Recipes

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

Cold Oven Pound Cake

Cold Oven Pound Cake

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Ingredients

Makes: 12 To 16 Servings

Instructions

  • Place A Rack In The Center Of The Oven.
  • Do Not Preheat The Oven.
  • Grease The Bottom And Sides Of A 10″ Tube Pan Lightly With Vegetable Shortening.
  • Dust With Flour, Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Flour In A Medium-Size Bowl And Stir In The Salt.
  • Set Aside.
  • Separate The Eggs, Placing The Yolks In A Medium-Size Mixing Bowl And The Whites In A Large Mixing Bowl.
  • Set The Whites Aside.
  • Whisk The Milk And Vanilla Into The Yolks Until They Are Well Blended, And Set The Mixture Aside.
  • Beat The Egg Whites With An Electric Mixer On High Speed Until Soft Peaks Form, About 2 Minutes.
  • Set Them Aside.
  • Place The Butter, Shortening, And Sugar In Another Large Mixing Bowl, And With The Same Beaters, Beat On Medium-High Speed Until The Mixture Is Well Creamed And Lightened In Color, Beating For 2 Minutes And Scraping Down The Sides Of The Bowl Once Or Twice.
  • Reduce The Mixer Speed To Low And Blend In A Third Of The Flour Mixture Until Combined.
  • Add Half Of The Milk Mixture Until Combined.
  • Add Another Third Of The Flour, Then The Second Half Of The Milk, Then The Last Of The Flour.
  • The Batter Will Be Thick.
  • Remove The Beaters, And Pour The Beaten Egg Whites On Top Of The Cake Batter.
  • Fold The Whites Into The Batter With A Rubber Spatula, Using An Over-And-Under Folding Method, Just Incorporating The Whites.
  • Turn The Batter Into The Prepared Pan, And Smooth The Top.
  • Place The Pan On The Center Rack Of The Cold Oven.
  • Shut The Door.
  • Now Heat The Oven To 300°F.
  • Bake The Cake For 45 Minutes.
  • Increase The Oven Temperature To 325°F.
  • Bake Until The Cake Is Golden Brown And A Toothpick Inserted In The Center Comes Out Clean, About 30 Minutes.
  • Remove The Cake From The Oven, And Let The Cake Cool In The Pan On A Wire Rack For 20 Minutes.
  • It Will Fall About An Inch As It Cools.
  • Run A Knife Around The Edges, And Invert The Cake Once And Then Again So It Rests Right Side Up On The Rack.
  • Let The Cake Cool For 1 Hour Before Slicing.
  • The Crust Will Be Delicate And Crispy.
  • This Cake Stores Well Up To A Week At Room Temperature And Can Be Frozen For Up To 6 Months.

Notes & Wine Advice

Cake Note:

Gloria Smiley Uses Gold Medal All-Purpose Flour, So Use Your Favorite All-Purpose Flour.
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Course; Cake

Brown Derby Grapefruit Cake

Brown Derby Grapefruit Cake

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Ingredients

Makes: 12 To 16 Servings

Cake

Grapefruit Frosting

Garnish

  • Reserved Grapefruit Slices
  • Grated Grapefruit Zest

Instructions

  • For The Cake, First Wash And Pat The Grapefruit Dry.
  • Zest The Grapefruit To Yield 1 Tablespoon Finely Grated Grapefruit Zest, And Set This Aside For The Frosting.
  • With A Sharp Knife, Cut The Skin And Pith Off The Grapefruit.
  • Hold The Fruit Over A Bowl To Catch The Grapefruit Juice.
  • You Will Use This Juice In The Cake, And You Need A Scant ½ Cup Juice.
  • If You Don’t Collect Enough Juice, Make Up The Difference In Water.
  • Set The Juice Aside For The Cake.
  • Meanwhile, Carefully Cut The Peeled Grapefruit Into Sections, Removing The Membrane And Keeping The Slices Whole.
  • Set The Slices Aside In A Sieve To Drain, And Then Pat Them Dry With Paper Towels.
  • You Will Use These Between Layers And On Top Of The Finished Cake.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Set Aside An Ungreased 9″ Springform Pan.
  • Sift Together The Flour, Sugar, Baking Powder, And Salt Into A Large Mixing Bowl.
  • Add The Oil, Egg Yolks, And Lemon Zest.
  • Add The Reserved Scant ½ Cup Grapefruit Juice.
  • Blend With An Electric Mixer On Medium Speed Until Smooth, About 1 Minute.
  • In A Large Bowl, Place The Egg Whites And Cream Of Tartar.
  • Beat With Clean Beaters On High Speed Until The Whites Come To Stiff Peaks, But Are Not Dry, 3 To 4 Minutes.
  • Fold The Egg Whites Into The Batter Until Just Blended.
  • Turn The Batter Into The Springform Pan, And Place The Pan In The Oven.
  • Bake Until The Cake Is Golden Brown And The Top Springs Back When Lightly Pressed In The Center, 28 To 32 Minutes.
  • Remove The Cake From The Oven, And Let It Cool Completely In The Pan, About 1 Hour.
  • Meanwhile, Prepare The Frosting.
  • Place The Cream Cheese And Butter In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium-Low Speed Until Creamy, About 30 Seconds.
  • Add The Confectioners’ Sugar, The Reserved Grapefruit Zest, And Vanilla, And Blend Until Smooth, 30 To 45 Seconds More.
  • Increase The Speed To Medium And Beat Until Fluffy, About 1 Minute.
  • Set Aside.
  • When The Cake Has Cooled, Run A Knife Around The Edges, And Remove The Collar Of The Springform Pan.
  • Carefully Slice The Cake Away From The Bottom Of The Pan, And Place The Cake On A Wire Rack.
  • With A Serrated Knife, Carefully Slice The Cake Crosswise To Make 2 Layers.
  • Place The Bottom Layer On A Cake Plate, And Spread It With About ½ Cup Of Frosting, Spreading To The Edges.
  • Place About 12 Or 13 Sections Of Grapefruit On Top Of The Frosting, Placing The Sections On In 2 Concentric Circles.
  • Press Down On The Sections So They Stick To The Frosting.
  • Flip The Top Cake Layer Over To Expose The Cut Side, And Spread This With About â…“ Cup Of Frosting.
  • Flip This Layer Frosting Side Down Onto The Grapefruit.
  • With The Remaining Frosting, Frost The Top And Sides Of The Cake Using Clean Strokes.
  • Arrange The Remaining 7 To 8 Slices Of Grapefruit In A Spiral, Or Arrange As You Wish, On Top Of The Cake.
  • If Desired, Sprinkle Grapefruit Zest On Top.
  • Slice And Serve.
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Course; Cake / Fruit

New York Cheesecake

New York Cheesecake

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Ingredients

Makes: 12 To 16 Servings

Crust

  • ¼ Cup Granulated Sugar
  • ½ Teaspoon Vanilla Extract
  • 1 Cup Sifted All-Purpose Flour
  • ½ Cup 1 Stick Cold Unsalted Butter, Cut Into Tablespoons

Filling

Instructions

  • For The Crust, Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Set Aside A 9″ Ungreased Springform Pan.
  • Place The Sugar And Vanilla In A Food Processor Fitted With A Steel Blade.
  • Pulse Until Combined, About 6 Times.
  • Add The Flour And Pulse 10 Times.
  • Add The Cold Butter And Pulse Until The Mixture Is Crumbly, About 15 Times.
  • Turn The Dough Into The Springform Pan, And Press The Dough To Evenly Cover The Bottom Of The Pan.
  • Line The Outside Of The Pan With Aluminum Foil.
  • Place The Pan In The Oven, And Bake Until The Crust Has Lightly Browned, 22 To 25 Minutes.
  • Remove The Pan From The Oven, And Let It Cool To Room Temperature.
  • Meanwhile, Prepare The Filling.
  • Increase The Oven Temperature To 500°F.
  • Place The Cream Cheese, Sugar, Flour, Lemon And Orange Zests, And Vanilla In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Combined And Well Blended, About 2 Minutes.
  • Scrape Down The Bowl.
  • Add The Eggs And Egg Yolks One At A Time, Beating On Medium Until Well Combined.
  • Add The Cream And Salt And Beat Until Smooth, 1 Minute More.
  • Pour The Filling Into The Prepared Crust, And Place The Pan In The Oven.
  • Bake Until The Top Of The Cheesecake Begins To Brown, About 10 Minutes.
  • Reduce The Oven Temperature To 200°F And Bake Until The Filling Sets, About 1 Hour More.
  • Remove The Pan From The Oven And Let It Cool Completely On A Wire Rack.
  • Cover The Pan With Plastic Wrap And Chill At Least 8 Hours Or Overnight.
  • To Serve, Remove The Collar Of The Springform Pan, Slice, And Serve.
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Course; Cake

La Fonda Pudding Cake

La Fonda Pudding Cake

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Ingredients

Makes: 8 To 12 Servings

  • Butter And Flour For Prepping The Pan
  • 10 To 11 Square Graham Crackers
  • 3 Large Eggs At Room Temperature, Separated
  • 1 Cup Granulated Sugar
  • ½ Teaspoon Vanilla Extract
  • â…› Teaspoon Salt
  • 1 Cup Finely Chopped Walnuts Toasted And Divided
  • 1 Teaspoon Baking Powder

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 275°F.
  • Lightly Butter And Flour An 8″ Square Baking Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Graham Cracker Squares In A Plastic Bag And Crush With A Rolling Pin, Or Place In Batches In A Food Processor Fitted With A Steel Blade And Pulse Until Finely Crushed.
  • Set Aside 1 Cup Crushed Graham Cracker Crumbs.
  • Place The Egg Yolks In A Medium-Size Bowl, And Beat With An Electric Mixer On Medium Speed Until Thick And Lemon Colored, 2 To 3 Minutes.
  • Gradually Beat In The Sugar Until Thickened.
  • Blend In The Vanilla And Set Aside.
  • In A Small Bowl, Stir Together The Graham Cracker Crumbs, Salt, Walnuts, And Baking Powder.
  • Fold This Mixture Into The Egg Yolk Mixture And Set Aside.
  • With Clean Beaters, Beat The Egg Whites Until Stiff Peaks Form, 3 To 4 Minutes.
  • Fold The Egg Whites Into The Batter Until Just Combined.
  • Turn The Batter Into The Prepared Pan.
  • Tent The Pan With Aluminum Foil, And Place The Pan In The Oven.
  • Bake The Cake For 20 Minutes, Then Remove The Foil And Bake Until Golden Brown And Cooked Through, 45 To 50 Minutes More.
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Course; Cake