Brunch Cake 1968 Food

LIME POUND CAKE 1968

Steps:

• Grease a ten inch tube pan.
• Line the bottom with greased paper also.
• Preheat oven to 350 degrees F.
• Cream room temperature butter in a large mixer bowl and add the sugar gradually. Continue beating until mixture is very soft and light.
• Add the grated rind from two limes, along with the eggs one at a time, beating in a teaspoon of the flour with each addition of each egg.
• Sift the remaining flour with the baking powder and salt onto waxed paper.
• Stir the flour into the cake with a wooden spoon and also add the vanilla, and lime juice.
• Pour mixture into prepared tube pan and smooth the top evenly.
• Bake in 350 preheated oven for 1 1/4 hours or until tester comes away clean. Don't overbake, start testing at the 60 minutes time.
• Remove when done and cool in the pan.
• Run a knife around edge and then turn out.
• Peel off the paper and set up right side onto a plate.
• Sprinkle with powdered icing sugar.

MOKA CAKES 1968 ( CANADIAN )

Steps:

• Cake:.
• Preheat oven to 350 degrees Fahrenheit.
• Grease a 9 x 13-inch cake pan.
• Yield will be 50 small bar size squares.
• Beat the three eggs for 5 minutes until thick.
• Add the one cup of white sugar gradually.
• Beat well, and until thick.
• Add the water and maple flavouring.
• Add the dry ingredients in well.
• Pour this sponge cake batter into prepared pan.
• Bake for about 35 minutes until tester comes away clean.
• This is a sponge cake, so it only rises so high, and sometimes cooks faster then stated.
• When done remove and cool.
• Cut into about 50 small bars.
• Cream:.
• In a cup mix the cornstarch and milk until dissolved.
• In a small pot over medium heat place the evaporated milk and sugar.
• Bring the milk/sugar to a low boil; add the cornstarch/milk dissolved thickener.
• Stir and cook until thick.
• Remove and chill completely so that it is cold.
• Cream the butter and vanilla (or flavour of choice) until smooth and doubled.
• Beat in the cold cornstarch mixture.
• Continue to beat until thick and creamy and you start eating it straight from the bowl.
• Now, the highlights of this recipe are:.
• Take each bar one at a time and coat all four sides with the frosting.
• Yes this is a little messy.
• Don't lick your fingers.
• After each is coated, roll onto a coconut lined sheet, and cover all four sides with coconut.
• I use small flaked coconut and toast it just slightly; dessicated coconut is too fine; shredded coconut is too big.
• It's nice to have some one helping you do the coating in toasted coconut, as your fingers will be messy with the cream.
• If you are doing this yourself, create a system to make it the easiest without being too messy.
• You do not have to worry about finger prints in the cream as it will be covered with coconut.
• Coating can also be peanuts or pecans finely chopped, but I prefer the coconut.
• Also you can make these small or big to the size you like.
• Freezes well, and tastes great bite size right from the freezer.
• Simple and not a sweet bar, but nice and are always the first to go.

BRUNCH CAKE 1968

Steps:

• Mix first nine ingredients, add two cups of the flour.
• Batter will be thick.
• Spread batter in greased oblong cake pan.
• Mix the remaining ingredients, butter, sugar, cinnamon, nutmeg, and remaining flour, into a small pot, over low heat until blended.
• Crumble this over the batter.
• Bake 350 degrees F.
• for 35 minutes, or until golden and tester comes away clean.