What is your favorite kind of old fashioned cake?
- fayehess Sep 30, 2007 11:35 AM
I am trying to think of a cake to make for my grandmother's 98th birthday. My own favorite that she always made for me, is applesauce walnut date with a cream cheese frosting. I was thinking of that and a lemon cake, but then I thought maybe carrot..or a grated apple cake with a penuche frosting?
I have had this recipe since the early 70's, on a recipe card.
I don't know where it came from, but I am sure it's been around.
It's my family's favorite carrot cake!
1 1/2 c. oil
2 c. sugar
2 c. flour
2 t. baking powder
2 t. baking soda
1 t. salt
2 t. cinnamon
3 c. grated carrots
1 c. chopped nuts
Preheat oven to 300.
Blend oil & sugar; then add eggs, 1 at a time, blending well after each one is added. Sift dry ingred. & add to sugar mixture. Add carrots & nuts and mix well. Bake in 3 greased & floured round cake pans or 13 x 9 pan for about 40-50 min.
8 oz. cream cheese, softened
1/2 stick butter or margarine, melted
2 t. vanilla
1 box powdered sugar
Beat all and use to frost.
My grandmother absolutely loved to bake and would make a cake, cookies, pie or bread at the drop of a hat. She always brought cheesecake with a huge jar of a slightly thickend cherry pie filling to put on top, or yellow caked stuffed with pastry cream and fresh fruit, or rich, spicy gingerbread type cakes. I remember a Danish apple cake as well, just layers of homemade applesauce, then crushed Zwiebrot (sp?) with a little sugar and butter mixed in, then whipped cream, in a loaf pan until the last layer of cream. fayefood.com
Here is a definition from Wikipedia:
Plugrá is a butter made in the United States by Keller's Creamery. It is made with a higher fat content than most American butter (82.5% butterfat, vs. 80% ), resulting in a richer flavor and lower water content, and is used by some chefs in place of normal butter. The name "Plugra" is derived from the French plus gras ("more fat").
It is, for example, possible to make alfredo sauce without using cream at all (normally an essential ingredient), simply by using plugra butter and Parmigiano Reggiano cheese, instead of normal (lower in cream/fat) butter and parmesan [dubious – discuss]. Online marketing for Plugrá have pegged it as "European style", supposedly because of the composition difference between itself and most butter sold in American markets.
In the United States, it is usually found in specialty markets.
The best price for where I live is a local market. I didn't start using it until Land O'Lakes stopped putting foil on their butter. I am really angry about the paper covers and find that the butter can taste "off". Very satisfied with plugra butter, too expensive for me to use for anything but something like cake or pastry where the taste really shines through.
re: Diane in Bexley
Plugra is also my favorite butter. It's more complicated to use (just a bit) because it comes in a block rather than 4 individual sticks, so you have to measure it. I love the flavor on good bread as well, and they serve it at good local restaurants with their bread.
One of the reasons I stopped liking America's Test Kitchen was that their tasting panel liked Plugra least of all the butters they tasted. I never trusted them after that.
First remember a 98 year old doesn't have the same digestive ability she had as a young fifty something.
Angelfood cake is always a fall back, but her applesauce cake with finely chopped walnuts and dates and cream cheese frosting would be my sentimental favorite to say thank you to her. (And if you'd like to share the recipe....)
You are absolutely right about digestive ability and 98 years, but somehow, the only thing my grandmother will ea/drink for about the past 5 years are jalpeno cheez-its, extra spicy tomato juice and non-alcoholic beer, chocolate, candy, cake, cookies or pie. I'm leaning towards the applesauce cake or the carrot cake just to get some fruit and veg in her. Here is (my grandmother's) recipe for the applesauce cake:
2 cup flour
2 teasp b. soda
1 t cinn.
1/2 t allspice
1/2 t nutmeg
1/4 t cloves
1/4 t salt
Mix the dry together. In sep. bowl, cream 1/2 cup soft butter and 1 cup light brown sugar. Add one cup of hot homemade applesauce (unsweetened) and then on egg at a time (2 eggs total) until mixed. Add 1 more cup of hot applesauce. Add 1 cup chopped dates (not the pre-chopped variety) and 3/4 c roughly chopped walnuts (also not precut). Bake at 350 degrees in 2 9 inch pans until the cake springs back to the touch. Frost when cool. For the frosting, 1 8 ounce box of philli cream cheese, 1/2 cup of butter (both room temp) 1 teaspoon of vanilla and a good squeeze of fresh lemon juice. Add 1 box of 10X sugar (sifted).
My mom used to make a Queen Elizabeth cake that was delicious. I can't find her recipe but here's a link to one:
She made it in a bundt pan, then after icing it with the boiled coconut & brown sugar icing it went under the broiler briefly. The cake is dense with dates and very moist. Really delicious. Happy birthday to your grandmother!