The Rural Voice, 2001-04, Page 49flour, baking soda and salt together.
Add alternately with milk in small
portions, beating batter smooth after
each.
Divide batter in half. To one half
add molasses, melted chocolate and
spices, mixing well. Add vanilla to
other half. Place 2 batters in a 9x13"
greased pan by alternate spoonfuls.
Bake at 350°F until done.
RASPBERRY LACED
WEDDING CAKE
Cake:
12 (1 1/2 cups) egg whites
3 1/3 cups sugar
6 1/4.cups cake flour
3 tbsp baking powder
2 tsp salt
4 cups cold water
1 1/2 cups vegetable oil
1 tbsp grated lemon peel
1 tbsp grated orange peel
1 tbsp vanilla
1 tbsp raspberry flavoured liqueur,
if desired.
Heat oven to 350°F. In large mixer
bowl beat egg whites at high speed,
scraping bowl often, until soft peaks
form (3 to 4 minutes). Continue
beating, gradually adding 1 1/3 cups
sugar, until stiff, but not dry, peaks
form (1 to 2 minutes). Set aside.
In another large mixer bowl, stir
together remaining 2 cups sugar, cake
flour, baking powder and salt. Stir in
3 cups water and all remaining cake
ingredients. Beat at low speed,
scraping bowl often, until smooth
(1 to 2 minutes). Pour batter into 8 -
quart bowl; fold in egg whites.
Gradually fold in remaining 1 cup
water.
Lightly spray bottoms of 2 (10
inch) round and 2 (8 inch) round
professional cake pans with no -stick
cooking spray. Pour about 6 cups
batter into each 10 -inch prepared pan
and about 4 cups batter into each 8 -
inch prepared pan.
Pound pans on counter top 2-3
times to remove air bubbles from
batter. Bake for 25 to 30 minutes or
until cake pulls away from sides of
pan. (If necessary rotate pans in oven
for even browning.) Let stand 10
minutes; remove from pans.
With fingertips, brush all browned
crumbs from surfaces of cake. Cool
completely on wire racks. Decorate
or wrap tightly in plastic wrap and
freeze up to 5 days.
Raspberry Glaze:
1 (1/4 oz) envelope unflavoured
gelatin
3 tbsp water
1/3 cup sugar
1/2 cup water
2 tbsp raspberry flavoured liqueur
if desired
4 drops red food colouring
Frosting:
1 cup shortening
3/4 cup butter, softened
12 cups sifted powdered sugar
2/3 to 3/4 cup lemon juice
3 tbsp grated lemon peel
To decorate:
In small bowl soften gelatin in 3
tbsp water. In 1 -quart saucepan stir
together softened gelatin and all
remaining glaze ingredients. Cook
over medium high heat until gelatin is
dissolved (3-4 minutes). Refrigerate,
stirring occasionally, for 1-2 hours or
until gelatin mounds with a spoon.
in large mixer bowl, beat
shortening and butter at low speed,
scraping bowl often, until well mixed
(2-3 minutes).
Continue beating, gradually
adding powdered sugar alternately
with lemon juice and 3 tbsp lemon
peel, until fluffy (8-10 minutes).
Remove any crumbs from cakes.
On 10 -inch cake cardboard rounds
place one (10 inch) layer, bottom side
up. Spread with thin, smooth layer of
frosting; top with thin layer of
raspberry glaze to within 1/2 inch of
edge of cake. Refrigerate 30 minutes
or until slightly set.
Meanwhile on 8 -inch cake
cardboard rounds place 1 (8 -inch)
layer, bottom side up. Spread with
thin, smooth layer of frosting; top
with thin layer of raspberry glaze.
Refrigerate 30 minutes or until set.
Place remaining cake layers,
rounded side up on matching bottom
layer. Frost sides and top of each
cake. Spread so that frosting is
smooth. If necessary dip metal
spatula into water, spread over cake
to smooth frosting. Place some of
remaining frosting in pastry bag with
ribbon decorating tip; pipe 1/2 inch
ribbons around outer edge of 8 inch
cake and across top of cake to form
decorative lines. Change decorating
tip; pipe tiny dots or V design on
decorative ribbons.
To present remove from cake
rounds. Place 10 -inch. -cake on large
platter or tiered cake stand. Centre 8 -
inch cake on top of l0 -inch cake.
place remaining frosting in pastry
bags with choice of decorating tips.
pipe tiny dots to form Vs on sides of
each cake or decorate as desired. If
desired, garnish with raspberries,
mint leaves and fresh cut flowers.
DIABETIC FRUIT CAKE
3 cups raisins
1 cup chopped dates
1 cup shortening
2 cups hot water
1 tsp nutmeg
2 tsp cinnamon
1/2 tsp salt
Mix together the above and boil 5
minutes. Cool.
Add:
3 cups flour
2 tsp soda
1 tsp baking powder
2 tsp vanilla
Bake 3 minutes at 350°F, reduce
heat to 325 and continue baking
another 40-50 minutes. Makes 2
small loaves.°
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APRIL 2001 45