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1993-01-25
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Path: not-for-mail
Newsgroups: rec.food.recipes
Distribution: world
From: bose!charlie@uunet.UU.NET (Charles Bures)
Date: Fri, 3 Apr 92 16:29:18 EST
Subject: OVO-LACTO: Old French Cake
Summary: orig. subject: Old French Cake recipe
Archive-Name: recipes/ovo-lacto/old-french-cake
Keywords: recipe ovo lacto old french cake
Followup-To: rec.food.veg
Organization: ?
Approved: aem@mthvax.cs.miami.edu
Message-ID: <29E478F9.687C@mthvax.cs.miami.edu>
Amy Vanderbilt's COMPLETE COOKBOOK
Old French Cake
1/2 cup butter 1 tsp powdered mace
1 cup sugar 1/4 tsp salt
3 eggs, well beaten 1/4 cup milk
2 cups sifted flour 1 1/2 cups chopped raisins
2 tsp baking powder flour
Start oven at 250F; preheat 1 hour. Grease 9x9 inch pan and
dust lightly with flour.
Cream butter, adding sugar gradually. Beat eggs in gradually until
mixture is light. Mix and sift dry ingredients. Sift into egg mixture
alternately with milk,blending carefully. DO NOT BEAT !
Sprinkle raisins lightly with flour; shake in sieve, then add to
batter. Pour into prepared pan.
Bake 1 hour or until cake tester shows done and it has shrunken
slightly from sides of pan. Let cool in pan few minutes, then turn out
and cool on rack. Frost with special butter frosting.
SPECIAL BUTTER FROSTING
Combine 3 tbl butter with 2 cups confectioners' sugar, beating until
well creamed. Add 3 tbl milk or strongly brewed coffee and 1 tsp
vanilla. Beat all until smooth. Or use 3 tbl lemon juice and grated
peel 1 orange or lemon in place of milk and coffee.
Be sure not to use an overly refined cake flour for this. It is
supposed to be of coffee-cake texture. Its long baking in a slow oven
approximates the Dutch-oven baking of the French farm kitchen. We have
this often with evening tea and there is never any left to grow stale.
**** Submitter's note : I often skip the mace, the raisins, and the
frosting AND IT'S STILL GREAT ! Just don't use a mixer to beat the mixture.