Retro Collection Cake Mixes - Carrot Cake, Upside-Down, Berry, Tea Cakes, Lemon Pound Cake, Bundt Cakewith Gluten Free Options

Our line of Retro Cakes brings back fond memories of mid-century entertaining.  Comforting and classic, these delicious deserts are easy to execute, evoking memories of simpler times, classic ingredients, and techniques.



ANGEL FOOD CAKE - (COMING SOON). This light and airy cake is made with egg whites, sugar, and flour. It's often served with fresh fruit and whipped cream.


BERRY BUTTER CAKE (GF) - A berry butter cake is a classic dessert that celebrates the simple pleasures of home baking. Made with fresh, juicy berries and rich, creamy butter, this cake is a true taste of nostalgia.  Enjoy a delicate crumb that practically melts in your mouth. It is generously studded with plump, ripe berries, which burst with flavor in every bite. Whether you prefer sweet, juicy strawberries or tart, tangy raspberries, this cake is the perfect canvas for showcasing the natural beauty and flavor of the season.

Gift Pail (14 oz.) INGREDIENTS:Rice, Tapioca and Arrowroot Flours, Cane Sugar, Baking Powder, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]).

 

CARROT CAKE (GF) - This moist and flavorful cake is made with grated carrots, spices, and nuts. It's often frosted with a cream cheese frosting and decorated with Bakers Coconut or other toppings.  Many food historians believe that carrot cake originated from carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. During World War II, housewives in England used sweet products such as carrots to make their confections sweeter, and the first modern carrot cake recipe was published in 1943 by the Ministry of Food.

Sugar Cane Box (10 oz.) INGREDIENTS: Rice, Tapioca and Arrowroot Flours, Cane Sugar, Brown Sugar, Cinnamon, Nutmeg, Coriander, Ginger & Orange Extract (alcohol, water, and pure orange oil), Baking Soda & Kosher Salt.

 

LEMON POUND CAKE - Lemon pound cake has a rich history. Legend tells the pound cake originated in Northern Europe in the early 1700s. It was initially called the "pound" cake because it called for a pound each of flour, butter, eggs, and sugar. Over time, the recipe has been adapted in many ways, including the addition of lemon. One famous recipe is the one served at the Ritz Carlton tea room, since the 1920s.  This recipe for this mix is an adaption of one Lady Bird Johnson made famous while entertaining at the white house.  The perfect balance of tart and sweet, it is a deliciously indulgent way to end any meal. 

Burlap Bag (10 oz.) INGREDIENTS: Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cane Sugar, Baking Powder, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]). 

PINEAPPLE-UPSIDE DOWN MINICAKES - To market canned pineapple, the Dole Company had a recipe contest.   Mrs. Robert Davis from Norfolk, Virginia won with her pineapple upside-down cake recipe. This recipe was then published in newspapers and magazines, which helped to popularize the cake across the country. 

This classic mix features a caramelized pineapple topping and a moist, buttery cake base. It's often served warm with a dollop of whipped cream.

Sugar Cane Box (12 oz.) INGREDIENTS:

Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cane Sugar, Baking Powder, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]). Pour into: ramekins or cupcake tins

Preheat your oven to 350 f.
In a large bowl cream together
2 Eggs Lightly Beaten,
1/2 Cup Olive Oil
1/8 cup water
2 cups Shredded Carrots
1/3 cup walnuts or pecans (optional)
Add the remaining contents of the bag. Mix all ingredients well. Pour batter into a greased 8x8 pan.
Bake for approximately 25 minutes or until a cake tester comes out of the cake clean. The addition of crumbled brown sugar, almonds, walnuts or cream cheese frosting will help you give this cake your own unique signature.

 

VANILLA BUNDT CAKE - The Bundt cake is a type of cake that originated in Europe and is similar to the Gugelhupf cake. In Germany, the Gugelhupf cake is traditionally known as Bundkuchen. Bundt cakes are typically baked in a decorative, tube-shaped pan. The Classic Vanilla Bundt Cake is a nostalgic favorite that is enjoyed by many people. It is your grandma's Sunday pound cake, your traditional birthday cake, or studded with candies, fruits and or nuts to make your own signature cake? 

Tin Tie Bag (12 oz.)

INGREDIENTS: 

Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cane Sugar, Baking Powder, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]). Pour into: ramekins or cupcake tins

TEA CAKES - These mid-century mini cakes were a staple of social gatherings and tea parties.  They have a slightly crisp exterior, and soft and tender crumb inside. Serve them plain or glazed.  The addition of your favorite fruit and nuts will add a nostalgic flare.

Kraft Stand Up Bags (10 oz.) INGREDIENTS: Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cane Sugar, Baking Powder, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]). Freeform cakes.

Preheat your oven to 350 f.
In a large bowl cream together
1 Egg, Lightly Beaten,
1/2 Cup Butter, room temperature
Sift the contents of the pag onto the butter/egg mixture. Str to incorporate. You will have a dough rather than a batter. Refrigerate for at least 1 hour. Form the dough into 2- inch balls and place on lined baking sheet. Bake for 10-12 minutes until the edges are slightly golden, careful not to over-bake. Transfer the cakes to a wire. Ice when cooled.

 

Orders up 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. If you are looking for more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.