Thursday, August 18, 2011

Heirloom Cakes

One Another...

Drifting along the ocean blue waters,
underneath the starlit skies...
Like two ships passing in the night,
we happened upon one another.
The fragrance of the rocky, salted seas,
that have purged us deep within...
Leaving refreshed and cleansed hearts,
seeking love, we discover one another.
The moonlight surrounds you with a shining aura,
the stars twinkling in your eyes...
Your eagerness and searching heart unfolds,
we find love for one another.
And now we sail along those same waters,
never more to pass in the night...
Our hearts revealed, our course is set,
Together sailin' forever, with love for one another.

Yellow Cake with Cooked Peanut Butter Frosting
(One of Jeremy's favorites)

1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter
until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,
1 at a time, beating well after each addition. Add flour and milk alternately to
creamed mixture, beginning and ending with flour. Add vanilla and continue to
beat until just mixed. Divide batter equally among prepared pans. Spread batter
in each pan to level. Bake for 25 to 30 minutes or until done. Cool in pans 5
to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake
layers with your favorite frosting to make a 3-layer cake.

Peanut Butter Frosting

2 cups light brown sugar
1 cup cream or evaporated milk
pinch of salt
1/2 cup peanut butter
2 Tbsp. unsalted butter
1 tsp. vanilla extract

Combine sugar, cream and salt in heavy saucepan. Cook over medium heat, stirring
continually until mixture reaches soft ball stage of 240-245 degrees. Remove
from heat, add remaining ingredients and whip until mixture is of spreading

Frost tops and sides of cooled layers.

Nut Cake
Pennsylvania Dutch Cooking (like my grandmother used to make)

1/2 cup shortening or lard
1-1/2 cups sugar
3 eggs, separated
2-1/2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
1 cup milk
1 cup chopped pecans
1 tsp. vanilla extract

Cream shortening and sugar until light and fluffy.
Add egg yolks and beat until light lemony color.
Sift flour; add salt and baking powder, sift again.
Add dry ingredients alternately with milk/vanilla, beginning and ending with
Beat thoroughly after each addition.
Fold in chopped nuts and stiffly beaten egg whites.
Pour into 2 greased and floured 9 inch pans.
Bake at 350 for 30 minutes.
Turn on wire rack to cool.
Cool completely and frost with Seven-Minute Frosting.

Seven Minute Frosting

2 eggs whites, unbeaten
1-1/2 cups granulated sugar
5 Tbsp. cold water
1 tsp. white corn syrup
1/4 tsp. cream of tartar
1 tsp. vanilla extract

Combine egg whites, sugar, water, corn syrup and cream of tartar in top of
double boiler.
Mix thoroughly.
Place over rapidly boiling water and beat continually with electric mixer or
rotary beater until mixture will hold a peak (about 7 minutes).
Remove from heat.
Add vanilla and beat until thick enough to spread.

Frost tops and sides of cooled cake.

Italian Coconut Creme Cake
(Momma's Favorite)

1/2 cup butter
1/2 cup shortening
2 cups sugar
5 egg yolks
1 tsp. baking soda
5 egg whites, stiffly beaten
2 cups plain (all-purpose) flour
1 cup buttermilk
1 tsp. vanilla extract
2 cups grated coconut
1 cup chopped pecans
Preheat oven to 350 degrees.
Cream butter and shortening. Add sugar and beat until fluffy. Add egg yolks and
beat well. Add vanilla and beat until smooth. Combine flour and baking soda. Add
alternately to creamed mixture with buttermilk. Stir in coconut and
pecans.Gently fold in beaten egg whites. Bake in 3 (9 in.) greased and floured
cake pans for 25 minutes. Remove to wire rack and cool.

Cream Cheese Frosting
8 oz. cream cheese at room temp
1 stick of butter at room temp
1 lb. confectioner's sugar
1 tsp. vanilla extract
1/2 cup finely chopped pecans
1 cup grated coconut

Cream butter and cream cheese together. Add confectioner's sugar and vanilla,
beat until smooth. Stir in coconut and pecans. Frost layers, sides and top.

5 Eggs, separated
2 cups sugar
1 stick butter, softened
1/2 cup shortening
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1/4 cup dry powdered cocoa
1 teaspoon vanilla extract
1 cup coconut(can omit coconut and use 2 cups pecans)
1 cup chopped pecans
Beat egg whites until stiff, set aside. Cream together sugar, butter and
shortening. Add egg yolks, buttermilk, baking soda, flour and cocoa. By hand add
vanilla, coconut and pecans. Fold in egg whites. Bake in 3 (9 inch) greased and
floured cake pans at 350 for 20-25 minutes. Cool.

1-1/2 boxes confectioner's sugar
1 stick butter
12 oz. cream cheese, softened
1/3 cup dry powdered cocoa
3 teaspoons vanilla extract
1 cup chopped pecans
Beat first 5 ingredients until creamy. Fold in pecans. Spread over tops and
sides of cooled cakes.


  1. I love the classics -- sometime in the 70's or 80's we forgot all about them in our search for newer and better -- thank heaven "heirlooms" are coming back -- in recipes, in vegetables!

  2. So true, Martha, I guess as I grow older the "classics" and "heirlooms" are more meaningful! ;)