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[Fwd: Improving a cake mix]
Joseph Littleshoes wrote:
> Lynne A wrote:
>
> > > > >>>
> > > > >>>>I ALWAYS use leftover, cold coffee in chocolate cake mixes
> instead
> > > > of
> > > > >>>>the water called for. It cuts the sweetness and adds a
> subtle
> > > > flavor.
> > > > >>>
> > > > >>> Brilliant! Thanks!
> > >
> > > Try using a nice white wine the same way for a white (non
> chocolate)
> > > cake, port or Madeira or sherry works well for chocolate cake if
> any
> > > ones interested i have a "from scratch" white wine cake recipe.
> > >
> >
> > I would be interested, Joseph!
> >
> > Lynne A
> >
>
>
> Here you go Lynne, i am attempting to post this from a saved file i
> posted to another group some time ago. If it does not work i will re
> type and re post it.
> ---
> Joseph Littleshoes
>
> -------------------------------------------------------------------------------------------------------------
>
> While the following is usually made with a dry white wine i have used
> a red Bordeaux, Port or Sherry as well (a chocolate version with port
> or
> sherry is very good). A good Sauterne and German Rieslings are very
> good and when available a Loire valley pear wine. In a pinch a Gallo
> Chablis or chenin blanc will be acceptable.
>
> White wine cake
> --------------------
> [for two 9 inch layers]
>
> 3 cups good dry white wine
>
> 1 egg
>
> 2 cups sugar
>
> 1/2 cup canola oil
>
> 2 & 1/2 cups flour
>
> 1/4 teaspoon salt
>
> 2 & 1/2 teaspoons baking powder
>
> 1/2 vanilla bean, split, seeds removed
>
> 1 tablespoon vanilla
>
> 4 egg whites
>
> 1. Preheat the oven to 350 F. Lightly oil two 9 inch cake pans.
>
> 2. In a non reactive saucepan, heat the wine over low heat until the
> liquid is reduced to one cup; cool
>
> 3. In a large mixing bowl cream the egg, sugar and oil and beat until
> smooth. Stir in the wine.
>
> 4. Add the flour, salt, baking powder, and vanilla seeds and extract,
> and mix well until blended.
>
> 5. In a separate bowl, whip the egg whites until stiff peaks are
> formed.
>
> 6. Gently fold the whites into the batter. Divide the batter between
> the pans.
>
> 7. Bake for 20 to 25 minutes or until a toothpick inserted into he
> centre comes out clean.
>
> ------------------------------ ------------------------------
> ------------------------------ ----------------
>
> and for an additional treat frost the cake with an...
>
> Almond glaze
> ----------------
>
> 3 tablespoons butter, softened
>
> 3/4 cup honey
>
> 1 tablespoon heavy cream
>
> 1/2 teaspoon almond extract
>
> Beat together butter and honey in a small bowl. Beat in cream and
> almond extract. Pour over the individual cake layers and refrigerate
> 1 hour or double the recipe and pour over the first layer, place the
> second layer on top of the first and pour remaining glaze over the top
>
> layer and sides. Alternatively the glaze may be refrigerated for an
> hour or so (to make a thicker, more spreadable consistency) and
> spooned
> over individual slices of the cake.
> -------------
>
> My original introduction to "White wine cake" was a French "fruit
> cake"
> where 3 layers of the preceding recipe were sliced to make a total
> of 6 layers and between the (generously soaked in brandy) layers were
> a
> almost carmalized syrup of frozen fruit juice concentrate, candied
> fruits and dried cranberries and chopped walnuts all stirred over
> medium heat for about 10 minutes till forming a almost caramelized
> syrup
> that was spread between the layers.
> --
> JL
--
---
Joseph Littleshoes
may be consulted at
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http://finblake.home.mindspring.com/tarotintro.htm
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