Recipes

John Egerton’s Pound Cake

John Egerton’s Pound Cake

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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.
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Course; Cake

Hawaiian Chantilly Cake

Hawaiian Chantilly Cake

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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.
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Course; Cake

Robert Redford Cake

Robert Redford Cake

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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.
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Course; Cake

Ocracoke Fig Cake

Ocracoke Fig Cake

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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.
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Course; Cake

Mother Ann’s Birthday Cake

Mother Ann’s Birthday Cake

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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.
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Course; Cake

Lois’s Original Plum Torte

Lois’s Original Plum Torte

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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.
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Course; Tarts

Chocolate Earthquake Cake

Chocolate Earthquake Cake

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Ingredients

Makes: 10 To 12 Servings

Garnish

  • 1 Teaspoon Confectioners’ Sugar For Dusting
  • Vanilla Ice Cream And/Or Fresh Raspberries For Serving

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Rub The Soft Butter On The Bottom And Sides Of An 8″ Springform Pan Or Tall Metal Baking Pan With Removable Bottom.
  • Dust With The Cocoa, And Set The Pan Aside.
  • Place The Chocolate And Butter In A Heavy Saucepan Over Low Heat, And Stir Until The Chocolate Melts, 2 Minutes.
  • Turn Off The Heat And Set The Chocolate-Butter Mixture Aside.
  • Separate The Eggs, Placing The Yolks In A Large Mixing Bowl And The Whites In A Separate Large Mixing Bowl.
  • Set The Whites Aside.
  • Beat The Egg Yolks With An Electric Mixer On Medium-High Speed, Gradually Adding ¾ Cup Of The Sugar As You Beat.
  • Beat Until They Are Pale Yellow And The Consistency Of Mayonnaise, 1 To 2 Minutes.
  • Turn Off The Mixer And Pour The Chocolate Mixture Into The Yolks.
  • Beat On Low Until Just Combined, 30 Seconds.
  • Add The Rum And Vanilla, And Beat Again On Low Until Just Combined, 10 Seconds.
  • Set Aside.
  • With Clean Beaters, Beat The Egg Whites On High Speed Until Soft Peaks Form, 1 To 2 Minutes.
  • Gradually Beat In The Remaining ¼ Cup Sugar, And Beat Until Stiff Peaks Form, About 1 Minute Longer.
  • Turn Off The Mixer, And Fold The Whites Into The Chocolate Mixture With A Rubber Spatula Until The Whites Are Well Combined.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake For 15 Minutes, Then Reduce The Temperature To 350°F, Leaving The Cake In The Oven.
  • Bake The Cake For Another 15 Minutes, Then Reduce The Temperature To 250°F.
  • Bake The Cake Until The Cake Smells Very Chocolatey, The Top Has A Nice Firm Crust, And The Cake Jiggles A Bit When The Top Is Touched, 20 To 25 Minutes.
  • Turn Off The Oven, But Leave The Cake In The Oven.
  • Prop The Oven Door Open 2″ With Kitchen Towels, And Let The Cake Sit In The Turned-Off Oven For 25 Minutes.
  • Remove The Cake From The Oven, And Let It Cool For 20 To 30 Minutes In The Pan On The Kitchen Counter.
  • The Cake Will Fall As It Cools.
  • Run A Knife Around The Edge Of The Pan, And Remove The Sides Or Bottom Of The Pan.
  • Place The Cake On A Serving Plate, Sift Confectioners’ Sugar Over The Top, And Slice While Warm.
  • Serve With The Ice Cream And/Or Berries.
  • Or, For Easier Slicing, Leave The Cake In The Pan And Chill, Covered, At Least 2 Hours, Then Slice And Serve.
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Course; Cake

Silver Palate Carrot Cake

Silver Palate Carrot Cake

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Ingredients

Makes: 12 To 16 Servings

  • 6 Medium Carrots About 14 To 15 Ounces
  • Vegetable Shortening And Flour For Prepping The Pans See Cake Note
  • ¾ Cup 8-Ounce Can Crushed Pineapple, Drained
  • 1½ Cups Finely Chopped Walnuts
  • 3 Cups Unbleached Flour
  • 3 Cups Granulated Sugar
  • 1 Teaspoon Salt
  • 1 Tablespoon Baking Soda
  • 1 Tablespoon Ground Cinnamon
  • 1½ Cups Corn Oil
  • 4 Large Eggs At Room Temperature, Lightly Beaten
  • 1 Tablespoon Vanilla Extract
  • 1½ Cups Loosely Packed Sweetened Shredded Coconut
  • Cream Cheese Frosting For A 3-Layer Cake

Instructions

  • Wash And Peel The Carrots.
  • Trim Off The Tops, And Slice The Carrots Into ¼” Pieces.
  • Place Them In A Medium-Size Saucepan, And Add Water Just To Barely Cover Them.
  • Place The Pan Over High Heat And Bring To A Boil, Then Reduce The Heat To Medium-Low And Let The Carrots Simmer, Uncovered, Until Fork-Tender, About 15 Minutes.
  • Drain The Carrots, And Place Them In A Food Processor Fitted With A Steel Blade.
  • Pulse For 45 To 60 Seconds Or Until They Are Coarsely Pureed And Yield 1⅓ Cups.
  • Set Aside.
  • 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.
  • Drain The Pineapple Well In A Sieve.
  • Put The Walnuts On A Baking Sheet And Place In The Oven To Toast Until Lightly Browned, 5 To 7 Minutes.
  • Remove The Walnuts, And Set Aside To Cool.
  • Sift Together The Flour, Sugar, Salt, Baking Soda, And Cinnamon In A Large Mixing Bowl.
  • Add The Oil, Eggs, And Vanilla.
  • With A Large Spoon, Stir The Wet Ingredients Together And Then Sift Into The Dry Ingredients Until Just Combined.
  • The Batter Will Be Thick.
  • Fold In The Coconut, Carrots, Pineapple, And Walnuts Until Well Blended.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake The Cakes Until They Turn Dark Brown And A Toothpick Inserted In The Center Comes Out Clean, 32 To 37 Minutes.
  • Remove The Cakes To A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, And Give The Pans A Gentle Shake.
  • Invert Them Once And Then Again Onto The Rack To Cool Right Side Up, 30 Minutes.
  • While The Layers Cool, Prepare The Frosting.
  • To Assemble The Cake, Place 1 Layer On A Cake Plate And Spread With A Generous ¾ Cup Of Frosting.
  • Top With The Second Layer And Repeat.
  • Top With The Third Layer, And Spread The Frosting On The Top And Sides Of The Cake.
  • Chill For At Least 30 Minutes To Make Slicing Easier.

Notes & Wine Advice

Cake Note:
To Make These Layers Containing Pineapple And Coconut Easy To Remove From The Pan, Grease And Flour Generously. Or Line The Pan Bottoms With A Round Of Parchment Paper.
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Course; Cake

Moosewood Cardamom Coffee Cake

Moosewood Cardamom Coffee Cake

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Ingredients

  • Makes: 12 To 16 Servings

Cake

Filling

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Butter And Flour A 10″ Tube Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Place The Butter And Brown Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Fluffy, 3 To 4 Minutes.
  • Add The Eggs, One At A Time, Beating After Each Addition.
  • Blend In The Vanilla, And Set The Batter Aside.
  • Sift Together The Flour, Baking Powder, Baking Soda, Cardamom, And Salt In A Large Mixing Bowl.
  • Add This To The Batter Alternately With The Sour Cream, Beginning And Ending With The Dry Ingredients.
  • Don’t Overmix.
  • Set Aside.
  • For The Filling, Stir Together The Sugar, Cinnamon, And Walnuts In A Small Bowl.
  • Spoon A Third Of The Batter Into The Bottom Of The Prepared Pan And Spread The Batter To The Edges.
  • Scatter Half Of The Filling Over The Top.
  • Spread Another Third Of The Batter On Top, And Scatter The Remaining Filling Over It.
  • Spread The Last Third Of The Batter Over The Filling, And Place The Pan In The Oven.
  • Bake The Cake Until It Has Browned Well On Top And A Long Toothpick Inserted In The Center Comes Out Clean, 60 To 65 Minutes.
  • Remove The Cake From The Oven, And Place It On A Wire Rack To 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 So It Cools Completely On The Rack, Right Side Up, About 1 Hour.
  • Slice And Serve.
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Course; Cake

Italian Cream Cake

Italian Cream Cake

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Ingredients

  • Makes: 12 Servings

Cake

Frosting

  • ¼ Cup Finely Chopped Pecans
  • 8 Tablespoons 1 Stick Unsalted Butter, At Room Temperature
  • 8 Ounces Cream Cheese
  • 2 Teaspoons Vanilla Extract
  • 4 To 4¾ Cups Confectioners’ Sugar
  • Dash Of Salt
  • Extra Sweetened Flaked Coconut As Garnish If Desired

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Grease And Flour Three 9″ Round Cake Pans.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Butter And Shortening In A Large Mixing Bowl, And Blend With An Electric Mixer On High Speed Until Creamy, 1 Minute.
  • Gradually Add The Sugar, Blending On Medium Speed.
  • Add The Egg Yolks, One At A Time, Beating Just Until Combined.
  • Add The Vanilla And Combine.
  • Sift The Flour And Baking Soda In A Small Bowl, And Sift To Combine Well.
  • Spoon A Third Of The Flour Mixture Into The Butter Mixture And Blend On Low, Then Add ½ Cup Of The Buttermilk And Blend.
  • Add Another Third Of The Flour Mixture, Then The Rest Of The Buttermilk, Blending, Then The Rest Of The Flour Mixture.
  • Fold In The Coconut And Pecans Just Until Combined.
  • Set Aside.
  • Place The 5 Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Stiff Peaks Form, 4 Minutes.
  • Fold The Beaten Whites Into The Batter Until The Whites Are Well Combined.
  • Divide The Batter Between The 3 Pans, And Smooth The Tops.
  • Place The Pans In The Oven.
  • Bake Until The Cakes Are Golden Brown And Just Pull Away From The Sides Of The Pans, 22 To 25 Minutes.
  • Remove The Pans To A Wire Rack To Cool For 10 Minutes, Then Run A Knife Around The Edges.
  • Shake The Layers Gently, Then Invert Onto The Rack Right Side Up To Cool Completely, 30 Minutes.
  • Leave The Oven On.
  • Meanwhile, Make The Frosting.
  • Place The ¼ Cup Nuts In A Small Pan In The Oven To Toast For 3 To 4 Minutes.
  • Remove And Set Aside To Cool.
  • Place The Butter And Cream Cheese In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy, 1 Minute.
  • Add The Vanilla And Half Of The Confectioners’ Sugar, Beating On Medium Until Combined.
  • Add Another Cup Of Sugar And The Salt And Blend On Medium-High Until Combined And Light.
  • Add The Remaining Sugar As Needed, And Beat On Medium-High To Lighten The Frosting.
  • Fold In The Cooled Toasted Nuts.
  • To Assemble The Cake, Place 1 Cooled Layer On A Cake Stand And Cover With ¾ Cup Of Frosting, Spread To The Edges.
  • Place A Second Layer On Top, And Spread It With ¾ Cup Of Frosting.
  • Place The Third Layer On Top, And Add 1 To 1½ Cups Frosting To The Top Of The Cake, Spreading It Decoratively Across The Top.
  • Use The Remaining Frosting To Frost The Sides Of The Cake, Using Smooth, Clean Strokes.
  • Pat Extra Coconut On Top Of The Cake For Garnish, If Desired.
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Course; Cake