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| Almond Cake |
1 c butter
¾ c sugar
1 egg, separated
½ c almond paste |
1 t almond extract
2 c flour
¼ c sliced almonds |
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Cream first two ingredients; beat in egg yolk and next two ingredients. Beat in flour; press into
ungreased 8"×8"×2" pan. Beat egg white until frothy; brush on dough. Cover with almonds.
Bake 350° 45 minutes.
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| Angelfood Cake |
1¼ c sifted flour
1¾ c sugar, divided
1¾ c egg whites (12-14) |
1½ t cream of tartar
¼ t salt
2 t almond or lemon
or vanilla extract |
Bring egg whites to room temperature. Sift flour and ¾ c sugar together; set aside. In large
mixing bowl, beat next three ingredients until soft peaks form. Gradually add remaining sugar
while continuing to beat until very stiff peaks form. Sift approximately ¼ c flour mix over
egg whites; fold gently. Repeat three times or until used up. Fold in extract. Spoon batter into
ungreased 10" tube pan; run knife gently through batter to eliminate air pockets. Bake 375°
35-40 minutes in lower third of oven. Serve with strawberry glaze
and whipped cream if desired.
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| Black Queen's Cake |
2 c light brown sugar
½ c butter
2 eggs
1 t baking soda
¾ c milk |
2 c flour
2 t vanilla
2½ heaping t cocoa or 2½ squares chocolate
1 c boiling water |
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Cream butter and sugar; add eggs. Mix together next two ingredients and combine with egg mixture; add flour. Add vanilla;
dissolve cocoa or chocolate in water, add to mixture. Bake 350° 30-40 minutes in three layers. Fill and frost with
mocha frosting if desired.
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| Carrot Cake |
4 eggs
2 c sugar
1½ c oil
2 t baking soda
1 T allspice
1 T cinnamon
2 c flour |
3 c grated carrots
FROSTING
16 oz. cream cheese, softened
1 T butter, softened
1 c confectioner's sugar, sifted
one-third c undiluted frozen orange juice |
Beat eggs; gradually add sugar, beating thoroughly. Slowly add oil; add next three ingredients. Fold in flour, then
carrots. Pour into two 10" cake pans greased and lined with wax paper, then greased and floured. Bake 350° 30-40
minutes; cool on racks 10 minutes. Remove from pans; peel off wax paper. Beat last four ingredients together until
smooth; frost and assemble.
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| Lane Cake |
|---|
8 egg whites
1 c butter, softened
2 c sugar
1 t vanilla
3½ c cake flour
3½ t baking powder
¾ t salt
1 c milk
FILLING
1½ c seedless raisins
¾ c butter, softened
1¾ c sugar |
½ t salt
12 egg yolks
½ c bourbon or rye whiskey
1½ c shredded coconut
1½ c candied cherries
1½ c coarsely chopped pecans
FROSTING
½ c egg whites
1½ c sugar
¾ c water
½ t cream of tartar
½ t vanilla
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Line bottoms of four buttered 9" round cake pans with wax paper cut to fit. Butter paper; dust with flour. Whip egg
whites until stiff but not dry. Beat butter until fluffy; add sugar gradually, beating well. Add vanilla; continue
beating until like whipped cream. Combine next three ingredients; mix in alternately with milk. Fold in egg whites;
divide into pans. Bake 375° 20 minutes; cool in pans five minutes before removing. Peel off paper. Soak raisins in
hot water five minutes; drain. Cream butter and sugar; add next two ingredients, beating well. Cook in top of double
boiler over simmering water, stirring constantly, until slightly thickened; remove from heat. Add liquor; beat one
minute. Add fruits and nuts in bowl; cool. Spread filling between and on top of layers. (After one hour, put back any
filling that has run off; repeat if necessary. Cake is best assembled at least one day before serving; can be wrapped
and frozen.) Bring egg whites to room temperature. Mix sugar and water in small saucepan; cook over medium heat until
sugar dissolved and syrup clear. Cook without stirring to 240° (soft-ball stage, six to eight minutes) or
until a thread six to eight inches long spins when dropped from tip of spoon. Beat whites until soft peaks form. With
mixer at high speed, slowly pour hot syrup in thin stream over whites. Add remaining ingredients; continue beating until
stiff peaks form and frosting is thick enough to spread on side of cake.
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| Pineapple Layer Cake |
2 & one-third c cake flour
2½ t baking powder
½ t salt
1 c milk
1½ t vanilla
½ lb butter, softened |
1½ c sugar
5 large eggs, slightly beaten
FILLING
one 28 oz can crushed pineapple
1 T cornstarch
¼ c sugar, rounded |
Line bottoms of two buttered 9" round cake pans with wax paper. Butter paper; dust with flour. Sift first three
ingredients. Add vanilla to milk. Cream butter one minute; add sugar slowly, beating until light and fluffy (about four
minutes). Beat in eggs, one at a time, beating until pale and fluffy. Stir in dry ingredients, ¼ at a time, adding
one-third cup milk each time; stir until smooth. Divide batter into pans, smoothing tops; bake 350° 30 minutes or
until done. Cool in pans on wire rack 10 minutes; invert onto racks. Remove wax paper; cool completely. In saucepan,
stir filling ingredients until cornstarch is dissolved. Bring to boil, stirring; simmer three minutes. Cool. (If
necessary for desired thickness, add more cornstarch; simmer again and cool.) Cut cake layers in half horizontally with
bread knife; assemble, spreading filling between layers. Frost with Seven-Minute frosting
or whipped cream.
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| Wisconsin Chocolate Cake |
¾ c cocoa
1¾ c sugar
4 eggs
½ c milk
½ c butter
2 c flour |
1 t baking powder
½ t salt
1 t baking soda
1 t vanilla
1 c sour cream |
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Cook cocoa, ¾ c sugar, one egg yolk and milk until thick, stirring; cool. Mix remaining sugar,
butter, one egg, two egg yolks and vanilla; stir in dry ingredients alternately with sour cream.
Add cocoa mix; fold in stiffly-beaten egg whites. Pour into three 8" layer pans lined on bottom
with wax paper. Bake 350° 30-35 minutes; turn out on racks, removing wax paper. Frost with
chocolate frosting.
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