Cream Cake With Raisin Or Fig Filling Food

OLD-FASHIONED RAISIN PIE

Steps:

• In a bowl, beat eggs. Add sour cream. Stir in raisins, brown sugar, cinnamon, nutmeg and salt. Place bottom pastry in a pie plate; pour in filling. Top with a lattice crust. , Bake at 450° for 10 minutes. Reduce the heat to 350°; bake until filling is set, about 25 minutes longer. If desired, sprinkle with nutmeg.

FRESH FIG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
• In a medium bowl, sift together flour, salt and baking powder. Set aside.
• In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
• Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
• To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

CREAM CAKE WITH RAISIN OR FIG FILLING

Steps:

• There are no directions on this page but from another recipe in this book for "Cheap Cream Cake" I derive the following:.
• Preheat oven to 350 degrees (this is a guess).
• Cream sugar and butter.
• Add eggs; beat well.
• Sift together flour and baking powder.
• Add milk and flour mixture to egg mixture and beat well.
• Bake in three layers until cake tests done. (This could mean 'cake leaves sides of pan', 'toothpick comes out clean', or the fingerprint test.) (The baking time below is from the back of a cake mix.).
• For the Fillings there are no instructions, just the above ingredients enclosed in brackets to show what gets mixed together.
• The original recipe calls for "sweet cream stirred thick" so let's say "whip heavy cream to soft peaks". Add sugar and any flavor your heart desires.
• For the raisin filling it says "To 2/3 cup sugar add enough water to boil up well".
• Stir in raisins.
• For the fig filling it says "stewed with 2/3 cup sugar and very little water".
• I think this means just enough water to dissolve that much sugar.
• I would cool the fruit syrup mixture before I added it to the cream mixture.
• Spread filling between layers of cake.

EASY SOUR CREAM RAISIN PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. In a small bowl, beat eggs on medium speed for 1 minute. Add the sour cream, sugar, vinegar, cinnamon, cloves and salt and mix well. Stir in raisins. Pour into pastry shell. , Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry., Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350° and remove foil. Bake 40-45 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.

LADY BALTIMORE CAKE

Steps:

• Make the cake layers:
• Line 3 buttered 9-inch round cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the vanilla and the almond extract. In a bowl stir together the flour, the baking powder, and the salt, add the flour mixture to the butter mixture in batches alternately with the milk, and stir the batter until it is just combined. In another large bowl beat the egg whites with the cream of tartar and a pinch of salt until they just hold stiff peaks, stir one third of them into the batter, and fold in the remaining whites gently but thoroughly. Divide the batter among the prepared pans, smoothing the tops, and bake the cake layers, in batches if necessary, in the middle of a preheated 325°F. oven for 25 to 35 minutes, or until a tester comes out clean. Let the cake layers cool in the pans on racks for 5 minutes, turn them out onto the racks, and let them cool completely. The cake layers may be made 1 week in advance and kept wrapped well in plastic wrap and frozen. Let the layers thaw before proceeding with the recipe.
• In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 248°F. on a candy thermometer. While the syrup is boiling, in a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks and with the mixer running add the hot syrup in a stream. Beat in the vanilla and beat the icing until it is cool. Transfer 2 cups of the icing to a bowl, reserving the remaining icing, and fold in the chopped figs, the chopped pecans, and the raisins.
• Arrange 1 of the cake layers, flat side up, on a serving plate, spread it with half the dried-fruit icing, and top the filling with another cake layer, flat side down. Spread the top layer with the remaining dried-fruit icing and top the filling with the remaining cake layer. Spread the top and side of the cake with the reserved plain icing and garnish the cake with the sliced figs and the pecan halves.