Almond Cake - Recipe Of The Day

Warm creamy almond cake, strawberry center and cinnamon streusel throughout...with a pinch of chocolate for good measure.....S is for Summer, S is for Strawberry. (Photo credit: Wikipedia)

Granulated sugar, nine ounces,
Very fine Hungarian flour, five ounces,
Sweet almonds with some bitter ones, two ounces,
Six whole eggs and three egg yolks,
Taste of lemon peel.

After skinning the almonds in warm water and drying them well, grind or better pound them well together with a tablespoonful of sugar and mix well with the flour. Put the rest of the sugar in a deep dish with the egg yolks and the grated lemon peel (just a taste) and stir with a ladle for a quarter of an hour. In another dish beat the six whites of egg and when they have become quite thick mix them with other ingredients stirring slowly everything together.

To bake place the mixture in a baking-tin greased evenly with butter and sprinkled with powdered sugar and flour.

Video for making an Orange and Almond Cake.  Make Something Extraordinary tonight.

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Chocolate Layer Cake Recipe - Recipe of the day

English: A chocolate cake decorated with icing, strawberries, and silvery sugar beads. (Photo credit: Wikipedia)

Beat half a cupful of butter to a cream, and gradually beat into it one cupful of sugar. When this is light, beat in half a cupful of milk, a little at a time, and one teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth. Mix half a teaspoonful of baking powder with two scant cupfuls of sifted flour. Stir the flour and whites of eggs alternately into the mixture. Have three deep tin plates well buttered, and spread two-thirds of the batter in two of them.


Into the remaining batter stir one ounce of  Chocolate, melted, and spread this batter in the third plate. Bake the cakes in a moderate oven for about twenty minutes. Put a layer of white cake on a large plate, and spread with white icing. Put the dark cake on this, and also spread with white icing. On this put the third cake. Spread with chocolate icing.


TO MAKE THE ICING. Put into a granite-ware saucepan two gills of sugar and one of water, and boil gently until bubbles begin to come from the bottom—say, about five minutes. Take from the fire instantly. Do not stir or shake the sugar while it is cooking. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white icing, and to the remaining third add one ounce of melted chocolate. To melt the chocolate, shave it fine and put in a cup, which is then to be placed in a pan of boiling water.

Make Something Extraordinary Tonight.

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Recipe For Rare Gloucester Banbury Cake

Paula Deen Recipe (Photo credit: Wikipedia)

Take a peck of fine flower, and halfe an ounce of large Mace, halfe an ounce of Nutmegs, and halfe an ounce of Cinnamon, your Cinnamon and Nutmegs must be sifted through a Searce, two pounds of Butter, halfe a score of Eggs, put out four of the whites of them, something above a pint of good Ale-yeast, beate your Eggs very well and straine them with your yeast, and a little warme water into your flowre, and stirre them together, then put your butter cold in little Lumpes:

The water you knead withall must be scalding hot, if you will make it good past, the which having done, lay the past to rise in a warme Cloth a quarter of an hour, or thereupon; Then put in ten pounds of Currans, and a little Muske and Ambergreece dissolved in Rosewater; your Currans must be made very dry, or else they will make your Cake heavy, strew as much Sugar finely beaten amongst the Currans, as you shall think the water hath taken away the sweetnesse from them;

 Break your past into little pieces, into a kimnell or such like thing, and lay a Layer of past broken into little pieces, and a Layer of Currans, untill your Currans are all put in, mingle the past and the Currans very well, but take heed of breaking the Currans, you must take out a piece of past after it hath risen in a warme cloth before you put in the currans to cover the top, and the bottom, you must roule the cover something thin, and the bottom likewise, and wet it with Rosewater, and close them at the bottom of the side, or the middle which you like best, prick the top and the sides with a small long Pin, when your Cake is ready to go into the Oven, cut it in the midst of the side round about with a knife an inch deep, if your Cake be of a peck of Meale, it must stand two hours in the Oven, your Oven must be as hot as for Manchet

The above recipe is very old and needs to be converted to more of a modern recipe.  It's fascinating to see how descriptions were once communicated.  This is from one of our rare old recipe book collections.

Make something extraordinary.

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Gloucester Cabinet Pudding - Recipe Of The Day

One quart of milk, four eggs, four table-spoonfuls of sugar, half a teaspoonful of salt, one table-spoonful of butter, three pints of stale sponge cake, one cupful of raisins, chopped citron and currants. Have a little more of the currants than of the two other fruits. Beat the eggs, sugar and salt together, and add the milk. Butter a three- pint pudding mould (the melon shape is nice), sprinkle the sides and bottom with the fruit, and put in a layer of cake. Again sprinkle in fruit, and put in more cake. Continue this until all the materials are used. Gradually pour on the custard. Let the pudding stand two hours, and steam an hour and a quarter. Serve with wine or creamy sauce.

Make something extraordinary tonight.

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Gloucester Sugar Cakes - Old Fashioned Recipe of the day

Three cakes of commercially produced palm sugar, in a decorative seashell shape. Photo taken in Kent, Ohio with a Panasonic Lumix digital camera (model DMC-LS75). Palm sugar purchased in a Cleveland, Ohio Vietnamese grocery store. Palm sugar produced in Thailand, and distributed by Gusto Food, Inc. of Maspeth, New York. (Photo credit: Wikipedia)

Take three pound of the finest Wheat Flower, one pound of fine Sugar,
Cloves, and Mace of each one ounce finely searsed, two pound of butter,
a little Rose-water, knead and mould this very well together, melt your
butter as you put it in; then mould it with your hand forth upon a
board, cut them round with a glass, then lay them on papers, and set
them in an Oven, be sure your Oven be not too hot, so let them stand
till they be coloured enough.

A blast from the past.  An old fashioned recipe we dug up.  

Make something extraordinary tonight.

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Recipe of the day - Sweet Dough

Yeast bread dough after proving for 40 minutes (Photo credit: Wikipedia)

SWEET DOUGHS

In the days of long ago, yeast, ammonia, pearl ash, honey water and
a treacle mixture were used to lighten cakes--before the time of
dependable baking powder.

In Europe the housewife makes from bread dough delicious cakes with
yeast. These provide splendid variety. They include savarins, babas,
and yeast-raised fruit cakes.

Many women fail in making these delicious goodies because they do not
realize that the addition of large amounts of sugar, fruit, shortening
and eggs to yeast dough, unless carefully handled, is apt to produce
heavy, moist cakes that lack the light, velvety texture which makes
cake a success.

The addition of nuts, cake crumbs and fruit will afford a large
variety.

A sponge dough is necessary for successful results.

From Mrs. Wilson's Cook Book by Mary Wilson.  

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