Aunt Jim's Butter Cake
Fall's grand entrance deserves a vintage celebration - decoding Bernice's 1904 butter cake recipe with brown sugar richness and vanilla glaze magic
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Fall's Grand Entrance
Autumn arrived at 5:44 am today, bringing crisp leaves, pumpkins, roasted seeds, and pecan pie. The world turns amber and gold, and comforting dishes take over the kitchen.
It’s harvest time, a moment to gather, share stories while peeling apples, or stir soup. Cozy up with something warm and enjoy autumn’s flavors and family’s comfort. I’m excited to share the tastes and traditions that make fall—my favorite season—special.
Speaking of special, this week’s featured recipe is Butter Cake, created by my great-grandaunt Aunt Jim. Her given name was Bernice, but she wasn’t fond of it, so she humorously chose the name ‘Jim,’ and that’s what we all called her. Her whimsical handwritten recipe was an epic puzzle to decode, but once cracked, the cake revealed its golden-brown hue and an irresistibly buttery richness that keeps you coming back for more.
Aunt Jim’s Butter Cake
Aunt Jim’s butter cake was discovered in a vintage recipe box in Wisconsin. As a home economics teacher, Bernice likely shared this simple yet delicious cake in many kitchens. Its moist, decadent, sweet, and airy crumb has a hint of cocoa, giving it a sun-kissed brown hue.
Prep: 20 min. | Cook: 30-40 min.
Ingredients
Cake
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cocoa
1 and 3/4 cup brown sugar
1/2 cup butter
3/4 cup Crisco
1 and 1/4 cup milk
2 eggs
1 tsp. vanilla extract
Glaze
1 cup sugar
1 stick unsalted butter
2 tsp. vanilla extract
Cream
1 pint heavy whipping cream
1/4 cup sugar
1 tsp. vanilla extract
Directions
Preheat the oven to 350°F.
Lightly butter and flour the wells of a cupcake pan or 12 ramekins. Depending on the size, you may need a second pan or a few extra ramekins.
Sift and whisk the flour, baking powder, salt, and cocoa using a large fine mesh sieve. Set aside.
In a mixer on high, cream the butter and Crisco with the brown sugar for about 5 minutes. Crack the eggs into a bowl. Add 1 egg, then mix; add the milk, then mix; then add the second egg. Mix again. Add the vanilla extract and combine. Adjust the mixer speed to low, then gradually add the sifted dry ingredients, one spoonful at a time, until fully incorporated.
Pour the batter into the prepared cupcake pans or ramekins, filling each about 2/3 full. Bake for 30 minutes, or until a toothpick inserted into the middle cupcake comes out clean.
Allow the cakes to cool for 10 minutes in the cupcake pan or ramekins, then move to a cooling rack placed over a sheet pan.
To make the glaze, stir the sugar, butter, and 1/4 cup of water in a pot. Boil over medium heat, stirring often until the sugar melts. Take it off the heat and let it cool a little, then stir in the vanilla.
Using a fork or toothpick, poke holes all over the cakes. Brush or drizzle about 2/3 of the glaze over the bottom and sides of the cakes, allowing it to soak in. Carefully transfer to a serving plate, turning them upside down, then brush the tops with the remaining glaze. Note: The glaze should only be applied to warm cakes just before serving.
To make whipped cream, beat the cream, sugar, and vanilla extract on medium-high speed until semi-stiff peaks form. When you lift the whisk, if the peaks hold their shape but still have a slight droop, it’s ready.
Variations
For a large group or party of 8, you can make a cake using a round cake pan or springform pan. Adjust the baking time to at least 30 minutes, checking every 5 minutes thereafter until a toothpick inserted in the center comes out clean, which may take 35 to 40 minutes depending on your oven.
Pairings
Serve with homemade whipped cream and a sprinkle of berries or a scoop of vanilla ice cream.
Make-Ahead & Storage
Cakes can be made up to one day in advance and stored in an airtight container. To serve, reheat the cakes in the oven for 5-10 minutes, or microwave for about 20 seconds while the glaze warms.
For the best flavor, enjoy the cakes on the same day. However, they can be kept for up to 3 days if wrapped tightly and stored at room temperature. They can be frozen for up to 1 month if wrapped securely.
Bernice B. Baker Mann Pearson, my great-grandaunt, fondly known as Aunt Jim
When Bernice B. Baker was born on April 28, 1904, in Sulphur Springs, Indiana, her father, John, was 39, and her mother, Emmaline, was 35.
When she was 18, she married John Howard Mann on October 14, 1922. They had two children during their marriage. Her daughter, Betty Baker, passed away on October 12, 1941, at the age of 18, after a terrible car accident in rural Indiana. Bernice’s youngest daughter, JoAnn, just recently passed on May 7, 2024, at the age of 97. John passed away on September 23, 1955, in Sulphur Springs, Indiana, at the age of 50. They had been married 32 years.
Her second husband, Emerson Ethelbert Pearson, was a retired teacher and an appliance store salesperson before passing away on September 25, 1989, in New Castle, Indiana, at the age of 86.
Aunt Jim was known for her joyful spirit. She was a warm person who cherished family gatherings and spent a lot of time with her loved ones, especially my great-grandpa, Jesse Baker. A kind woman, she shared her passion for cooking and baking with her family and her students as a home economics teacher. Later in life, she owned an appliance store with her husband, John, in Sulphur Springs, Indiana - Bernice was responsible for sales. She was also an active member of The Lily Creek Friendship Circle Club. Aunt Jim’s sense of community, social prowess, and baking skills shone brightly.
Aunt Jim died on December 23, 1990, in New Castle, Indiana, at the age of 86, and was buried there.
How would you unravel this recipe puzzle? It requires a bit of detective work, but the journey might just be part of the fun!
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Such a good desert and paired with Black Berries it was great. It’s so good to see the history of my family and pictures of my aunt Jim who was a wonderful woman who was full of love and laughter
Seeing the history put down on these pages is like a memory book for me Thank You