added the raisins and any remaining rehydration water.
So I should increase the temp and test the cake after 30 min?

Thanks again, Lorraine

Can you respond?

 

[Lorraine in MD]

When making vintage recipes today, several factors combine to affect cake structure. Understanding these differences is key to successfully adapting the recipe for modern kitchens.



1. Flour Differences

The flour used in the 1920s was generally coarser, unbleached, and higher in protein than most modern all-purpose flours. Unbleached higher protein flour translates to more gluten-development, therefore greater strength and structure stability. All-purpose flours like Gold Medal, Pillsbury, or store private label brand are lower in protein and bleached, so would be weaker than a vintage flour.

2. Measurement Differences

Vintage recipes used the Dip and Sweep method, which yields a minimum of 145 g of flour per cup. For this recipe, 6 cups would equal about 870 g of flour, compared to Spoon and Level cups, which measure roughly 120 g per cup, totaling 720 g for 6 cups. If you use the Spoon and Level method, that 150 g difference is equivalent to one full cup of flour. So Spoon and Level measurements would result in using 5 cups of flour instead of the 6 cups of flour called for in the recipe. A full cup less flour and a modern flour with less protein would significantly reduce structural strength.

3. Leavening Considerations

Vintage recipes often contain larger amounts of baking soda and/or baking powder because more leavening power was needed to lift the heavier, higher-protein flour. If modern, lower-protein, bleached flour is used, coupled with less flour from using the Spoon and Level measurement, the same amount of leavening would over-expand the batter, causing the structure to fail and the cake to sink in the center.

4. Sugar

Sugar in vintage recipes was often less refined, but overall differences from modern granulated sugar are minor. However, sugar acts as a weakener. With modern measurements, the sugar-to-flour ratio is higher than in the original recipe, further reducing structural integrity and making the cake more prone to collapse.

5. Eggs

Eggs provide strength and stability in cake batter. In the 1920s, eggs were seasonal, local, and unstandardized, often sourced from family hens. There was no standardized grading system, and egg size varied widely. Today, we typically use large eggs averaging 50 g each, but it is impossible to know the exact size or amount of egg used in the original recipe. Differences in egg size and strength, combined with weaker flour and higher leavening, can reduce the cake’s ability to hold its rise.

So when using vintage recipes, measure using Dip and Sweep. Use unbleached flour and perhaps a known higher protein flour brand like King Arthur. And consider reducing the amount of leavening.


Your questions…

Rehydrating raisins: water to cover is fine. Baking soda is an alkaline; raisins are acidic. So baking soda is used to neutralize the acidity in the raisins, aid in softening them, and the acidity activates the baking soda.

Reserve the liquid (see below)

Resting: flour and spices are hygroscopic (absorb waters). The rest is to allow them to fully hydrate and give the gluten time to relax so the cake will not be tough and chewy. Also a relaxed batter makes mixing in dried fruit easier. A 20 minute rest should be sufficient.

Dense batter and raisins: if after the rest the batter is too dense to mix in raisins, use some of the reserved rehydration water to loosen the batter.

I forgot to mention above the baking temperature of 300°F was due to the unreliability of ovens in that era. It was better to bake a cake at a lower temperature for longer than to risk burning it. Consider increasing the temperature to 325°F.

Hello, I posted a few more questions to get some clarification. Hoping for quick responses as I am baking today. Thanks
Lorraine

 

[Norcalbaker59]

Thanks for your informative reply.

So do you think the amount of baking soda is correct?
The dense batter results AFTER I have added the raisins and any remaining rehydration water.
So I should increase the temp and test the cake after 30 min?

Thanks again, Lorraine

The amount of baking soda is correct for the flour used 100 years ago to make this cake. It's impossible to know what that flour brand was or even if they milled their own flour.

To replicate the cake you need to select ingredients that most closely resemble ingredients used in 1925. That means an unbleached flour with a higher protein content as opposed to a bleached flour with lower protein, such as Gold Medal, etc. I suggested King Arthur all purpose flour.

From there, you just have to experiment with the leavening amount. Start with the amounts in the recipe.

 

[Norcalbaker59]

Hello again,
You wrote "Vintage recipes used the Dip and Sweep method, which yields a minimum of 145 g of flour per cup. For this recipe, 6 cups would equal about 870 g of flour, compared to Spoon and Level cups, which measure roughly 120 g per cup, totaling 720 g for 6 cups. If you use the Spoon and Level method, that 150 g difference is equivalent to one full cup of flour. So Spoon and Level measurements would result in using 5 cups of flour instead of the 6 cups of flour called for in the recipe. A full cup less flour and a modern flour with less protein would significantly reduce structural strength."

I am not certain what this suggests for me to do. I use a pyrex measuring cup. I pour flour into it until I eyeball it has reached the 1-cup line. I can't use a knife to smooth over the cup because the 1 cup line is well below the top of the measuring cup. I could use a 2-cup measuring cup or a 4-cup measuring cup to do the same.

Your suggestion?

1) A glass pyrex measuring cup is a liquid Measuring cup. It is not designed to measure dry ingredients like flour and sugar. Recipes, even vintage recipes, were formulated for measurements using the appropriate dry measuring cup.

This is a liquid measuring cup. Any dry ingredients measured in a liquid measuring cup will be an incorrect amount. You cannot use this type of measuring cup for dry ingredients

This is a dry measuring cup

For the Dip and Sweep method, dip the cup into the flour container. With a straight edge, level the flour

This is how to correctly measure a cup of flour using volume measurement.

 

[retired baker]

its missing a boatload of fluid, i made it and its not even close to a batter.

first I used google to convert it to weights, get yourself a cheap $20 scale.
high gluten bread flour is all I have, so its not the flour.
The first sample in a tart mold is without any baking soda, its too high in the center, the next one is with 1 tsp of soda added to the batch to help level it. I had the same problem with butter cakes when I added baking soda to level the tops, it blew up and collapsed, lesson learned.
I have no raisins so I replaced the raisins and water with milk, I added fluid (milk) until it looked like the proper batter.

step 1.
6 oz crisco
21 oz sugar ,
3 eggs.
beat together.

step 2.
1lb 11oz flour (any).
6 tsp or 1/2 oz baking powder sifted into the flour.
Any dry spices go into the flour, no need to soak them in warm water.
I only have cinn so thats all it gets.
Mix into a thick batter.

step 3.
slowly add 3 cups cold milk abnd blend smooth.

Bake 325 , check at the 30 minute mark with a toothpick same as any cake.

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[retired baker]

after adding 1 tsp soda to the batch, the one on the left ...much smoother top.

 

[retired baker]

heres a 3 minute video to show the texture of the batter I look for.