Amalgamation Cake Ii Recipes

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:

• Bake white cake mix, following package directions, in two layers (either 8 or 9 inch).
• Filling: In a double boiler, combine egg yolks, flour, 2 cups sugar and butter. Cook, stirring, until thick.
• Add walnuts, pecans, raisins and coconut. Mix well. Spread filling between layers, on sides and top of cooled cake.
• Icing: Combine sugar and water in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
• In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Spread over cake.

AMALGAMATION CAKE II

Steps:

• Bake white cake mix, following package directions, in two layers (either 8 or 9 inch).
• Filling: In a double boiler, combine egg yolks, flour, 2 cups sugar and butter. Cook, stirring, until thick.
• Add walnuts, pecans, raisins and coconut. Mix well. Spread filling between layers, on sides and top of cooled cake.
• Icing: Combine sugar and water in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
• In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Spread over cake.

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.