RED VELVET CAKE

Ingredients:

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:

1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 8-ounce package of cream cheese

Directions:

Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Icing:

Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake

Servings: 16 to 20 servings
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Moderate

Editor's Note: OMG! To die for! Tons of raving fans with this recipe - I made it as cupcakes with Swiss Buttercream Frosting!
This cake is excellent. The recipe is easy to follow and the cake tasted delicious. I recommend this recipe to anyone who wants a good homemade red velvet cake!

MeMa's JAPANESE FRUITCAKE

Christmas didn't come to MeMa and PaPa's house without one of these big, beautiful cakes on the counter.

Cake

1 cup vegetable shortening
2 cups granulated sugar
4 large eggs
3 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Spice Layer

1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1/2 cup raisins, dusted with a little flour
1/2 cup coarsely chopped nuts

Filling and Topping

2 cups sugar
2 tablespoons cornstarch
1 cup boiling water
One 20-ounce can crushed pineapple, drained
1 cup coconut
Juice and zest of 2 lemons
1/2 cup maraschino cherry halves

Directions

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.

2. Using an electric mixer, cream together the shortening and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir together flour, baking powder, and salt in another bowl. Add flour mixture alternately with the milk to the creamed mixture, beginning and ending with flour. Add vanilla and mix well.

3. Divide batter into thirds. Pour one third into each of the two prepared pans. To the remaining one third of batter, add the spice layer ingredients, folding in well. Pour into the remaining prepared pan. Bake all layers 25 to 30 minutes. Cool layers in pans for 10 minutes, then invert onto a wire rack to cool completely.

4. To prepare the filling and topping, stir together sugar and cornstarch in a medium saucepan. Add water, pineapple, coconut, and lemon juice and zest. Stir together and cook over medium heat until thick enough to spread onto cake layers. Remove from heat; stir in cherries, and allow to cool slightly.

5. To assemble cake, stack one plain layer, top with a thin layer of filling; add spice layer and more filling. Top with remaining plain layer. Spread remaining filling over the top and sides of cake. Spread cake with 7-Minute Frosting (recipe below) if you like.


Serves 16 to 20


7-Minute Frosting

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup wate
2 egg whites
1 1/2 teaspoons pure vanilla extract


Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Editor's Note: MeMa used 3 1/4 cups "Dixie Lily" self-rising flour, 2 cups chopped pecans, 1/2 pound seedless raisins and 2 large oranges (grate pulp and all). The spices were added to the cake batter. The cake was baked in 4 or 5 thin layers.
For the filling she used:
2 grated lemons
2 large cans coconut
3 cups sugar (you could use up to 4 cups)
1 cup boiling water
6 tablespoons cornstarch

Mix all together except cornstarch. Let come to a hard boil and add cornstarch mixed in small amount of water. Let boil until thick enough to spread between layers.

Editor's Origin Note:
Why this sweet holiday celebration cake should bear this curious and confusing name is a mystery. Nothing about it is remotely Japanese, nor does it qualify as a fruitcake in any traditionally Southern definition of the word. Like classic fruitcake, it is enjoyed widely throughout the South as a holiday-season celebration cake. It contains raisins, spices, lemon and orange zest, and fresh coconut, so let's all welcome it to the fruitcake family with a big ol' hug. Think of it as a luscious layer cake containing spices, pecans, and raisins in two of its four layers. A coconut-orange glaze adorns the surface of the cake in a lacy, citrus-kissed curtain, tempting you to ask for a big slice of it, no matter what it is called.

Japanese Fruitcake *

Ingredients:

Cake: 4 layers

1 cup butter, softened
2 cups sugar
4 eggs
3 1/4 cups sifted cake flour
1 tablespoon baking powder
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup raisins

Japanese Fruitcake Filling

1 1/2 cups flaked coconut
1 cup sugar
2 tablespoons cornstarch
1 cup water

1 (8 ounce) can crushed pineapple, undrained
2 oranges, peeled, sectioned, and finely chopped

Seven Minute Frosting

1 1/2 cups sugar
1/4 cup cold water, plus
1 tablespoon cold water
2 egg whites
1 tablespoon light corn syrup
1 dash salt
1 teaspoon vanilla extract

Directions:

1. Cake:.
2. Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating well after each addition.
3. Combine flour, and baking powder, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition, stir in vanilla.
4. Divide batter in half, stir spices and raisins into one half. Pour plain batter into 2 greased and floured 9 inch round cake pans; pour spiced batter into 2 greased and floured 9 inch round cake pans. Bake at 350F for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, cool completely on wire racks.
5. Spread filling between layers. Spread frosting on top and sides of cake.
6. Filling:.
7. Combine all ingredients in a medium saucepan, stirring until cornatarch dissolves. Cook over medium heat , stirring constantly 1 minute or until thickened and bubbly. Cool completely, before spreading on cake. ( 3 1/3 cups).
8. Frosting:.
9. Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended.
10. Place over boiling water, beat constantly on high speed 7 minutes or until stiff peak form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. (4 1/2 cups).


* A Flabbergasting Post (FP) Recipe.

Old Fashioned Tea Cakes *

My grandmother made these for my mom when she was growing up and in turn my mother baked these for me. Some of my favorite memories are of coming home from school and having aplate of freshly baked tea cakes waiting for me.

Ingredients

1 cup shortening
2 cups sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
4 cups flour

Directions

1. Cream shortening, sugar, and eggs in a mixer bowl until light and fluffy.
2. Stir in the baking powder Dissolve the baking soda in the buttermilk.
3. Stir into the creamed mixture.
4. Add the salt and vanilla.
5. Stir in the flour gradually until a soft dough forms.
6. Drop by spoonfuls onto a greased cookie sheet.
7. Press with a damp cloth wrapped around the bottom of a glass.
8. Bake at 350*F for 10 to 15 minutes or until golden brown.
9. Cool on wire racks.

Makes: 6 Dozen

* A Flabbergasting Post (FP) Recipe.

Granny's Tea Cakes *

Ingredients

1 cup shortening
1 1/2 cups sugar
3 eggs
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
1-1 1/4 teaspoon almond extract or vanilla extract
sugar

Directions

1. Cream shortening in a large bowl; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour and next 3 ingredients; add to creamed mixture alternately with buttermilk.
4. Mix well.
5. Stir in extract.
6. Cover and chill 1 hour.
7. Roll dough to 1/4 inch thickness on a floured surface.
8. Cut with a 2 3/4 inch round cookie cutter; place on greased cookie sheets.
9. Bake at 350 degrees for 15 minutes or until edges begin to brown.
10. Sprinkle with sugar, if desired.

Makes: 48 Cakes

Editor's Note: Bake at 350 degrees for 10 minutes for a softer cake.

Variation 1: Use 1 egg and 2 1/2 cups self-rising flour, sifted (approximate measure, use enough to make stiff dough). 1 1/2 cups sugar, 1 cup butter or margarine, softened, 2 tablespoons milk, 1 teaspoon vanilla. Mix sugar, butter and egg and blend well. Add milk, vanilla and sifted flour. Follow directions 6-10. Makes: 3 dozen.

Variation 2: If using Variation 1, use 3/4 cup sugar, 1/2 cup butter, omit the milk and substitute 1 1/2 teaspoons vinegar.

* A Flabbergasting Post (FP) Recipe.