Recipes

Appalachian Apple Stack Cake

Appalachian Apple Stack Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16 Servings

Apple Filling

Cake

Instructions

  • For The Filling, Place The Apples In A Large Nonstick Skillet Over Medium-High Heat.
  • Sprinkle The Brown Sugar, Cinnamon, Ginger, And Nutmeg Over The Apples.
  • Pour In The Water, Which Should Half-Cover The Apples.
  • Bring The Mixture To A Boil, And Once Boiling, Reduce The Heat To Low And Allow To Simmer, Covered, Until The Apples Are Soft And The Mixture Has Thickened, About 1 Hour.
  • Add A Bit More Water If Needed.
  • Remove The Apples From The Heat And Let Them Cool.
  • When Cool, Place Them In Thirds In A Food Processor And Pulse Until Smooth But Some Chunks Of Apple Remain.
  • Or Mash The Apples By Hand With A Potato Masher.
  • You Will Have About 5 Heaping Cups Of Apples To Spread Between 6 Cake Layers.
  • Set Aside.
  • Meanwhile, For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Cut 6 Pieces Of Parchment Paper To Fit In The Bottom Of Six 9″ Round Pans.
  • Smear A Bit Of Vegetable Shortening On The Bottom Of The Pans To Hold The Parchment In Place, And Set The Pans Aside.
  • Place The Flour, Baking Soda, Baking Powder, And Salt In A Large Mixing Bowl.
  • Whisk To Combine, And Set The Mixture Aside.
  • In Another Large Bowl, Place The Shortening, Sugar, And Sorghum Or Molasses.
  • Beat With An Electric Mixer On Medium Speed Until The Mixture Is Creamy And Smooth, About 2 Minutes.
  • Add The Eggs, One At A Time, Beating Just Until Blended.
  • Scrape Down The Sides Of The Bowl.
  • Add The Flour Mixture Alternately With The Buttermilk, Beginning And Ending With The Flour, And Beating Until Smooth, 1 To 2 Minutes.
  • The Batter Will Be Thick, More Like A Cookie Dough.
  • Use A Strong Rubber Spatula, If Needed, To Facilitate Mixing.
  • Divide The Batter Into 6 Equal Parts.
  • Each Part Will Be About 10 Ounces.
  • Spread The Batter Out Into The Pans, Using The Rubber Spatula Or A Flexible Metal Spatula.
  • Place 2 Or 3 Pans In The Oven At A Time, Depending On The Size Of Your Oven.
  • Bake Until The Cakes Are A Light Golden Color And Spring Back When Lightly Pressed In The Center, 14 To 16 Minutes.
  • Remove The Pans To A Wire Rack To Cool For 3 Minutes, Then Run A Knife Around The Edges And Turn Out The Warm Layers Onto The Rack.
  • Immediately Spread 1 Heaping Cup Of Apple Filling Over The Top Of The Warm Layer.
  • Top With A Second Layer, Spread On Filling, Top With A Third, And So On.
  • Repeat The Process For The Rest Of The Batter Until You End With The Sixth Layer On Top.
  • Place The Cake In A Cake Saver Or Under A Cake Dome For 1 To 2 Days Before Serving.
  • Before Serving, Sprinkle The Top Of The Cake With Confectioners’ Sugar Or Pile On Whipped Cream.

Notes & Wine Advice

The Secret To Great Stack Cake Is To Bake It A Day In Advance And Cover It So That The Apple Filling Slowly Seeps Into The Cake.
————————————————————————————————–
Course; Cake / Fruit

1917 Applesauce Cake

1917 Applesauce Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 8 To 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease An 8″ Square Metal Baking Pan And Set It Aside.
  • Place The Sugar And Butter In A Large Mixing Bowl, And With An Electric Mixer On Medium-Low Speed Or By Hand Using A Wooden Spoon, Cream The Sugar And Butter Together Until Well Incorporated.
  • Add The Applesauce And Beat Well Until Smooth.
  • Set Aside.
  • In A Separate Bowl, Stir Together All But 1 Tablespoon Of The Flour And The Baking Soda, Cinnamon, Cloves, Salt, And Nutmeg.
  • Stir Into The Creamed Mixture Just Until Smooth.
  • Toss The Raisins With The Reserved Tablespoon Flour.
  • Fold The Raisins Into The Batter, And Turn The Batter Into The Prepared Pan.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Golden Brown And The Top Springs Back When Lightly Pressed In The Center, 30 To 35 Minutes.
  • Remove From The Oven, Let Cool For 15 Minutes, Then Slice And Serve.

Notes & Wine Advice

Cake Notes:

This Old Recipe Did Not Specify Unsweetened Or Sweetened, But Most Recipes Of That Time Called For Unsweetened Applesauce In Baking. Applesauce Was Still Made At Home, But It Was Sold In The Can As Well. The Recipe Did Not Advise You To Dredge The Raisins In A Tablespoon Of Flour Before Folding Them In At The Last. Tossing Dried Fruit With A Little Flour Prevents It From Sinking As The Cake Bakes.
————————————————————————————————–
Course; Cake / Fruit

Japanese Fruit Cake

Japanese Fruit Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 8 To 12 Servings

Filling

  • 1 Medium Coconut About 1½ Pounds Or 2 Bags (6 Ounces Each) Frozen Unsweetened Shredded Coconut
  • 3 To 4 Large Oranges Washed And Dried
  • 1½ Cups Granulated Sugar
  • Pinch Of Salt

Cake

Instructions

  • For The Filling, Prepare The Fresh Coconut For Grating (See “Baking With Fresh Coconut”), Or Open The Bagged Coconut, And Measure Out 3 Cups.
  • Set Aside.
  • Grate The Zest From The Oranges And Set Aside.
  • Cut The Oranges In Half And Juice Them To Yield 1 Cup.
  • Place ¾ Cup Of The Orange Juice In A Medium-Size Saucepan With 1 Tablespoon Of The Reserved Orange Zest, 3 Cups Coconut, The Sugar, And Salt.
  • Bring The Mixture To A Boil Over Medium-High Heat, Stirring To Dissolve The Sugar.
  • Reduce The Heat To Medium-Low And Let Simmer Until Reduced By A Third, About 45 Minutes.
  • Turn Into A Bowl, And Chill In The Refrigerator For At Least 3 Hours.
  • If You Use A Fresh Coconut, Add Up To ½ Cup Of The Coconut Milk To The Orange Juice Mixture.
  • It Will Be A Little More Liquid Than Without The Coconut Milk, But The Flavor Is Wonderful.
  • For The Cake, Place The Remaining ¼ Cup Orange Juice In A Small Bowl With The Chopped Raisins.
  • Set The Raisins Aside To Soften Them.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Butter And Flour Three 9″ Round Cake Pans, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Light And Creamy, 2 To 3 Minutes.
  • Add The 4 Egg Yolks, One At A Time, Beating Just Until Combined.
  • Place The Flour, Baking Powder, And Salt In A Large Mixing Bowl, And Stir To Combine.
  • Add This And The Milk Alternately To The Butter And Sugar Mixture, Beginning And Ending With The Flour Mixture, And Mixing Until Just Combined And Smooth, 1 Minute.
  • Set Aside.
  • Place 2 Egg Whites (2 Egg Whites Are Saved For The Frosting) Into A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Stiff Peaks Form, About 4 Minutes.
  • Fold The Whites Into The Batter Until Just Combined.
  • Divide The Batter Into Thirds.
  • Pour One-Third Of The Batter Into A Medium-Size Bowl, And Fold In The Cinnamon, Allspice, Soaked Raisins, Pecans, And ½ Teaspoon Of The Reserved Orange Zest.
  • Turn This Into One Of The Prepared Pans And Smooth The Top.
  • Divide The Remaining Batter Between The 2 Remaining Pans And Smooth The Tops.
  • Place The Pans In The Oven.
  • Bake The Cake Until The White Layers Are Golden Brown And Spring Back When Lightly Pressed In The Center, 16 To 19 Minutes, And The Spice Layer Also Springs Back When Pressed, 19 To 22 Minutes.
  • Remove The Pans From The Oven To A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give The Pans A Gentle Shake, Then Invert The Cakes Once And Then Again Onto The Rack To Cool Completely, 30 Minutes.
  • Prepare The Seven-Minute Frosting.
  • To Assemble The Cake, Remove The Filling From The Refrigerator.
  • Measure Out ½ Cup Of Filling And Reserve For The Top Layer.
  • Place 1 White Layer On A Cake Plate Or Platter.
  • Poke Holes In The Top Of The Cake, And Spoon Half Of The Filling Over The Top, Almost To The Edges.
  • Place The Spice Layer On Top, Poke Holes In The Cake, Then Spoon The Remaining Half Of The Filling Over The Top.
  • Place The Second White Layer On Top, Poke Holes In The Cake, And Spoon Over The Reserved ½ Cup Of Filling.
  • Generously Pile The Frosting Over The Top Of The Cake And Filling.
  • Frost The Sides Of The Cake, If Desired.
  • Slice And Serve.
————————————————————————————————–
Course; Cake / Fruit
Cuisine; Japanese

Neighborhood Prune Cake

Neighborhood Prune Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 8 To 12 Servings

Cake

Buttermilk Glaze

Instructions

  • .
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease The Bottom Of An 8″ Square Baking Pan With Vegetable Shortening Or Butter And Dust With Flour.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • 2.
  • Place The Sugar And Oil In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Combined, 30 Seconds.
  • Add The Egg And Egg Yolks, And Blend On Medium Until Combined And Slightly Thickened, About 1 Minute.
  • Set Aside.
  • 3.
  • Place The Flour, Soda, Cinnamon, Allspice, Nutmeg, And Salt In A Medium-Size Bowl, And Whisk To Combine.
  • Add Half Of The Flour Mixture To The Creamed Oil And Sugar, Blend On Low To Just Combine For 15 Seconds, Then Add The Buttermilk.
  • Blend On Low Until Combined, Then Add The Remaining Flour Mixture Until Smooth.
  • Fold In The Chopped Prunes, And Turn The Batter Into The Prepared Pan.
  • Place The Pan In The Oven.
  • 4.
  • Bake The Cake Until The Top Springs Back When Slightly Pressed In The Center, 40 To 45 Minutes.
  • About 10 Minutes Before The Cake Is Done, Prepare The Glaze.
  • 5.
  • For The Glaze, Place The Sugar, Buttermilk, Corn Syrup, Butter, And Salt In A Small Saucepan Over Medium Heat, And Bring To A Boil, Stirring.
  • Reduce The Heat To Low And Let The Mixture Simmer Until Smooth And Thickened, About 2 Minutes.
  • Remove The Pan From The Heat, And Stir In The Vanilla.
  • 6.
  • When The Cake Is Done, Remove The Pan From The Oven, And Immediately Prick The Top With A Fork To Create Holes.
  • Drizzle The Glaze Over The Warm Cake, And Smooth The Top Of The Cake With A Small Metal Spatula So The Glaze Is Absorbed By The Cake.
  • Let The Cake Rest For 30 Minutes For The Glaze To Harden Slightly, Then Slice And Serve.

Notes & Wine Advice

Cake Note:
Most Prunes Are Pitted And Soft These Days. If Not, Remove The Pits With A Small Paring Knife, And Place The Prunes In ½” Of Water In A Saucepan And Let Simmer For 3 To 4 Minutes, Or Until They Soften. Drain, Cool, And Chop For This Recipe.
————————————————————————————————–
Course; Cake / Fruit

Grandma’s Mincemeat Cake With Caramel Icing

Grandma’s Mincemeat Cake With Caramel Icing

Deel op Facebook Print Recipe

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 325°F.
  • Grease And Flour Two 9″ Round Cake Pans With Vegetable Shortening And Flour, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Place The Sugar And Oil In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-Low Speed Until Creamy, About 30 Seconds.
  • In A Separate Bowl, Sift Together The Flour, Baking Soda, And Salt.
  • Add A Third Of The Dry Ingredients To The Oil And Sugar Mixture, Blending On Low Speed Until Combined.
  • Add Half Of The Buttermilk And Blend Until Incorporated.
  • Add Another Third Of The Dry Ingredients And Blend, Followed By The Remaining Buttermilk, And Finally The Last Third Of The Dry Ingredients Until Incorporated.
  • Stir In The Mincemeat, Walnuts, And Bourbon Or Other Liquid.
  • Divide The Batter Between The 2 Prepared Pans, And Smooth The Top With A Rubber Spatula.
  • Place The Pans In The Oven And Bake Until The Top Springs Back When Lightly Pressed With A Finger, 53 To 58 Minutes.
  • Remove The Pans From The Oven, And Place Them On Wire Racks To Cool For 10 Minutes.
  • Run A Sharp Knife Around The Edges, Give The Pans A Gentle Shake, And Invert The Layers Once And Then Again Onto The Racks So They Cool Right Side Up.
  • Meanwhile, Make The Icing.
  • Place The Brown Sugar, Butter, Cream, And Salt In A Large Saucepan Over Medium Heat.
  • Stir And Bring To A Boil, Then Reduce The Heat And Let The Mixture Simmer, Stirring Occasionally, Until Thickened, 5 To 7 Minutes.
  • Stir In The Baking Powder And Vanilla, And Let The Mixture Cool Slightly, Then Beat Vigorously With A Wooden Spoon Until The Mixture Thickens, About 1 Minute.
  • Add The Confectioners’ Sugar, And Stir Until The Frosting Is Of Good Spreading Consistency.
  • It Will Harden Up From This Point On, So You Need To Work Quickly.
  • To Assemble, Place 1 Layer On A Cake Platter And Ladle Over About 1 Cup Of The Frosting, Smoothing Across The Top.
  • Place The Second Layer On Top Of The First, And Ladle The Remaining Frosting Over The Top, Letting It Fall Down The Sides Of The Cake.
  • While The Frosting Is Warm, Press The Chopped Walnuts On Top Or Onto The Sides Of The Cake, If Desired.
  • Let The Cake Rest For 20 Minutes Before Slicing.

Notes & Wine Advice

Cake Notes:

Beth Campbell’s Grandmother Used Melted Lard, But The Family Now Uses Vegetable Oil. If You Have Homemade Mincemeat, Use 2 Cups Of It In This Recipe. Or Buy Mincemeat In The Jar At The Supermarket And Measure Out 2 Cups.
————————————————————————————————–
Course; Cake

Cinnamon Flop

Cinnamon Flop

Deel op Facebook Print Recipe

Ingredients

Makes: 8 To 10 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Lightly Grease And Flour An 8″ Square Metal Baking Pan, And Set Aside.
  • Place The Soft Butter And Sugar In A Large Mixing Bowl, And Cream Together With A Wooden Spoon Until Well Combined.
  • In A Separate Bowl, Stir Together The Flour, Baking Powder, And Salt.
  • Add A Third Of The Flour Mixture To The Creamed Butter And Sugar And Stir To Combine.
  • Add Half Of The Room-Temperature Milk, And Stir To Combine.
  • Add Another Third Of The Flour Mixture, Stir, Then The Rest Of The Milk, Stir, And Then Add The Remaining Flour Mixture And Stir Just Until Moistened.
  • Do Not Overbeat.
  • Turn The Batter Into The Prepared Pan, And Set Aside.
  • For The Topping, Combine The Brown Sugar And Cinnamon In A Small Bowl, And Stir To Combine.
  • Sprinkle This Sugar Mixture Evenly Over The Top Of The Batter.
  • Stick The Butter Slivers Randomly Through The Topping And Into The Batter.
  • Place The Pan In The Oven.
  • Bake The Cake Until The Center Springs Back When Lightly Pressed With A Finger, 30 To 35 Minutes.
  • Serve Warm.

Notes & Wine Advice

Cake Note:

In This Recipe, The Milk Needs To Be At Room Temperature. Modern Cooks Pull Ingredients From The Refrigerator—Eggs And Milk—And Forget Their Cold Temperatures Will Make The Blending Of A Smooth Batter Difficult By Hand, Plus Cakes Made From Cold Ingredients Do Not Rise As High.
————————————————————————————————–
Course; Cake

Lazy Daisy Cake

Lazy Daisy Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16 Servings

Cake

Topping

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 Set It Aside.
  • Place The Soft Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until The Mixture Is Creamy, 2 Minutes.
  • Add The Eggs, And Blend On Medium Until The Batter Is Smooth And Light, 2 Minutes More.
  • In A Separate Bowl, Stir Together The Flour, Baking Powder, And Salt.
  • Add To The Batter Along With The Buttermilk And Vanilla, Beginning And Ending With The Flour Mixture.
  • Blend On Low Until Everything Is Incorporated, Then Increase The Mixer Speed To Medium And Blend To Lighten The Batter, 30 Seconds More.
  • Turn The Batter Into The Prepared Pan, And Smooth The Top.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Golden Brown And The Top Springs Back When Lightly Pressed, 28 To 32 Minutes.
  • Remove The Cake From The Oven.
  • Turn The Oven Broiler On, And Carefully Position A Broiler Rack 4″ To 5″ From The Broiler.
  • For The Topping, Place The Butter In A Medium-Size Saucepan Over Medium Heat To Melt, 1 Minute.
  • Stir In The Brown Sugar And Cream And Let The Mixture Come To A Boil And Boil For 2 Minutes, Or Until It Thickens Slightly.
  • Take The Pan Off The Heat.
  • Stir In The Coconut, Vanilla, And Salt.
  • Pour The Topping Over The Top Of The Warm Cake, Spreading It Out To Reach The Edges.
  • Place The Cake In The Oven, Leaving The Door Ajar Or The Oven Light On So You Can Watch The Broiling So It Will Not Overcook.
  • Let The Topping Broil Until It Bubbles Up And The Coconut Caramelizes, From 30 Seconds To 1 Minute, Depending On Your Broiler.
  • Remove The Pan From The Oven, Let It Rest For 15 Minutes, Then Cut Into Squares And Serve Warm.

Notes & Wine Advice

Cake Notes:

Instead Of The All-Purpose Flour With Baking Powder And Salt Added Separately, Use 2 Cups Self-Rising Flour For A Quick Shortcut. And In The Topping, Add The Pinch Of Salt If You Are Using Unsalted Butter. If Using Salted Butter, Omit The Salt.
————————————————————————————————–
Course; Cake

Wellesley Fudge Cake

Wellesley Fudge Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 8 To 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Butter And Flour The Bottoms Of Two 8″ Square Baking Pans.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • 2.
  • Place The Chocolate And Water In A Small Saucepan Over Low Heat.
  • Stir And Heat Until The Chocolate Nearly Melts, About 1 Minute.
  • Take The Pan Off The Heat, Stir In ½ Cup Of The Sugar Until Smooth, And Set The Chocolate Aside To Cool.
  • Meanwhile, Place The Flour, Baking Soda, And Salt In A Medium-Size Bowl, And Stir To Combine Well.
  • Set Aside.
  • Place The Butter And The Remaining 1½ Cups Sugar In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Is Light And Creamy, 1 To 2 Minutes.
  • Add The Eggs, One At A Time, Blending On Low Until Combined.
  • Turn The Chocolate Mixture Into The Batter, And Blend On Low For 15 To 20 Seconds.
  • Add The Flour Mixture Alternately With The Buttermilk, Beginning And Ending With The Flour Mixture, And Blending On Low Until Just Combined.
  • Scrape Down The Sides Of The Bowl With A Rubber Spatula, And Stir In The Vanilla.
  • Divide The Batter Between The 2 Pans, Smoothing The Top, And Place The Pans In The Oven.
  • Bake The Cakes Until The Tops Spring Back When Lightly Pressed With A Finger, 25 To 30 Minutes.
  • The Cakes Should Just Begin To Pull Away From The Sides Of The Pans.
  • Remove The Cakes From The Oven, And Place On A Wire Rack To Cool For 15 Minutes.
  • Run A Knife Around The Edges Of The Cakes, And Give Them A Gentle Shake.
  • Invert The Cakes Once And Then Again To Cool On The Racks, Right Side Up.
  • Let Cool Completely, 30 To 35 Minutes.
  • Meanwhile, Prepare The Frosting.
  • When The Cake Layers Are Cooled, And When The Frosting Is Smooth And Still A Little Warm, Place 1 Layer On A Cake Plate Or Platter And Spoon A Generous ¾ Cup Of Frosting Over The Top, Smoothing It To Let It Cover The Layer And Trickle Down The Sides.
  • Place The Second Layer On Top, And Ladle More Frosting Over The Top, Smoothing The Top.
  • For A Casual Look, Let The Frosting Drip Down The Sides Of The Cake.
  • Or, For A More Finished Look, Run The Frosting Around The Edges Of The Cake Using A Metal Spatula, Just To Seal In The Crumbs.
  • Repeat Spreading The Frosting Around The Edges Of The Cake, Using Long, Clean Strokes.
  • Let The Cake Rest For 1 Hour Before Slicing And Serving.
————————————————————————————————–
Course; Cake

The Lane Cake

The Lane Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 8 To 12 Servings

Filling And Frosting

Cake

Instructions

  • For The Filling And Frosting, Place The Sugar And Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Comes Together And Lightens.
  • In A Separate, Smaller Bowl, Beat The Egg Yolks With A Whisk Until They Turn Light Yellow In Color.
  • Stir The Egg Yolks Into The Butter Mixture Until Combined.
  • Fill The Bottom Saucepan Of A Double Boiler With 2″ Of Water.
  • Place The Pan Over Medium-High Heat And Bring To A Boil, Then Reduce The Heat So The Water Simmers.
  • Turn The Sugar And Egg Mixture Into The Top Pan Of The Double Boiler.
  • Cook Over Simmering Water Until The Custard Thickens And Is Smooth, Stirring Constantly, 30 To 40 Minutes.
  • Remove The Pan From The Heat And Stir In The Raisins, Cherries, Pecans, And Vanilla.
  • Stir To Combine The Ingredients Well, And Then Stir In Up To ½ Cup Of Bourbon, Adding The Bourbon To Taste.
  • Transfer This Mixture To A Glass Bowl And Cover With Plastic Wrap And Chill Until Ready To Assemble.
  • It Can Be Made A Day In Advance.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease The Bottom Of Three 9″ Pans With Vegetable Shortening And Flour.
  • Cut Waxed Paper Rounds To Fit The Bottom Of The Pans, And Place These In The Pans.
  • Set The Pans Aside.
  • Place The Soft Butter And Margarine In A Large Mixing Bowl With The Sugar.
  • Cream The Mixture By Beating On Medium-Low Speed Until The Mixture Comes Together And Lightens, 2 To 3 Minutes.
  • Add The Eggs, One At A Time, Beating Well After Each Addition.
  • In A Separate, Smaller Bowl, Sift Together The Flour, Baking Powder, And Salt.
  • Add The Flour Mixture And Milk Alternately To The Butter Mixture, Beginning And Ending With The Flour Mixture.
  • Blend In The Vanilla.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake Until The Cakes Are Lightly Browned And Spring Back When Lightly Pressed In The Center, 25 To 30 Minutes.
  • Remove The Pans From The Oven To A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Cakes, Give The Layers A Gentle Shake, And Invert The Layers Once And Then Again Onto The Rack To Cool Completely, Right Side Up, About 30 Minutes.
  • To Assemble The Cake, Place The Filling Between The Layers And On Top Of The Cake, Leaving The Sides Bare.
  • Decorate The Top Of The Cake With The Reserved Cherries And Pecans, If Desired.

Notes & Wine Advice

Cake Notes:

Mary Jim Used Fleischmann’s Original Margarine And Gold Medal Flour In Her Cake. For A Pretty Contrast, Use Half Golden And Half Dark Raisins. Garnish The Top With Toasted Coconut, If Desired.
————————————————————————————————–
Course; Cake

Lady Baltimore Cake

Lady Baltimore Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 Servings

Cake

Sugar Syrup Filling

Instructions

  • Place The Raisins In A Small Glass Bowl And Pour ⅓ Cup Of The Sherry Over Them.
  • Toss To Coat.
  • Place The Figs In A Small Glass Bowl And Pour The Remaining ⅓ Cup Of Sherry Over Them.
  • Toss To Coat.
  • Let The Dried Fruit Rest Lightly Covered On The Kitchen Counter For 3 To 4 Hours.
  • The Soaked Fruit And Chopped Walnuts Will Be Placed Between The Layers Of The Cake.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Butter And Flour Three 8″ Cake Pans, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Place The Walnuts In A Small Baking Pan In The Preheating Oven Until Lightly Browned, 3 To 4 Minutes.
  • Set The Walnuts Aside.
  • Sift The Flour, Baking Powder, And Salt Into A Large Bowl.
  • Sift Together 2 More Times.
  • Set The Bowl Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy, About 2 Minutes.
  • Alternately Add The Flour Mixture And The Milk, Beginning And Ending With The Flour Mixture, Beating On Low Speed.
  • Blend In The Almond Extract And Set Aside.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Stiff Peaks Form, 3 To 4 Minutes.
  • Turn A Quarter Of The Beaten Whites Into The Batter, And Fold In Until Just Smooth.
  • Add The Remaining Whites, And Fold Into The Batter Until Just Combined.
  • Divide The Batter Between The Pans, And Place The Pans In The Oven.
  • Bake Until The Cake Is Lightly Browned And Just Pulls Away From The Sides Of The Pan, 16 To 18 Minutes.
  • Place The Pans On A Wire Rack To Cool 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give The Pans A Gentle Shake, Then Invert Them Once And Then Again Onto The Racks To Cool Right Side Up.
  • For The Sugar Syrup Filling, Place The Sugar And Water In A Medium-Size Saucepan Over Medium-High Heat, Stirring, Until The Sugar Dissolves And The Mixture Bubbles Up.
  • Let It Cook, Stirring, Until It Thickens Slightly, About 1 Minute.
  • Remove The Pan From The Heat And Stir In The Vanilla, Almond Extract, Lemon Juice, And Lemon Zest.
  • Set Aside, And Let The Mixture Cool For 5 Minutes.
  • Poke Holes In The Cake Layers With A Large Toothpick, And Drizzle The Sugar Syrup Over The Layers So It Soaks Down Into The Holes.
  • Prepare The Seven-Minute Frosting.
  • To Assemble The Cake, Place 1 Layer On A Cake Plate Or Platter.
  • Spread About 1 Cup Of Icing Smoothly Over The Layer.
  • Scatter Half Of The Sherry-Soaked Raisins And Figs, And Half Of The Walnuts, On Top Of The Icing.
  • Place A Second Layer On Top, And Spread With 1 Cup Of Icing.
  • Scatter With The Remaining Raisins, Figs, And Walnuts.
  • Place The Third Layer On Top.
  • Frost The Top And Sides Of The Cake With The Remaining Frosting.
  • Garnish With Thinly Sliced Lemon, Chopped Walnuts, A Sprig Of Fresh Lemon Verbena Or Lemon Balm, Or The Garnish Of Your Choice.

Notes & Wine Advice

Cake Notes:

While Figs Are An Original Ingredient In This Cake, You Can Omit Them And Just Use 1 Cup Raisins. In Fact, The Raisins Soak Up More Sherry Than The Figs. For The Best Walnut Flavor, Toast The Nuts First While The Oven Is Preheating. Choose A Medium-Sweet To Sweet Sherry For This Recipe. No Sherry? Use Brandy.
————————————————————————————————–
Course; Cake