1990 Christmas Collection · Mother’s Cookbook
Coffee Can Cake
Contributed by Karen Leisten.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 cup softened butter
- 1¼ cups sugar
- 1½ teaspoons vanilla
- 1½ teaspoons baking powder
- 4 eggs
- 2 cups flour, plus ½ cup for coating fruit and nuts
- 8 ounces maraschino cherries
- ½ cup chopped walnuts
Directions
- Preheat oven to 350°F. Prepare four small or two larger oven-safe cylindrical cake molds; the original used greased and floured coffee cans.
- Blend cream cheese, softened butter, sugar and vanilla.
- Add eggs, 2 cups flour and baking powder; blend.
- In another bowl, toss maraschino cherries and walnuts with the extra ½ cup flour; fold into batter.
- Fill prepared molds without overfilling and bake around 35 minutes, or until a tester comes out clean. Baking time depends on the dimensions of the container.
Kitchen Notes
Family memory: Coffee Can Cake was widely made and given away as a gift. The printed recipe specifies four 8-ounce cans or two 1-pound cans, but vintage metal cans may have coatings or seams unsuitable for ovens. An oven-safe cylindrical baking mold is the safer modern equivalent; adjust baking time to the pan.
Archived recipe, not reported as newly kitchen-tested.
Original Source
Submitted by Karen Leisten. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 21. From Mother’s cookbook collection.