Recipes

California Orange And Olive Oil Cake

California Orange And Olive Oil Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Lightly Grease And Flour A 9″ Springform Pan With The Olive Oil And Flour.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Flour, Sugar, Baking Powder, Baking Soda, And Salt In A Large Mixing Bowl And Whisk To Combine.
  • Crack The Eggs Into The Bowl And Stir To Break The Yolks, Then Add The Orange Juice, Zest, And Olive Oil.
  • Mix With A Wooden Spoon Until Well Combined, 60 To 70 Strokes, Or Mix With An Electric Mixer On Medium Speed Until Smooth And Combined, 1 To 2 Minutes.
  • Turn The Batter Into The Prepared Pan, And Place The Pan On A Sheet Pan Or Baking Sheet To Protect Your Oven From Batter Leaking From The Bottom Of The Pan.
  • Place The Pan In The Oven, And Bake Until The Cake Is Well Browned And The Top Springs Back When Lightly Pressed With A Finger, 38 To 42 Minutes.
  • Remove The Pan From The Oven.
  • Let It Rest On A Wire Rack For 20 Minutes.
  • Run A Knife Around The Edges, Unsnap The Collar Rim, And Let It Rest On The Rack Until Cool, 30 Minutes More.
  • To Serve, Run A Sharp Knife Underneath The Cake To Remove The Bottom Of The Pan.
  • Place The Cake On A Plate, Dust With Confectioners’ Sugar, If Desired, And Slice And Serve.

Notes & Wine Advice

Cake Notes:
If You Have 2 Or 3 Fresh Oranges, You Should Be Able To Juice Them And Obtain Enough Juice To Measure ⅔ Cup. Grate Enough Of The Zest From 1 Or 2 Oranges To Make 2 Teaspoons.
————————————————————————————————–
Course; Cake

Half Pound Cake

Half Pound Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 8 To 12 Servings

  • Butter And Flour For Prepping The Pan
  • 4 Large Eggs Weighing 8 Ounces; Use 5 Eggs If Needed, At Room Temperature
  • 1 Cup 2 Sticks; 8 Ounces Unsalted Butter, At Room Temperature (See Cake Notes)
  • Pinch Of Salt
  • 1¼ Cups 8 Ounces Granulated Sugar
  • 2 Cups 8 Ounces Unbleached Flour
  • 3 Tablespoons Bourbon Rum, Sherry, Or Herbsaint
  • ½ Teaspoon Vanilla Extract Or Almond Extract

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Lightly Butter And Flour A 9″ Loaf Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Separate The Eggs, Placing The Whites In A Large Mixing Bowl And The Yolks In A Medium-Size Bowl.
  • Beat The Yolks Lightly To Combine And Set Aside.
  • With An Electric Mixer Or Whisk, Beat The Egg Whites On High Speed Until They Are Foamy, About 2 Minutes.
  • Set The Whites Aside.
  • Place The Butter And Salt In A Large Mixing Bowl, And Beat With The Same Beaters (No Need To Wash Them) On Medium Speed Until Creamy, 1 Minute.
  • Add The Sugar, And Beat Until Smooth And Light, 2 Minutes.
  • Lower The Mixer Speed And Add A Third Of The Yolks Just To Combine.
  • Add Half Of The Flour, And Blend To Combine, Then Another Third Of The Yolks, The Rest Of The Flour, And The Final Third Of The Yolks, And Blend Until Smooth.
  • Pour In The Bourbon And Vanilla, And Blend.
  • The Batter Will Be Thick.
  • Put A Wire Whisk Down In The Egg Whites And Finish Beating Them By Hand Until They Hold Firm Peaks But Are Not Dry, 2 Minutes.
  • Fold Them Gently Into The Batter With A Rubber Spatula Just Until Combined.
  • Turn The Batter Into The Prepared Pan, And Smooth The Top.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Deeply Golden Brown And A Straw Inserted Deep Into The Center Comes Out Clean And Dry, 1 Hour 18 To 22 Minutes.
  • Remove The Cake From The Oven To A Wire Rack To Cool For 20 Minutes.
  • Run A Knife Around The Edges Of The Pan, And Give The Pan A Gentle Shake.
  • Turn The Cake Onto The Rack Right Side Up To Cool Completely, 1 Hour.

Notes & Wine Advice

Cake Notes:
If Using Salted Butter, Omit The Salt. John Martin Taylor Lets His Baked Pound Cake Loaf Rest In A Turned-Off Oven For 30 Minutes Before Removing. But The Cake Was Done After The Baking Time, And I Felt You Do Not Need This Step.
————————————————————————————————–
Course; Cake

Alaska Rhubarb Cake

Alaska Rhubarb Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16 Servings

  • Butter Or Vegetable Shortening And Flour For Prepping The Pan
  • 2 Cups About 7.25 Ounces Chopped Fresh Rhubarb Stalks, Cut Into ¼” Pieces
  • 2 Cups Granulated Sugar Divided Use
  • ½ Cup 1 Stick Unsalted Butter, At Room Temperature
  • 2 Large Eggs
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • ¼ Teaspoon Salt
  • 1 Cup Buttermilk At Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Confectioners’ Sugar For Dusting The Cake If Desired

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour A 13″ × 9″ Baking Pan, And Shake Out The Excess Flour.
  • Set Aside.
  • Place The Chopped Rhubarb And ½ Cup Of The Sugar In A Small Glass Bowl.
  • Stir And Let The Mixture Rest While You Prepare The Rest Of The Cake.
  • Place The Butter And The Remaining 1½ Cups Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Well Combined And Creamy, About 1 Minute.
  • Add The Eggs, One At A Time, Beating On Medium Speed Until Light And Fluffy.
  • Set Aside.
  • Sift The Flour, Baking Soda, Cinnamon, And Salt Into A Medium-Size Bowl.
  • Add This Flour Mixture To The Creamed Butter And Sugar Alternately With The Buttermilk, Beginning And Ending With The Flour.
  • Beat On Low Speed Until Combined.
  • Fold In The Rhubarb And Sugar Mixture And The Vanilla.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until It Is Golden Brown And A Toothpick Inserted In The Center Comes Out Clean, 38 To 42 Minutes.
  • Remove The Cake To A Rack And Let Cool In The Pan For 30 Minutes.
  • Dust The Top With The Confectioners’ Sugar, If Desired, Slice, And Serve From The Pan.
————————————————————————————————–
Course; Cake

Cranberry And Cornmeal Ricotta Cake

Cranberry And Cornmeal Ricotta Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Lightly Grease A 9″ Springform Pan With Butter, And Place The Pan On A Baking Sheet And Set Aside.
  • Place The Flour, Cornmeal, Baking Powder, And Salt In A Large Mixing Bowl, And Stir To Combine.
  • Set Aside.
  • Place The Butter In A Large Mixing Bowl And Beat With An Electric Mixer On Medium Speed Until Creamy, 30 Seconds.
  • Add The 1½ Cups Sugar, And Beat On Medium Until The Mixture Is Light And Fluffy, 1 To 1½ Minutes.
  • Scrape Down The Sides Of The Bowl.
  • Add The Eggs, One At A Time, Beating Until Each Egg Is Incorporated, About 20 Seconds Each.
  • Add The Maple Syrup, Oil, Vanilla, And Grated Citrus Zest, And Blend On Medium Speed Until Well Combined, 45 Seconds.
  • Turn About A Third Of The Dry Ingredients Into The Batter And Blend On Low Until Just Incorporated.
  • Add Half Of The Ricotta Cheese And Blend.
  • Add Another Third Dry Ingredients And Blend, Then Add The Rest Of The Ricotta, And Finally The Rest Of The Dry Ingredients, Blending Just To Incorporate.
  • Fold 1½ Cups Of The Cranberries Into The Batter, And Blend On Low Speed To Break Up The Cranberries A Bit, About 30 Seconds.
  • Turn The Batter Into The Prepared Pan.
  • Scatter The Remaining Cup Of Cranberries On Top Of The Batter, And Sprinkle With The Remaining 2 Tablespoons Sugar.
  • Place The Baking Sheet With The Springform Pan In The Oven.
  • Bake Until The Cake Is Well Browned And A Toothpick Inserted In The Center Comes Out Clean, 1 Hour 15 To 20 Minutes.
  • After 1 Hour, Gently Cover The Top Of The Cake With Aluminum Foil To Protect It From Over-Browning.
  • Remove The Cake From The Oven, And Let The Cake Cool In The Pan For 20 To 25 Minutes.
  • Run A Knife Around The Edges Of The Pan, And Unfasten The Sides Of The Pan.
  • Let The Cake Cool Completely Before Serving, About 1 Hour.
  • Slice And Serve With Vanilla Ice Cream.
————————————————————————————————–
Course; Cake / Fruit

John Egerton’s Pound Cake

John Egerton’s Pound Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16 Servings

  • Vegetable Shortening And Flour For Prepping The Pan
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • Pinch Of Salt See Cake Notes
  • 3 Cups Granulated Sugar
  • 6 Large Eggs At Room Temperature
  • 3 Cups Sifted All-Purpose Flour See Cake Notes
  • 1 Cup Heavy Cream
  • 2 Teaspoons Vanilla Extract See Cake Notes

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Generously Grease And Flour A 10″ Tube Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Butter And Salt In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-Low Speed Until Creamy, 1 Minute.
  • Add The Sugar, Gradually, While Beating On Medium-Low.
  • Increase The Mixer Speed To Medium Once All The Sugar Has Been Incorporated, And Beat Until Pale In Color, 1 Minute More.
  • While The Mixer Is Running On Low Speed, Add The Eggs, One At A Time, Making Sure Each One Is Incorporated.
  • Scrape Down The Sides Of The Bowl With A Rubber Spatula.
  • With The Mixer On Low Speed, Add The Flour And Cream Alternately, Until Combined, Beginning And Ending With The Flour.
  • Blend In The Vanilla, And Scrape Down The Sides Of The Bowl.
  • Turn The Batter Into The Prepared Pan, Smoothing The Top With The Rubber Spatula.
  • Place The Pan In The Oven.
  • Bake Until The Cake Is Golden Brown And Crackly On Top And A Toothpick Inserted Near The Center Comes Out Clean, 75 To 80 Minutes.
  • Remove The Pan To A Wire Rack To Cool For 20 Minutes.
  • Run A Knife Around The Edges Of The Pan, Give The Pan A Gentle Shake, Then Turn The Cake Out Onto The Rack Then Turn Again To Cool Right Side Up.
  • Let It Cool For 1 Hour Before Slicing.
  • To Store, Wrap In Aluminum Foil Or Place In A Cake Saver At Room Temperature.
  • Or Freeze Leftovers Wrapped In Foil For Up To 6 Months.

Notes & Wine Advice

Cake Notes:

You Can Make This Cake With Any All-Purpose Bleached Or Unbleached Flour. You Can Substitute Almond Extract For ½ Teaspoon Of The Vanilla. If Using Salted Butter, Omit The Salt.
————————————————————————————————–
Course; Cake

Hawaiian Chantilly Cake

Hawaiian Chantilly Cake

Deel op Facebook Print Recipe

Ingredients

  • Makes: 12 To 16 Servings

Frosting

Filling

Garnish

  • ¼ To ½ Cup Chopped Macadamia Nuts

Cake

Instructions

  • For The Frosting, Place The Milk, Sugar, Melted Butter, And Egg Yolks In A Large Mixing Bowl, And Whisk To Combine.
  • Pour The Mixture Into A Medium-Size Heavy Saucepan, And Place Over Medium Heat.
  • Cook, Whisking Vigorously, Until The Mixture Comes To A Boil.
  • Boil For 1 Minute.
  • Remove The Frosting From The Heat, And Whisk For 1 Minute To Cool It Down.
  • Whisk In The Vanilla.
  • Pour Into A Heatproof Bowl, Cover The Top Of The Frosting With Plastic Wrap, And Place The Bowl In The Refrigerator To Chill For 4 Hours.
  • For The Filling, Place The Sugar, Cornstarch, And Salt In A Medium-Size Heavy Saucepan And Stir To Combine.
  • Add The Egg And Milk, And Stir To Combine.
  • Place The Pan Over Medium Heat And Cook, Stirring Until The Mixture Comes To A Boil, And Then Thickens, 3 To 4 Minutes.
  • Take The Pan Off The Heat, And Stir In The Butter And Vanilla.
  • Pour Into A Heatproof Bowl, Cover The Top Of The Filling With Plastic Wrap, And Place The Bowl In The Refrigerator To Chill For 3 Hours.
  • For The Macadamia Nut Garnish, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Place The Macadamia Nuts In A Small Baking Pan, And Place In The Preheating Oven.
  • Toast Until Golden Brown, 4 To 5 Minutes, Watching Carefully So The Nuts Do Not Burn.
  • Remove The Pan From The Oven, And Set Aside.
  • For The Cake, Lightly Grease And Flour Two 9″ Round Cake Pans, Shake Out The Excess Flour, And Set The Pans Aside.
  • Separate The Eggs, Placing The Whites In A Large Mixing Bowl And The Egg Yolks In A Smaller One.
  • Beat The Egg Whites With An Electric Mixer On High Speed Until Foamy, 1 To 2 Minutes.
  • Gradually Add ½ Cup Of The Sugar, Continuing To Beat On High Until Stiff Peaks Form, 1 To 2 Minutes More.
  • Set The Egg Whites Aside.
  • Sift The Remaining 1 Cup Sugar And The Flour, Baking Soda, And Salt Into A Large Mixing Bowl.
  • Add The Melted Chocolate, Oil, And ½ Cup Of The Milk.
  • Blend On Low Speed Until Just Combined.
  • Add The Egg Yolks And Remaining Milk, And Beat On Medium Speed Until Smooth, 1 Minute.
  • Fold In The Egg Whites Until No Traces Of White Remain.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake The Cakes Until They Spring Back When Lightly Pressed In The Center, 22 To 26 Minutes.
  • Remove The Pans From The Oven And Let Cool 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give The Cakes A Gentle Shake, And Then Invert Once And Then Again Onto A Wire Rack To Cool Completely, 1 Hour.
  • Slice Each Layer In Half Horizontally.
  • To Assemble The Cake, Remove The Filling And Frosting From The Refrigerator.
  • Place The Bottom Half Of 1 Layer On A Cake Plate With The Cut Side Up.
  • Divide The Filling Into Thirds, And Spread 1 Part Onto The Top Of The Cake.
  • Place The Top Of The Layer Over The Filling, And Spread With Another Third Of The Filling.
  • Place The Bottom Of The Second Layer On Top Of The Filling, And Spread With The Remaining Filling.
  • Place The Top Of The Second Layer Over The Filling.
  • Place The Cake In The Refrigerator For 15 Minutes To Make The Cake Easier To Frost.
  • Remove The Cake From The Refrigerator, And Spread A Thin Layer Of Frosting Around The Edges Of The Cake To Seal The Crumbs.
  • Place The Cake Back In The Refrigerator To Set The Frosting, About 30 Minutes.
  • Remove The Cake From The Refrigerator, And Spread The Remaining Frosting On The Top And Sides Of The Cake.
  • Garnish With The Toasted Macadamia Nuts.
————————————————————————————————–
Course; Cake

Robert Redford Cake

Robert Redford Cake

Deel op Facebook Print Recipe

Ingredients

  • Makes: 12 Servings

Cake

  • Butter Parchment Paper, And Flour For Prepping The Pan
  • 1 Cup Blanched Hazelnuts Or Almonds See “How To Blanch Hazelnuts Or Almonds”
  • ¾ Cup 1½ Sticks Unsalted Butter, At Room Temperature
  • ½ Cup Honey
  • 10 Large Eggs Separated
  • 12 Ounces Semisweet Chocolate Chopped, Or Chips
  • ¼ Teaspoon Salt

Ganache Frosting

Garnish

  • Semisweet Chocolate Shavings

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Lightly Grease The Bottom And Sides Of A 10″ Springform Pan With Butter.
  • Line The Bottom Of The Pan With A Circle Of Parchment Paper.
  • Grease The Parchment Paper, And Dust With Flour.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • 2.
  • Place The Reserved, Cooled, Blanched Hazelnuts In A Food Processor Fitted With A Steel Blade.
  • Pulse Until The Nuts Resemble Coarse Meal, About 1 Minute.
  • They Will Be A Little Sticky.
  • Set Aside.
  • 3.
  • Place The Butter And Honey In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Smooth And Creamy, 1 Minute.
  • Add The Egg Yolks, 2 At A Time, And Blend Until Each Round Of Egg Yolks Is Incorporated.
  • Scrape Down The Bowl With A Rubber Spatula, And Fold In The Ground Hazelnuts.
  • Set Aside.
  • 4.
  • Put The Chocolate In A Medium-Size Glass Bowl, And Place In The Microwave On The Defrost Setting For 3 Minutes, Stirring Until The Chocolate Has Melted.
  • Cool A Few Minutes, Stirring, And Then Fold Into The Batter.
  • Beat On Medium Speed Until Blended.
  • Set Aside.
  • 5.
  • Place The Egg Whites And Salt In A Large Bowl, And Beat With Clean Beaters On High Speed Until Nearly Stiff Peaks Form, 4 Minutes.
  • Fold The Whites Into The Batter In 3 Portions, Folding Just Until Combined.
  • Turn The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • 6.
  • Bake The Cake For 20 Minutes.
  • Then Reduce The Oven Temperature To 350°F And Bake Until The Cake Has Welled In The Center And A Toothpick Inserted In The Center Comes Out Clean, 32 To 37 Minutes.
  • Remove The Pan From The Oven, And Place On A Rack To Cool For 20 Minutes.
  • 7.
  • While The Cake Bakes, Prepare The Frosting.
  • Place The Cream In A Small Saucepan Over Medium Heat Until It Nearly Boils, About 2 Minutes.
  • Place The Chopped Chocolate In A Large Bowl.
  • Pour The Hot Cream Over The Chocolate And Stir With A Wooden Spoon Until The Chocolate Melts And The Frosting Is Smooth.
  • Let The Frosting Cool To Room Temperature.
  • It Will Thicken As It Cools.
  • 8.
  • Run A Knife Around The Edges Of The Cake.
  • Unfasten The Collar Of The Springform Pan, And Remove The Bottom And The Parchment Paper From The Bottom Of The Cake.
  • Place The Cake On A Serving Platter.
  • Level The Top Of The Cake With A Long Serrated Knife.
  • Flip The Cake So It Is Bottom Up.
  • Spread The Top And Sides Of The Cake With The Frosting.
  • Garnish With Chocolate Shavings.
  • Let The Cake Rest For 30 Minutes, Then Slice And Serve.
————————————————————————————————–
Course; Cake

Ocracoke Fig Cake

Ocracoke Fig Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 10 To 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Lightly Grease And Flour A 10″ Tube Pan, Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Walnuts In A Small Baking Pan In The Oven To Toast While The Oven Preheats Until They Are Golden Brown, 4 To 5 Minutes.
  • Remove The Walnuts From The Oven, And Let Them Cool.
  • When Cool, Finely Chop And Set Aside.
  • Sift Together The Flour, Baking Powder, Nutmeg, Allspice, Cinnamon, And Salt In A Large Bowl, And Set Aside.
  • Place The Sugar And Oil In A Large Bowl, And Beat With An Electric Mixer On Low Speed Until Well Combined, About 1 Minute.
  • Add The Eggs, One At A Time, And Beat Until Well Incorporated, 1 Minute.
  • Add The Vanilla.
  • Alternately Add The Reserved Flour Mixture And The Buttermilk To The Batter, Beginning And Ending With The Flour.
  • Beat On Low Speed Until Just Incorporated, 30 Seconds.
  • Fold In The Fig Preserves And Reserved Nuts, And Stir Until Smooth.
  • Turn The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until A Long Toothpick Inserted In The Cake Comes Out Clean And The Top Springs Back When Lightly Pressed, 50 To 55 Minutes.
  • Remove The Pan From The Oven, And Let The Cake Cool In The Pan For 20 Minutes.
  • Run A Knife Around The Edges Of The Pan, Give The Pan A Gentle Shake, And Invert The Cake Once And Then Again Onto A Wire Rack To Completely Cool, About 1 Hour.
  • Slice And Serve.

Notes & Wine Advice

Cake Note:

The Best Fig Preserves Are Made By A Friend Or Found At A Roadside Stand Or Farmers’ Markets. They Are Dark And Syrupy And Wonderful. If You Must Substitute Store Bought, Look For Dark Italian Fig Preserves Or Jam.
————————————————————————————————–
Course; Cake

Mother Ann’s Birthday Cake

Mother Ann’s Birthday Cake

Deel op Facebook Print Recipe

Ingredients

  • Makes: 12 To 16 Servings

Cake

Buttercream Frosting

Filling

  • 1 Generous Cup Peach Jam Or Preserves For Spreading Between The Layers See Cake Note

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour Three 9″ Round Cake Pans, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Measure The Flour, Cornstarch, Baking Powder, And Salt Into A Large Mixing Bowl, And Sift The Mixture Together Into Another Large Bowl.
  • Set Aside.
  • Place The Butter Into A Very Large Bowl, And Beat With An Electric Mixer On Medium Speed Until Soft, 15 Seconds.
  • Add The Sugar A Little At A Time, Beating Until Creamy, 1 Minute.
  • Spoon A Third Of The Flour Mixture Into The Sugar And Butter Mixture And Beat On Low To Incorporate.
  • Add A Third Of The Milk.
  • Continue To Add The Flour Mixture And Milk Alternately Until The Batter Is Smooth.
  • Stir In The Vanilla, And Set The Batter Aside.
  • Place The 12 Egg Whites In A Large Clean Bowl And Beat With Clean Beaters On High Speed Until Stiff Peaks Form, About 4 Minutes.
  • Turn The Beaten Whites On Top Of The Batter, And Using A Rubber Spatula, Fold The Whites Into The Batter Until They Are Well Incorporated.
  • Use A Turning Motion And Rotate The Bowl As You Fold In The Whites.
  • Divide The Batter Between The 3 Prepared Pans, And Smooth The Tops With A Rubber Spatula.
  • Place The Pans In The Oven.
  • Bake The Cakes Until They Are Lightly Golden Around The Edges And The Center Springs Back When Lightly Pressed, 23 To 27 Minutes.
  • Remove The Pans From The Oven, And Place Them On A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give The Pans A Gentle Shake, And Turn The Cakes Out Onto Racks To Cool Right Side Up For 30 Minutes.
  • While The Cake Layers Are Cooling, Make The Frosting.
  • Place The Soft Butter, Sugar, Milk, And Vanilla In A Large Bowl, And Beat With An Electric Mixer On Low Speed To Combine, 30 Seconds.
  • Increase The Mixer Speed To Medium And Beat Until Smooth, 1 To 2 Minutes More.
  • To Assemble The Cake, Place 1 Cake Layer On A Serving Plate.
  • Spread With Half Of The Peach Jam.
  • Place A Second Layer On Top.
  • Spread The Remaining Jam On Top Of The Second Layer, And Top With The Third Layer.
  • Spread The Top And Sides Of The Cake With Frosting.
  • Store Up To 3 Days At Room Temperature, If Needed.
  • Cake Note: Some Stores Have Peach Jam And Others Peach Preserves.
  • The Jam Is A Little Easier To Spread Than Preserves.
  • If You Want A More Pronounced Peach Flavor, Slice The Cake Layers In Half Horizontally And Spread Jam Between All The Half Layers.
  • You Will Need 2 Cups Jam For This Method.

Notes & Wine Advice

For Beating Egg Whites: Even A Smidgen Of Egg Yolk Mixed In With The Egg Whites Will Reduce The Volume Of The Beaten Egg Whites. So To Be Careful, Separate Each Egg Over A Small Bowl. Then Pour The Egg Whites Into A Larger Bowl.
————————————————————————————————–
Course; Cake

Lois’s Original Plum Torte

Lois’s Original Plum Torte

Deel op Facebook Print Recipe

Ingredients

Makes: 8 To 12 Servings

  • 1 Teaspoon Butter For Greasing The Pan
  • 8 To 12 Whole Purple Or Red Plums
  • ¾ Cup Granulated Sugar
  • ½ Cup 1 Stick Unsalted Butter, At Room Temperature
  • 1 Cup Unbleached Flour Sifted
  • 1 Teaspoon Baking Powder
  • Pinch Of Salt
  • 2 Large Eggs Lightly Beaten
  • 1 Tablespoon Granulated Sugar
  • 1 Teaspoon Ground Cinnamon Or 1 Teaspoon Grated Lemon Zest

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease The Bottom Of A 9″ To 10″ Springform Pan With Butter, And Set The Pan Aside.
  • Wash And Pat Dry The Plums.
  • Cut Them In Half, And Remove The Pits And Discard.
  • Set The Plum Halves Aside.
  • Place The Sugar And Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 1 Minute.
  • In A Separate Bowl, Stir Together The Flour, Baking Powder, And Salt.
  • Set Aside.
  • Add The Eggs To The Butter And Sugar Mixture, And Blend On Low To Incorporate.
  • Fold In The Flour Mixture Just To Combine.
  • Spoon The Batter Into The Bottom Of The Prepared Pan.
  • Place The Plum Halves Cut Side Down On Top Of The Batter.
  • (If You Want More Plums, Use 12 Whole Or 24 Halves. If You Want Fewer, Use 8 Whole Or 16 Halves, Or As Many As You Like.) Sprinkle The Plums With The 1 Tablespoon Sugar And Either Cinnamon Or Lemon Zest.
  • Place The Pan In The Oven.
  • Bake The Cake Until The Top Is Golden Brown And The Center Springs Back When Lightly Pressed With A Finger, 40 To 45 Minutes For A 10″ Pan, And 45 To 50 Minutes For A 9″ Pan.
  • Remove The Pan From The Oven, And Set It On A Wire Rack To Cool For 20 Minutes.
  • Run A Knife Around The Edges Of The Pan, And Unfasten The Collar Of The Pan.
  • Carefully Slice The Cake Away From The Bottom Of The Pan, And Place It On A Cake Plate To Serve.

Notes & Wine Advice

Cake Note:

To Reheat The Cake, Place Uncovered In A 300°F Oven Until Warmed Through, About 20 Minutes.
————————————————————————————————–
Course; Tarts