Layered cake with jam and custard

PUNCH BOWL CAKE

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2 Tbsp. cornstarch

1 qt. milk

3 eggs

1/2 c. sugar

1 c. sherry

2 tsp. vanilla

1 lb. pound cake , sliced in pieces

1/2 lb. soft coconut macaroons

1/2 c. slivered almonds

1 pt. strawberries or any

fresh fruit (can use frozen

fruit; must be completely

thawed)

1 pt. heavy cream

fruit (for top)

First, make a custard: Mix the cornstarch with a
little
bit of the milk and make a smooth paste. Beat the eggs with
the sugar and add to the balance of the milk, then stir in the
cornstarch mixture. Cook in the top of a double boiler until
the custard thickens and coats the back of the spoon, about 20
minutes. Allow to cool; then add 1/2 cup sherry (optional)
and the vanilla.
To assemble: Cut the pound cake in slices and arrange
in a single layer in your serving dish or bowl. Crumble the
macaroons over the cake. Alternate layers of cake and
macaroons; soak the macaroons and cake with the rest of the
sherry (optional); let soak while you toast almonds. Continue
until all cake and macaroons are used. Then distribute the
strawberries or fruit with each layer. Pour cool custard on
top; whipped cream next. Then almonds and fruit. Place in
refrigerator 1 hour before serving. I make my own pound cake.

100 Year Old Jam Cake with Uncooked Caramel Icing

This recipe was collected by my grandmother Mrs. OF Babb from the now defunct Memphis Press Scimitar newspaper. There's no date on the clipping but I'd guess from it's condition probably 1960-1970; I think they (the paper, that is) went under in the early 70's some time.

According to the article, this recipe comes originally from Mrs. M. G. Hodges of Henderson, Tennessee, who was 82 years old at the time; it was her mother's. Mrs. Hodges explained this cake was baked for special occasions - such as Christmas and when the preacher came to dinner. The recipe was over 100 years old at the time of publication.

The secret to the cake is aging. Make it, then let it sit a couple of days before cutting it. The clipping says that the newspaper's test kitchen let the one they made ripen for five days. Properly wrapped, it should freeze well.

1 1/2 cups butter or margarine

2 cups sugar

6 eggs

3 1/2 cups cake flour

2 teaspoons soda

2 teaspoons ground allspice

2 teaspoons ground cinnamon

6 Tablespoons buttermilk

2 cups strawberry jam

Cream soft butter. Add sugar slowly, beating until creamy.

Add eggs (room temperature) one at a time. Beat well after each egg.

Have flour mixture ready. Sift all-purpose flour and measure. Then sift again with soda and spices.

Add flour mixture alternately with buttermilk. Mix to blend well. Mixing this cake requires about 25 to 30 minutes.

Last of all fold in strawberry jam. If berries are quite large chop fine.

Brush bottom of four square 8-inch layer cake pans (2 inches deep) lightly with salt free shortening or salad oil. Pour batter into pans. Flour well. Level the batter with spatula. Drop pans several times from height of 4 inches.

Bake in moderate oven (375 degrees) about 30-40 minutes or until done. Cool on cake rack 5 minutes, then turn out onto cake rack to cool completely before icing. Frost with Uncooked Caramel Icing.

Uncooked Caramel Icing

1 1/2 stick butter

1/2 cup cream

2 cups dark brown sugar (or more for richer caramel flavor)

2 teaspoons pure vanilla

1/2 teaspoon salt

Confectioner's sugar (enough to make spreadable consistency)

Melt butter and cream together. While hot, stir in brown sugar. Cool and stir in vanilla. Stir in salt and sifted confectioner's sugar, as needed.

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VISITORS' TRIFLE

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1 stale sponge cake

4 Tbsp. raspberry jam

1/3 c. Irish whiskey

2/3 c. sherry

2 c. Egg Custard

2 egg whites

1 c. heavy cream

1/2 Tbsp. sugar

1/2 c. almonds (blanched and

split)

Split cake into 4 layers, spread layers generously with

jam and restack. Put them in a glass dish. Mix the whiskey

and sherry and pour over the layered cake. Cover with a plate

and leave to soak for an hour.

For Custard:

1 egg

2 egg yolks

1 Tbsp. sugar

2 c. milk

Beat all eggs with sugar. Scald milk and pour over eggs

while beating. Cook custard over a pan of hot water until

thickened to cream. Pour over cake while hot. Leave to get
cold.

Beat the 2 egg whites to a peak. Whip cream with a half

tablespoon of sugar. Fold the whites into the beaten cream and

pile over the trifle. Decorate with blanched and split al-

monds, which are spiked into the cream. Serves 8.

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FOUR - LAYER STRAWBERRY NUT CAKE

1 pkg. (18.5 oz.) double-layer white cake mix

1/3 c. oil

1/3 c. water

3 eggs

1 c. Thank You brand strawberry pie filling

1/2 c. finely chopped nuts

FILLING/TOPPING:

1 1/4 c. strawberry pie filling (remainder of 21 oz. can)

8 or 9 oz. carton frozen whipped topping

1/4 c. milk as needed (see note)

One cup heavy cream, whipped, can be substituted.

Prepare cake by cutting two paper towel circles to fit bottom of 9-inch microwave-safe round pan (preferably with sides at least 2-inches high). In large mixer bowl, combine all ingredients at low speed for 30 seconds or until batter starts to form. Scrape sides of bowl, then mix batter at medium speed for 2 minutes.

Pour half of the batter into paper towel-lined pan. Cook at power level 5 (medium or 50% power) for 4 minutes. Use turn table or rotate pan after 2 minutes. Cook on full power or high for 4 minutes or until cake starts to pull away from sides of pan. Again use turn table or rotate pan after 2 minutes. Let set 2 minutes; use paper towel to blot any soft spots remaining on top of cake, then invert on rack to finish cooling. Repeat for rest of batter.

After cakes have cooled, divide each layer in half by cutting with a serrated knife or a taut piece of dental floss. Prepare topping by gently folding pie filling into thawed whipped topping.

NOTE: Some brands of non-dairy whipped topping sometimes tend to tighten or coagulate when mixed with acidic food (such as strawberries). Adding 1/4 cup milk prevents and/or corrects this problem.

Spread filling between layers and on top of cake. May be chilled several hours before serving.

DIRECTIONS FOR A REGULAR OVEN: Prepare batter as directed and bake in 9 x 13 x 2 inch oiled pan at 350 degrees for 35 to 45 minutes or until done. Cover cooled cake with topping. prepared as directed. Keep refrigerated until served. Serves 12 to 16.

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OLD FASHION APPLE STACK CAKE

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1 1/2 c. sugar

1/3 c. shortening

2 eggs

1/3 c. buttermilk

1 tsp. vanilla

2 1/2 c. self-rising flour

(approximately)

cook enough apples to stack 7

layers, drain, mash and add

sugar and spices, if

desired

Mix sugar, shortening, eggs, buttermilk and vanilla.

Stir in enough flour to make stiff tea cake dough. Section
into 7 pieces. Roll each piece about 1/4-inch thick and 8 or
9-inches round. Bake each in 450 degrees oven until brown. Stack
with cooked and cooled apples. Do not cover top layer with

apples.

Jam-Filled Carrot Cake

4 eggs, separated

1 1/2 cups granulated sugar, divided

1 cup carrots, grated

1 cup walnuts, finely chopped

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon salt

1 cup vegetable oil

2 1/2 teaspoons hot water

1/2 teaspoon baking soda

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan, and line with greased wax paper.

Cream together egg yolks and about 1 cup of the sugar until the yolk color lightens. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla extract, salt and oil. Mix together hot water and soda and stir into flour mixture.

Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Fold egg white mixture into flour mixture.

Turn mixture into prepared pan, and bake for 45 minutes or until done. Cool.

Slice in half horizontally, to form two layers.

Filling

8 ounces cream cheese

1/2 cup granulated sugar

1/2 cup strawberry, apricot or raspberry jam

Soften cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. A food processor works well for this.

Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam. Place the top layer of the cake carefully on top of the jam.

Frosting

1 cup whipping cream

2 tablespoons granulated sugar

Beat whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost the entire cake with whipped cream.

Not exactly what I was looking for. The recipe is just as simple as that. It's cake slices, custard and jam, nothing more fancy.

The cake layers are as thin as pancakes and individually baked, not sliced from bigger cakes. I know that for a fact because it used to take my nan ages to make it.

Tennessee Stack Cake

This recipe came to us from Andrea Hall of Puyallup, Wash.?and was a $1,000 prize winner in our Lost Recipes contest.

WHY THIS RECIPE WON: Good things come to patient cooks, as this cake must sit for an entire day before being served. During that time, the oversized sugar cookies soak up moisture from the apple butter and become tender and cake-like.

RECIPE HISTORY: Appalachian specialty known by various names, including apple stack cake, pioneer stack cake, and washday stack cake.

SECRET INGREDIENT: Homemade apple butter.

WHAT OUR WINNER SAYS: "My grandmother (Mom-Mom) was born in 1917 into, a family of ten in Lone Mountain, Tenn. Baking day was Saturday, and dried apple rings were brought down from the attic, where they had been hung every fall, reserved mainly for use in this special cake. The baked cake was placed on the dining room table to cool, then covered with a clean tablecloth to keep the flies off. Mom-Mom remembers how she loved to go downstairs on Sunday morning and see the large hump under the cloth where the stack cake lay. The anticipation was heightened by the fact that the cake could not be eaten until after Sunday dinner, and all

Tennessee Stack Cake
Serves 10 to 12

Be sure to let the cake set at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.

Filling

3 (6 ounce) bags dried apples

1 cup packed light brown sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoons ground cloves

1/2 teaspoon ground allspice

Layers

6 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon Salt

1/2 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

16 tablespoons unsalted butter , softened

2 cups granulated sugar

Confectioners' sugar for dusting

1. For the filling: Bring apples and water to cover to boil in medium saucepan. Reduce heat and simmer until apples are completely softened, about 10 minutes. Drain apples and let cool until just warm, about 15 minutes. Puree apples in food processor until smooth. Transfer to bowl and stir in sugar, cinnamon, cloves, and allspice. (Filling can be refrigerated for up to 2 days.)

2. For the layers: Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Coat 2 baking sheets with cooking spray. Whisk flour, baking powder, baking soda, and salt in medium bowl. Whisk buttermilk, eggs, and vanilla in large measuring cup.

3. With electric mixer at medium-high speed, beat butter and granulated sugar in large bowl until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and remaining flour mixture. Give bowl a final scrape. (Dough will be thick.)

4. Divide dough into 8 equal portions. Working with 2 portions at a time, roll each out into 10-inch circle about 1/4 inch thick. Using 9-inch cake pan as template, trim away excess dough to form two perfectly round 9-inch disks. Transfer disks to prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Transfer disks to rack and cool completely, at least 1 hour. Repeat with remaining dough. (Layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.)

5. Place 1 layer on serving plate and spread with 1 cup filling. Repeat 6 times. Top with final layer, wrap tightly in plastic, and refrigerate until layers soften, at least 24 hours or up to 2 days. Dust with confectioners' sugar and serve.

BETSY ROSS CAKE

Source: Los Angeles Times, "Times Past," 7/1/98

by Leilah Bernstein

Yield: 8 servings

1 (18- 1/4 ounce) white cake mix

1 to 3 egg whites (depending on cake mix
instructions)

Oil (amount depends on cake mix instructions)

Water (amount depends on cake mix instructions)

1 cup raspberry jam

1 (3.4 ounce) package vanilla pudding

2 cups milk

Powdered sugar

1. Prepare cake mix and bake in 2 (8-inch round)
   baking pans according to package instructions.
   Let it cool.

2. When cool, halve each layer horizontally. Set 1 browned top layer aside.

3. Spread 1/2 cup raspberry jam over the top of each of remaining 3 layers.

4. Prepare vanilla pudding according to package instructions. Let cool.

5. Spread 1/3 cup pudding over each jam layer.

6. Stack cake layers, ending with fourth layer with no jam or pudding.

7. For powdered sugar stars, place a sheet of paper on top of the cake and draw 12 stars around the edge and 1 in the center. Take the paper off the cake, and cut out the stars and then place the paper back on top of the cake.

8. Sift the powdered sugar over the paper, then lift off.

9. Serve the cake the same day.

*NOTE: In this "Times Past" column written by Leilah Bernstein it states that the recipe was first published in the Times on July 4, 1948. She mentions that an interesting feature of the recipe is the use of cake mix in the ingredient list, a sign of how home cooks of the post-World War II era embraced convenience foods.

From: Harriet Neal ([email protected])