Saturday, August 28th, 2010
Ingredients;
• 1 1/2 c. flour
• 1 c. sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs, beaten
• 3/4 oil
• 1 tsp. vanilla
• 1 c. grated carrots
• 1 c. walnuts, chopped
• 1 c. prunes, pitted, chopped, raisins may be substituted for prunes
• Frost with lemon frosting or favorite lemon frosting:
• 2 cups powdered sugar 1 lemon juiced and grated lemon rind
• (add more sugar or lemon juice to desired consistancy.)
Directions;
• Mix dry ingredients with oil, vanilla and beaten eggs; stir in remaining ingredients. Bake in 9×13 pan in moderate oven, 350 degrees for about 1 hour.
• After frosting cake decorate with fruit of choice or nuts or flowers.
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Thursday, August 5th, 2010
Ingredients:
• 1 pound raisins
• 1/2 pound currants
• 1/4 pound prunes
• 1 c dark rum
• 1 1/2 pounds packed brown sugar (3 1/4 cups)
• 1/2 pound butter
• 6 beaten eggs
• 1/2 pound flour
• 1/2 t baking powder
• 1 teaspoon mixed spice (nutmeg, cinnamon, cloves and allspice)
• 1/4 pound mixed fruit peel
• 1/4 pound chopped nuts
Directions;
Wash and dry fruit, then put through food processor to chop. Soak in 3/4 c rum in covered container for at least three weeks, stirring every few days. When ready, make cake:
Heat 1 pound brown sugar in heavy bottomed frying pan until melted; simmer until dark dark dark brown. Let cool (If you live in a city, you can probably find “burnt sugar” in specialty markets like West Indies, and some Latin markets. The commercial sugar makes a blacker cake.
Cream butter and remaining brown sugar. Add eggs a little at a time. Add soaked fruits with their liquid, and enough caramelized sugar to make it as dark as desired. Add dry ingredients and nuts.Pour batter into 9 or 10″ springform pan, greased and bottom lined with waxed paper. Bake at 300 degrees for about 2 to 2 1/2 hours. Sprinkle some of the remaining 1/4 cup rum over cake immediately after removing it from the oven. Repeat a few times. Allow cake to remain in pan for 2-3 days.
ICING THE CAKE
Remove cake from pan and place on cake plate. Roll out almond paste to a circle big enough to drape over the cake, covering top and sides. Smooth tightly over the cake and trim bottom edges. Allow to dry for a day before adding royal icing.Make Royal Icing (this is an icing that becomes quite hard): Beat 2 egg whites to a froth. Add 1 pound confectioner’s sugar, a little at a time on low speed. Add juice of one lemon and continue beating until stiff peaks form.
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Monday, July 30th, 2007
1 3/4 cups slivered almonds
2 cups seeded raisins
2 cups seedless raisins
2 cups currants 2 1/2 cups chopped dates
2 cups citrus peels or mixed glace fruit
1 (12 ounce) bottle maraschino cherries 1/2 cup brandy or pineapple juice
1 (10 ounce) can crushed pineapple
2 cups sugar (additional sugar listed below)
1 cup strawberry jam
4 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon salt
1 1/2 teaspoons baking soda
1 lb butter
2 1/4 cups sugar
12 eggs
(more…)
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