Great Grandmothers Fruit Filled Cake Food

GRANDMA LEONE'S FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
• Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
• Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
• Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
• Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

GRANDMA'S FRUITCAKE

Steps:

• You will use one 9x5" loaf pan for this. Spray inside with non stick spray lightly and shake some flour in while patting it around so it slides out nicely when done. Preheat oven to 300 degrees F.
• In a bowl whisk sugar, eggs, vanilla together and then add softened butter and whisk until smooth.
• In another bowl whisk together dry ingredients. Then slowly incorporate this into your butter, wet, mixture.
• Gently fold in fruit and pecans so it is incorporated nicely. Then pour batter into your pan and bake for 1 hour 10 minutes until toothpick comes out clean.
• Cool in pan on wire rack for 15 minutes, then loosen slides with a knife and slide out. Set that on your cooling rack to completely cool.
• Slice and serve.

GRANDMOTHER'S PINEAPPLE JUICED CAKE

Steps:

• Preheat oven to 350°F
• Grease bottom of two (I use three) 8-inch round cake pans and line with waxed paper or parchment paper. Don't skip the paper liner, it is imperative since you're going to be freezing the cakes with juice in the pans later.
• Sift together flour, baking powder and salt; set aside.
• Cream sugar and butter together until light.
• Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
• Continue beating one minute.
• Spread batter evenly in prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. May take less time depending on your oven and how many pans you use.
• While cake is cooling, drain pineapple, but SAVE JUICE.
• Set crushed pineapple aside for later.
• Poke holes in cakes while still in pans.
• Pour juice over layers in pans. Be liberal but remember cake still has to stand once assembled so don't go overboard.
• Put layers in freezer to firm for a period while still in pans. We do this so that it will be easier to handle to assemble cake and to ice.
• Cake can be baked, juiced and frozen ahead of time for a lengthy period as long as cakes are wrapped very well.
• Prepare icing while cakes are freezing.
• Cream shortening with mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, icing will appear dry.
• Add milk or water and beat at medium speed until desired consistency. You want it to be a little firm so it won't slide off of cake, yet still spreadable.
• Remove firm cakes from freezer and start assembling layers. Use a deeper bottomed plate of some sort as this cake will be juicy onced thawed completely and you don't want that to pool in your fridge.
• Assemble with icing and liberal amount of pineapple between each layer, then ice entire cake. Add remaining pineapple as topping.
• Cover iced cake and allow to thaw completely in refrigerator before serving. Tastes better cold!
• Be sure to store cake in fridge- don't leave sitting out.

FRANKFURTER KRANZ (BUTTERCREAM FILLED CAKE)

Steps:

• Preheat oven to 350°F.
• Cream butter with sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Mix in grated lemon rind.
• Sift flour again with cornstarch and baking powder.
• Gradually stir in butter-egg mixture until thoroughly blended.
• Butter and flour a cake ring mold and tap out excess flour.
• Pour batter into pan.
• Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
• Cool in pan on a rack.
• Praline topping or Krokant----------------.
• Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
• Stir in nuts and pour onto a greased or buttered flat serving plate.
• When cold and hard, crack praline topping into small pieces.
• Butter Cream Filling---------------.
• Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
• Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
• VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
• If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
• Beat until mixture cools and is smooth.
• Cool completely.
• Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
• Cut cake into 3 layers.
• Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
• Stack layers and spread rest of filling on top and all sides.
• Sprinkle praline topping or Korant on top and sides of cake.
• Chill at least 24 hours before serving.

GRANDMA'S STREUSEL FILLED COFFEE CAKE

Steps:

• BATTER.
• Sift the flour once before measuring.
• Then sift the flour, baking powder, & sugar together.
• Cut in shortening until mixture is like corn meal.
• Blend in well beaten egg mixed with milk.
• Add the vanilla and beat just enough to mix well.
• Pour half the batter into a well greased & floured pan.
• STREUSEL- Mix dry ingredients together. Rub in butter and add the chopped nuts.
• Sprinkle with half of the streusel mixture.
• Add the remaining batter & sprinkle the remaining streusel over the top.
• Bake 25-30 minutes at 375?.

GRANDMA'S BOILED FRUITCAKE

Steps:

• Day one.
• Mix the first 11 ingredients into a large heavy based pot, place over a medium heat. Stir and bring to the boil (don't leave it alone in case it burns at the base).
• Reduce the heat to low and simmer for 10 minutes, you can leave it alone for this part.
• Turn the heat off and add the orange juice, stir until well combined and leave overnight to soak. Place a lid over the top to stop moisture evaporating through the night.
• Day 2.
• In the cold pot with the pre-soaked fruit mixture add the remaining ingredients and stir well, be warned - you will need some serious elbow grease as the mixture will be very thick!
• In either 2 large and deep loaf tins or a deep 20x20cm grease and line the sides and base 4 times with brown paper (I use brown paper bags that I have sliced open). Have the paper create a rim that goes up and above the tin. For a square tin you will need around 8 paper bags.
• Place the cake mix into the prepared tin/s. Bang the cake tin on the floor about 10 times to get all the air bubbles out.
• Using a wet hand, smooth the cake to make it flat. At this stage you can choose to decorate the top with blanched almonds or not.
• Place into a cold oven, turn the oven up to 250 degrees F/150 degrees C for 3 1/2 - 4 hours for 1 large cake or 2 1/2 - 3 hours for 2 loaves. Rotate the cakes at least once during cooking - even it you have a fan forced oven. Cake is cooked when a skewer comes out clean.
• Cool in the tin, cake is best eaten the day after baking.
• Store in an airtight container for upto 5-7 days depending on your humidity.

GRANDMA LEACH'S FRUITCAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
• Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

GRANDMOTHER'S LEBKUCHEN COOKIES

Steps:

• Cream together molasses, brown sugar, egg, and shortening.
• Sift cinnamon, cloves, baking powder, salt, and flour and set aside.
• Add coffee, anise oil and vinegar to creamed brown sugar mixture and mix thoroughly.
• Add dry ingredients and baking soda solution to mixture (mix well).
• Add ground walnuts and mix.
• Refrigerate for at least 3 days.
• Dough will be tough.
• keep unused dough in fridge.
• Keep flouring rolling pin.
• On a floured surface and with a floured rolling pin roll out dough (Roll out a pound at a time) to 1/4 of an inch.
• cut cookies with cookie cutters.
• grease cookie sheet slightly.
• Bake at 350 degrees for about 8 minutes.
• Ice with confectioner sugar, butter, milk icing (I don't have exact measurements for her icing because she says she wings it).