Recipes for baking a blue-ribbon cake

August 04, 2004

Golden Fruit Cake

  • 1 cup light raisins

  • 1 cup dark raisins

  • 1 cup candied lemon peel, diced

  • 1 cup candied orange peel, diced

  • 1/2 cup candied pineapple, diced

  • 1/2 cup candied cherries, halved

  • 1/2 cup dried figs, snipped (see cook's notes)

  • 1 cup pitted dates, chopped

  • 1/2 cup currants

  • 1 cup halved blanched almonds, pecans or walnuts (see cook's notes)

  • 4 cups all-purpose flour, sifted

  • 2 teaspoons baking powder

  • 1 cup butter or margarine (see cook's notes)

  • 2 cups sugar

  • 6 eggs

  • 1 teaspoon lemon or orange extract (see cook's notes)

  • 1 cup sherry or orange juice (see cook's notes)

  • Peach brandy, if desired

Cook's notes: Charlotte Leggett always uses fresh figs, walnuts, butter, orange extract and sherry when she makes her award-winning fruit cake.

Preheat oven to 300 degrees. Line 10-inch tube (angel food) pan with foil.

In a large bowl, combine all fruits and nuts. Cover fruits and nuts with flour and baking powder; toss lightly to coat well. In another large bowl cream butter and sugar with electric mixer at medium speed; add eggs and extract; beat until light and fluffy, about 4 minutes. With spoon, stir fruit and nut mixture, alternately with sherry or orange juice, into butter mixture. Combine just until mixed. Pour batter into pan.


Bake 3 hours until toothpick inserted in cake comes out dry. Cool cake in pan on wire rack. Carefully remove from pan. If desired, soak clean cloth in peach brandy; wrap brandy-soaked cloth around cake. Wrap entire cake, including cloth, with foil. Put wrapped cake in large plastic bag. Refrigerate.

Unwrap when ready to serve. Keep cake in cool place.

- Recipe courtesy of Charlotte Leggett

Macadamia Nut Chiffon Cake

  • 2 1/4 cups all-purpose flour, sifted

  • 1 1/2 cups sugar

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons baking powder

  • 5 egg yolks, room temperature

  • 1/2 cup macadamia nuts, finely chopped (if salted, rinse and dry)

  • 1 cup egg whites

  • 1/2 teaspoon cream of tartar

  • 1 1/2 cup canola oil

  • 1/3 cup cold water

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon coconut extract

  • 2 teaspoons butter flavoring

  • Creamy White Icing (recipe follows)

Preheat oven to 325 degrees. Beat egg whites until frothy; add cream of tartar and continue beating until stiff to the point that a spatula will leave a clean path around the edge of the bowl. While egg whites are beating, sift flour together with other dry ingredients in a large bowl. Make an indentation in center of dry mixture. Pour oil into crater; add water, vanilla, coconut and butter extracts and egg yolks. Mix well with wire whip. Stir in macadamia nuts. Fold batter into egg whites. Pour into ungreased tube pan.

Bake at 325 degrees for 50 minutes. Turn oven up to 350 degrees, and bake for another 10 minutes. Remove from oven and carefully invert cake in pan on bottle neck. Cool completely. Remove from pan when cool. Frost with Creamy White Icing.

Creamy White Icing

  • 1 cup butter, softened

  • 3 cups powdered sugar, sifted

  • 3 tablespoons heavy cream

  • 2 teaspoons vanilla

  • 1 teaspoon coconut extract

  • About 1 1/2 cups macadamia nuts, finely chopped

Cream butter and sugar; gradually add heavy cream and vanilla and coconut extracts. Mix well. Add extra powdered sugar to improve spreading consistency, if needed.

Sprinkle finely diced macadamia nuts over top and sides of iced cake.

- Cake and frosting recipes courtesy of Reva Souders

Black Forest Cake

For cake:

  • 2 cups all-purpose flour

  • 1 3/4 cups sugar

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 1/2 cups water

  • 1/2 cup shortening

  • 1 teaspoon vanilla

  • 2 eggs

  • 3 ounces unsweetened baking chocolate, melted and cooled

  • 1 can of sweet cherry fruit filling

  • Semisweet chocolate shavings, if desired

For No-Cook Fudge Frosting:

  • 3 3/4 cups sifted powdered sugar

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup margarine or butter, softened

  • 1/2 cup boiling water

  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour two 8-by-1-1/2-inch round baking pans. In a large bowl combine flour, sugar, baking powder, baking soda and salt. Add water, shortening and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat on high speed two minutes. Add eggs and melted chocolate; beat two minutes more. Pour batter into prepared pans. Bake at 350 degrees for 30 to 35 minutes, until toothpick inserted in center of cake comes out clean. Cool completely.

For the frosting: Mix powdered sugar and cocoa. Add margarine or butter, boiling water and vanilla. Beat with an electric mixer on low speed until combined. Beat for one minute on medium speed. Cool for 20 to 30 minutes, or until frosting reaches spreading consistency.

Frost cakes with No-Cook Fudge Frosting.

Place one cake on serving plate. Using 1 cup of the frosting, make a border around the edge of the cake. Using 1/2 cup of frosting, make a solid circle - 2 1/2 inches in diameter and 1-inch high - in the center of the cake. Spread cherry fruit filling between the frosting border and circle. Place second cake layer on top; frost top and sides of cake with remaining frosting. Sprinkle with chocolate shavings, if desired.

- Recipe courtesy of Sara Wiles

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