By Kevin Williams
I love chocolate cake but white done right is an experience totally unto itself. A white cake topping with the right icing is heaven and here are 5 white cake recipes from Amish and Mennonite kitchens that are worth holding onto next time you have a birthday or special occasion you want a cake for.
Our first recipe is from the archives, with the rest coming from a Mennonite baker in Virginia and an Amish family in Virginia. Â The "white fruit cake" is really interesting. Â She doesn't say how long to bake, just "until done." Â So use your best judgement with that!
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CAPTION: Â Rosanna's cold water white cake.
ROSANNA'S COLD WATER WHITE CAKE - Click here for the recipe!
- 2 /3 cup Crisco
- 2 cups sugar
- 1 teaspoon vanilla
- 3 cups
cake flour - 1 /4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk
- 4 egg whites
- 1 teaspoon baking powder
- Cream Crisco and shortening and sugar.
- Add vanilla.
- Combine dry ingredients and add alternately with milk.
- Beat egg whites until stiff.
- Stir in
remaining teaspoon of baking powder. - Fold into
cake batter and blend well. - Bake in two 9-inch or three 8-inch pans at 350 for about 30-40 minutes.
- 3 large eggs
- 2 cups sugar
- 2 1 /2 cups cake flour
- 1 cup milk
- 3 tablespoons butter
- 1 /2 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon baking powder
- Beat eggs until light and foamy.
- Add sugar and flour, beating well to combine.
- Heat milk and butter to almost boiling.
- Pour gradually into egg mixture while stirring.
- Add salt and vanilla, then baking powder.
- Bake immediately at 350 in two 9-inch or three 8-inch pans or a 9 X13 pan.
- 1 /2 cup vegetable oil
- 1 /2 cup butter
- 2 cups sugar
- 1 teaspoon vanilla
- 1 /2 teaspoon pure lemon
- 3 cups cake flour, sifted
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1 /2 cups milk
- 6 egg whites
- LEMON NUT FILLING:
- 1 /2 cup sugar
- 1 tablespoon flour
- 1 /4 teaspoon salt
- 4 egg yolks, beaten
- 1 /2 cup light cream
- 1 tablespoon butter
- 1 teaspoon lemon juice or flavoring
- 1 /2 teaspoon lemon rind, grated
- 1 /2 cup nuts, chopped
- Cream oil, butter, and sugar until light and fluffy.
- Beat in flavoring.
- Sift dry ingredients together and add alternately with milk to first part, beating well after each addition, adding flour last.
- Beat egg whites until stiff and fold into the batter.
- Pour into 3 9" layer cake pans.
- Bake at 350.
- Fill with lemon nut filling
- For the filling: combine sugar, flour, salt,egg yolks, and cream.
- Coo in double boiler until thick, stirring constantly.
- Remove from heat and stir int he butter.
- Cool.
- Add the lemon and nuts.
- Chill and spread between layers.
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- 1 pound candied pineapple
- 1 pound golden raisins
- 1 3 /4 cups pineapple juice
- 1 pound soft butter
- 2 cups sugar
- 8 eggs
- 2 tablespoons lemon extract
- 4 cups flour
- 3 /4 teaspoon salt
- 2 teaspoons baking powder
- 1 1 /2 pounds candied cherries
- 1 pound pecan pieces
- ½ pound English walnut pieces
- Soak raisins in pineapple juice several hours or overnight.
- Cream together butter and sugar.
- Gradually beat in eggs and lemon extract.
- Stir in raisins and pineapple.
- Add flour, salt, and baking powder.
- Stir in cherries and nuts.
- Pour into greased and floured loaf pans.
- Bake at 250-275 until done.
- Don't overbake.
- Freezes well and tastes better after a week or two.
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