Two cakes that will make Valentine’s Day special
BY SANDY THORN CLARK February 12, 2013 8:21AM
Updated: March 14, 2013 6:05AM
To celebrate Valentine’s Day, H.P. of Chicago plans to bake a heart-healthy, from-scratch Angel Food Cake for her significant other while P.C. of Orland Park will bake an old-fashioned Burnt Sugar Cake for her hubby of 30 years to commemorate the first cake they enjoyed on their first Valentine’s Day together.
The American Egg Board stresses the importance of not having even a speck of yolk mixed in with the egg whites for the Angel Food Cake. To prevent mistakes, separate each egg white into a cup before transferring it to the mixer bowl.
Marilyn Bauer of Alsip shares her memorable Burnt Sugar Cake recipe, which originated with her mother 75 years ago.
Bauer’s recipe begins by making Burnt Sugar Syrup used in both the cake and frosting: Melt 1 cup granulated sugar in a heavy skillet over moderate heat, stirring constantly, until it foams. Remove skillet from heat and gradually add ¾ cup water to sugar. Return to burner and cook until bubbles the size of a dime are formed. Store syrup in a covered jar in refrigerator to use as needed.
To make Burnt Sugar Cake: Preheat oven to 350 degrees. In bowl, sift 3 cups sifted cake flour with 3 teaspoons baking powder and 1 teaspoon salt. Cream ¾ cup shortening until soft and gradually add 1½ cups granulated sugar, beating mixture thoroughly. Add 3 eggs, 1 at a time, beating well after each addition. In separate bowl, add 1 teaspoon vanilla and 2 tablespoons burnt sugar syrup to 1 cup milk; add milk mixture alternately with flour mixture a little at a time. Beat well after each addition. Grease and flour 9x12-inch cake pan. Pour in batter; bake for 50 minutes or until toothpick inserted in center comes out clean.
To make Burnt Sugar Frosting: In bowl, add 2 cups confectioner’s sugar to ¼ cup butter; beat until creamy. Add 5 tablespoons burnt sugar syrup, 3 tablespoons milk, and 1 teaspoon vanilla; beat until smooth. If needed, add a little more confectioner’s sugar for desired consistency.
I am looking for a fruitcake recipe my mother-in-law made back in the ’80s. It was made with a cake mix and had walnuts, dates, raisins and cherries but no candied fruits like pineapple or lemon or orange peels. That was the best fruitcake I ever ate in my life.
Before St. Patrick’s Day, I need a recipe for Irish soda bread that is made without yeast.
Please print a recipe for dried apple slices that are baked.
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, firstname.lastname@example.org. Please include a daytime telephone number.