Recipes

Date Loaf Cake

Date Loaf Cake

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Ingredients

Makes: 8 To 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Grease And Flour A 9″ Loaf Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Sift Together The 2 Cups Flour, Baking Soda, Cloves, Salt, And Nutmeg In A Large Mixing Bowl.
  • Resift Again, And Set The Bowl Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Is Creamy And Light, 1 Minute.
  • Alternately Add The Flour Mixture And The Buttermilk, Beginning And Ending With The Flour, And Beating On Low Speed Until Just Combined.
  • Toss The Dates With The ½ Teaspoon Flour, And Fold Them Into The Batter.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until It Is Lightly Browned And A Toothpick Inserted In The Center Comes Out Clean, 65 To 75 Minutes.
  • Let Rest Until Cool, Then Slice And Serve.
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Course; Cake

Louisiana Syrup Cake

Louisiana Syrup Cake

Gâteau De Sirop
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Ingredients

Makes: 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease A 13″ × 9″ Pan With Vegetable Shortening Or Oil, And Dust With Flour.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Sugar, Oil, And Cane Syrup In A Large Mixing Bowl And Stir With A Wooden Spoon To Combine.
  • Dissolve The Baking Soda In The Boiling Water And Stir Into The Syrup Mixture.
  • Place The Flour, Ginger, Cloves, Cinnamon, And Salt In A Small Mixing Bowl And Stir To Combine.
  • Turn These Dry Ingredients Into The Batter And Blend With The Spoon Or An Electric Mixer On Low Speed Until Combined.
  • Add The Eggs, And Stir Or Blend Until Well Incorporated And Smooth, 1 Minute More.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until It Is Deeply Golden Brown And The Top Springs Back When Lightly Pressed, 35 To 40 Minutes.
  • Remove The Pan From The Oven, Let It Rest 15 Minutes, Then Slice And Serve Warm.
  • Dust With The Confectioners’ Sugar, If Desired, Just Before Serving.

Notes & Wine Advice

Cake Note:

Instead Of The Cane Syrup, You Can Use 1 Cup Molasses Or Sorghum.
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Course; Cake

Burnt Leather Cake

Burnt Leather Cake

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Ingredients

Makes: 12 To 16 Servings

Burnt Sugar Syrup

Cake

Burnt Sugar Icing

  • ½ Cup 1 Stick Unsalted Butter, At Room Temperature
  • 5 To 6 Tablespoons Reserved Burnt Sugar Syrup
  • ¼ Teaspoon Salt
  • 2 To 2½ Cups Confectioners’ Sugar Sifted
  • ½ To ¾ Cup Heavy Cream

Instructions

  • For The Burnt Sugar Syrup, Place The Sugar In A 10″ Iron Skillet Over Medium Heat, And Stir With A Wooden Spoon And Cook Until The Sugar Melts And Turns A Deep Brown Color, The Color Of Brewed Tea, About 8 Minutes.
  • Remove The Skillet From The Heat.
  • Slowly And Carefully Stir In The Boiling Water Until No Lumps Remain And The Syrup Is Smooth.
  • If Needed, Place The Skillet Back Over Low Heat And Stir Until Smooth.
  • Place A Metal Spoon In A Heatproof Measuring Cup Or Jar And Pour The Syrup Into The Cup Or Jar.
  • Set This Aside To Cool.
  • 2.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Butter And Flour Two 9″ Round Cake Pans, Shake Out The Excess Flour, And Set The Pans Aside.
  • 3.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Is Light And Fluffy, 1 To 2 Minutes.
  • Add The Egg Yolks And Blend To Combine.
  • In A Separate Bowl, Stir Together The Flour, Baking Powder, And Salt.
  • Add A Third Of The Dry Ingredients To The Creamed Batter, Blending On Low Speed Until Combined.
  • Add Half Of The Milk, And Blend.
  • Add Another Third Of The Dry Ingredients And Blend, Then The Rest Of The Milk, And Finally The Rest Of The Dry Ingredients.
  • Pour In The Reserved Sugar Syrup And Blend Until Smooth, 30 Seconds.
  • Set Aside.
  • 4.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Soft Peaks Form, About 2 Minutes.
  • Fold The Egg Whites Into The Batter, Along With The Vanilla, Until Just Blended.
  • Divide The Batter Between The 2 Pans, And Place The Pans In The Oven.
  • 5.
  • Bake The Cakes Until They Are Deeply Golden Brown And The Tops Spring Back When Lightly Pressed In The Center, 25 To 30 Minutes.
  • Place The Pans On A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Cakes, And Invert The Cakes Once And Then Again So They Cool Right Side Up On The Rack.
  • Let Cool For 30 Minutes Before Frosting.
  • 6.
  • For The Icing, Place The Butter, Reserved Syrup, And Salt In A Large Mixing Bowl And Blend On Medium-Low Until Just Combined.
  • Add 2 Cups Of The Confectioners’ Sugar And ½ Cup Of The Cream And Blend Until Smooth, Adding More Sugar And More Cream If Needed To Achieve A Spreadable Consistency.
  • 7.
  • To Assemble, Place 1 Layer On A Cake Plate Or Platter, And Spread About â…” Cup Of Icing Evenly Over The Top.
  • Place The Second Layer On Top, And Pour The Remaining Icing Over The Top And Let It Fall Down The Sides Of The Cake.
  • The Icing Will Set As It Cools.
  • Let The Cake Rest For 30 Minutes Before Slicing.
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Course; Cake

1-2-3-4 Cake

1-2-3-4 Cake

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Ingredients

Makes: 12 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • 2 Cups Granulated Sugar
  • 4 Large Eggs At Room Temperature (See Cake Notes)
  • 3 Cups Cake Flour See Cake Notes
  • 2½ Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 1 Cup Milk
  • 1 Teaspoon Vanilla Extract
  • Chocolate Pan Frosting

Instructions

  • .
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease Two 9″ Round Cake Pans With Butter And Dust With Flour.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • 2.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Light And Fluffy, 1 To 2 Minutes.
  • Add The Eggs, One At A Time, Beating Until Each Is Well Incorporated.
  • Scrape Down The Sides Of The Bowl.
  • Set Aside.
  • 3.
  • Stir Together The Flour, Baking Powder, And Salt In A Medium-Size Bowl.
  • Add A Third Of The Flour Mixture To The Butter And Sugar, Beating On Low Speed Until Incorporated.
  • Add Half Of The Milk, And Blend, Then Another Third Of The Flour Mixture, Then The Rest Of The Milk, And Finally The Remaining Flour Mixture And Vanilla And Blend Until Combined And Smooth, 30 Seconds.
  • 4.
  • Divide The Batter Between The 2 Prepared Pans, And Smooth The Tops.
  • Place The Pans In The Oven, And Bake Until They Are Lightly Browned On Top And The Cake Springs Back When Lightly Pressed In The Center, 25 To 30 Minutes.
  • 5.
  • Place The Pans On Wire Racks To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans And Give The Pans A Gentle Shake To Release The Cake.
  • Invert The Layers Once And Then Again So They Rest Right Side Up On The Racks To Completely Cool, 30 Minutes.
  • 6.
  • To Assemble, Place 1 Layer On A Cake Plate Or Platter.
  • Spoon About â…” Cup Of Frosting Over The Top.
  • Place The Second Layer On Top, And Frost The Top And Sides Of The Cake With The Remaining Frosting.
  • Slice And Serve.

Notes & Wine Advice

Cake Notes:
The Flour Is The Deal Breaker In This Cake. Choose Cake Flour For A Lighter Crumb. If You Use All-Purpose Flour, Sift It Once Before Measuring. For Slightly More Volume, Separate The Eggs And Blend The Egg Yolks With The Creamed Butter And Sugar Mixture. After Adding The Flour Alternately With The Milk, Fold In The Beaten Egg Whites And Vanilla.
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Course; Cake

American Jelly Roll

American Jelly Roll

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Ingredients

Makes: 8 To 10 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Line The Bottom Of A 1″ Deep Pan Measuring 17″ × 12″ Or 18″ × 12″ With The Parchment Paper.
  • Butter The Parchment Paper And The Sides Of The Pan, And Set It Aside.
  • Sift The ¼ Cup Confectioners’ Sugar Onto A Lint-Free Cotton Or Linen Dish Towel.
  • Set Aside.
  • Place The Eggs In A Large Mixing Bowl, And With An Electric Mixer On Medium Speed, Beat The Eggs Until Light In Color And Slightly Thickened, 2 Minutes.
  • Gradually Beat In The Sugar While The Mixer Is Running, Beating Until The Mixture Is Pale Yellow And Smooth, 2 Minutes More.
  • Add The Milk, Just To Combine.
  • Turn Off The Mixer And Scrape Down The Sides Of The Bowl With A Rubber Spatula.
  • Sift The Flour, Baking Powder, And Salt Into A Small Bowl To Combine.
  • Spoon Into The Egg Mixture, And Blend On Low To Combine.
  • Add The Butter And Blend On Low Until Just Combined.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until The Edges Just Begin To Brown, 10 To 12 Minutes.
  • Remove The Pan From The Oven, And Quickly Run A Knife Around The Edges Of The Pan.
  • Flip The Pan Onto The Towel Dusted With Confectioners’ Sugar, And Cut Off The Rough Edges With A Serrated Knife.
  • Quickly Spread The Warm Jelly Evenly Over The Cake To Within ½” Of The Edges.
  • Immediately Roll Up The Cake Beginning At The Shorter End.
  • Keep The Towel Over The Roll To Hold It In Place.
  • The Seam Will Be On The Bottom Of The Roll.
  • After 8 To 10 Minutes, Remove The Jelly Roll From The Towel And Place It On A Serving Plate.
  • Dust With The 1 Teaspoon Confectioners’ Sugar.
  • Slice And Serve Warm Or At Room Temperature.
  • Store Tightly Covered.
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Course; Cake

Bangor Brownies

Bangor Brownies

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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 And Flour An 8″ Square Baking Pan And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Chop The Chocolate Coarsely And Place In A Saucepan Over Very Low Heat, Stirring Constantly, Until The Chocolate Melts, 1 To 2 Minutes.
  • Set The Chocolate Aside To Cool.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Cream With A Wooden Spoon Until Light And Fluffy, 2 Minutes.
  • Add The Eggs, One At A Time, Beating With The Spoon Until The Mixture Is Smooth.
  • Fold In The Cooled Chocolate Until Just Combined.
  • Fold In The Flour And Salt Until Just Combined.
  • Then Fold In The Nuts.
  • Turn The Batter Into The Prepared Pan And Smooth The Top With A Rubber Spatula.
  • Place The Pan In The Oven.
  • Bake The Brownies Until The Top Has Set And Is Crusty But The Middle Is Still A Little Soft, 18 To 22 Minutes.
  • Remove The Pan From The Oven, And Let The Brownies Rest For 20 Minutes, Then Slice And Serve.

Notes & Wine Advice

Cake Notes:

The Cookbook’s Ingredient List Calls For Pastry Flour; I Substituted Cake Flour. Also, You Can Use The Microwave For Melting The Chocolate. If You Melt On High Power In A Glass Bowl, Microwave In 15-Second Increments, Stirring Between Times To Melt The Chocolate. It Will Take From 45 Seconds To 1 Minute.
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Course; Cupcakes-Brownies

Chocolate Sauerkraut Cake

Chocolate Sauerkraut 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 350°F.
  • Lightly Grease And Flour Two 9″ Round Cake Pans.
  • Set The Pans Aside.
  • Drain The Liquid From The Sauerkraut.
  • Place It In A Colander Or Sieve And Rinse It Very Well Under Running Cold Water.
  • With Your Hands Or A Wooden Spoon, Push Excess Liquid Out Of The Sauerkraut And Let It Rest In The Sieve Or Colander Set Over The Sink.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Creamy, 2 Minutes.
  • Add The Eggs, One At A Time, Beating Well After Each Addition.
  • Scrape Down The Bowl With A Rubber Spatula And Fold In The Vanilla.
  • Sift Together The Flour, Cocoa, Soda, Cream Of Tartar, And Salt In A Medium-Size Bowl.
  • Add To The Creamed Mixture Alternately With The Water, Beginning And Ending With The Flour, Beating On Low Speed With The Mixer.
  • Remove The Sauerkraut From The Colander And Either Chop It With A Knife On A Cutting Board Or Pulse 20 Times In The Food Processor Fitted With A Steel Blade.
  • You Want To Break Up The Pieces But Not Puree Them.
  • Fold The Sauerkraut Into The Batter Until Just Combined.
  • Divide The Batter Between The Prepared Pans And Smooth The Tops With The Spatula.
  • Place The Pans In The Oven.
  • Bake The Cake Until It Just Pulls Away From The Edges And The Top Springs Back When Lightly Pressed In The Center, 25 To 30 Minutes.
  • Remove The Pans From The Oven And Place On Wire Racks To Cool For 10 Minutes.
  • Run A Sharp Knife Around The Edges Of The Pans, Give Them A Gentle Shake, And Invert Them Once And Then Again So They Cool Right Side Up On The Rack.
  • Cool For 30 Minutes Before Frosting.
  • To Assemble, Place 1 Layer On A Serving Plate And Spread About â…” Cup Of The Frosting Smoothly Over The Top.
  • Place The Second Layer On Top And Spread The Remaining Frosting On The Top And Sides Of The Cake.
  • Store In The Refrigerator For Up To 5 Days.

Notes & Wine Advice

Cake Note:

You Can Use Any Sauerkraut In This Recipe. We Used A 14.5-Ounce Can. Make Sure It Is Well Drained, Rinsed, And Chopped Before Adding To The Batter.
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Course; Cake / Chocolate

Milwaukee Sunshine Cake

Milwaukee Sunshine Cake

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Ingredients

Makes: 8 To 10 Servings

Custard Filling

  • 4 Large Egg Yolks Save 3 Whites For The Icing
  • ¾ Cup Sifted Confectioners’ Sugar
  • ¾ Cup Whole Milk
  • 1 Teaspoon Vanilla Extract
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • Pinch Of Salt

Cake

Boiled White Icing

Instructions

  • For The Filling, Combine The Egg Yolks, Confectioners’ Sugar, And Milk In A Large Mixing Bowl, And Blend With An Electric Mixer On Low Speed Until Combined, 1 Minute.
  • Pour The Mixture Into The Top Of A Double Boiler.
  • Bring 1″ To 2″ Water In The Bottom Of The Double Boiler To A Boil, Then Reduce The Heat To Medium.
  • Place The Top Of The Double Boiler Over The Water.
  • Whisk And Let Cook Until The Custard Has Thickened, 8 To 10 Minutes.
  • Pour Into A Clean Large Bowl, And Stir In The Vanilla.
  • Set The Bowl Aside.
  • Place The Butter And Salt In A Medium-Size Mixing Bowl, And Blend With The Mixer On Low Speed Until Well Creamed, 1 Minute.
  • Slowly Pour The Cooled Custard Mixture Into The Butter, And Blend On Low Speed Until Combined And Smooth.
  • Set Aside.
  • For The Cake, Place The Egg Yolks, Water, And ½ Cup Of The Sugar In A Large Mixing Bowl, And Beat With The Electric Mixer On Medium Speed Until Light, About 2 Minutes.
  • Add The Flour Gradually, In 4 Additions, Beating For About 20 Seconds On Medium Speed For Each Addition.
  • Blend In The Vanilla And Set Aside.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Set Aside An Ungreased 10″ Tube Pan.
  • Place The Egg Whites, Cream Of Tartar, And Salt In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Soft Peaks Form, 2 To 3 Minutes.
  • Gradually Add The Remaining ½ Cup Sugar And Beat Until Stiff Peaks Form, 2 Minutes More.
  • Fold The Egg Whites Into The Batter Until Just Combined.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake The Cake Until It Is Lightly Browned And Springs Back When Lightly Pressed, 32 To 38 Minutes.
  • Remove The Pan From The Oven, And Place It On A Wire Rack To Cool Upside Down In The Pan.
  • Meanwhile, Make The Icing.
  • Place The Sugar And Water In A Medium-Size Saucepan, And Bring To A Boil, Stirring With A Wooden Spoon.
  • Cook On Medium-Low Heat Until The Sugar Melts And The Syrup Spins A Thread When You Drop It From The Spoon.
  • It Needs To Reach 220°F On A Candy Thermometer, Which Takes 6 To 8 Minutes.
  • While The Sugar Is Cooking, Beat The Egg Whites And Salt In An Electric Mixer On High Speed Until Soft Peaks Form, 2 To 3 Minutes.
  • Very Slowly Drizzle The Hot Sugar Syrup Into The Beaten Egg Whites At Medium Speed.
  • Beat Constantly Until The Frosting Stands In Stiff Peaks And Is Of Spreading Consistency.
  • Add The Vanilla And Beat Well For 20 Seconds More.
  • To Assemble, Run A Knife Around The Edges Of The Cake Pan, Give The Pan A Good Shake, And Invert The Cake Onto The Rack.
  • Slice The Cake Horizontally Into Thirds.
  • Carefully Remove The Top 2 Layers And Set Them Aside.
  • Place The Bottom Layer On A Cake Plate.
  • Spread Half Of The Filling Over This Layer, Just To The Edges.
  • Place The Middle Layer On Top.
  • Spread The Remaining Filling Over It, Just To The Edges.
  • Place The Top Cake Layer Over The Filling.
  • Generously Frost The Sides And Top Of The Cake, Including Down Into The Hole In The Center.
  • Garnish The Top With The Orange Zest.
  • Slice And Serve.
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Course; Cake

Angel Food Cake

Angel Food 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 350°F.
  • Set Aside An Ungreased 10″ Tube Or Angel Food Pan.
  • Sift The Flour 4 Times In A Large Mixing Bowl.
  • The Last Time, Sift The Cream Of Tartar Along With The Flour.
  • Set This Mixture Aside.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With An Electric Mixer On High Speed Until They Are A Stiff Froth, 4 To 5 Minutes.
  • Add The Sugar, 2 Tablespoons At A Time, While Beating For 4 To 5 Minutes More, Until Stiff And Glossy.
  • Beat In The Vanilla And Salt.
  • Gently Fold In The Flour Mixture With A Rubber Spatula, Just Until Combined.
  • Turn The Batter Into The Reserved Pan.
  • Smooth The Top With The Spatula, And Place The Pan In The Oven.
  • Bake The Cake Until It Is Lightly Browned And Springs Back When Lightly Pressed, 30 To 35 Minutes.
  • Remove The Cake From The Oven And Immediately Turn It Upside Down On A Wire Rack So The Cake Cools Upside Down For 1 Hour.
  • When Ready To Serve, Turn The Pan Right Side Up And Run A Long, Sharp Knife Around The Edges.
  • Give The Cake A Gentle Shake To Loosen It From The Pan.
  • Invert It Onto A Plate Or Rack, Then Invert Again So The Cake Is Right Side Up.
  • Slice And Serve.
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Course; Cake

Scripture Cake

Scripture Cake

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Ingredients

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Grease And Flour Two 9″ Loaf Pans, Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-Low Speed Until Fluffy, 2 To 3 Minutes.
  • Add The Eggs, One At A Time, Beating Until Well Blended.
  • Scrape Down The Sides Of The Bowl With A Rubber Spatula.
  • Blend In The Honey, And Set Aside.
  • Sift 2¼ Cups Of Flour, The Baking Powder, Cinnamon, Nutmeg, Cloves, Allspice, And Salt Into A Medium-Size Bowl, And Set Aside.
  • Dredge The Figs And Raisins In The Remaining ¼ Cup Flour.
  • Set Aside.
  • Stir The Flour Mixture Into The Butter Mixture Alternately With The Water, Beginning And Ending With The Flour.
  • Fold In The Figs, Raisins, And Almonds.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake The Cakes Until They Are Golden Brown And A Toothpick Inserted In The Center Comes Out Clean, 52 To 57 Minutes.
  • Remove The Loaves To A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Shake The Loaves Gently, And Invert Them Onto The Rack To Cool, Right Side Up, 1 Hour.
  • Slice And Serve.
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Course; Cake