publication context
Holiday Cakes and Icings
Assorted cakes for the holiday tea
Good Housekeeping 1921-12: Vol 73 Iss 6 · Page n59 · View context source ↗
Source evidence: Assorted cakes for the holiday tea
Editorial context
This holiday layer cake features an orange-scented batter baked in a straight-sided round loaf pan and subsequently sliced into horizontal layers. The cake is filled with a rich buttercream flavored with coffee extract and toasted blanched shredded almonds, then completely finished with a thick chocolate fudge icing and garnished with additional roasted almonds.
Original
Burnt Almond Cake is rather an unusual sort of layer cake. Beat to a foamy cream three-fourths cupful of butter with one scant cupful of sugar; then beat in four eggs one at a time, together with the grated rind of an orange. Sift two cupfuls of pastry flour several times with one and one-half teaspoonfuls of baking-powder and one-fourth teaspoonful of salt; add it to the other ingredients with one tablespoonful of milk. Beat well and pour into a round loaf-cake pan without a tube and with straight sides, which has been well-greased and floured. Bake at 350° F. and when finished, remove it from the pan to cool thoroughly, then cut it into two or three layers crosswise and trim the top if it is not quite level. For the filling, cream one-fourth cupful of butter and add gradually one-half pound of confectioners’ sugar and the yolk of one egg. Beat till like whipped cream, adding a little more sugar if necessary. Flavor with a few drops of coffee extract and add two tablespoonfuls of blanched and shredded almonds which have been roasted to a pale brown. Spread thickly between the layers of the cake and cover the whole with a thick, chocolate fudge icing. Arrange a border and center decoration of blanched and roasted almonds.
At the source
- Publication
- Good Housekeeping 1921-12: Vol 73 Iss 6
- Issue date
- Volume
- 73
- Issue
- 6
- Page / locator
- n59
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1921 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1921-12: Vol 73 Iss 6, 1921-12-01, page n59, via https://archive.org/details/sim_good-housekeeping_1921-12_73_6. Repastory is not affiliated with or endorsed by Good Housekeeping 1921-12: Vol 73 Iss 6 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 3/4 cupful butter
- 1 cupful sugar, scant
- 4 eggs
- orange rind, grated
- 2 cupfuls pastry flour
- 1 1/2 teaspoonfuls baking powder
- 1/4 teaspoonful salt
- 1 tablespoonful milk
- chocolate fudge icing
- almonds, blanched and roasted
Directions
Beat butter with sugar to a foamy cream. Beat in eggs one at a time, together with the grated orange rind. Sift pastry flour several times with baking powder and salt; add to the creamed mixture along with milk. Beat well and pour into a well-greased and floured round, straight-sided loaf pan without a tube. Bake at 350° F. When finished, remove from the pan to cool thoroughly. Cut the cake crosswise into two or three layers and trim the top if needed to level it. Spread the almond filling thickly between the cake layers. Cover the entire cake with a thick chocolate fudge icing, and decorate with a border and center arrangement of blanched, roasted almonds.
Filling
Ingredients
- 1/4 cupful butter
- 1/2 pound confectioners' sugar
- 1 egg yolk
- confectioners' sugar, if necessary
- drops coffee extract
- 2 tablespoonfuls almonds, blanched, shredded, and roasted to a pale brown
Directions
Cream butter, then gradually add confectioners' sugar and egg yolk. Beat until light and fluffy like whipped cream, incorporating a little extra confectioners' sugar if needed for texture. Flavor with coffee extract and fold in roasted, blanched, shredded almonds.
- Item type
- recipe
- Yield
- Not stated
- Timing
- Not stated
- Temperature
- 350° F.
- Equipment
- round loaf-cake pan without a tube and with straight sides; knife
Names & connections
Source context
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