Text 9671, 144 rader
Skriven 2014-02-09 05:50:00 av Dave Drum (73303.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Cake #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lazy Daisy Cake
 Categories: Cakes, Desserts
      Yield: 9 servings
 
      2 c  All-purpose flour, sifted
      2 ts Baking powder
    1/2 ts Salt
      4 lg Eggs
      2 c  Sugar
      2 ts Vanilla extract
      1 c  Milk
    1/4 c  Butter

MMMMM---------------------------ICING--------------------------------
      1 c  Brown sugar
    1/4 c  Heavy cream
      6 tb Butter
    1/2 c  Finely chopped pecans
    1/2 c  Flaked coconut
 
  This is a wonderful, old-fashioned cake. Make it when there
  are people around to enjoy it warm from the oven.
  
  Preheat oven to 350øF. Grease and flour a 13x9x2-inch baking
  pan.
  
  Sift together the sifted flour, baking powder and salt, and
  set aside.
  
  With an electric mixer, beat the eggs at medium-high setting
  for 4 minutes. Beat in the sugar, gradually, and add the
  vanilla extract. Beat until incorporated.
  
  In a small saucepan, melt the 1/4 cup butter in the milk. Do
  not boil.
  
  Turn mixer speed to low and add the sifted flour mixture
  alternately with the hot milk mixture. Scrape down sides of
  mixer bowl as needed, and beat until the batter is uniformly
  smooth. Batter will be thin. Pour batter into prepared pan,
  and bake for 35 to 40 minutes, or until a toothpick in
  center of cake comes out clean.
  
  While the cake is baking, mix the icing, but don't start
  cooking it until the cake is done.
  
  Combine brown sugar, cream and butter in a 2-quart saucepan,
  bring to a boil over medium heat, and boil for two minutes,
  stirring occasionally. Remove from heat, and stir in pecans
  and coconut. Spoon icing over hot cake and spread evenly.
  
  Place the cake in broiler 5 to 7 inches from the heat
  source, and broil 1 to 2 minutes, until icing is bubbly and
  browned, watching carefully and rotating pan as necessary
  for even browning. Cool completely on wire rack.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 04 December 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old-Fashioned Brandied Fruitcake
 Categories: Cakes, Desserts, Fruits, Booze, Nuts
      Yield: 1 servings
 
  1 1/2 lb Mixed diced candied fruit
  2 1/2 c  Chopped pecans
     15 oz Pkg golden raisins
    1/2 c  Brandy; for soaking fruit
      2 tb Butter; softened
      2 tb Fine dry breadcrumbs
      3 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
    1/4 ts Ground allspice
    1/2 ts Cinnamon
      1 c  Butter; softened
      2 c  Firm packed light brown
           - sugar
      4 lg Eggs
    3/4 c  Brewed coffee
      2 c  Brandy; for sprinkling
 
  Start this fruitcake about a month before you want to enjoy
  it. This recipe makes two 9-inch loaf cakes, so you'll have
  one for yourself and one to give.
  
  In a large bowl, combine the candied fruit, pecans, raisins
  and 1/2 cup brandy. Toss to mix thoroughly, cover, and let
  stand for 3 to 5 hours at room temperature.
  
  Preheat oven to 325øF. Using 1 tablespoon butter for each,
  butter two 9-inch loaf pans. Sprinkle each with 1 tablespoon
  of the breadcrumbs, and rotate to coat evenly.
  
  Sift together the flour, baking powder, salt, allspice and
  cinnamon. In the large bowl of an electric mixer, cream 1
  cup butter with the brown sugar. Add the eggs, one at a
  time, beating well after each addition, and continue to beat
  until light and fluffy. Add the flour mixture alternately
  with the coffee, stirring after each addition, until batter
  is just blended.
  
  Pour batter over the fruit mixture and blend thoroughly.
  Spoon batter into prepared pans.
  
  Bake in preheated oven for 1-1/2 hours until a cake tester
  inserted in center comes out clean. Let cakes cool in pans
  for 20 minutes, and then turn out onto racks, and cool
  completely. Place each cake on a large sheet of aluminum
  foil. Sprinkle each cake with 1/4 cup brandy. (See Note,
  below) Wrap each cake tightly in the aluminum foil, sealing
  well. Store in a cool dark place.
  
  After seven days, unwrap the cakes and sprinkle each with an
  
  additional 1/4 cup brandy. Rewrap. Repeat this procedure
  each week for the next two weeks. Then let the cakes mellow
  for a final week before serving.
  
  Note: Don't just dump the brandy over the cake. It takes a
  little patience, but let the brandy drip onto the cake so
  that it is absorbed. If you like, use a toothpick to make
  fine holes in the surface of the cake.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 07 November 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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