scratch - Fairy Godmother Cake
Source of Recipe
from alice, a worldwiderecipes free newsletter reader
Recipe Introduction
another newsletter reader, ireneD, for the best of WWR and gave these comments: I love most any recipe that includes almond paste - and this is one ofthe all-time best! I know this recipe was originally submitted by afellow Recitopian, but all I don't have any other details. This is aflavorful dense cake that gets devoured every time it is set out. Ilike to bake it in a fancy small tube pan (4.5 cups), although therecipe calls for a round cake pan. I have had the recipe for quite awhile and don't know who sent it in, but I'm very glad I copied it -it's a keeper! I don't know the origin of its name.%%Comments from the person that sent it in:And here is the original recipe as submitted way back in January,1999:My name is Alice and I live in a village in central Ohio. I work as afund raiser for my college and travel all over the United States.This heirloom recipe came to the catering business I worked for inGambier, Ohio. It was left anonymously in a recipe box during one ofour events, so we named it
List of Ingredients
scratch - Fairy Godmother Cake
3/4 cup white granulated sugar
1/2 cup sweet butter, room temperature
8 ounces almond paste
3 eggs
1 tablespoon Grand Marnier
1/2 teaspoon almond extract
1/cup p flour
1/4 teaspoon baking powder
Cream butter and almond paste together.
Blend in sugar until evenly mixed.
Mix in eggs, one at a time.
Blend in Grand Marnier and almond extract.
In another bowl, sift flour and baking powder together,
then fold dry ingredients into the wet batter.
Pour cake batter into a 9 inch greased and floured cake pan.
Bake about 35 - 40 minutes at 350 degrees (cake should be
firm on top).
Let it cool in the pan for 10 minutes, then turn cake out
of the pan and on to a cake rack to finish cooling.
The cake may be dusted with powdered sugar, or served plain
with a raspberry sauce underneath.
To make raspberry sauce:
Combine 1 quart fresh berries or 12 ounces frozen berries
and 3 tablespoons of Grand Marnier.
Puree in a food processor, then strain to remove seeds.
Sweeten with sugar if necessary.
This cake serves 8 or 9 (it's very rich).
Recipe
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