Amalgamation Cake Wfrosting Annettes Food

AMALGAMATION CAKE (#9)

Steps:

• 1. CAKE: Roll raisins in flour; add next 3 ingredients and mix well.
• 2. Add sugar; mix thoroughly.
• 3. Melt butter; add eggs and jam.
• 4. Combine baking soda and buttermilk; add jam mixture.
• 5. Combine raisin mixture and jam mixture.
• 6. Pour into four 8-inch layer pans.
• 7. Bake at 350 degrees until cake tests done.
• 8. ICING: Beat eggs with sugar; add butter.
• 9. Cook until thickened. Remove from heat;
• 10. Stir in remaining ingredients.
• 11. Spread over cake layers. Lucille Matheny, Clerk Proctor City Church of God LWWB Tiptonville, Tennessee

CHOCOLATE ANGEL FOOD CAKE WITH DOUBLE-CHOCOLATE FROSTING

Steps:

• Cake: Preheat oven to 350 degrees. Whisk together cake flour, cocoa, espresso powder, and salt.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to high. Continue beating while gradually adding sugar until stiff peaks form, 3 to 4 minutes. Beat in vanilla. Remove bowl from mixer. Add half the flour mixture and gently fold in until streaky, then add remaining flour mixture and fold in until well incorporated (do not overmix, as this will deflate the meringue, creating a dense cake).
• Gently spoon batter into an ungreased 9 1/2-inch tube pan with removable bottom; smooth top. Run a knife or small spatula through batter to release air bubbles. Bake until a tester inserted into center comes out clean, about 40 minutes. Invert pan; let cake cool completely in pan. Run a knife around the inner and outer perimeter of the pan to loosen. Use knife to release cake from bottom of pan and remove.
• Frosting: Place both chocolates in the bowl of a stand mixer; set aside. In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate; let stand 2 to 3 minutes.
• Whisk, starting in center and working outward, until chocolate is smooth. Let cool at room temperature, whisking occasionally, about 30 minutes.
• Attach bowl to stand mixer fitted with the whisk attachment and beat on medium speed, gradually adding butter, until frosting is smooth and silky.
• Using a serrated knife, split cake in half horizontally. Place bottom layer on a cake plate. Measure 2 cups frosting and spread evenly with an offset spatula. Top with second layer. Use remaining frosting to cover cake completely, using spatula to create a smooth finish or create swirls. Garnish with chocolate shavings, if desired. Serve immediately.

MILKY WAY CAKE W/ MILKY WAY FROSTING-ANNETTE'S

Steps:

• 1. Preheat oven to 325°. Melt 1 stick of butter and 8 of the Milky Way bars. Set aside.
• 2. Cream 1 stick of butter and 2 cups sugar together. Add 4 eggs, one at a time, beating well after each egg.
• 3. In a separate bowl, mix flour and baking soda together. Gradually add to egg mixture with 1 cup buttermilk.
• 4. Add nuts and vanilla. Fold in candy bar mixture.
• 5. Bake 1 hour at 325° in a 9x13 inch pan. (cooking time my vary depending on oven temps, you may cook a little less, watch for brownness.)
• 6. ***Frosting**** Melt butter, Milky Way bars and milk. Add powdered sugar until desired thickness is reached. I make my frosting to the consistency of ganache. You want it to be thick and not run so that it sticks to the cake well. When you cut each slice your frosting should come apart with the cake almost like fudge. YUM! Enjoy!
• 7. **Enjoy, walk, enjoy, call the doctor, enjoy, do extra sit ups, enjoy, bike ride, enjoy, take the stairs, enjoy, park in the spot furthest from the doors, enjoy, eat only salad with this recipe for the next month, enjoy, enjoy, enjoy!**

AMALGAMATION CAKE (USING A CAKE MIX)

Steps:

• Preheat oven to 350 degrees.
• Lightly spray bottom of 2 8 inch round baking pans.
• Combine cake mix, water and egg whites.
• Mix on low speed for 1 minute.
• Beat on low speed for 2 minutes.
• Pour batter into prepared pans.
• Bake for 32-36 minutes.
• Cool in pans on cooling rack for 15 minutes.
• Remove from pans.
• Filling:.
• In a double boiler combine egg yolks, flour 2 cups sugar and butter.
• Cook over low heat until thick.
• I used a large bowl and cooked it in the microwave on 50% until thickened.
• Add walnuts, pecans, raisins and coconut.
• Mix well.
• Spread filling between cooled layers and on side of cake.
• Frost top with any white frosting.

AMALGAMATION CAKE W/FROSTING-ANNETTE'S

Steps:

• 1. ****CAKE****Preheat oven to 350°. Cream the butter and sugar. Add the jam and buttermilk.
• 2. In separate bowl combine flour, baking soda, cinnamon, allspice, and raisins. Slowly add to mixture. Stir in pecans.
• 3. In a clean second bowl of an electric mixer fitted with the whisk attachment, beat the egg whites to stiff peaks, 3 to 5 minutes. Take a cup or so of the beaten whites and whisk it into the batter. Fold the remaining beaten whites into the batter.
• 4. Divide the batter between three 8 or 9 inch prepared pans. Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove to a rack to cool slightly. Invert the cake layers onto a rack to cool completely.
• 5. ****FROSTING****In a double broiler, add butter, sugar, egg yolks and cream. Stir until mixture gets thick enough to spread, about 15 minutes. If it gets too thick, add more cream. Remove from heat and stir in raisins, pecans and coconut.
• 6. Frost cooled cakes between layers and over top. Enjoy! ***Note*** It can take up to 24 hours for the filling/frosting to set so you may have to keep putting it back up on the cake from time to time. Cake can be kept in refrigerator and/or freezer too***

WALNUT CAKE WITH AMERICAN FROSTING

Steps:

• Melted butter, for brushing pans
• 7 ounces all-purpose flour
• Pinch salt
• 1 generous teaspoon baking powder
• 7 tablespoons butter, softened
• 8 ounces caster sugar (superfine)
• 1 teaspoon vanilla extract
• 2 eggs, separated
• 3 1/2 ounces shelled walnuts, roughly chopped
• 3 1/2 ounces milk
• Preheat the oven to 350 degrees F. Brush 2 (8-inch) or 3 (7-inch) cake pans or sandwich pans with melted butter, and dust with flour. Line the base of each pan with parchment or greaseproof paper.
• In a bowl, sift the flour with the salt, and baking powder.
• In a large bowl, or in an electric food mixer, cream the butter until soft. Add the sugar, and vanilla extract, and beat until the mixture is light and fluffy. Beat in the egg yolks, and then stir in the chopped walnuts. Fold in a quarter of the flour and milk into the mixture, alternating each, until they are incorporated.
• In a separate bowl, whisk the egg whites until they are stiff.
• Stir a quarter of the egg whites into the cake mixture, and then gently fold in the rest. Divide the batter between the tins, making a slight hollow in the center of each so that the cake rises evenly rather than forming a peak.
• Bake in the oven until firm to the touch or until a skewer inserted into the center of each cake comes out clean, about 16 to 20 minutes. Remove the cakes from the oven and allow to sit for 5 minutes, before turning out onto a wire rack to cool.
• To make the buttercream filling: Cream the butter until very soft, and then beat in the confectioners' sugar, and the vanilla extract. When the cakes are cool, spread the buttercream filling on one layer, and top with the second layer, sandwiching the layers together.
• Make the American frosting as described below. Spread the American frosting quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water to help spread the icing. It sets very quickly at this stage, so speed is essential. Scatter with rose petals, if using, or arrange the walnut halves around the top of the cake, and allow the icing to set until it feels dry on the surface.
• To make the American Frosting: Ensure your cake is ready before you start, as this icing begins to set very quickly. Bring to the boil a saucepan of water large enough to hold a heatproof bowl. Place the egg whites in the bowl and whisk with a hand-held electric beater until very stiff.
• In a separate saucepan over a medium-high heat, dissolve the sugar in the water and boil for 5 to 10 minutes until the liquid is thick and syrupy and has reached the 'thread' stage - when the last few drops that fall from a metal spoon dipped into the syrup come off in one long, quite thick and syrupy thread.
• Pour the boiling syrup over the stiffly beaten egg whites, whisking all the time with the hand-held beater. Place the bowl in the saucepan of simmering water. Continue to whisk over the water for 10 to 15 minutes until the icing is snow white, very thick and meringue-like.
• Spread quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water. The icing sets very quickly at this stage, so speed is essential.

AMALGAMATION CAKE

Steps:

• Preheat oven to 325°.
• Butter and flour three 9-inch diameter cake pans.
• Mix flour, baking powder and salt in medium bowl.
• Using electric mixer, beat butter and 1 3/4 cups sugar in large bowl.
• Beat in vanilla.
• Add dry ingredients with milk.
• Beat whites in another large bowl to soft peaks.
• Slowly beat in 1/4 cup sugar.
• Continue beating until stiff but not dry.
• Fold whites into batter.
• Divide batter among prepared pans; smooth tops.
• Bake cakes for about 35 minutes.
• Cool cakes for about 10 minutes.
• Melt butter in heavy large saucepan over medium heat.
• Whisk sugar, bourbon and yolks in medium bowl.
• Gradually whisk in melted butter.
• Return mixture to saucepan; whisk over medium heat until very thick for about 6 minutes.
• Mix in chopped pecans, raisins and 1 1/2 cups coconut.
• Chill until cold for about 1 hour.
• Place 1 cake layer on platter.
• Spread 1/3 of filling over; cover with second layer.
• Spread 1/3 of filling over; top with third cake layer.
• Spread remaining filling over top (not on the sides) of cake.
• Sprinkle additional coconut in 1-inch border around top edge of cake.
• Garnish with pecan halves.
• Can be prepared 1 day ahead.
• Let sit 2 hours at room temperature.

AMALGAMATION CAKE II

Steps:

• Preheat oven to 350F; grease, flour and line with parchment or waxed paper three 8" round cake pans.
• Cream the butter and sugar.
• Add the jam, spices, buttermilk and soda.
• Add the flour and mix until blended. Beat the egg whites until stiff; gently fold into batter.
• Turn into prepared cake pans.
• Bake for 35-40 minutes.
• When done, turn out onto cooling grid.
• When completely cooled, frost.
• While the cake is baking, make the frosting.
• Mix all frosting ingredients and cook in a double boiler for 15 minutes.
• Add a little cream to thin if it gets too thick.

AMALGAMATION CAKE I

Steps:

• Preheat oven to 350F; grease and flour two 8" round cake pans.
• Cream butter and sugar until light and fluffy; add vanilla.
• Sift flour and baking powder together; add alternatively to butter mixture with milk.
• Beat eggs whites until stiff; fold into batter.
• Pour into greased and floured pans; bake for 35 minutes.
• When done, turn out onto grate to cool.
• While cake is baking, boil together sugar, butter, egg yolks, and coconut water until thick enough to spread. Remove from heat; stir in pecans and coconut.
• Spread between cooled layers.