RecipeFeed.Com - Cake Recipes

Della Robbia Pound Cake - Country Living

RecipeFeed.com — 2008-08-20T12:37:01+01:00

------------------------------------CAKE------------------------------------ 1 c (2 sticks) butter, softened
1 c Sugar
3 lg Eggs
2 t Vanilla extract
1 1/2 t Finely grated peeled
-fresh gingerroot 1 c Unsifted all-purpose flour
1 t Baking powder
1/2 t Salt
2 T Rum (opt.)
-------------------------------FRUIT GARLAND------------------------------- 2 c Cranberry-juice cocktail
1 c Sugar
1/2 c Port or red wine
1 Lemon, quartered
2 Drops red food coloring
-(opt.) 2 sm Firm Anjou pears
1 c Water
10 Thin strips orange peel
1/4 c Apple jelly
1/2 c Champagne grapes, preferably
-in clusters (if not -available, substitute small -red seedless grapes) 1. Prepare Cake, Heat oven to 325'F. Grease and flour a 10-inch ring
mold or tube pan. In large bowl, with electric mixer at medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and gingerroot until well blended. 2. In small bowl, combine flour, baking powder, and salt. With mixer
at low speed, beat flour mixture into butter mixture just until combined. Spread batter evenly in prepared pan and bake 30 to 35 minutes or until cake tester inserted in center comes out clean. (Meanwhile, begin step 3.) Cool cake in pan on wire rack 10 minutes; invert the pan onto wire rack and unmold the cake. Sprinkle rum over cake, if desired, and cool completely. 3. Prepare Fruit Garland: In 3-quart saucepan, combine cranberry
juice, 1/2 C sugar, the port, 2 lemon quarters, and the food coloring, if desired. Heat to boiling over low heat; simmer, stirring occasionally while you prepare fruit. Peel one pear and cut in half vertically; remove core from both halves. Place one pear half in simmering juice mixture. After 5 minutes cut remaining pear half in wedges about 1/4-inch thick and add to juice mixture. Simmer 2 minutes longer or until wedges are barely tender. Remove from heat and let pear half and wedges stand in juice mixture 1 hour or until they are rosecolored. 4. In small saucepan, combine water, remaining 1/2 C sugar, and 2
lemon quarters; heat to boiling, stirring occasionally. Avoiding the core, cut remaining pear, unpeeled, into 1/4-inch-thick wedges. Drop wedges in simmering sugar mixture and cook 2 to 3 minutes or until just tender; remove with slotted spoon to drain on paper towels and set aside. 5. Heat sugar mixture to boiling over high heat; cook until mixture
reduces to a heavy syrup about 12 minutes. Reduce heat to low and add orange-peel strips; cook until soft-about 5 minutes. With fork, remove strips to small dish and set aside to cool completely. 6. To decorate cake, drain rose-colored pear half and wedges on paper
towel; cut the pear half into 1/4-inch-thick wedges for slices that are white inside with a thin rose-colored band around edge. In small bowl in microwave or small saucepan over low heat, melt apple jelly. Brush top of cake with some jelly; arrange all 3 kinds of pear slices in a leaf-like garland on top of cake. Brush slices with remaining apple jelly. Arrange small clusters of grapes among pear slices and scatter candied orange-peel strips over top. Serve or cover loosely with plastic wrap and refrigerate until serving. Country Living/December/92 Scanned & fixed by Di Pahl &

Devils Food Cake

RecipeFeed.com — 2008-08-20T12:37:01+01:00

3/4 c Boiling water
3 oz Chocolate squares
2 1/4 c Sifted cake flour
1 1/2 ts Baking soda
3/4 ts Baking powder
3/4 ts Salt
3/4 c Shortening
1 7/8 c Brown sugar
3 Eggs, well beaten
1 1/2 ts Vanilla
3/4 c Sour milk
Pour boiling water over chocolate; stir over low heat until smooth and thick; cool. Sift flour, soda, baking powder and salt together. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Blend in chocolate and vanilla. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Pour into greased pans and bake in a 350 degree oven for 30 minutes. Makes 3 (8 inch) layers. Randy Rigg The Pinnacle Club BBS 812-963-9139

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Devils Food Cake - Country Living Holidays

RecipeFeed.com — 2008-08-20T12:37:01+01:00

1/4 c Butter or margarine,
-softened 1 1/2 c Sugar
1/4 t Salt
1 T Vanilla
3/4 c Unsweetened cocoa
3 1/2 c Unsifted cakeflour
2 t Baking soda
2 1/2 c Water
4 Egg whites, at room temp.
Cocoa frosting, recipe -follows Chocolate glaze, recipe -follows Confectioners' sugar and -unsweetened cocoa (opt. -for checkerboard -decoration) 1. Heat oven to 350'F. Generously grease and flour three 9-inch round
cake pans. 2. In a large bowl with electric beater or mixer, beat butter, 3/4 C
sugar, salt, and vanilla together until fluffy. 3. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top
of butter mixture. Add water and beat at low speed just until smooth. 4. With clean beaters in a medium bowl, beat egg whites until fluffy.
Gradually add remaining 3/4 C sugar. Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter. 5. Divide batter evenly into prepared pans. Bake until centers spring
back when touched-20 to 25 minutes. 6. Cool 5 minutes in pans. Turn out on cooling rack and cool
completely. 7. Prepare cocoa frosting. Fill and assemble cake. Spread a thin
smooth layer of frosting over cake. Refrigerate 1 hour. 8. Prepare chocolate glaze. Place chilled cake on a cooling rack with
a tray underneath it. Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides. Smooth sides. 9. Place cake, still on cooling rack with tray, in refrigerator until
glaze is firm. 10. Decorate top with cocoa and confectioners' sugar checkerboard just
before serving, if desired. Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart. Sift unsweetened cocoa over top of cake to solidly fill spaces. Carefully remove and clean strips. Place gently in opposite direction. Sift confectioners' sugar over cake. Remove strips. Cocoa Frosting: In a medium bowl, beat together 1/3 C softened butter or margarine, 1 1/2 lb confectioners' sugar, 1/3 C unsweetened cocoa, 1 teaspoon ground cinnamon, 3/4 t vanilla and 1/3 to 1/2 C milk. Use
to fill and frost cake. Chocolate Glaze: In the top of a double boiler, over hot (not boiling) water, melt 6 1-oz squares semisweet chocolate and 4 T butter. Stir in 3 T cold water and 1/4 C confectioners' sugar until smooth. Use to glaze a 9-inch cake. Country Living Holidays/92 Scanned & fixed by Di Pahl &

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