Recipes

Robert E. Lee Cake

Robert E. Lee Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16 Servings

Lemon Filling

  • ½ Cup 1 Stick Unsalted Butter, Melted And Slightly Cooled
  • 2 Large Lemons To Yield ½ Cup Lemon Juice And 1 Tablespoon Grated Lemon Zest
  • 6 Large Egg Yolks At Room Temperature
  • 2 Cups Granulated Sugar

Cake

  • Butter And Flour For Prepping The Pans
  • 2 Cups Sifted All-Purpose Flour
  • 1½ Teaspoons Baking Powder
  • Dash Of Salt
  • 8 Large Eggs Separated, At Room Temperature
  • 2 Cups Granulated Sugar
  • 1 Large Lemon To Yield 1 Heaping Teaspoon Grated Lemon Zest And Scant ¼ Cup Lemon Juice
  • ½ Teaspoon Cream Of Tartar

Orange And Lemon Icing

  • ¼ Cup 4 Tablespoons Unsalted Butter, At Room Temperature
  • 1 Large Pasteurized Egg Yolk See Cake Note
  • 6 Cups Confectioners’ Sugar Sifted
  • 1 Medium Lemon To Yield 2 Tablespoons Lemon Juice And 1 Heaping Teaspoon Grated Lemon Zest
  • 1 Large Orange To Yield 4 Tablespoons Orange Juice And 1 Heaping Tablespoon Grated Orange Zest
  • Thin Lemon And Orange Slices For Garnish If Desired

Instructions

  • For The Filling, Whisk Together The Melted Butter, Lemon Juice, Zest, Egg Yolks, And Sugar In A Medium-Size Bowl Until Smooth And Combined.
  • Pour This Mixture Into The Top Pan Of A Double Boiler, And Set It Over A Saucepan Of Simmering Water.
  • Cook The Mixture, Stirring, Until It Is Thick And Smooth, 35 To 40 Minutes.
  • Remove The Pan From The Heat, And Continue To Stir The Filling For 2 More Minutes So It Has A Chance To Cool Down.
  • Pour The Filling Into A Heatproof Glass Bowl, Cover With Plastic Wrap, And Chill In The Refrigerator For At Least 2 Hours.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Lightly Grease And Flour Four 9″ Round Pans.
  • Set Aside.
  • (If You Don’t Have 4 Pans, You Can Stagger The Baking, Baking 2 At A Time And Cooling The Pans Between Baking, Or You Can Bake Two 9″ Layers And, Once Cooled, Split Them In Half Horizontally To Make 4 Layers.)
  • Sift The Flour, Baking Powder, And Salt Into A Medium-Size Bowl, And Set The Bowl Aside.
  • Place The Egg Yolks In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-High Speed Until Combined, About 3 Minutes.
  • Add The Sugar, 2 Tablespoons At A Time, And Beat Until The Mixture Is Smooth And Pale Yellow In Color.
  • Add The Lemon Zest And Juice, And Beat On Low Speed Until Combined.
  • Set Aside.
  • Place The Egg Whites And Cream Of Tartar In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Stiff Peaks Form, About 5 Minutes.
  • Alternately Fold The Flour Mixture And The Beaten Egg Whites Into The Egg Yolk Mixture Until Just Combined And Smooth.
  • Divide The Cake Between The Cake Pans, And Smooth The Tops.
  • Place The Pans In The Oven.
  • Bake The Layers Until The Cake Is Lightly Golden And Just Begins To Pull Away From The Edges, 18 To 22 Minutes If Baking 4 Layers, 25 To 30 Minutes If Baking 2 Large Layers.
  • Place The Pans On Wire Racks To Cool For 5 Minutes.
  • Run A Sharp Knife Around The Edges Of The Pans, Give The Pans A Gentle Shake To Release The Cakes, And Invert Them Once And Then Again On The Racks To Cool Completely, 30 Minutes.
  • To Assemble The Cake, Remove The Filling From The Refrigerator.
  • Place 1 Layer On A Cake Plate And Spread A Third Of The Chilled Filling Over The Top, Almost To The Sides.
  • Repeat With The Remaining Cake Layers, Leaving The Top Of The Cake Bare.
  • Place The Cake With Filling In The Refrigerator To Set While You Make The Icing.
  • For The Icing, Place The Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-High Speed Until Creamy, 1 Minute.
  • Add The Egg Yolk And Beat Well.
  • Add The Confectioners’ Sugar In 3 Additions, Alternating It With The Lemon And Orange Juices And Zest, Beating Well After Each Addition And Until The Icing Is Creamy.
  • To Finish, Remove The Cake From The Refrigerator.
  • To Support The Cake While Frosting It, Place 3 Long Toothpicks Down Into The Cake.
  • Spread The Top And Sides Of The Cake Generously With Icing.
  • Garnish The Top With The Lemon And Orange Slices, If Desired.
  • Remove Toothpicks Before Slicing.

Notes & Wine Advice

Cake Note:

Use Pasteurized Egg In The Icing Recipe Because The Egg Is Not Cooked.
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Course; Cake

Coconut Layer Cake

Coconut Layer Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16 Servings

Instructions

  • 2 to 3 cups grated fresh or packaged unsweetened coconut
  • 1.
  • Place a rack in the center of the oven, and set one rack above it if needed for the third pan.
  • Preheat the oven to 325°F.
  • Grease three 8″ or 9″ round cake pans with butter, then dust with flour, and shake out the excess flour.
  • Set the pans aside.
  • 2.
  • Place the butter and sugar in a large mixing bowl, and with an electric mixer on medium speed, cream until light, 1 minute.
  • Add the egg yolks, one at a time, and beat each until just combined.
  • Add the vanilla.
  • 3.
  • Sift together the flour and baking soda in a medium-size bowl, and add this in thirds to the egg mixture, alternately with the buttermilk.
  • Blend on medium-low until smooth.
  • 4.
  • Place the egg whites in a large bowl and beat with an electric mixer on high speed until stiff peaks form, 4 minutes.
  • Fold the whites into the batter with a rubber spatula until the whites are just combined.
  • Divide the batter between the 3 pans.
  • Place the pans in the oven, with 2 pans on the center rack and 1 pan on the rack above.
  • 5.
  • Bake the cake layers until they are golden brown and just pull away from the pan, 22 to 25 minutes for 9″ pans, and slightly more for 8″ pans.
  • Let the cakes cool in the pans set on wire racks for 10 minutes.
  • Then run a knife around the edges, give them a gentle shake to loosen from the pans, and invert them once and then again to cool right side up on the racks for at least 30 minutes before frosting.
  • 6.
  • While the cake is baking, make the frosting.
  • 7.
  • To assemble the cake, place 1 layer on a serving plate or platter.
  • Cover with a large ladle of frosting and spread until smooth.
  • Sprinkle on ½ cup of coconut.
  • Add a second cake layer, cover with a ladle of frosting, then sprinkle on ½ cup of coconut.
  • Place the final layer on top.
  • Spread the top and sides of the cake generously with the remaining frosting.
  • Pack 1 cup of coconut onto the sides of the cake using clean hands.
  • If desired, sprinkle another 1 cup of coconut on the top of the cake.
  • Decorate the top and sides with pieces of dried coconut, if desired.
  • Slice and serve.
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Course; Cake

Granny Kellett’s Jam Cake

Granny Kellett’s Jam Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16 Servings

CAKE

CARAMEL FROSTING

Instructions

  • .
  • For the cake, place a rack in the center of the oven, and preheat the oven to 350°F.
  • Grease two 9″ round cake pans with vegetable shortening or soft butter and dust with flour.
  • Shake out the excess flour, and set the pans aside.
  • While the oven preheats, place the nuts on a baking sheet in the oven, and let the nuts toast until just beginning to brown, 4 to 5 minutes.
  • Remove the pan from the oven, and let the nuts cool.
  • Place the butter and sugar in a large mixing bowl, and beat with an electric mixer on high speed until creamy, 3 minutes.
  • Turn off the mixer, and scrape down the sides of the bowl with a rubber spatula.
  • Add the eggs, one at a time, beating well on medium speed until each egg is combined.
  • Add the jam, and blend on low until combined.
  • Scrape down the sides of the bowl.
  • Remove 1 tablespoon of the flour and set aside.
  • In a separate medium-size bowl, sift together the remaining flour, cinnamon, nutmeg, allspice, ginger, and salt.
  • Set aside.
  • In a small bowl, stir the baking soda into the buttermilk until dissolved.
  • Add a third of the flour mixture to the egg batter, and blend on low until just incorporated.
  • Pour in half of the buttermilk, and blend until incorporated.
  • Repeat with the second third of the flour, the rest of the buttermilk, and the last of the flour mixture.
  • Place the toasted nuts, raisins, and the remaining 1 tablespoon flour in a large bowl and toss to coat the nuts and raisins with flour.
  • Fold these into the batter with the rubber spatula.
  • Divide the batter between the prepared pans and smooth the tops.
  • Place the pans in the oven.
  • Bake the cakes until they just begin to pull back from the edges of the pan and the top springs back when lightly pressed, 38 to 42 minutes.
  • Remove the pans to wire racks to cool for 10 minutes.
  • Run a knife around the edges, give the pans a gentle shake, and invert the layers once and then again so they cool right side up on the racks.
  • Let cool completely, 30 to 40 minutes, before frosting.
  • For the frosting, place the butter, brown sugar, cream, vanilla, and salt in a medium-size saucepan over medium heat, and cook, stirring, until the mixture boils, about 2 minutes.
  • Remove the pan from the heat and whisk in the confectioners’ sugar until smooth.
  • Use at once.
  • To assemble the cake, place 1 cake layer on a cake stand or serving plate.
  • Spoon about a third of the warm caramel frosting over the top, and spread to smooth out.
  • Place the second layer on top, and spoon the remaining frosting over the top and let it trickle down the sides of the cake.
  • Let the cake rest for at least 20 minutes, then slice and serve.

Notes & Wine Advice

Cake Notes:
Use what blackberry jam you have on hand. If you are buying the jam, look for a 10-ounce jar. If you don’t like blackberry seeds, buy seedless jam. You can substitute black raspberry, strawberry, or plum jam in this cake. Instead of toasted pecans, you can use untoasted black walnuts.
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Course; Cake

Sarah Polk’s Hickory Nut Cake

Sarah Polk’s Hickory Nut Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16 Servings

Instructions

  • Place a rack in the center of the oven, and preheat the oven to 350°F.
  • Lightly butter and flour a 10″ tube pan, and shake out the excess flour.
  • Set the pan aside.
  • Place the butter in a large mixing bowl, and beat with an electric mixer on medium speed until creamy, 1 minute.
  • Add the sugar, a couple of tablespoons at a time, beating on medium until light and creamy, 2 minutes.
  • Add the egg yolks, one at a time, beating until combined.
  • Set aside.
  • Place the flour, baking powder, and salt in a large mixing bowl and sift to combine.
  • Set aside.
  • Place the egg whites in a large mixing bowl and, with clean beaters, beat on high speed until stiff peaks form, about 4 minutes.
  • Set aside.
  • Stir the lemon juice into the milk.
  • Alternately add the flour mixture and milk to the butter mixture in 3 additions, beating on low speed just to combine.
  • Beat in the hickory nuts and extracts, if desired, on low speed until combined.
  • By hand, fold the beaten egg whites into the batter, just until combined.
  • Turn the batter into the prepared pan, smooth the top, and place the pan in the oven.
  • Bake the cake until it is golden brown and begins to pull away from the sides of the pan, 55 to 60 minutes.
  • Remove the cake from the oven, and place the pan on a wire rack to cool for 20 minutes.
  • Run a knife around the edges of the pan, give the pan a gentle shake, then invert the cake onto the rack to cool, right side up, for 30 minutes.
  • Slice and serve.

Notes & Wine Advice

Cake Note:

Although vanilla extract was available after 1847, it still might have been a rare ingredient for the home baker. And almond extract would have been extravagant. Therefore, this cake would have been baked without them in the mid- to late 1800s. Extracts are a nice addition today, however, as just a little almond extract brings out the nuttiness in the hickory nuts. Do not use more than ½ teaspoon or it will overpower the delicacy of the rare hickory nuts, which can be purchased online or at farmers’ markets.
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Course; Cake / Nuts

Cowboy Cake

Cowboy Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 8 To 10 Servings

TOPPING

Instructions

  • Place the raisins and water in a 10″ Dutch oven over medium-high heat.
  • Let the water come to a simmer, then reduce the heat and let the raisins simmer uncovered until they turn a caramel-brown color and soften, 15 to 20 minutes.
  • Drain the raisins and set aside, reserving all the cooking liquid.
  • Measure out 1 cup of the reserved liquid and place this in the Dutch oven.
  • Place a rack in the center of the oven and preheat the oven to 350°F.
  • To the 1 cup warm liquid, add the shortening and stir to melt.
  • Let this cool.
  • Stir in the baking soda, sugar, cinnamon, nutmeg, salt, and flour until smooth.
  • Stir in the reserved raisins.
  • Set aside.
  • For the topping, place the remaining cooking liquid in a medium-size pan with the sugar and shortening over medium-high heat.
  • Bring to a boil and cook, stirring, until the mixture thickens and is syrupy, 10 to 15 minutes.
  • If you have a candy thermometer, bring the mixture to 220°F.
  • Stir well and pour carefully onto the top of the cake batter.
  • Cover the Dutch oven, and place the pan in the oven.
  • Bake the cake until it springs back when lightly pressed in the center, 25 to 30 minutes.
  • Serve warm.

Notes & Wine Advice

CAKE NOTE:

Instead of raisins, you can use chopped dried peaches or apricots.
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Course; Cake

Lemon And Molasses Spice Marble Cake

Lemon And Molasses Spice Marble Cake

Deel op Facebook Print Recipe

Ingredients

  • Makes: 12 To 16 Servings

MOLASSES BATTER

LEMON BATTER

GARNISH

Instructions

  • Place a rack in the center of the oven, and preheat the oven to 350°F.
  • Generously butter and flour a 10″ tube pan, and shake out the excess flour.
  • Set the pan aside.
  • For the molasses batter, place the butter and sugar in a large mixing bowl, and beat with an electric mixer on medium speed until fluffy and lighter in color, about 3 minutes.
  • Beat in the egg yolks, one at a time, just until combined.
  • Scrape down the sides of the bowl with a rubber spatula.
  • Beat in the molasses on medium speed just until combined.
  • Place the flour, soda, cream of tartar, cinnamon, mace, nutmeg, and cloves in a small bowl and sift together.
  • Add to the batter in 3 additions, alternately with the buttermilk in 2 additions.
  • Beat on medium speed, just until each is combined.
  • Scrape the bowl often and set aside.
  • For the lemon batter, place the butter, sugar, and lemon zest in a large mixing bowl, and beat on medium speed until fluffy and lighter in color, about 3 minutes.
  • Scrape down the sides of the bowl and add the lemon juice.
  • Beat just until combined.
  • Place the flour, soda, and cream of tartar in a small bowl and sift together.
  • Add to the batter in 3 additions, alternately with the buttermilk in 2 additions, beating on medium speed just until each is combined.
  • Scrape the bowl often and set aside.
  • Beat the egg whites and salt in a clean medium-size bowl with clean beaters on high speed until soft peaks form, 3 to 4 minutes.
  • With the spatula, gently fold about a quarter of the whites into the lemon batter, just until combined.
  • Fold in the remaining whites, just until combined.
  • Dollop the batters into the bottom of the prepared pan, alternating each flavor 3 times.
  • Gently rap the pan once against the countertop to settle the batters.
  • With a butter knife, swirl the batter together a couple of times, but don’t overdo it.
  • Place the pan in the oven.
  • Bake until the cake is golden brown and a toothpick inserted near the center emerges clean, 50 to 55 minutes.
  • Cool the cake in the pan on a wire rack for 10 to 15 minutes.
  • Run the tip of the knife around the cake to loosen it from the sides and tube; invert once and then again so the cake is right side up on the rack.
  • Cool completely, 1 hour.
  • If desired, serve with the modern Lemon Glaze.
  • Slice and serve.

Notes & Wine Advice

If you want to use a Bundt pan, the baking time will be 42 to 47 minutes.

LEMON GLAZE:

Whisk together 1½ cups confectioners’ sugar and 2 to 3 tablespoons fresh lemon juice until smooth. Poke holes in the top of the cooled cake with a fork, and spoon the glaze over the top of the cake.
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Course; Cake

Martha Washington Great Cake

Martha Washington Great Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 Servings

Instructions

  • Place the currants in a medium-size bowl, and pour the wine over them.
  • Stir to distribute the wine.
  • Cover the bowl and put in a warm place for 2 hours so the currants plump up and absorb some of the wine.
  • Place a rack in the center of the oven, and preheat the oven to 250°F.
  • Generously grease and flour a 101/2″ × 5½” × 3″ loaf pan.
  • Shake out the excess flour, and set the pan aside.
  • Drain the currants well, reserving the wine.
  • You should have about 3 ounces of wine.
  • Set it and the currants aside.
  • Place the sugar and butter in a large bowl, and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Scrape down the sides of the bowl with a rubber spatula.
  • Sift the flour, salt, cinnamon, nutmeg, and mace into a medium-size bowl.
  • Alternately add the flour mixture and the wine to the batter, beginning and ending with the flour mixture, beating on low speed until just combined.
  • Fold in the currants until well distributed.
  • Turn the batter into the prepared pan, and place the pan in the oven.
  • Bake the cake until a toothpick inserted in the center comes out clean, 2¼ to 2½ hours.
  • Place the pan on a wire rack to cool for 15 minutes.
  • Run a knife around the edges of the pan, gently shake the pan to loosen the cake, and invert the cake once and then again so the cake cools right side up on the rack for at least 30 minutes before slicing.
  • The cake will slice better after it is completely cooled, 2 hours.
  • Store as you would a fruitcake, wrapped in cheesecloth in a tightly sealed tin or wrapped in plastic.
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Course; Cake

Fraunces Tavern Carrot Tea Cake

Fraunces Tavern Carrot Tea Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 12 To 16 Servings

Instructions

  • Place the peeled carrots in a saucepan with 1″ of water.
  • Bring to a boil over medium-high heat and, when boiling, reduce the heat to medium and let the carrots simmer until they begin to soften, 5 minutes.
  • Remove the pan from the heat and drain off the water.
  • Let the carrots cool in the pan.
  • Place a rack in the center of the oven, and preheat the oven to 350°F.
  • Grease and flour a 10″ springform pan, shake out the excess flour, and set the pan aside.
  • Place the butter and sugar in a large mixing bowl, and beat until creamy, about 1 minute.
  • Add the eggs, one at a time, until they are smooth and satiny, 4 to 5 minutes of beating in total.
  • In a separate bowl, sift together the flour, cinnamon, nutmeg, and salt, and fold into the batter with a wooden spoon.
  • Set aside.
  • Grate the cooled carrots to yield 2 cups.
  • Fold the carrots into the batter.
  • Turn the batter into the prepared pan, and place the pan in the oven.
  • Bake the cake until it is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes.
  • Remove the pan from the oven to a wire rack to cool for 20 minutes.
  • Run a knife around the edges of the pan, and unfasten the collar of the springform pan.
  • Run a knife underneath the cake to free it from the bottom of the pan, and place it on a serving platter.
  • Slice and serve warm with the whipped cream.

Notes & Wine Advice

CAKE NOTE:
You can cook the carrots until soft and then mash and strain them of juice as would have been done in the old days. Or you can cook the carrots until they just begin to soften, let them cool, and grate them using a cheese grater to get streaks of carrot throughout the cake.
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Course; Cake

Harriott Horry’s Water Cake

Harriott Horry’s Water Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 8 Servings

  • 12 ounces about 1½ cups granulated sugar
  • 4 ounces ½ cup water
  • 5 whole large eggs
  • 2 large egg yolks
  • 6 ounces 1½ cups unbleached flour

Instructions

  • Place a rack in the center of the oven, and preheat the oven to 350°F.
  • Line the bottom of a 10″ springform pan with parchment paper.
  • Set aside.
  • Place the sugar and water in a medium-size saucepan over medium-low heat.
  • Stir and cook until the sugar has dissolved, 5 to 6 minutes.
  • Turn off the heat and let the sugar syrup rest until it is cool to the touch.
  • Place the whole eggs and egg yolks in a large mixing bowl, and whisk by hand until combined.
  • Gradually pour in the sugar syrup and whisk until the egg and sugar mixture has doubled in volume and is frothy, 3 to 4 minutes.
  • Sift the flour over the top of the egg and sugar mixture and fold it in with a wooden spoon or a rubber spatula.
  • Turn the batter into the prepared pan, smoothing the top.
  • Place the pan in the oven.
  • Bake until the cake is golden brown on top and springs back when lightly pressed in the center, 28 to 32 minutes.
  • Remove the pan from the oven, and let it cool on a rack for 15 minutes.
  • Run a knife around the edges of the pan, and unfasten the collar of the springform pan.
  • Let the cake cool completely, 1 hour.
  • To serve, run a serrated knife under the cake to free it from the bottom of the pan.
  • Serve with fresh berries.
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Course; Cake

Classic Pound Cake

Classic Pound Cake

Deel op Facebook Print Recipe

Ingredients

Makes: 16 To 18 Servings

  • Butter and flour for prepping the pan
  • 2 cups 4 sticks; 1 pound unsalted butter, at room temperature
  • 2¼ cups 1 pound granulated sugar
  • 6 large eggs at room temperature
  • 4 cups sifted all-purpose flour see Cake Notes
  • ½ teaspoon salt
  • 1 teaspoon grated lemon zest almond extract, or vanilla extract, if desired

Instructions

  • Place an oven rack in the center of the oven, and preheat the oven to 325°F.
  • Lightly grease and flour a 10″ tube pan and set aside.
  • Place the butter in a large mixing bowl, and beat with an electric mixer on low speed until the butter is lightly creamed, 30 seconds.
  • With the mixer running on low, gradually add the sugar, beating until the mixture is well creamed and fluffy, 2 minutes.
  • Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
  • Add the eggs to the sugar and butter mixture, one at a time, beating well after each addition.
  • In a separate bowl, combine the flour and the salt, then add to the creamed mixture in thirds, beating on low during each addition.
  • Fold in the lemon zest, almond extract, or vanilla, if desired.
  • Pour the batter into the prepared pan, smooth the top, and place the pan in the oven.
  • Bake until the top of the cake is golden brown and firm to the touch, 1 hour 20 to 25 minutes.
  • Remove the pan from the oven, and place on a wire rack to cool for 20 minutes.
  • Run a knife around the edges of the pan, and invert the cake once and then again so it rests right side up.
  • Let cool on the rack completely, 1 hour, before slicing.

Notes & Wine Advice

CAKE NOTES:
Many purists insist on using unbleached flour in pound cake. It would be more similar to the flour available to the early American colonists. Pound cakes are good keepers. When cooled and wrapped in aluminum foil, they improve in flavor and texture the day after baking, and they stay fresh on the kitchen counter for up to a week. Well wrapped, they freeze for up to 6 months.
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Course; Cake