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Oranges on a Branch, 1885
Winslow Homer
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La Belle Cuisine
Ambrosia Cake
The
Times-Picayune, New Orleans, LA
Thursday, November 18, 2004
Marcelle Bienvenu
Cake
1/2 cup shortening
2 cups sugar
3 eggs, beaten
2 teaspoons baking soda
1 cup buttermilk
1/2 cup cocoa powder
1 cup boiling water
3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 medium apple, peeled and finely diced
Preheat oven to 350 degrees. Cream the shortening and the sugar in a
large mixing bowl. Beat well. Add the eggs and mix well. Set aside.
Dissolve the soda in the buttermilk. Set aside.
Dissolve the cocoa in the boiling water, stirring until well blended. Set
aside.
Combine the flour and the spices and add to the creamed mixture alternately with
the buttermilk and the cocoa mixture, beginning and
ending with the flour
mixture. Stir in the apple.
Pour the batter into four greased and floured 9-inch-round cake pans.
Bake for
20 minutes or until a wooden pick inserted in the center comes
out clean. Cool
in the pans for 10 minutes, then remove the cakes and
cool completely on wire
racks.
Filling
1 orange
1 cup whipping cream
4 egg yolks
1 cup sugar
3 tablespoons butter
1 1/2 cups flaked coconut
1 cup currants
1 cup chopped pecans
Grate the orange rind [zest] and set aside. Remove the seeds from
the
orange
and grind the orange in a food processor. Set aside.
Combine the cream, egg yolks and sugar in a saucepan. Cook over
medium heat,
stirring constantly until it thickens. Remove from the
heat and stir in
the butter.
Stir in the orange rind and pulp. Add the coconut, currants, and
pecans and mix
well. Let cool completely.
Frosting
1 tablespoon instant coffee granules
1/3 cup boiling water
3 (1-ounce) squares unsweetened chocolate
4 tablespoons butter
Dash salt
3 cups sifted confectioners' sugar
Combine the coffee granules and the boiling water, stirring until the
granules
dissolve. Set aside.
Combine the chocolate, butter and salt in the top of a double boiler.
Cook over
medium heat, stirring until smooth. Remove from the
heat
and cool.
Stir in the coffee mixture. Gradually add the confectioners' sugar,
beating
at medium speed with an electric mixer for about one minute,
or until the
mixture is smooth and creamy.
To assemble the cake, spread the filling between the cake layers.
Spread
the top and sides with the frosting.
The top of the cake can then be garnished with marzipan if you wish.
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