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TownCrier HAW Pemberton Borough Home • Up • Cooking
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Pies • Cakes • Cookies • Candy

Contents
Almond Cream Cheese Frosting
Chocolate-Orange Torte
Light Golden Fruitcake
Light Old-fashioned Fruitcake
Moonshine Cake		 Pineapple Angelfood Cake
Pineapple Upside-Down Cake
Spiced Dark Fruitcake
Wacky Cake
Velvet Crumb Cake

 

 Spice Cake

The secret to delicious spice cake is a well-balanced blend of flavors such as cinnamon, nutmeg, and allspice. This recipe, brought to us by Martha’s mother, is sweetened with a twist of an orange glaze and a dusting of confectioners’ sugar. Presented on TV by Martha Stewart 4/17/2002.
Cake (Serves 8-10)
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
4 cups cake flour, not self-rising, plus more for pan
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground mace
Pinch of ground cloves
1 1/2 cups dark-brown sugar
4 large eggs
1 1/2 cups milk
Orange Glaze (recipe follows)
Confectioners’ sugar, for dusting

Orange Glaze (Makes about 1/3 cup)

1/3 cup freshly squeezed orange juice
2 tablespoons sugar
1 tablespoon unsalted butter

Combine all ingredients in a small saucepan over medium-low heat until melted.

 1. Preheat oven to 350°. Butter and flour an 8-by-8-by-2-inch baking pan. Into a medium bowl, sift together flour, baking powder, cinnamon, allspice, salt, nutmeg, mace, and cloves three times.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together. Add eggs one at a time, beating to combine after each addition. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.

3. Pour the batter into the prepared pan, and bake until cake is golden brown and a cake tester inserted into the center of the cake comes out clean, about 1 hour. Transfer pan to a wire rack to cool for 10 minutes. Invert cake onto a plate, remove pan, and invert cake again onto the rack, so it’s top side up.

4. Using a toothpick, poke holes all over the top of the cake. Brush top and sides of cake with glaze while the cake is still warm; let cool.

5. Dust the cake with confectioners’ sugar, place on a serving platter, and serve.

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Spiced Dark Fruitcake
Soak the following in 1 1/2 cup rum for 1 week.

2 cups raisins
1 cup currants
1 1/2 cups dates
1 cup figs
1 cup cherries
1 cup citron
1/2 cup orange rind
1 cup blanched almonds
1 cup Pecans

blend with Sugar 1/2 teaspoon salt
1/4 teaspoon baking Soda
1/2 square melted chocolate
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Beat with Sugar 3 eggs into mixture 1 at a time

melt 1 cup sugar

 Stir in  Fruit 
1 1/2 cup of flour.
add 1/2 cup water)
Blend 1/2 cup shortening with carmalized sugar

Line pans with brown paper
Bake at 275 for 3 hour or until done.
(Put a pan of water in the oven)

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Light Golden Fruitcake
4 cups sifted all-purpose flour
4 teaspoons baking powdr
1 cup shortening
2 cups sugar
2/3 cup orange juice
1 teaspoon grated orange rind
6 egg whites
1 cup golden seedless raisins
1/4 cup slivered dried apricots
1/2 cup candied cherries
1/2 cup slivered candied pinapple
1/2 cup slivered citron
1/4 cup slivered blanched almonds
1/4 cup shredded coconut
1/2 cup jelly, melted
Brandy		 Sift together flour and baking powder.  Cream shortening until soft.  Gradually add sugar and beat until light and fluffy.  Add orange rind.  Beat egg white until stiff but not dry.  Fold into batter.  Add remaining ingredients except jelly.  Mix well.  Line sides and bottom of 9 inch spring form cake pan with greased brown paper.  Fill with batter.  Bake in slow oven (300) 2 3/4 to 3 hours, or until the cake tester inserted in the center comes out clean.  Spread with Jelly and decorate as desired with candied fruits and blanched almonds.  Return to slow oven 20 minutes.  cool thoroughly in pans.  Remove and wrap in cheesecloth moistened with brandy.  Store in airtight container until ready to use.  Will keep about one week or ten days.

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Light Old-fashioned Fruitcake
Sift together in a 4 quart mixing bowl:

4 cups flour
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoon Cinnamon
1 Teaspoon Nutmeg

Add to above:

4 6 oz cans Pecans (whole)
3/4 lb candied Pinapple
3/4 pound Candied Whole Red Cherries
1 pound Golden Raisins

Mix together until they are well coated with the flower mixture.  Set aside.

 Cream together the following:

1/2 pound butter
2 1/4 cups sugar (add the sugar gradually)

Add:

6 unbeaten Eggs
3 tablespoons brandy flavor
Beat well after adding each egg, add to fruit and flour mixture.

Turn into 10 inch tube pan.  There will be enough left to fill two 1 pound ring pans, or divid amoung 5 1 pound ring pans.

Bake 275 degrees F for 2 1/2 hours.  Brush top with honey, and decorate with fruit and nutes.  Bake another 15 minutes.  When don, cool and wrap.

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Moonshine Cake
Directions: Place the following in a 1 gallon container with a lose fitting cover. Keep at room temperature. The mixture may bubble and the lid may pop off. This is fine as long as it has something over it. The cake may be frozen after it has been baked.
Day 1 Add:
One 20 ounce can of sliced peaches with juice
2.5 cups of sugar
1 cup of starter or 1 teaspoon of dry yeast
Stir every day for the next 10 days
Day 10 Add:
2.5 cups sugar
one 20 ounce can of chunk pineapple and Juice
Stir every day for the next 10 days
Day 20 Add:
one 29 ounce can of fruit cocktail and juice
one 10 ounce jar of maraschino Cherries and Juice
2.5 cups of sugar
Stir every day for next 10 days
Day 30 Drain the liquid from the fruit, retain both
Let stand overnight
Day 31 Drain the liquid from the fruit
Divide the Fruit into thirds
Divide the juice into 1 ½ cup containers. This is starter for the next batch. Never refrigerate this liquid. It will kill the yeast.
Preparing each of three Cakes 1 yellow cake mix (dry, not pudding cake)
2/3 cup vegetable oil
4 eggs
1/3 of the fruit
1/3 cup of the liquid
1 small box instant pudding (vanilla)
1 cup chopped nuts

Mix all of the above together
Bake in a greased bundt pan at 350 F for 50 to 70 minutes

 

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Pineapple Angel Food Cake
1 package Angel food cake mix
     (Duncan Hines of course)
1 20 to 23 oz can crushed Pineapple		 Preheat oven to 350°F. 

Blend mix with pineapple including juice.  Pour into a 9x13" pan and bake for 30 minutes or until golden.  May be served cold or warm.  Serve with your favorite whipped topping.

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Chocolate-Orange Torte

1 2 1/4-ounce package slivered almonds (1/2 cup)
4 oranges
1 20-ounce package double-chocolate muffin mix
1 cup sugar

Hands-on time: 15 minutes
Total time: 45 minutes
Makes 8 servings

 Heat oven to 375° F. Lightly coat a 9-inch round cake pan with vegetable cooking spray.

Finely chop the almonds. Grate 1 teaspoon orange zest from one of the oranges and cut strips of zest from another to use for garnish. Squeeze 11/2 cups juice from the oranges.

Prepare the muffin mix according to the label directions but substitute 3/4 cup of the orange juice for water and blend in the chopped almonds and grated zest. Pour into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool torte in pan on a wire rack for 10 minutes. Remove from pan.

Meanwhile, in a small saucepan, combine the sugar and the remaining 3/4 cup orange juice. Simmer, stirring occasionally, until slightly reduced and thickened, about 10 minutes. To serve, spoon the sauce over the torte and garnish with the orange-zest strips.

If you made it from scratch: 2 1/2 hours

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Pineapple Upside-Down Cake

From the Sunday Times August 2001

For the topping:
4 tablespoons butter
3/4 cup light brown sugar
3 tablespoons light rum
1 pineapple, peeled, cored, sliced into rings; four rings cut in semicircles
3 cups fresh blackberries or fresh or frozen cranberries
12 to 16 pecan halves
12 to 16 pitted cherries

For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons cornmeal
1/2 teaspoon salt
8 tablespoons unsalted butter
1 cup granulated sugar, plus 2 tablespoons for the egg whites
4 large eggs, separated
1 1/2 teaspoons vanilla extract
2/3 cup sour cream or Coco López or whole milk
1 teaspoon chopped rosemary (optional)
1 cup chopped pecans (optional).


Yield: 8 servings.

 1. Preheat oven to 350 degrees.
2. Melt 4 tablespoons butter in a 10-inch cast iron skillet; stir in brown sugar.
3. Stir in rum; let mixture bubble.
4. Arrange fruit in mixture and intersperse pecans. Pineapples may overlap; place semicircles along sides of skillet; place cherries in middle of ring. Berries should be evenly distributed -- their mirror image will be what the top of the cake looks like.
5. For the batter, mix flour, baking powder, cornmeal and salt in a bowl.
6. Cream butter at slow speed in an electric mixer and gradually add 1 cup of sugar. Beat until fluffy.
7. Add egg yolks and vanilla.
8. Add half the dry mixture, beating, then half the liquid (sour cream, Coco López or milk). When incorporated, add the remaining dry ingredients and then the remaining liquid. Add rosemary and pecan pieces (both optional).
9. In another bowl, beat egg whites until soft peaks form, then add 2 tablespoons sugar and beat until stiff peaks form.
10. Fold half of the whites into mixture, then fold in the rest. Spread the batter evenly over the fruit.
11. Bake 45 to 50 minutes, until a knife inserted -- into the dough only -- comes out clean.
12. Let the cake sit for a minute, then run a knife around the edge and invert a serving dish on top. Turn the skillet and serving dish over, gently rap the bottom of the skillet. Serve.

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Wacky Cake
1 1/2 Cup Flour
1 Cup Sugar
5 Tbs Cocoa
1 tsp Soda
1/2 tsp Salt
1 tsp Vanilla
1 Tbs Vinegar
1/4 tsp Red Food Coloring
1/3 Cup Salad Oil
1 Cup Cold Water		 Sift the dry ingredients into a greased  clam bake pan (8 or 9 inch square pan will do in a pinch). Make three holes in the dry ingredients. Place the Vanilla and Vinegar in the first, food coloring in the second and the salad oil in the third. Pour the water over the whole thing and stir with a fork until well mixed. Bake at 350º F for 25 to 30 minutes, until done.

This was Aunt Madeline's recipe. We first had it at Wanaksink Lake in the early 50's. It is very moist and goes very well with a butter frosting, although it may be eaten plain or with powdered sugar as a topping.

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Almond Cream Cheese Frosting
s-1/2 cups confectioners sugar
4 ounces cream cheese, softened
1/4 teaspoon almond extract
1 tablespoon whole milk		 Sift confectioners sugar over cream cheese in a large bowl and beat with an electric mixer at moderate speed until light and fluffy, about 2 minutes.  Beat in extract and milk until just incorporated (be careful not to overbeat, or mixture will become too loose).

 

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 Brioche
1 1/2 cups flour
1 1/4 cups plus 2 tablespoons bread flour
1 teaspoon salt
1/4 cup sugar
1-ounce fresh cake yeast, or 1 (1/4-ounce) envelope dried yeast
2 tablespoons warm water
4 eggs
8 ounces (2 sticks) cold unsalted butter, cut into pieces		 The day before you plan to make the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook. Dissolve the yeast in the water. With the mixer running at low speed, add the yeast mixture to the flour mixture. Add the eggs and mix well. Add the butter and mix at medium speed until smooth, about 10 minutes. Transfer to a bowl and cover tightly with plastic wrap. Refrigerate overnight.

The next day, turn the dough out onto a floured work surface. Roll dough into a 9 by 13-inch rectangle, about 1/2-inch thick. Place on a sheet pan. Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours.

Preheat the oven to 350 degrees. Remove the plastic wrap from the brioche dough and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature.

 

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Velvet Crumb Cake
Cake:
1 1/2 cups Original Bisquick®
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg

Crumb Topping
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened
2 tablespoons milk

 HEAT oven to 350°F. Grease and flour 8-inch square pan or 9-inch round pan.
BEAT all ingredients except crumb topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
MAKE Crumb Topping; spread over cake. Set oven control to Broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

 

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