|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 2/7/2008 3:30 AM |
|
|
Reply
| | | From: Genie· | Sent: 6/15/2008 6:18 PM |
Hickory Nut Cake-ChadsAngel 1 Cup Butter 2 Cups Sugar 4 Eggs, separated 1 tsp. Lemon Juice 3 Cups Flour, sifted with 2 tsp. Baking Powder ½ tsp. Salt 1 Cup Milk 1 Cup Chopped Hickory Nuts (pecans may be substituted) 1 tsp. Almond Flavoring Grease an 8 ¼ inch tube cake pan and flour it. Cream butter with 1 cup of sugar. Beat egg yolks until light, beating in the remaining cup of sugar until light and lemon-colored. Then fold in lemon juice and combine with the creamed mixture. Next sift in dry ingredients alternately with the milk. Stir in nuts and flavoring. Beat egg whites light, but not dry. Fold in lightly. Pour into cake pan, bake in moderate (350 degree) oven for about 1 hour. This cake can be served unfrosted with spiced or brandied peaches. Icing for Hickory Nut Cake-ChadsAngel 1 Cup Sugar ½ Cup Cold Water 2 Egg Whites 1 tsp. Vanilla 1 Cup Chopped Nuts Make a syrup of the sugar and water, cooking to 238 degrees, the soft ball stage. Allow to cool, while egg whites are beaten. Now pour the syrup in a thin steady stream onto the beaten egg whites, beating the mixture until it is thick enough to spread over the top and sides of the cake. Add the flavoring before spreading. Sprinkle with nuts on top and around the cake. |
|
Reply
| |
| This message has been deleted by the manager or assistant manager. |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 6:46 PM |
| BRAZIL-NUT DATE CAKE
3 Cups whole Brazil Nuts (1 pound shelled or 2 pounds unshelled)
1 pound whole dates, pitted
1 cup whole maraschino cherries, drained
3/4 cup sifted flour
3/4 cup cugar
1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1 tsp vanilla
To shell the nuts easily, cover with cold water, bring to a boil, and boil
3 minutes. Drain and cover with cold water, then drain again. Crack and
remove whole nut.
DIRECTIONS: Put whole nuts, dates, and cherries into a large mixing bowl.
Sift over this the dry ingredients. Mix well until coated. Beat eggs
until foamy, add vanilla and stir into fruit mixture. Turn into a greased
and waxed paper lined pan (9 1/2 X 5 1/2 X 2 1/2). Spread evenly. The
pan will be full. Bake in slow oven (300 degrees) for 1 hour and 45 minutes.
The cake must be entirely cool before cutting. It will keep for a long time
if you can keep the fingers out of it. Wrap and store as with any fruit
cake.
| |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 6:46 PM |
Brazil Nut Cake
1 cup coconut
1/8 pound pitted dates
3/4 cup granulated sugar
3 cups Brazil nuts, whole
1 (4 ounce) jar green maraschino cherries
1 (4 ounce) jar red maraschino cherries
3 eggs
3/4 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract
Combine nuts, dates, coconut and well-drained cherries. Sift dry ingredients over them. Mix well with hands until coated.
Beat eggs until foamy and add vanilla extract. Stir into nuts and fruit until coated. Bake in a greased and wax paper lined loaf pan at 300 degrees F for 1 hour and 45 minutes.
Store in refrigerator.
| |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 6:59 PM |
| Bee-Sting Cake cake 2-1/4 cups flour
1/2 cup lukewarm milk
3 tablespoons granulated sugar
2 teaspoons yeast
4 tablespoons butter, room temperature
1 egg, room temperature
salt topping 6 tablespoons butter
1/3 cup granulated sugar
3/4 cup slivered almonds
pinch of cinnamon
3 tablespoons light whipping cream
filling 3 egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon cornstarch
1 cup milk
6 tablespoons butter
Sift flour into a large bowl and make a well in the center. Into the well pour one half the milk; add in the sugar and sprinkle the yeast over the top. Sprinkle some of the flour over the yeast. After the yeast begins to foam (15 to 20 minutes) add the butter, eggs, and salt and slowly work in the remaining milk to make an elastic dough.
Knead the dough for 15 minutes by hand. It should not stick to the table or bowl anymore. (Kneading time with the dough hooks of an electrical kitchen helper is only 2 to 4 minutes.) Cover the dough with a clean kitchen towel and let rest for 1 to 2 hours. During this time it should rise and double in bulk. Shape as desired and/or put in a form.
Let rise another 15 minutes and bake in a preheated oven at about 350°F for 35 to 45 minutes. To make the almond topping, start by melting the butter in a skillet over moderate heat; add the
sugar, stir well, then add the slivered almonds, cinnamon, and milk.
Stirring constantly, keep over the heat until this mixture becomes soft and spreadable--but the butter and sugar should not be allowed to brown.
Preheat the oven to 350°F. Grease a 10" springform pan. Place the dough in the pan and press flat. Allow the almond topping mixture to cool off, then spread evenly over the dough. Bake for about 45 minutes, or until golden brown. To make the custard filling, beat the yolks with sugar and vanilla extract in a heavy saucepan until the yolks are frothy and the sugar has entirely dissolved. Add the cornstarch and milk, and, while stirring constantly, heat until just about to boil. Remove from the heat and allow to cool, stirring vigorously for brief intervals. Whisk the butter until frothy and whisk into the custard filling mixture when it has had a chance to cool. When the torte has cooled, cut in half horizontally so you can spread the custard filling onto the bottom layer. Cover again with the upper almond crusted layer | | |
|
Reply
| | | From: Genie· | Sent: 7/6/2008 4:05 AM |
| Burnt Almond Cake
The cake:
2 1/2 cups cake flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks) at room temperature
1 1/4 cups sugar
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 tablespoon vanilla extract
Honey Almond Brittle:
1/2 cup granulated sugar
3 tablespoons honey
1 1/2 tablespoons water
2 ounces slivered almonds (about 1/2 cup), toasted
1 tablespoon unsalted butter
1/8 teaspoon baking soda
Custard Cream:
1 cup milk
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar
Preheat oven to 350 degrees. Grease two 8-by-2-inch round cake
pans.
For the cake: Sift the flour, baking powder, baking soda and
salt together into a bowl and set aside.
Cream the butter and sugar in a large bowl with an electric
mixer at medium speed until light and fluffy, about 5 minutes.
Reduce the speed to medium-low. Add the eggs, one at a time,
beating 30 seconds between additions. Add alternating increments
of the flour mixture and buttermilk and vanilla, blending well
after each addition; this should take about 3 to 5 minutes.
Divide the batter evenly between the prepared pans. Bake for
about 30 minutes, until a cake tester comes out clean. Cool in
pans, on wire racks, for 10 minutes, unmold the cakes and let
cool completely.
Note: The cake recipe makes two 8-inch round cake layers. Only
one is used for this recipe.
To make the brittle: Combine the granulated sugar, honey and
water in a medium-sized saucepan. Bring to a boil over medium
heat, stirring to dissolve sugar. Boil, without stirring, until
the mixture turns a deep amber color, about 10 minutes. Remove
the pan from the heat and immediately stir in the toasted
almonds, butter and baking soda. Mix with a wooden spoon just
until the butter melts and the foaming subsides. Pour the
mixture into a nonstick or lightly greased baking sheet and set
aside to cool. Once the brittle has hardened, break it up and
crush to fine crumbs in a food processor. Store in a covered
container in the refrigerator until ready to use.
To make the custard cream: In a heavy saucepan over medium- low
heat, heat milk to barely simmering. Meanwhile, combine egg
yolks, sugar and cornstarch in a medium mixing bowl. Whisk to
blend smoothly. Stir the heated milk into the egg mixture;
return mixture to saucepan. Bring back to a boil, over
medium-low heat, whisking constantly; boil 1 minute. Remove pan
from heat; add butter and vanilla, stirring to melt the butter.
Transfer custard to a bowl; place a piece of waxed paper
directly on top to prevent a crust from forming and refrigerate
until cold.
Whip the cream and confectioners' sugar until stiff peaks form.
Fold into the chilled custard and refrigerate until ready to
use.
To assemble cake: Cut the cake in half horizontally. Place one
layer on a cake plate, spread cake with cold custard cream and
sprinkle with brittle crumbs. Cover with the remaining layer of
cake. Spread the remaining custard cream over cake, applying a
thinner coat to the sides, then the top. Chill for a least 1
hour before garnishing.
To garnish, press brittle crumbs onto the sides of the cake with
the palm of your hand and sprinkle a layer of crumbs on the top.
Refrigerate until ready to use.
Note: To toast nuts, arrange in a single layer on a baking pan.
Bake in a 375-degree oven until golden brown, about 7 to 10
minutes. Allow nuts to cool before using.
| |
|
Reply
| | | From: Genie· | Sent: 9/18/2008 3:34 AM |
Almond Raspberry Torte **** 1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or margarine
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs
3/4 cup milk
1/2 cup seedless red raspberry jam
1 recipe Almond Filling
1 1/4 cups whipping cream
Sliced almonds, toasted
1/4 cup seedless red raspberry jam Grease and lightly flour two 9 inch round baking pans. Set pans aside. For cake, in a large mixing bowl stir together flor, baking powder, and salt. Set aside. Beat butter or margarine with an electric mixer on medium speed 30 seconds. Add sugar and vanilla; beat until well mixed.
Add eggs, one at a time, beating well after each addition. Add dry mixture and milk alternately to sugar mixture, beating after each addision (batter may appear curdled). Spread batter into prepared pans. Bake in a 375 degree oven for 20 to 25 minutes or until wooden toothpicks inserted in the centers come out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks. Cut cake layers in half horizontally. Stir the 1/2 cup raspberry jam. To assemble, spread 1 cake layer with one-third of the Almond Filling, (below) then with 2 rounded tablespoons of jam. Repeat layering with the cake layers, Almond Filling, and jam 2 more times. Top with the final cake layer. cover cake tightly and refrigerate at least 6 hours or overnight. No more than 1 hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form (tips stand straight). Spread whipped cream over cake. Press almonds around the base of the cake. Just before serving, stir the 1/4 cup raspberry jam. Drizzle jam over cake; if desired, swirl with a knife. Serve immediately. Makes 16 servings. Almond Filling:
In a small mixing bowl crumble one 8-ounce can almond paste. Add 1/3 cup softened butter or margarine; beat with an electric mixer on low speed. Add 2 tablespoons milk; beat until smooth. | |
|
Reply
| | | From: Genie· | Sent: 9/18/2008 3:35 AM |
Almond Poppy Cake Yield: 2 loaf pans, 30 muffins or one single layer 1/4 sheet cake 3 cups Flour
2 cups Sugar
1/2 teaspoon Salt
1 teaspoon Baking powder
1 1/2 cups Butter -- softened
1/2 cup Sour cream
6 Eggs
1/3 cup Amaretto or almond liqueur
1/3 cup Poppy seeds Topping:
1/4 c Confectioners' sugar Preheat oven to 350. Grease and flour 2 loaf pans. In a large bowl, with an electric mixer, blend flour, sugar, salt and baking powder on low until all ingredients are well mixed.
Add butter, sour cream, and 3 eggs. Mix on medium until dry ingredients are moistened and beat on high 2 minutes then scrape bowl.
Add remaining 3 eggs, one at a time, alternating with amaretto. Beat well after each addition. Blend in poppy seeds on low speed. Pour batter into prepared pan and bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes and invert cake onto a rack to cool. When cake has cooled completely, lightly dust top with confectioners' sugar. | |
|
Reply
| | | From: Genie· | Sent: 9/25/2008 3:16 AM |
Graham Cracker Cake 1 cup sugar
1/3 cup butter
2 egg yolks
1 cup milk
1 cup sifted cake flour
1/2 tsp. salt
1 tsp. baking powder
12 graham crackers, finely crushed
2 tsps. vanilla
1 cup chopped nuts
2 egg whites, stiffly beaten Cream together first 3 ingredients till light and fluffy. Combine dry ingredients. Add alternately with milk into creamed mixture. Mix well. Add vanilla and nuts. Fold in egg whites. Spoon into two paper lined greased and floured 9 inch pans. Bake for 350° for 25-30 minutes, oil toothpick comes out clean. Top with whipped cream. | |
|
Reply
| | | From: Genie· | Sent: 10/1/2008 3:03 AM |
Pecan Pie Cake 3 C. finely chopped pecans, toasted
2 C. flour
1 t. baking soda
1/2 C. butter or margarine, softened
1/2 C. shortening
2 C. sugar
5 egg yolks
1 T. vanilla extract
1 C. buttermilk
5 egg whites
3/4 C. dark corn syrup
Pecan Pie Filling (recipe follows)
Sprinkle 2 cups of the chopped pecans evenly over the bottoms of 3 buttered 9-inch round cake pans, shaking to coat the bottoms and sides of the pans. Combine the flour and baking soda in a bowl and mix well. Beat the butter and shortening in a mixer bowl at medium speed until light and fluffy. Beat in the sugar gradually. Add the egg yolks 1 at a time, mixing well after each addition. Stir in the vanilla. Add the flour mixture and buttermilk alternately, mixing well after each addition and beginning and ending with the flour mixture. Stir in the remaining 1 cup pecans. Beat the egg whites in a mixer bowl at medium speed until stiff peaks form. Fold 1/3 of the beaten egg whites into the batter. Fold in the remaining egg whites. Pour the batter into the prepared pans. Bake at 350°F. for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Invert onto waxed paper-lined wire racks. Brush the tops and sides of the layers with corn syrup, Cool completely.
Place 1 layer pecan side up on a serving plate. Spread with half the Pecan Pie Filling. Place the second layer pecan side up on the filling. Spread with the remaining Pecan Pie Filling. Place the third layer pecan side up on the filling.
Pecan Pie Filling
1/2 C. packed dark brown sugar
3/4 C. dark corn syrup
1/3 C. cornstarch
4 egg yolks
1 1/2 C. half-and-half
1/8 t. salt
3 T. butter or margarine
1 t. vanilla extract
Whisk the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half and salt in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute or until mixture thickens. Remove from heat. Whisk in the butter and vanilla. Place a sheet of waxed paper on the surface of the mixture. Chill for 4 hours.
| |
|
|
|
Free Forum Hosting
Important Announcement
First
0 recommendations 
Return to Cakes+