Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Other Cakes’ Category

• 3/4 cup farina

• 1/2 cup sifted flour
• 1 tsp. baking powder
• 1/4 lb. butter
• 1 cup sugar
• 4 egg yolks
• 1 1/2 cups flaked coconut, chopped fine
• 1 tsp. vanilla extract
• 4 egg whites, stiffly beaten
• Preheat the oven to 350 degrees.

Sift the farina, flour, and baking powder together. Cream the butter; add the sugar and beat until light and fluffy. Beat in one egg yolk at a time, and then add the flour mixture, coconut, and vanilla. Fold in the egg whites. Turn into 2 buttered 8-inch layer cake pans. Bake 20 minutes, or until a cake tester comes out clean. Cool on a cake rack. May be decorated with whipped cream and grated coconut.

• 4 eggs

• 1 cup sugar
• 1 tsp. ground anise
• 1 cup sifted flour
• 3/4 tsp. baking powdered

Preheat oven to 350 degrees. Butter a 9-inch layer-cake pan and dust with flour. Beat the eggs and sugar until very thick and light. Sift the anise, flour, and baking powdered into it and folds in lightly but thoroughly. Bake 30 minutes, or until a cake tester comes out clean. Cool on a cake rack. Turn out and cut into pie-shaped wedges.

• 2 (3 oz.) packages cream cheese, softened

• 2 tbsp. confectioners’ sugar

• 2 tbsp. lemon juice

• 2 cups unsifted flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1 cup granulated sugar

• 1/2 cup butter, softened

• 3 eggs

• 1 tsp. vanilla extract

• 1 (8 oz.) container sour cream

Preheat the oven to 350 degrees. In a small bowl, beat together the cream cheese, confectioners’ sugar and lemon juice until smooth; set aside. Stir together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat granulated sugar and butter until fluffy. Add eggs and vanilla; mix well. Add dry ingredients alternately with the sour cream; mix well.

Pour half the batter into greased and floured 10 inch tube pan. Spoon cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. Sprinkle with Cinnamon nut topping. Bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan. Serve warm.

Cinnamon Nut Topping:

Combine 1/4 cups finely chopped nuts, 2 tbsp. granulated sugar and ½ tsp. ground cinnamon.