Cake Recipes : Grace your Christmas Dinner Table with a Royal Touch
Cakes and Pastries
Cake is an all time favorite for all occasions. It is perfect for dessert, food for entertaining guests and even a good idea for a homemade gift for special friends this Christmas.
I wonder how they name the cakes. But there must be a good reason to it. Like this traditional scrumptious date nut cake that is a favorite of both kids and oldies. Here’s your recipe from the royal selection.
Queen Elizabeth Cake
What you need:
1 cup boiling water
1 cup dates or raisins, pitted and chopped
1/4 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or cashew nut
1 cup flaked coconut
2/3 cup packed brown sugar
6 tablespoons butter
1/4 cup cream or evaporated milk
- Pre heat oven to 350 degrees F.
- Pour boiling water over dates in a small bowl, and let stand until cool.
- Mix flour, baking powder, baking soda, salt, and nuts into a small bowl. Stir well.
- Cream 1/4 cup butter or margarine and white sugar together in a mixing bowl; add egg and vanilla. Blend until smooth. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread batter into a greased 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until an inserted wooden pick comes out clean.
- Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat to make the topping. Boil for three minutes. Spread over warm cake, and broil until brown. Let it cool. Remove from pan. Cut into squares or rectangle to serve.
This is good for 12 servings. The original recipe makes 9 x 13 inch cake. There are variations you can make on the ingredients. Some people, I have discovered, use jaffa dates or pecan nuts instead of pitted dates. There are some who serve this with a dollop of fresh whipping cream and use milk instead of cream to make the broiled topping
Princess Sylvanna or Sans Rival Cake
A dessert made with thin meringue wafers smothered with butter icing rolled in cake crumbs.
For the Crumbs:
2 cups all purpose flour
½ teaspoon salt
2 ½ teaspoons baking powder
1/3 cup margarine
1 cup sugar
1 cup milk
For the Meringue Wafer:
2 tablespoons all purpose flour
1 ¾ cups toasted cashew nut (finely chopped)
½ cup sugar
5 egg whites
For the Butter Icing:
1 cup butter
1 cup confectioner sugar
1 cup milk, chilled
- Pre heat oven to 350 degrees F.
- Grease and line two 9 inch round layer pans.
- Mix flour, salt and baking powder together.
- Cream margarine and sugar in a mixing bowl. Beat in egg. Add flour mixture alternately with milk beginning and ending with flour. Pour mixture into baking pans and bake for 30 to 40 minutes.
- When done, remove cake, trim brown crust and discard. Grate the remaining portion to get the crumbs and set aside.
- Prepare three 13 x 9 inch greased cookie sheets for wafers
- Combine cashew nuts, flour and half of the sugar then set aside.
- Beat egg whites until soft peaks form. Add the remaining sugar and continue beating until stiff but not dry
- Add in cashew nuts mixture.
- Spread meringue on the greased baking sheets and bake in low heat for 15 minutes or until brown.
- Cut wafer into desired shape and size.
- Cream butter until soft and fluffy.
- Gradually add the sugar mixture a tablespoon at a time, beat after adding each mixture. Continue beating until smooth and fluffy.
- To make a piece of sylvanna, get one cashew wafer, put a little icing on the surface then top with another wafer of the same size. Frost all over with butter icing and cover completely with cake crumbs. Do the same for the rest. When done refrigerate.
This makes about 12 to 18 delicious servings.
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