Friday, February 26, 2010

Chocolate Ice Box Cake

This recipe card is written in my paternal grandmother KK's handwriting. I never remember her baking a cake such as this. By the time I visited, cooking amounted to seasoned oyster crackers and dessert would be my choice of a little Debbie cake.
*** This recipe needs to be made in an 8 inch spring form pan ***

3 cakes Bakers German Sweet Chocolate
4.5 Tablespoons milk
4.5 Tablespoons sugar
6 eggs separated
1/2 pint heavy or whipping cream
2 packages lady fingers (16 whole, 32 split)

  1. Arrange split lady fingers up and down the sides of the pan with round side of finger toward the pan.
  2. Put remainder in the bottom, breaking up those left to fill spaces.
  3. Melt chocolate in a double boiler.
  4. Add beaten egg yolks to chocolate.
  5. Add milk and sugar and stir constantly until smooth and thick (about 5 minutes)
  6. Fold in stiffly beaten egg whites and pour into mold.
  7. Refrigerate for 24 hours.
  8. When ready to serve, whip the cream and will in the cake with it.
  9. Release spring form ring, and leave cake on bottom part, placing it on a plate to serve.

Thursday, February 25, 2010

White Fruit Cake

This recipe is credited to Pete, which means it came through my paternal grandmother and found it's way into HiHo's recipe box. It also means that it has connections to either Florida or Farmington. Garro loves fruit cake - I wonder if his Mom KK ever made this one for him?

1 cup shortening
1 cup sugar
2 cups sifted cake flour
1 and 1/2 teaspoons baking powder
1/4 cup pineapple juice
1/2 pound shredded blanched almonds
1/4 pound citron
1/4 pound orange peel
1/4 pound lemon peel
1/4 pound cherries
1/4 pound dried apricots
1/2 pound seedless raisins (white)
1/2 pound chopped dates
1/2 pound shredded coconut
1 cup finely cut canned pineapple slices

  1. Preheat oven to 275 degrees.
  2. Cream shortening and sugar.
  3. Add unbeaten eggs one at a time, beating thoroughly after each.
  4. Combine fruit and coconut with 1/2 of sifted dry ingredients.
  5. Add remaining dry ingredients and the pineapples to the mixture.
  6. Add floured fruit and nuts.
  7. Mix thoroughly.
  8. Pour into greased pan, lined with paper.
  9. Bake for 4 hours, or less is you use more than one pan.

Wednesday, February 24, 2010

Carrot Cake

This recipe, from HiHo's recipe box, is credited to a Betsy Reid. I am long overdue at posting recipes and it is a shame that I stopped half way through HiHo's cook book. Things have been busy and most of my time has been taken up by one of two things - hockey or my classes. With hockey over, and only 1 class this semester, back to my blog I go! I miss you Hiho - it's been a long 11 years since February 24, 1999.

for the cake:
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 to 1 + 1/2 cups corn oil
3 cups grated carrots
2 teaspoons cinnamon
4 eggs
3/4 cup walnuts
for the icing:
8 ounces cream cheese
1 box confectioners sugars
1 stick soft salted butter
2 teaspoons milk
grated rind of one orange

  1. Preheat oven to 350
  2. Combine cake ingredients and beat well.
  3. Pour into two pans and bake for an hour.
  4. Let cool completely while you combine icing ingredients, beating well to bring to proper consistency.
  5. Ice cake and enjoy.