COLD OVEN TO START. 1 1/2 c. butter Crisco
3 c. sugar
5 eggs
1 c. milk
3 c. flour
1 tsp. vanilla
Pinch of salt
Add sugar, part at a time to Crisco.
Beat until creamy.
Add 5 eggs, 1 at a time.
Add the milk and the flour alternately.
Add salt and vanilla.
Bake in tube cake pan.
Bake at 275 degrees for 2 hours.
START IN COLD OVEN.
Dunedin, Florida
155333
MOCHA
CAKE
CAKE:
4 eggs
1/2 c. sugar
1 tsp. salt
1 tbsp. rum
1 c. sifted flour
1/2 c. melted butter
6 egg yolks
1 1/3 c. confectioners' sugar
1 tbsp. rum
5 tsp. instant coffee powder
1 c. unsalted butter
DECORATIONS:
2 c. sliced blanched almonds
Confectioners' sugar
Butter and flour a 9 inch cake pan.
Preheat oven to 325 degrees.
Put eggs, sugar, salt and rum in a large bowl and beat with the electric mixer until the mixture is white and thick and spins a very heavy ribbon when falling from the beaters; fold in the flour, then fold in the melted butter.
It is essential never to stir so as not to deflate the batter.
Turn into a prepared cake pan
and bake 40 minutes on the lowest rack of a 325 degree oven.
Invert onto a cake rack, let cool completely and split into 2 layers.
To make the butter cream,
put egg yolks, sugar, and coffee dissolved in rum in a large mixing bowl.
Beat until very thick, light in color and spinning a heavy ribbon.
Cream in the
butter, tablespoon by tablespoon, until it has been completely absorbed.
Toast the sliced blanched almonds in a 350 degree oven for 6 to 8 minutes or until golden.
Cool.
Fill the cake with 2/3 of the cream.
Spread the remainder all around its sides and top; spread the almonds all over the cake and dust lightly with confectioners' sugar.
12 to 16 servings.
Dunedin, Florida
155334
PEAR
CAKE
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