Geraldine was born in the 1910’s so most of these are classic 40’s/50’s style dishes and I just love flipping through them and giggling at the frequency with which canned fruit/vegetables/meat(!) pops up. But I will spare you these and instead share something sweet with my sweeties.
So today we have (1) my absolute favorite cake recipe of all time – which was her’s. Ugly Duckling Cake is so named because the finished product takes its name from the classic Hans Christian Andersen tale, resembling a scraggly baby swan. And (2) peanut brittle, for which my grandmother was much appreciated.
UGLY DUCKLING CAKE
1 box yellow cake mix
1 can (16 oz.) canned fruit cocktail in juice, undrained
2 1/2 cups shredded coconut
1/2 cup firmly packed brown sugar
1/2 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
- Combine cake mix, fruit cocktail, 1 cups coconut and eggs in a large mixing bowl. Blend at medium speed 2 minutes. Pour into greased 13×9 in. pan and sprinkle with brown sugar.
- Bake at 325° for 45 minutes.
- Bring butter, granulated sugar and milk to a boil in a small sauce pan. Boil 2 minutes then remove from heat. Add the rest of the coconut then spoon sauce over the hot, finished cake.
- Cool and serve!
1 1/2 cup granulated sugar
1/2 cup white Karo syrup
2 tablespoons butter
1/4 teaspoon salt
1/4 cup water
1 1/2 cups raw Spanish peanuts
1 teaspoon soda
- Cook sugar, Karo and water together to 238°.
- Add peanuts and salt. Cook to 300°.
- Remove from heat. Add soda and butter and mix.
- Pour on a well-greased cookie sheet. Once cool, break into pieces and enjoy!
[Tip: You’ll need a candy thermometer for this or you’ll have trouble achieving the “brittle” aspect of the candy.]