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| | From:  jackiendaisy (Original Message) | Sent: 8/29/2004 7:36 PM |
Baked Alaska
Serves: 8 to 10
Ingredients:
- 3 egg yolks
- 6 tablespoons sugar, divided
- 4 egg whites
- 1/2 cup all purpose flour, sifted
- Parchment paper
- 1 recipe chocolate ice cream
- 1 recipe coconut sorbet
- 2 quart ice cream bombe mold
- 4 egg whites
- 1/4 cup sugar
Preheat the oven to 425 degrees.
Whip the egg yolks with 2 tablespoons sugar until creamy and yellow.
Whip the egg whites to soft peaks and add the remaining sugar to the whites. Continue to whip the whites to stiff peaks.
Carefully fold the beaten egg whites into the yolk/sugar combination.
Using the same care, fold in the sifted flour.
Line a cookie sheet with the baker=s parchment paper, pour the cake batter, and spread the batter out to evenly coat the pan. Bake in the center of the oven for 12 to 15 minutes or until the top is golden brown.
Cool the cake quickly near an open window and on a rack.
Preheat the oven to 450 degrees.
Assemble the baked Alaska by cutting the sponge cake to the basic shape of the bombe mold. The largest piece will be used for lining the mold and a smaller piece will be used for the top which later will be inverted to become the bottom.
Line the bombe mold with plastic wrap and then line the plastic with the larger piece of baked and cooled cake.
Remove the ice cream and sorbet from the freezer and allow to soften for 10 minutes. Spoon or scoop the sorbet first into the cake lined mold and create an even layer on the bottom (later the top) of the mold.
Cover the sorbet with the ice cream in the same fashion, smoothing out the ice cream as you go, into one even layer.
Place the remaining layer of cake on top of the ice cream layer to act as a seal and place the whole bombe into the freezer for 4 to 5 hours. This can be done well in advance of finishing the baked Alaska.
To finish the Alaska whip the egg whites to soft peaks, add the sugar and continue to whip to stiff but not dry peaks. Pour the meringue into a pastry bag fitted with a star tube and unmold the bombe. Use hot towels to help loosen the bombe if necessary and invert the bombe onto a heat proof serving platter.
Remove the plastic wrap and pipe a decorative design of meringue all around the base of the, now revealed, cake covered bombe. Cover the entire bombe with this meringue in as decorative a design as you can manage, being as creative as you like, but working quickly to avoid melting too much of the ice cream and sorbet. The baked Alaska is now ready for a quick visit to the very hot oven to brown the meringue but not melt the ice cream. Place the Alaska into the oven for just 5 minutes to brown the meringue to a light golden color.
Serve immediately.
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Chocolate Mousse Cake with Liqueur
Serves: 8-10 servings
BATTER
- 1/2 cup granulated sugar
- 1/2 cup water
- 8 tablespoons (1 stick) unsalted butter
- 12 ounces semisweet or bittersweet chocolate, cut into 1/2-inch pieces
- 1/3 cup sweet liqueur, such as Cointreau or Chambord (or strong coffee)
- 6 eggs
FINISHING
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- One 1/2-pint basket fresh raspberries, optional
- One 8-inch round pan, buttered and the bottom lined with buttered parchment or buttered wax paper, cut to fit
This unusual cake may be made in advance. Just make sure to bring it to room temperature before serving it with whipped cream and a few raspberries.
1. Set a rack at the middle level of the oven and preheat to 325 degrees.
2. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.
3. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth.
4. Whisk liqueur, then the eggs, one at a time, into the chocolate mixture. Be careful not to overmix.
5. Pour the batter into the pan and place in a small roasting pan. Pour 1 inch of warm water into the roasting pan. Bake about 45 minutes, until dessert is set and slightly dry on the surface. Remove cake pan from roasting pan. Cool to room temperature, then cover with plastic wrap. Refrigerate dessert in pan several hours or until chilled. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over heat for no more than 10 seconds. Invert onto a platter.
6. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream over the top of the dessert. Decorate the top with the raspberries. | |
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Chocolate Pecan Zucchini Bundt Cake
Ingredients:
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 3 cups sugar
- 3 packs soft baking chocolate (or 3 squares, melted)
- 1 1/2 cups oil
- 3 cups grated zucchini
- 1 cup pecans, chopped
- 3 teaspoons powdered sugar
Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve. | |
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Flourless Chocolate Cake
This decadent cake will please even the most serious choc-o-holic. The center of the cake remains moist and fudge-like.
Serves: 8
Preparation time: 1 hour
Ingredients:
- 12 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 3 tbsp Dutch process cocoa powder
- 10 large whole eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup whipping cream
- 1 tbsp honey
- 1/2 tsp lemon zest
- mint sprig, for garnish
1. Preheat oven to 350ºF(175ºC). Select a 10-inch cake pan with straight sides. Prepare the pan by rubbing the bottom and sides of the pan with about 1/4 teaspoon of butter. Add about 1/2 teaspoon of flour to the pan. Shake the pan to coat with an even layer of flour; discard excess flour. Line the bottom of the cake pan with a greased 10-inch parchment circle. Line the inner sides of the cake pan with a greased 4-inch wide strip of parchment paper, creating a "collar" that extends about 2 inches above the edge of the pan.
2. Combine chocolate and 1/2 cup of butter in a double boiler and cook, stirring constantly, until melted. Using a wire whisk, stir in cocoa; keep warm.
3. Combine egg whites and sugar and beat mixture until soft peaks form.
4. Stir egg yolks into the chocolate mixture.
5. Fold egg white mixture into chocolate mixture.
6. Pour mixture into cake pan and bake in center of oven for 40-45 minutes. The edges will appear cooked while the center will still be moist.
7. Remove the cake from the oven and remove parchment "collar". Place a plate upside down on top of the cake pan; invert cake onto plate. Remove the parchment round. Let cool, but do not refrigerate.
8. Combine cream, honey, and lemon zest. Whip until soft peaks form. Slice cake and garnish with whipped cream and mint sprigs.
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German Chocolate Snacking Cake
Ingredients:
- 1 1/2 cups sifted cake flour, divided
- 1/4 cup firmly packed brown sugar
- 2 tablespoons reduced-calorie margarine
- 1/4 cup flaked coconut
- 1/4 cup chopped pecans
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup plus 2 tablespoons nonfat buttermilk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 2 egg whites, lightly beaten
- vegetable cooking spray
Combine 1/4 cup flour and brown sugar in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add coconut and pecans; stir well. Set aside.
Combine remaining 1 1/4 cups flour, sugar, cocoa, baking soda, and salt in a large bowl; stir well. Make a well in center of mixture. Combine buttermilk, vegetable oil, vanilla extract, and egg whites in a bowl; add to dry ingredients. Stir just until dry ingredients are moistened.
Coat an 8-inch square baking pan with cooking spray. Spoon batter in and top with pecan mixture. Bake at 350º F for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Yield: 9 servings (about 239 calories per 2 1/2-inch square; cut size allows for some shrinkage of cake in pan).
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Italian Cream Cake
Serves: 16
Ingredients:
- 2 cups sugar
- 1/2 cup butter
- 1/2 cup oil
- 5 eggs, separated
- 1 tsp. baking soda
- 1 cup buttermilk
- 2 cups flour
- 1 cup angel-flake coconut
- 1 tsp. vanilla
1. Cream sugar, butter and oil. Add egg yolks, one at a time, beating after each addition.
2. Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut.
3. Beat egg whites until stiff and fold into mixture. Add vanilla.
4. Pour into three greased and floured (9-inch) pans. Bake in a preheated 350-degree oven for 25 minutes. Cool cake layers before icing. | |
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Lemon Buttermilk Pudding Cake
This lemon buttermilk pudding cake is about as easy to make as can be. The pudding sets up in the bottom of the pan while the cake simply sits on top. It''s full of flavor and light in texture.
Serves: 4 - 7.5 oz portions
Preparation time: 55 minutes
Ingredients:
- 8 oz granulated sugar
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 2 fl oz unsalted butter, melted
- 2 3/4 oz lemon juice, fresh
- 1 egg yolk, large
- 1 1/2 c buttermilk
- 3 large egg whites
- mint leaves, sprigs for garnish
Heat the oven to 350ºF(177ºC).
Place all ingredients except egg whites and half of the sugar in a blender.
Beat the egg whites and sugar and fold them into the cake mixture with a whisk or spatula, and pour into a buttered 8x8 baking pan.
Set the cake pan in a larger pan and pour hot water into this pan to come half way up the sides of the cake pan.
Bake for 45 minutes until top is lightly browned. Serve with whipped heavy cream and garnish with a sprig of mint. | |
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Lemon-Scented White Cake with Milk Chocolate Frosting
The unusual flavoring for this cake is lemon zest. It is used in both the light, moist cake and the milk chocolate ganache and it delicately perfumes and complements both. It works because the lemon zest, which is rich in the essential oil of lemon, transmits a lemon perfume without any of the acidity of lemon juice, which would mar the chocolate flavor.
LEMONY WHITE CAKE
- 2 1/4 cups cake flour
- 3 teaspoons baking powder
- « teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 1/2 cups sugar
- 2 teaspoons finely grated
- lemon zest
- 1/2 teaspoon lemon extract
- 1/2 cup egg whites (from about
- 4 large eggs)
- 1 1/4 cups milk
MILK CHOCOLATE GANACHE - Zest of 2 lemons removed in long strips with a vegetable peeler
- 2 cups heavy whipping cream
- 4 tablespoons ( 1/2 stick) unsalted butter, softened
- 20 ounces milk chocolate, cut into 1/4-inch pieces
- 4 ounces bittersweet chocolate, cut into 1/4-inch pieces
- Two 9-inch round pans, 1 1/2 to 2 inches deep, buttered and lined with buttered parchment or wax paper
1. Set a rack at the middle level of the oven and preheat to 350 degrees.
2. Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper and set aside.
3. Use an electric mixer set at medium speed to beat the butter and sugar until light, about 3 minutes. Beat in the lemon zest and extract.
4. In a bowl, whisk together the egg whites and milk.
5. Add a third of the flour mixture to the butter and sugar mixture and beat until smooth. Scrape down bowl and beaters. Beat in half the milk and egg white mixture until incorporated, then beat in another third of the flour mixture. Scrape bowl and beaters. Beat in remaining liquid until absorbed, followed by remaining flour mixture. Scrape well after each addition.
6. Divide batter between prepared pans and smooth top evenly. Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean. Cool layers in pans for 5 minutes, then invert to racks to cool. Peel off paper. If prepared in advance, double-wrap layers in plastic wrap and chill for up to several days or freeze.
7. To make the ganache, place the pieces of zest in a saucepan and add the cream. Place over low heat and bring to a simmer. Remove from heat and allow to steep about 5 minutes. Remove zests from cream with a slotted spoon and discard them. Add butter to the cream and bring to a boil over low heat. Remove from heat and add chocolates. Shake pan to submerge chocolate and allow to stand 5 minutes. Whisk smooth, then cool to room temperature. Ganache will thicken to spreading consistency.
8. To finish, put one layer right side up on a platter or cardboard. Place ganache in mixer bowl and beat until light, about 20 seconds. Using an offset spatula, spread the layer with about a third of the ganache. Place the other cake layer upside down on the ganache, so that the smooth bottom of the cake layer is uppermost. Spread the top and sides of the cake evenly with most of the remaining ganache, but save about 1/2 to 1/3 cup to pipe decorations on top of the cake.
9. After smoothing the outside of cake, use a pastry bag fitted with a medium star tube (Ateco #4) and pipe a series of rosettes around the top rim of the cake.
SERVING: This rich cake needs no accompaniment.
STORAGE: Keep the cake at a cool room temperature before serving. Keep leftovers under a cake dome at a cool room temperature or covered with plastic wrap in the refrigerator.
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Mexican Cocoa Cake
Delicious with a cup of Mexican coffee, this rich-tasting cocoa cake features the cinnamon and almond flavors of traditional Mexican chocolate. For an extra treat, top each serving with lean, lightly spiced whipped cream.
Serves: 8
Preparation time: 50 minutes
Ingredients:
- 1 cup sifted cake flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon each baking soda, baking powder, and ground cinnamon
- 6 large egg whites
- 1 1/3 cups firmly packed brown sugar
- 1 cup plain nonfat yogurt
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- Powdered sugar
In a small bowl, mix flour, cocoa, baking soda, baking powder, and cinnamon. In a large bowl, beat egg whites, brown sugar, yogurt, vanilla, and almond extract until well blended. Stir in flour mixture and beat just until evenly moistened.
Pour batter into an 8-inch-square nonstick (or greased regular) baking pan. Bake in a 350-degree F oven until center of cake springs back when lightly pressed (30 to 40 minutes). Let cake cool in pan on a rack for 15 minutes; then invert it onto a serving plate. Serve warm or cool. If made ahead, wrap cooled cake airtight and store in a cool place until next day (freeze for longer storage).
Just before serving, sift powdered sugar over cake. To serve, cut cake into wedges or rectangles. If desired, sift more powdered sugar over each serving; then top with Spiced Cream, if desired.
Nutrition information: Per serving: 227 calories (3% calories from fat), 6 g protein, 51 g carbohydrates, 1 g total fat (0.4 g saturated fat), 1 mg cholesterol, 293 mg sodium | |
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Mississippi Mud Cake
This classic chocolate cake gets its unlikely moniker from its color--the same as the deep, rich soil that lines Old Man River. It's usually made in a single-layer rectangular baking pan, but we dressed ours up and fashioned it into a layer cake.
Serves: 12
Ingredients:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 1/2 cups firmly packed dark brown sugar
- 1 cup sugar
- 3 ounces unsweetened chocolate, chopped, melted
- 1/4 cup whipping cream
- 2 teaspoons vanilla extract
- 6 large eggs, room temperature
- 2 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups mini marshmallows
- 2 cups coarsely chopped toasted pecans (about 7 ounces)
- 1 cup firmly packed dark brown sugar
- 1 cup whipping cream
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 5 ounces unsweetened chocolate, chopped
- 2 ounces bittersweet (not unsweetened) chocolate, chopped
- 2 tablespoons dark corn syrup
- 1 teaspoon vanilla extract
For Cake:
Preheat oven to 350°F. Line two 9-inch square cake pans with 2-inch-high sides with foil, extending foil over sides. Butter and flour foil. Using electric mixer, cream 3 sticks of butter and 1 1/2 cups dark brown sugar and 1 cup white sugar in large bowl until fluffy. Beat in melted unsweetened chocolate, 1/4 cup cream and 2 tsp vanilla. Add 6 eggs 1 at a time, beating well after each addition. Sift flour, cocoa, baking soda and salt into medium bowl. Stir dry ingredients into batter, which will be very thick. Divide batter between prepared pans; spread evenly. Bake until tester inserted into centers comes out clean, about 20 minutes. Remove from oven. Sprinkle 1 1/2 cups marshmallows and 1 cup pecans over each cake. Bake just until marshmallows begin to melt, about 6 minutes. Transfer to racks. Cool cakes completely in pans.
For Frosting:
Combine 1 cup brown sugar and 1 cup whipping cream in heavy medium saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until candy thermometer registers 220°F., about 8 minutes. Remove from heat and whisk in 1 stick of butter, 5 oz. of unsweetened chocolate, 2 oz. of bittersweet chocolate, 2 tbsp dark corn syrup and 1 tsp vanilla extract. Whisk until all chocolate melts and frosting is smooth. Refrigerate frosting until spreadable, about 1 hour 15 minutes. Using foil as aid, lift cakes from pans. Remove foil. Place 1 cake layer on plate, marshmallow side up. Spread 1 1/2 cups frosting over. Top with second cake layer, marshmallow side up. Spread remaining frosting in waves on sides (not top) of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.) | |
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Old-Fashioned Apple Cake
Hearty spice cake, thick with walnuts, raisins, and crisp shredded apples, makes a satisfying snack or dessert. Serve the cake in big squares, perhaps with mugs of hot cider or glasses of frosty-cold milk.
Serves: 15
Preparation time: 1 hour 25 minutes
Ingredients:
- 1 1/2 pounds tart green-skinned apples, such as Granny Smith or Newtown Pippin, cored and coarsely grated
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- l 1/2 teaspoons baking soda
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 large egg
- 2 large egg whites (about 1/4 cup)
- 1/4 cup salad oil
- 1/2 cup low-fat buttermilk
- 2 teaspoons vanilla
- 1 cup raisins
- 1/2 cup chopped walnuts
- Vegetable oil cooking spray or salad oil
In a large bowl, stir together apples and sugar; let stand for 15 minutes.
In a medium-size bowl, stir together flour, baking soda, baking powder, and cinnamon; add to apple mixture and stir to blend. In another bowl, beat egg, egg whites, oil, buttermilk, and vanilla until blended; add to apple mixture and stir well. Stir in raisins and walnuts.
Lightly coat a 9- by 13-inch baking pan with cooking spray. Pour batter into pan and spread evenly. Bake in a 350-degree oven until a wooden pick inserted in center of cake comes out clean (about 50 minutes). Let cool in pan on a rack.
Nutrition information: Per serving: 279 calories (22% fat, 72% carbohydrates, 6% protein), 7 g total fat (1 g saturated fat), 52 g carbohydrates, 4 g cholesterol, 246 mg sodium | |
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Pineapple Upside-Down Cake
Serves: 8
Ingredients:
- 1 20 oz.(570 g) can sliced pineapples in syrup
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 10 maraschino cherries
- 1/4 cup chopped walnuts, pecans, or nut of your choice
- 1 16 oz (450 g) package pound cake mix
Drain the pineapple, reserving the syrup (about 3/4 cup). Melt the butter in a 10 in (25 cm) cast iron skillet over medium heat. Stir in the brown sugar until just melted and remove from heat. Arrange the pineapple slices in the sugar mixture, placing a cherry in the center of each slice and sprinkling the chopped nuts in the remaining spaces. Prepare the cake according to the package directions, using the reserved pineapple syrup in place of milk or water. Pour the batter over the pineapple in the skillet and bake in a pre-heated 350F (180C) for 45 minutes, or until the cake tests done. Cool in the pan for 5 to 10 minutes, then invert onto a serving plate.
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Pumpkin Bundt Cake
Serves: 10-12
Ingredients:
- 4 eggs
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 1 can (one pound) pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves or allspice
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 cups walnut pieces
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan or tube pan. In a large mixing bowl, mix theeggs with a large fork until well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth. Mix in thepumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir inthe whole wheat and all-purpose flours just until blended. Stir in the walnuts.
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more.
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Pumpkin Bundt Cake
Serves: 10-12
Ingredients:
- 4 eggs
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 1 can (one pound) pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves or allspice
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 cups walnut pieces
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan or tube pan. In a large mixing bowl, mix theeggs with a large fork until well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth. Mix in thepumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir inthe whole wheat and all-purpose flours just until blended. Stir in the walnuts.
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more. | |
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Red Velvet Cake
Ingredients:
- 1 cup vegetable shortening
- 2 eggs
- 1 1/2 cups sugar
- 1 teaspoon cocoa powder
- 2 ounces red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- White Frosting
Preheat oven to 350 degrees.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting. | |
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Rum Cake
Ingredients:
- 1 1/2 cups light brown sugar
- 1 egg
- 1 tsp. soda
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1 cup buttermilk
- 4 tsp. rum
- 1/2 cup butter
- 2 cups cake flour (or 1 3/4 cups all purpose flour)
- 1/2 tsp. salt
- 1 cup raisins
- 2 tsp. vanilla
- 1 1/2 cups light brown sugar -- packed
- 1/2 cup sour cream
- dash of salt
- 1/2 cup chopped pecans
- 2 tsp. rum
Cream brown sugar and butter together until fluffy, add egg and beat well. Sift flour, measure and resift with soda, cinnamon, cloves, and salt. Wash raisins letting them soak in water for a few minutes, then squeeze dry. Dredge raisins with 1 cup flour mixture, add remaining flour to butter mixture alternately with the buttermilk. Stir after each addition until smooth. Add raisins and mix gently but well. Add vanilla and rum. Grease 2 (9-inch) layer pans. Bake in moderate oven 375° F. for 20 minutes, until done. Remove from oven. Invert pans onto cake rack and allow layers to cool. When completely cold, fill and frost.
For filling: Combine sugar, sour cream and salt and cook slowly, stirring until thick. Remove from fire, cool slightly and add nuts and rum. Spread between layers and frost with caramel frosting | |
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