Grandmas Custard Cake Recipes

GRANDMA'S MOIST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
• In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
• Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

GRANDMA'S CRUMB CAKE

Steps:

• Combine flour, sugar, salt, cinnamon and baking powder.
• Cut in shortening, reserve 1/2 cup; set aside.
• Place beaten egg in a measuring cup and add enough milk to equal one cup.
• Add vanilla and combine with flour mixture, mix well.
• Pour into a greased 8 x 8 pan.
• Sprinkle with reserved dry mixture.
• Dot with butter, sprinkle with sugar and cinnamon.
• Bake 25 minutes at 375°.

GRANDMA'S COCONUT CUSTARD

Steps:

• In a 1-1/2 Qt. sauce pan stir together egg yolks and sugar ; gradually stir in cream ; add butter & vanilla. Cook over low heat , stirring constantly until mixture thickens , and coats to a metal spoon, 15-20 minutes ; DO NOT BOIL.
• Cool custard for about 15-20 minutes.
• Spread coconut on a shallow baking sheet ; toast in a preheated 350° oven , stirring occasionally , until lightly browned , 15-20 minutes ; cool.
• Reserve about 1/3rd cup toasted coconut to garnish cake.
• Stir remaining coconut into the custard ; Refrigerate until thoroughly chilled ; at least 2 hrs.
• Use as directed for Grandma's Coconut Cake recipe.
• https://www.justapinch.com/recipe/karla-everett/grandmas-coconut-cake/cake

GRANDMA'S CUSTARD CAKE

Steps:

• In a double boiler, combine well beaten egg yolks, granulated sugar, milk and cornstarch.
• Cook slowly until thick and smooth, stirring constantly.
• Mixture will become like thick custard.
• Remove from heat, add lemon juice and rind.
• Set aside to cool.
• Cream butter and confectioner's sugar very well.
• Add cooked egg mixture and mix with mixer until incorporated.
• Beat egg whites until very stiff.
• Fold into egg& sugar mixture very lightly by hand (leave small lumps of whites).
• Lightly grease spring form pan, bottom and sides.
• With strips of fingers (round side out), line side of pan (keeping them in the strip& not tearing them apart helps hold them up).
• Line pan bottom w/ concentric circles of single layer lady fingers (flat side down), putting fingers end to end.
• Break one or two fingers to fill in gaps.
• Cover bottom lady fingers with a layer of filling.
• Arrange another layer of concentric fingers, and add another layer of filling.
• Continue until filling is all used.
• End with a final layer of fingers.
• (Usually it will not go to the very top of the side fingers.) Try and reserve 4-5 of the best fingers for top garnish.
• Place in icebox and chill thoroughly, at least 12 hours or overnight.
• To serve: Remove to cake platter when ready to serve.
• Bend the tips of the edge lady fingers down and cover top layer of fingers (to the bent-edges of the side fingers) with a layer of whipped cream.
• Cut reserved fingers in half, lengthwise, and decorate top of cake with"spokes.
• "Add cherries (blot off excess liquid to prevent red color bleeding into the whipped cream).