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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 --- http://finblake.home.mindspring.com/tarotintro.htm |
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