Christmas Cake To Keep
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Christmas Cake To Keep
  Christmas    Cakes  
Last updated 6/12/2012 1:16:14 AM. Recipe ID 45982. Report a problem with this recipe.
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      Title: Christmas cake to keep
 Categories: Holidays
      Yield: 1 Servings
 
      3 c  Cake flour
      3 ts Baking powder
      1 c  Butter
  2 1/4 c  Sugar
      1 c  Milk
      1 ts Each vanilla & lemon juice
      7    Egg whites
      1 c  Black walnuts; broken
      1 c  White seedless raisins
    1/2 c  Citron
    1/2 ts Each: cinnamon; allspice,
           -cloves

----------------------COCONUT FILLING---------------------------
           Grated rinds of 2 oranges
           -and 2 lemons=1 c
      2 c  Sugar
      1 c  Shredded coconut
      7    Egg yolks
           Additional coconut
 
  CAKE: sift the flour and baking powder together 4 times, reserving a
  small amount of flour for dredging. Cream the butter, add the sugar
  and continue creaming together until they are light and fluffy. Add a
  little of the flour, then add the flour and milk alternately, beating
  thoroughly after each addition. Stir in the flavorings. Carefully
  fold in the stiffly beaten egg whites. Divide the batter into two
  equal portions. Into half of the batter, carefully fold the black
  walnuts, which have been lightly dredged in the reserved flour. Be
  careful not to stir or you will break down the egg whites. Into the
  other half of the batter, fold the raisins and the finely shredded
  citron, lightly dredged in flour. If you like, cinnamon, allspice,
  and cloves can be added. Bake in four 8 inch cake pans and you will
  have two light and two dark layers. Bake at 375 for 30 minutes. Turn
  out onto a wire cake rack. Put layers together with Coconut Filling.
  *I use regular walnuts when I can't get the black walnuts. COCONUT
  FILLING: Mix the juice, sugar, coconut and egg yolks beaten until
  they are thickened and pale lemon-colored, together. Cook in the top
  of a double boiler over hot water until a thickened lump drops from
  the side of a spoon. Cool slightly. Use for the filling and coating
  on the outside of the cake. While the coating is still moist, dash
  and pat more shredded coconut over the sides and top of the cake. Let
  this stand for two or three days and you will have a delicious, moist
  cake, which will also keep well. December 1938. 




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Recipe ID 45982 (Apr 03, 2005)

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