Baked Alaska – The Theatrical Showstopper
Baked Alaska, dessert of American origin that consists of ice cream layered between a slice of sponge cake and a covering of meringue, which is baked quickly at high heat until lightly browned. Baked Alaska seems a physical improbability, given the tendency of ice cream to melt under heat. The layer of sponge cake at the bottom and the coating of meringue, made of whipped egg whites and sugar, insulate well-chilled ice cream, however, leading to a surprising blend of warm and cold that has proved popular for generations.
There is much disagreement over the inventor of baked Alaska, although almost all sources agree that the dessert was named to celebrate the acquisition by the United States of the former Russian territory of Alaska in March 1867. The price tag reflected its grandeur – the cost of the dessert then would equal about $40 today. Think of 1970s food culture, in all its weirdness and strange extravagance, and you may well think of the baked Alaska. This quintessentially ’70s dessert really is emblematic of the decade, despite the fact that it was created long before the years of bell-bottom jeans and Star Wars.
About 36,000 diners per year, actually. That averages out to about 100 a day – most of whom probably know little of the history behind this elaborate dessert. Still, restaurants like Delmonico’s continue serving this theatrical marvel, proving its enduring appeal. It’s surprisingly easy to make. A baked Alaska is actually pretty easy to make, and you’ll be rewarded with an impressive dessert that’ll have people thinking you’re a pro pastry chef.
Hummingbird Cake – The Southern Marvel
Like so many desserts that have gone on to achieve astounding popularity, the Hummingbird cake was first conceived in the comfort and warmth of a home kitchen. This cake first came to prominence in February 1978, when a Mrs. L.H. Wiggins submitted the recipe for it from her home in Greensboro, North Carolina to Southern Living magazine. It has since gone on to become the most-requested recipe in the magazine’s history.
The Hummingbird cake combines the familiar and the unexpected. It starts out kinda like a banana cake, with slightly browning chopped bananas combined with flour, sugar, eggs, cinnamon, baking soda, and chopped nuts. However, things take a hard left when chopped pineapples are thrown into the mix. The addition of pineapples gives the cake a tropical sweetness that stops it from becoming too squidgy and dense.
With its tender layers, warm spice profile (hummingbird cake is usually flavored with cinnamon, nutmeg, and vanilla), crunchy roasted pecans, and rich cream cheese frosting, this cake has moved beyond the 1970s and is still a beloved dessert even today. The unique combination of tropical fruits with traditional Southern baking creates something truly special. Then, the whole thing is layered together with cream cheese frosting in between each slab of cake, and it’s crowned with toasted pecan halves which provide a pleasing crunch.
Shoofly Pie – The Pennsylvania Dutch Classic
Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine. The Shoofly pie, now a staple during dessert time at tables across Lancaster County and beyond, is believed to have developed in the mid-to-late 1800s among Pennsylvania Dutch communities, though its exact origins are unclear. The limited number of necessary ingredients, coupled with Shoofly pie’s long shelf-life due to the absence of perishables like eggs, made it an ideal dessert.
The name itself tells a story. The most accepted version of the tale says that the sweet, sticky molasses in the pie would attract flies to pies when they were set out to cool. To keep the flies off the pies, the bakers would “shoo” the pests away, hence the name, Shoofly Pie. Though another theory suggests The name shoo-fly was borrowed from a brand of molasses that was popular in parts of the U.S. during the late 19th century.
There are two popular types of Shoofly Pie – wet bottom and dry bottom. Wet bottom shoofly pie is traditionally the more popular variety. This version of the pie has a gooey texture, consistent with custard. Traditionally it was not served as a dessert pie, but instead as a breakfast food with hot coffee. The simple ingredients made it a practical choice for families with limited resources.
Apple Pandowdy – The Colonial Comfort
Pandowdy, however, dates back to colonial times. It is a sort of pie made with sliced fruit – usually apples – sweetened with sugar or molasses, then topped with a rolled biscuit dough, or according to some old recipes, a pastry dough. According to John Mariani in The Dictionary of American Food and Drink, pandowdy was first mentioned in print in 1805.
The dessert turned up decades later in Nathaniel Hawthorne’s The Blithedale Romance (1852): “Hollingsworth [would] fill my plate from the great dish of pan-dowdy.” In the meantime, it was supposedly a favorite of Abigail and John Adams, although a recipe I saw attributed to Abigail has a pastry-dough crust, not a biscuit topping. Apple pandowdy is an old and simple New England dessert of spiced apples sweetened with molasses and baked under a biscuit dough crust. One theory is it got its names because of it homely or dowdy appearance. Similar concoctions in other parts of the country are called cobblers, dumplings, duffs and grunts. What sets pandowdy apart is its broken-up crust. Traditionally, it is served crust down with apple mixture on top.
Chess Pie – The Southern Mystery
Chess pie represents one of the South’s most beloved yet mysterious desserts. Shoofly Pie is a Pennsylvania Dutch treat, which is very similar to southern Chess Pie and British Treacle Tart. All these desserts can be thrown together with basic ingredients from your pantry. This simple custard pie emerged from the necessity of creating something delicious from everyday ingredients.
The beauty of chess pie lies in its simplicity – eggs, butter, sugar, and a touch of cornmeal or flour create a silky, rich filling that sets into perfection. Unlike many pies that require special ingredients or complex techniques, chess pie could be made by anyone with basic pantry staples. The name’s origin remains debated, with theories ranging from “chest pie” (stored in pie chests) to a corruption of “cheese pie.”
Regional variations exist throughout the South, with some adding lemon, chocolate, or other flavors. Yet the classic version remains unchanged – a testament to the power of simple ingredients executed well. Modern pastry chefs are rediscovering its charm, appreciating both its historical significance and its foolproof nature.
Watergate Cake – The Scandal Sweet
However, for the folks out there who do like their pudding with a side of politics, the Watergate cake is where it’s at. The Watergate cake became popular in the 1970s, though its connection to the political scandal remains unclear and disputed. As for why it gained this infamous moniker, it’s not because it was served to Nixon during the affair, or looked anything like the Watergate hotel.
This emerald-green confection became a sensation in the nineteen seventies, combining pistachio pudding mix, nuts, and whipped topping in ways that seemed revolutionary at the time. The cake’s distinctive color came from the pistachio pudding, creating something visually striking and undeniably of its era. Despite its political name, the dessert offered pure escapism – sweet, fluffy, and completely removed from Washington’s troubles.
The recipe often included a matching frosting made with more pistachio pudding and whipped topping, creating layers of green sweetness. Though it might seem dated now, the combination of textures and flavors created something genuinely appealing. Modern bakers are finding ways to elevate the concept while honoring its retro roots.
7-Up Cake – The Fizzy Revolution
The 1970s was a time when people really loved to put just anything in their desserts – and this next one is proof of that. We give you the 7-Up cake, and we’re gonna guess that you can figure out what the star ingredient was here. 7-Up cake was actually a pretty simple concoction, with the cake combining eggs, flour, butter, and sugar, with a relatively small amount of citrusy soda and some lemon extract.
The whole thing was baked in a Bundt or a tube pan, and then finished with a dusting of powdered sugar. Although it was short on ingredients, we’re willing to bet that this cake packed a serious punch, and the added sugar put it at risk of tipping over into tooth-aching territory. Having said this, the carbonated 7-Up provides a light effervescence that cuts through the insistent sugariness and citrusy notes.
Because 7-Up was so simple to make, it was a staple of bake sales and school cakewalks. The soda didn’t just add flavor – the carbonation contributed to the cake’s light, tender crumb. This represented a fascinating moment in American baking when convenience products were embraced as legitimate ingredients. The technique worked so well that variations using different sodas became popular across the country.
Syllabub – The English-American Hybrid
Syllabub represents one of America’s earliest dessert adoptions from British cuisine, yet it became distinctly American through adaptation and ingredients. This frothy, wine-based dessert combined heavy cream with sherry or wine, sugar, and lemon juice, whipped to create a light, airy confection that was part drink, part dessert.
Colonial Americans embraced syllabub for both its elegance and practicality. The dessert could be prepared ahead of time and required no baking – crucial advantages in early American kitchens. Regional variations emerged, with some recipes incorporating local spirits or seasonal fruits. The texture varied from barely thickened to nearly solid, depending on the maker’s preference and technique.
Though syllabub faded from American tables by the late nineteenth century, it represented an important bridge between European traditions and emerging American tastes. Modern pastry chefs are rediscovering its charm, particularly its light texture and wine pairings. The dessert offers a sophisticated alternative to heavier sweets, making it perfect for contemporary dining trends.
The Sweet Return
These forgotten American desserts represent more than just recipes – they’re edible history, cultural artifacts that tell the story of immigration, innovation, and adaptation. Old-school desserts hold a special kind of comfort that never goes out of style. They bring back memories of family gatherings, holiday spreads, and the simple pleasure of homemade sweetness. These recipes have been passed down through generations, proving that some classics deserve to stay in the spotlight.
Today’s pastry chefs understand what we’ve been missing. “It gets your creative juices flowing, and that’s what makes it fun. You have to take the knowledge you already have and say ‘how can I apply this and make the dish my way?'” The revival isn’t about nostalgia alone – it’s about recognizing timeless techniques and flavor combinations that work. Exploring these 19 desserts is like opening a door to the past while still enjoying them in the present. Whether you grew up with them or are discovering them for the first time, they offer the kind of comfort only timeless recipes can give. These are the sweets too good to leave behind.
What do you think about bringing these forgotten treasures back to our tables? Tell us in the comments.
