This was the fabulous three-layer cake I baked for Daughter C's and Mr. Big Food's birthday. I didn't take a photograph of a slice-- sorry-- but the alternating pink and white with cherry layers give it the look of an extra-special effort cake baked by someone the baker loves.
I used pecans instead of almonds (who makes a birthday cake for a couple of Southerners with almonds?), and I greased and flowered the pans. I frosted it with a cherry adaptation of Orange Butter Frosting.
CREOLE BEAUTY CAKE
2/3 C shortening (softened if necessary)
¾ tsp salt
1 tsp almond extract
1 ½ C sugar
A few drops red food coloring (to get a pink coloring)
¾ C chopped blanched almonds
3 C sifted cake flour
3 ½ tsp baking powder
1 C milk
4 egg whites, beaten fluffy (not stiff) [Yolks can be used in frosting recipe. See above.]
½ C maraschino cherries, drained and cut
Icing, white, or colored and flavored as desired (see recipes in this section)
Preheat oven to 350°. Cream together shortening, salt, and extract, add sugar gradually, and cream well until all sugar has been added. Sift together flour and baking powder 3 times, and add to creamed mixture alternately with milk. Fold in beaten egg whites. To 2/3 of the batter, add red food coloring to color batter pink, and fold in almonds. Pour into 2 greased 8 inch layer cake pans. To remaining batter fold in cherries, and pour into a third greased 8 inch layer cake pan. Bake 30 minutes or until completely done in center. Fill and ice with cherry layer in the middle.
Now this is an award winning recipe! These beauty cakes are SOOOOOOO GOOOOD!!!
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