Recipes

Texas Sheath Cake

Texas Sheath Cake

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Ingredients

Makes: 16 Servings

Cake

Icing

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 400°F.
  • Lightly Grease And Flour A 13″ × 9″ Metal Baking Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Flour And Sugar In A Large Mixing Bowl, And Stir To Combine.
  • Set Aside.
  • Place The Butter, Cocoa, And Water In A Medium-Size Saucepan Over Medium Heat, And Stir Until The Butter Melts And The Mixture Just Comes To A Boil, 3 To 4 Minutes.
  • Remove From The Heat And Pour Into The Bowl With The Flour And Sugar.
  • Stir To Combine.
  • Stir The Baking Soda Into The Buttermilk, And Stir Into The Batter Along With The Eggs, Cinnamon, And Vanilla.
  • Stir Until Smooth.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until The Top Springs Back When Lightly Pressed, 20 To 25 Minutes.
  • Remove The Cake From The Oven To Cool On A Wire Rack.
  • About 5 Minutes Before The Cake Is Done, Start Preparing The Icing.
  • Place The Butter, Cocoa, And Milk Into A Medium-Size Saucepan Over Medium Heat, Stir To Combine, And Bring To A Boil, 2 To 3 Minutes.
  • Place The Confectioners’ Sugar In A Large Mixing Bowl, And Pour The Hot Cocoa Mixture Into The Sugar.
  • Stir Until Smooth.
  • Fold In The Vanilla And Pecans Until Well Combined.
  • Pour The Icing Over The Warm Cake.
  • Let The Cake Cool For At Least 1 Hour Before Slicing.

Notes & Wine Advice

Cake Notes:
Sarah’s Family Uses Hershey’s Regular Baking Cocoa. But The Central Markets Use A Dark Unsweetened Valrhona Cocoa. This Cake Needs A Bit Of Salt, So That Is Why Lightly Salted Butter Is Called For In The Recipe. If You Are Baking With Unsalted Butter, Add ½ Teaspoon Salt To The Cake, And ¼ Teaspoon Salt To The Icing. Toast The Pecans Before Folding Into The Icing. Place The Pecans In A Small Baking Pan In The Oven For 4 To 5 Minutes While The Oven Preheats, Watching To Make Sure They Turn Golden Brown And Do Not Burn.
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Course; Cake

Helen Corbitt’s Coffee Angel Food Cake

Helen Corbitt’s Coffee Angel Food Cake

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Ingredients

Makes: 12 To 16 Servings

Cake

  • 1½ Cups Sifted Granulated Sugar Divided Use
  • 1 Cup Sifted Cake Flour
  • ½ Teaspoon Salt
  • 1¼ Cups Egg Whites From 8 To 9 Large Eggs
  • 1¼ Teaspoons Cream Of Tartar
  • ½ Teaspoon Vanilla Extract
  • 1 Tablespoon Espresso Powder See Cake Note
  • Coffee Butter Icing

Garnish

  • Toasted Sliced Almonds If Desired
  • Semisweet Chocolate Shavings If Desired

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Set Aside An Ungreased 10″ Tube Pan.
  • Stir ½ Cup Of The Sugar Into The Flour In A Large Bowl.
  • Sift Together 4 Times And Set Aside.
  • Add The Salt To The Egg Whites In A Large Mixing Bowl, And Beat With An Electric Mixer On High Speed Until Foamy, 2 To 3 Minutes.
  • Sprinkle The Cream Of Tartar Over The Eggs And Beat Until Soft Peaks Form, Another 2 To 3 Minutes.
  • Add The Remaining 1 Cup Sugar To The Egg Whites, About ¼ Cup At A Time, Beating On High About 1 Minute, Until The Whites Are Nearly Stiff.
  • Sift The Flour And Sugar Mixture Again Over The Beaten Egg Whites, Folding Into The Whites With A Rubber Spatula Until No Flour Can Be Seen.
  • Fold In The Vanilla And Espresso Powder Until Just Combined.
  • Pour The Batter Into The Ungreased Pan, Smoothing The Top.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Firm When Pressed Gently On Top, 35 To 40 Minutes.
  • Remove The Pan From The Oven, And Invert It Onto A Wire Rack To Let The Cake Cool Upside Down In The Pan For At Least An Hour, Or Until Completely Cool.
  • To Assemble, Run A Knife Around The Edge Of The Pan, Give The Pan A Gentle Shake, And Invert The Cake Once And Then Again To Let It Rest Right Side Up On A Serving Plate.
  • Frost The Top And Sides With The Coffee Butter Icing.
  • Top With Toasted Almonds And Grated Chocolate.
  • Slice And Serve.

Notes & Wine Advice

Cake Note:
Helen Corbitt Called For Powdered Instant Coffee. You Can Find The Espresso Powder, Which Has More Flavor And Intensity Than Instant Coffee, In Most Supermarkets Today.
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Course; Cake

Fruit Cocktail Cake

Fruit Cocktail Cake

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Ingredients

  • Makes: 12 To 16 Servings

Cake

Sauce

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour A 13″ × 9″ Baking Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Place The Flour, Sugar, Baking Soda, And Salt In A Large Mixing Bowl, And Stir To Combine Well.
  • Add The Eggs, Vanilla, Lemon Juice, And Fruit Cocktail, And Blend With An Electric Mixer On Medium Speed Until Smooth But Chunks Of Fruit Cocktail Remain, 1 To 2 Minutes.
  • Pour The Batter Into The Prepared Pan.
  • Stir Together The Brown Sugar And Coconut In A Small Bowl, And Sprinkle This Mixture Over The Top Of The Batter.
  • Place The Pan In The Oven, And Bake Until The Cake Is Golden Brown, 22 To 27 Minutes.
  • While The Cake Is Baking, Prepare The Sauce.
  • Place The Milk, Sugar, Vanilla, Butter, Coconut, And Nuts In A Medium-Size Saucepan And Bring To A Boil, Stirring, Over Medium-High Heat.
  • Reduce The Heat To Low, And Let The Sauce Simmer Until It Begins To Thicken, 3 To 5 Minutes.
  • Remove The Pan From The Heat, And Keep The Sauce Warm.
  • When The Cake Has Baked, Remove It From The Oven, And Immediately Pour The Sauce Over The Cake.
  • Let It Cool To Room Temperature, About 30 Minutes, Then Slice And Serve.
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Course; Cake / Fruit

The Wacky Cake

The Wacky Cake

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Ingredients

Makes: 12 To 16 Servings

Cake

Caramel Icing

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Set Aside An Ungreased 13″ × 9″ Metal Baking Pan.
  • Sift Flour, Sugar, Cocoa, Baking Soda, And Salt Several Times To Combine Well.
  • Place In The Baking Pan, And Sift Several Times To Combine Well.
  • With Your Fingers, Make 3 Wells In The Dry Ingredients.
  • Into One Well, Pour The Oil.
  • Into Another, Pour The Vinegar.
  • Into The Third, Pour The Vanilla.
  • Stir With A Wooden Spoon To Combine The Ingredients Loosely.
  • Pour 1 Cup Of The Warm Water Over The Ingredients In The Pan, And Stir To Combine.
  • Pour The Second Cup Into The Pan, And Stir To Combine Well.
  • Place The Pan In The Oven.
  • Bake The Cake Until The Top Springs Back When Lightly Pressed With A Finger, 25 To 30 Minutes.
  • Remove The Pan From The Oven To Cool.
  • For The Icing, Place The Brown Sugar, Butter, Milk, Salt, And Vanilla In A Medium-Size Saucepan Over Medium Heat.
  • Bring To A Boil, Stirring.
  • Let The Mixture Boil For 1 Minute.
  • Remove The Pan From The Heat.
  • Place The Pan In A Large Bowl Filled With 2 Cups Of Ice.
  • Whisk The Icing Until It Begins To Thicken And Is Of Spreading Consistency.
  • Pour The Caramel Icing Over The Warm Cake, Spreading The Icing To The Edges And Corners Using A Small Spatula.
  • If Desired, Sprinkle On Chopped Pecans While The Icing Is Warm.
  • Let The Cake Rest For 30 Minutes So The Icing Hardens And Makes Slicing Easy.
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Course; Cake

Gooey Butter Cake

Gooey Butter Cake

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Ingredients

Makes: 16 Servings

Cake

Filling

Instructions

  • For The Cake, Place The Milk In A Small Saucepan Over Medium Heat For About 1 Minute, Or In The Microwave On Low Power For 45 Seconds, And Heat Until The Milk Is 100°F.
  • Sprinkle The Yeast Over The Milk, And Stir To Dissolve.
  • Set Aside.
  • Place The Butter, Sugar, And Salt In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Fluffy, 2 To 3 Minutes.
  • Add The Egg, And Beat Until Incorporated.
  • Stop The Mixer, And Scrape Down The Sides Of The Bowl.
  • Add The Flour Alternately With The Yeast And Milk Mixture, Beginning And Ending With The Flour.
  • When All The Flour Has Been Added, Blend On Low Speed Until The Dough Is Smooth And Elastic, About 5 Minutes.
  • Lightly Rub Butter Into The Bottom Of Two 8″ Square Pans.
  • Divide The Dough In Half, And Press One Half Into The Bottom Of Each Pan.
  • Cover Each Pan Loosely With Plastic Wrap, And Place In A Warm Place To Rise Until Nearly Doubled, About 2 Hours.
  • When The Dough Has Nearly Finished Rising, Make The Filling.
  • Place The Butter, Sugar, Salt, And Corn Syrup In A Large Mixing Bowl, And Beat On Medium Speed Until Light And Fluffy, About 3 Minutes.
  • Scrape Down The Bowl And Add The Vanilla And 1 Egg.
  • Beat On Medium Speed Until Combined, Then Add The Second Egg.
  • Add The Milk And Half The Flour, Beating Until Combined.
  • Add The Rest Of The Flour, And Beat Until Smooth.
  • Set Aside.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Pour The Filling Over The Rising Dough, Dividing It Evenly Between The 2 Pans, And Spread It To The Edges.
  • Place The Pans In The Oven.
  • Bake The Cakes Until The Tops Are Golden Brown, 25 To 30 Minutes.
  • Remove From The Oven, And Let The Cakes Cool For 20 Minutes.
  • Dust With Confectioners’ Sugar, Slice, And Serve Warm.
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Course; Cake

Huguenot Torte

Huguenot Torte

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Ingredients

Makes: 6 To 8 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup Pecans
  • 2 Tablespoons Plus ¾ Cup Granulated Sugar Divided Use
  • 2 Large Eggs
  • ¼ Cup All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • ¼ Teaspoon Salt
  • 1 Medium Tart Apple Peeled And Finely Chopped, About 1 Cup
  • 1 Cup Unsweetened Whipped Cream For Topping

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour A 9″ Springform Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Pecans And 2 Tablespoons Of Sugar In A Food Processor Fitted With A Steel Blade (Or Finely Chop The Pecans By Hand, Then Combine With The Sugar).
  • Pulse 3 Or 4 Times So That The Pecans Are Finely Minced And Nearly Ground.
  • Set Aside.
  • Place The Eggs In A Large Mixing Bowl, And Whisk By Hand Or Beat With An Electric Mixer On High Speed Until They Double In Volume.
  • Reduce The Mixer Speed To Medium, And Gradually Beat In ¾ Cup Sugar Until The Eggs Are Thick And Pale Yellow In Color.
  • Scatter The Pecans Over The Top Of The Eggs.
  • Combine The Flour With The Baking Powder And Salt, And Sprinkle This Over The Pecans.
  • Add The Chopped Apple.
  • Fold The Ingredients Together Lightly With A Rubber Spatula, And Turn The Batter Into The Prepared Pan.
  • Place The Pan In The Oven, And Bake Until The Torte Is Golden And Just Pulls Away From The Sides Of The Pan, 30 To 35 Minutes.
  • Remove The Pan From The Oven And Cool For 20 Minutes.
  • Unfasten The Collar Of The Pan, And Remove.
  • Slice The Torte And Serve With The Whipped Cream.
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Course; Cake / Tarts

Mrs. Harvey’s White Fruitcake

Mrs. Harvey’s White Fruitcake

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Ingredients

Makes: 5 Pounds Of Fruitcake

Instructions

  • .
  • Place A Rack In The Center Of The Oven.
  • Select Either A 10″ Tube Pan Or Two 9″ Loaf Pans For Baking.
  • Grease The Bottom Of The Pans, And Line The Bottom With Parchment Paper Or Waxed Paper.
  • Grease Again, And Set Aside.
  • Chop The Pecans, Cherries, And Pineapple Into Medium-Size Pieces.
  • Toss With ¼ Cup Of The Flour In A Large Bowl.
  • Set Aside.
  • Place The Butter And Sugar In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, About 1 Minute.
  • Add The Eggs, One At A Time, Beating After Each Addition Until Smooth.
  • Sift Together The Remaining 1½ Cups Flour And The Baking Powder, And Stir These Dry Ingredients Into The Batter Along With The Extracts.
  • Fold In The Reserved Fruit And Nut Mixture.
  • Pour The Batter Into The Prepared Pans.
  • Place The Pans In A Cold Oven.
  • Set The Oven Temperature To 250°F.
  • Bake For About 2 Hours 20 Minutes For The Tube Pan And 1¾ To 2 Hours For The Loaf Pans.
  • To Test For Doneness, Stick A Long Toothpick In The Center Of The Cake.
  • It Should Come Out Clean.
  • Let The Fruitcake Cool In The Pan, About 30 Minutes For The Loaves And About 1 Hour For The Tube Pan.
  • Run A Knife Around The Edges Of The Pan, Give The Pan A Gentle Shake, And Turn The Cake Out Onto A Wire Rack.
  • Brush The Top Of The Cake Liberally With Bourbon.
  • Wrap The Cake In Clean Cheesecloth And Then Aluminum Foil For Storage.
  • These Cakes Keep For Several Weeks At Room Temperature.
  • Brush With More Bourbon Every Week During Storage.

Notes & Wine Advice

Cake Note:

Candied Cherries And Pineapple Are Found More Easily In Late November And Early December. You Can Substitute Dried, Sugared Pineapple For The Candied Pineapple. And While Mrs. Harvey Seasoned Her Fruitcake With Vanilla And Lemon Extracts, You Can Use Up To ¼ Cup Bourbon Or Rum Instead.
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Course; Cake

Brooklyn Blackout Cake

Brooklyn Blackout Cake

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Ingredients

Makes: 12 To 16 Servings

Filling

Cake

Frosting

  • 12 Ounces About 2 Cups Semisweet Chocolate
  • ¾ Cup 1½ Sticks Unsalted Butter, Cut Into Tablespoons
  • ½ Cup Hot Tap Water
  • 1 Tablespoon Light Corn Syrup
  • 1 Tablespoon Vanilla Extract

Instructions

  • For The Filling, Place The Sugar, Cornstarch, And Salt In A Small Heavy Saucepan, And Stir To Combine.
  • Gradually Whisk In The Milk.
  • Fold In The Chocolate, And Place The Pan Over Medium-High Heat, Stirring Constantly Until The Mixture Bubbles Up And Thickens, 8 To 10 Minutes.
  • Remove The Pan From The Heat, And Stir In The Vanilla.
  • Let The Filling Cool To Room Temperature, Then Place In A Glass Bowl, Cover With Plastic Wrap, And Chill Until Ready To Assemble The Cake.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour Two 9″ Cake Pans, Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Cocoa In A Medium-Size Bowl.
  • Pour Some Of The Milk—About ½ Cup—Into The Cocoa, And Stir To Make A Paste.
  • Whisk In The Remaining Milk Until The Mixture Is Smooth.
  • Set Aside.
  • In A Large Mixing Bowl, Combine The Butter, Shortening, And Sugar, And Blend With An Electric Mixer On Medium Speed Until Light And Creamed, 1 Minute.
  • Add The Eggs And Vanilla And Blend On Medium-High Until Smooth And Fluffy, 1 Minute More.
  • Sift Together The Flour, Baking Powder, And Salt In A Small Bowl.
  • Add These Dry Ingredients To The Batter Alternately With The Cocoa, Beginning And Ending With The Dry Ingredients.
  • Beat Until Just Combined.
  • Scrape Down The Sides Of The Bowl With A Rubber Spatula And Stir The Batter Until Smooth.
  • Divide The Batter Between The 2 Pans, And Place The Pans In The Oven.
  • Bake Until The Cake Just Pulls Away From The Sides Of The Pans, 30 To 35 Minutes.
  • Remove The Pans To A Wire Rack To Cool 10 Minutes.
  • Run A Knife Around The Edges Of The Pan, Give The Pans A Gentle Shake, And Invert Them Once And Then Again To Cool Completely Right Side Up, About 45 Minutes.
  • Meanwhile, Make The Frosting.
  • Place The Chocolate In The Top Pan Insert Of A Double Boiler.
  • Place This Pan Over An Inch Of Boiling Water In The Bottom Of The Double Boiler Over Medium Heat.
  • Whisk Until The Chocolate Melts.
  • Remove The Pan Insert, And Whisk In The Butter, A Little At A Time.
  • Place Back Over The Simmering Water If Needed To Melt The Butter.
  • Whisk In The Hot Water, Corn Syrup, And Vanilla.
  • Place The Pan Insert In A Large Mixing Bowl Filled With Ice.
  • Beat With An Electric Mixer On Medium-High Speed Until The Frosting Is Thickened And Spreadable, 5 To 8 Minutes.
  • Set The Frosting Aside.
  • To Assemble The Cake, Slice The Cake Layers In Half Crosswise Using A Long Serrated Knife.
  • You Will Have 4 Layers.
  • Crumble 1 Layer With Your Fingers Into Crumbs That Will Cover The Cake.
  • Place These In A Small Bowl And Set Aside.
  • Remove The Filling From The Refrigerator.
  • Place 1 Cake Layer On A Cake Platter And Spread Half Of The Filling Over The Top Of It, Spreading To ½” From The Edge.
  • Place A Second Layer On Top, And Repeat With The Remaining Filling.
  • Place On The Top Layer.
  • If Needed, Insert 5 Or 6 Long Toothpicks Down Into The Cake From The Top To Stabilize It.
  • Place The Cake In The Refrigerator To Chill For 15 Minutes.
  • Remove The Cake From The Refrigerator, And Frost The Top And Sides Of The Cake With Smooth Strokes.
  • Press The Cake Crumbs Onto The Sides Of The Cake First, Then Pile The Remaining Crumbs On Top Of The Cake.
  • Slice And Serve.
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Course; Cake
Cuisine; American

Miss Sadie’s Spice Meringue Cake

Miss Sadie’s Spice Meringue Cake

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Ingredients

Makes: 12 To 16 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Lightly Grease And Flour A 13″ × 9″ Metal Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Sift Together The Flour, Baking Powder, Baking Soda, Cinnamon, Cloves, And Salt Into A Medium-Size Bowl.
  • Set Aside.
  • Place The Margarine In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Soft, About 30 Seconds.
  • Add 2 Cups Of The Brown Sugar; Beat To Combine Until Creamy, 1 To 2 Minutes.
  • Add 2 Whole Eggs And 2 Yolks, At One Time, Beating For 15 Seconds On Medium Speed Or Until Combined.
  • Add The Vanilla.
  • Alternately Add The Reserved Dry Ingredients And The Buttermilk, Beginning And Ending With The Dry Ingredients.
  • Spread The Batter Evenly Into The Pan, And Set Aside.
  • Place 4 Egg Whites In A Large Mixing Bowl.
  • Add The Cream Of Tartar, And Beat With Clean Beaters On High Speed, Slowly Adding 2 Cups Of The Brown Sugar, Until Stiff And Glossy, 4 To 5 Minutes.
  • Spread The Meringue Evenly Over The Batter With A Rubber Spatula.
  • Sprinkle With The Pecans.
  • Place The Pan In The Oven.
  • Bake Until The Meringue Is Golden Brown (Be Careful Not To Let The Pecans Burn) And A Toothpick Inserted In The Center Comes Out Clean, 55 To 60 Minutes.
  • Remove The Pan From The Oven, And Place On A Wire Rack To Cool For 15 Minutes.
  • Cut Into Squares And Serve Warm.

Notes & Wine Advice

Cake Note:

Margarine Was Often Used Instead Of Butter In The 1930s. You May Substitute Butter In This Recipe.
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Course; Cake

Leah Chase’s Butter Cake

Leah Chase’s Butter Cake

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Ingredients

Makes: 12 To 16 Servings

  • Vegetable Shortening Or Butter And Flour For Prepping The Pan
  • 1 Pound 4 Sticks Unsalted Butter, Chilled But Soft To The Touch
  • 1 Pound Confectioners’ Sugar
  • 6 Large Eggs At Room Temperature (See Cake Note)
  • 2â…” Cups Cake Flour Sifted Once After Measuring
  • ½ Teaspoon Salt If Desired
  • 2 Teaspoons Vanilla Extract

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease A 10″ Tube Pan With Vegetable Shortening Or Soft Butter, And Dust With Flour.
  • Shake Out The Excess Flour And Set The Pan Aside.
  • Cut The Sticks Of Butter Into 6 To 8 Tablespoons Each, And Place All The Butter In The Bowl Of An Electric Mixer.
  • Beat On Medium-High Until The Butter Is In One Mass, 1 Minute.
  • Stop The Mixer And Add The Confectioners’ Sugar.
  • Drape A Kitchen Towel Over The Top Of The Mixer So You Don’t Get Showered With Sugar.
  • Start On Low Speed And Blend The Sugar To Incorporate.
  • Then Increase The Speed To Medium And Let The Mixture Beat Until Creamy, 2 To 3 Minutes.
  • Crack 1 Egg And Add To The Butter Mixture, Beating On Medium-Low Until Blended.
  • Add Another Egg, Beating Again.
  • Stop The Machine After Every 2 Eggs Are Added, And Scrape Down The Sides Of The Bowl With A Rubber Spatula.
  • Repeat With The Remaining Eggs.
  • With The Machine Off, Add The Flour To The Mixture.
  • Add Salt, If Desired.
  • Mix On Low Speed To Incorporate The Flour, 30 Seconds.
  • Add The Vanilla, And Blend On Low Speed For 15 Seconds More.
  • Scrape Down The Sides Of The Bowl With The Spatula, And Turn The Batter Into The Prepared Pan, Smoothing The Top.
  • Place The Pan In The Oven.
  • Bake Until The Cake Is Well Browned And The Center Springs Back To The Touch, 58 To 62 Minutes.
  • A Toothpick Inserted Should Come Out Clean.
  • Remove The Cake From The Oven, And Let It Cool In The Pan For 20 Minutes.
  • Then Run A Knife Around The Edges, Shake The Pan Gently To Loosen The Cake, And Turn It Out Once And Then Again Onto A Wire Rack To Cool Right Side Up.
  • Let Cool For 30 Minutes To 1 Hour Before Slicing.

Notes & Wine Advice

Cake Note:

If The Eggs Are Straight From The Refrigerator, Place Them In A Large Bowl Of Warm Water To Come To Room Temperature.
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Course; Cake