Recipes anybody?!
Answers: Okay, so in my english class, I am reading To Kill A Mockingbird by Harper Lee. I was wondering if anybody had any good Lane Cake recipes like the one Mrs.Maudie made?
CAKE
1/2 lb Butter, at room temperature
2 c Sugar
3 1/2 c Flour, all-purpose
3 1/2 ts Baking powder
1/2 ts Salt
1 c Milk
8 Egg whites
FILLING
8 Egg yolks
1 c Sugar
1/2 lb Butter, at room temperature
2 tb Brandy
2 tb Water
1/2 c Candied cherries, finely chop
1 c Raisins, seeded, coarsely chop
1 c Pecans, chopped
1/2 c Coconut, shredded
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour four 8 inch round cake pans.
2. Cream 1 cup of the butter or margarine, 2 cups of the white sugar, and vanilla together until light and fluffy.
3. Combine flour, baking powder and salt. Add flour mixture to the butter mixture in three parts alternately with the milk in two parts, beginning and ending with flour.
4. Beat the egg whites until stiff. Gently fold the egg whites into the batter. Spread the batter evenly into the four prepared pans.
5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool. Once cool spread Lane Cake Filling between layers and frost with Seven Minute or Butter Frosting.
6. To Make Lane Cake Filling: Put 1/2 cup of the butter or margarine and 1-1/4 cups of the white sugar into the top of a double boiler away from the heat. Beat together. Add egg yolks and beat well. Stir in water and brandy flavoring. Place over boiling water. Cook and stir until thickened. Add pecans, raisins, cherries and coconut. Stir filling until all ingredients are well combined. Remove from heat. Allow filling to cool before spreading between cooled cake layers.
This looks sort of hard, but here you go. That's a great book by the way!
It is the filling that makes this cake special and you could cheat and use a white cake mix if you wanted to. A bolied white icing is traditional
Lane Cake:
Sift together 3-4 times, 3 1/2 C. flour and 2 tsp. baking powder.
Cream together 1 C. butter with 2 C. sifted sugar until light and fluffy. Then begin to add alternating and beginning and ending with the dry ingredients, the flouor and 1 C. whole milk. When well combined add 1 tsp. vanilla and fold in 8 stiffly beaten egg whites. Divide the batter among 4 8" cake pans or 3 9" pans that have been greased and floured and the bottoms lined with rounds of parchment. Bake at 375 F 30-35 minutes. Cool in the pans for a few minutes and then turn out on a rack to cool. While cooling make the filling.
Beat 8 egg yolks until lemon colored beat in 1 C. sugar and a pinch of salt. Melt 1/2 C. butter in the top of a double boiler and add the egg yolk mixture and cook stirring constantly until the mixture is thick and of a spreadable consistency. Remove from the heat and stir in 1 C. chopped raisins, 1+1/2 C. freshly grated coconut, 1 C. chopped nuts...pecans preferably, 1 C. brandy and 1 tsp. vanilla. Cool and spread evenly between the cake layers. Ice with your favorite white frosting
I read a great recipe on about.com. It is as follows:
INGREDIENTS:
3 cake layers, using your favorite vanilla cake recipe or a mix
buttercream icing, for top of cake
pecan halves, optional
.
Filling:
8 egg yolks
1 cup sugar
1/2 cup butter, room temperature
1 cup raisins
1 cup pecans
3/4 cup dry white wine
1 teaspoon vanilla
PREPARATION:
Bake cake, cool, and prepare buttercream frosting; set aside.
Filling:
In a bowl with electric mixer, beat the egg yolks until well blended; add remaining filling ingredients. Mix well and transfer to the top of a double boiler.
Cook over simmering water, stirring frequently, until thick. To assemble the cake, spread the filling between the cake layers.
Frost top and sides with vanilla buttercream frosting, or use your favorite frosting. Garnish with pecan halves, if desired.
mmmmmmmmmmmmmm cake
INGREDIENTS
1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
8 egg whites
1/2 cup butter
1 1/4 cups white sugar
8 egg yolks
1/2 cup water
1 teaspoon brandy flavoring
1 cup chopped pecans
1 cup raisins
1/2 cup candied cherries, chopped
1/2 cup flaked coconut
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour four 8 inch round cake pans.
Cream 1 cup of the butter or margarine, 2 cups of the white sugar, and vanilla together until light and fluffy.
Combine flour, baking powder and salt. Add flour mixture to the butter mixture in three parts alternately with the milk in two parts, beginning and ending with flour.
Beat the egg whites until stiff. Gently fold the egg whites into the batter. Spread the batter evenly into the four prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool. Once cool spread Lane Cake Filling between layers and frost with Seven Minute or Butter Frosting.
To Make Lane Cake Filling: Put 1/2 cup of the butter or margarine and 1-1/4 cups of the white sugar into the top of a double boiler away from the heat. Beat together. Add egg yolks and beat well. Stir in water and brandy flavoring. Place over boiling water. Cook and stir until thickened. Add pecans, raisins, cherries and coconut. Stir filling until all ingredients are well combined. Remove from heat. Allow filling to cool before spreading between cooled cake layers.