Waldorf Astoria Red Cake – Grandma Irene

Waldorf Astoria Cake and Red Velvet Cake are basically the same.  Grandma Irene called her version Waldorf Astoria Red Cake.  In the original recipe the red color came from the combination of cocoa with vinegar.  The vinegar turned the cocoa redder.  Then with the introduction of Dutch cocoa which is more alkaline and doesn’t turn red, food coloring came into the picture.

Irene chose to make hers with crushed pineapple in the frosting. The pineapple is unusual, but it adds a nice texture and a bit of sweetness.  It also indicative of when Irene was baking.  Canned pineapple became affordable and widely available in 1930-1940s bringing a tropical fruit to American house wives.  Many recipes were altered to showcase the new fruit – including this classic Waldorf Astoria.    

This recipe is for Steven, Irene’s grandson.   When I asked him what recipes his grandma made this was on the list. 

Cake

½ cup shortening (butter)
2 oz bottle of red food coloring (1/4 cup)
2 heaping tablespoons of cocoa
2 ¼ cups cake flour
1 teaspoon salt
1 tablespoon vinegar
1 1 /2 cups sugar
1 cup butter milk
1 teaspoon vanilla
1 teaspoon baking soda
2 eggs

1. Cream the shortening, eggs, and sugar. Make a past of the food coloring and cocoa.  Stir in the salt and paste to the egg mixture. 
2. Stir in the butter milk alternately with the flour to the mixture.  In a small bowl add the vinegar to the baking soda, quickly fold this mixture with the vanilla carefully into the main batter.  Blend but do not beat.
3. Pour the batter into 2 8” greased layer cake pans.  Bake at 350 for 25-30 minutes.  Cool on racks.  Then split each layer in two.  Frost with the recipe below.

Frosting

3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

1. Cook flour and milk until thick stirring constantly.  Let cool.  Cream sugar and butter until light and fluffy.  Add to flour and milk mixture – whip until light. 
2. Drain a small can of crushed pineapple and mix with half of the frosting.  Put the pineapple frosting between the layers of the cake.  Frost the top and sides with the remaining frosting. 

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