| Buttermilk Spice Cake |
2 1/2 c. all purpose flour
3/4 tsp. Allspice
1 c. granulated sugar
1/2 tsp. Cloves
3/4 c. brown sugar, packed
1/2 tsp. Nutmeg
1 tsp. baking powder
1 1/3 c. buttermilk
1 tsp. soda
1/2 c. shortening
1 tsp. salt
3/4 tsp. cinnamon
Grease and flour 2 round layer pans, 8 or 9 inch. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden toothpick inserted comes out clean. Cool 10 minutes and remove from pans.
| Pineapple Crumbcake |
2 sticks (8 ounces) butter, softened to room temperature
1 1/4 cups sugar
3 egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 medium pineapple (2 to 2 1/2 pounds)
1/4 teaspoon cinnamon
Preheat the oven to 350F. butter a 10 by 2 inch round cake pan and line the bottom with waxed paper.
In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of the sugar until light and fluffy. Add the whole egg and continue beating until well blended. Gradually add the egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla.
Sift together 1 1/4 cups of the flour and the baking powder. Stir into the butter mixture. Turn the batter into the prepared pan and spread evenly.
Cut the skin and eyes from the pineapple. Quarter and core the pineapple.
Cut the quarters crosswise into 1/2 inch thick slices. Arrange the slices in concentric circles, overlapping slightly and leaving a margin of about 1 inch around the edge.
In a small saucepan over low heat, melt the remaining 1 stick butter. Let cool slightly.
In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups flour
and the cinnamon. Pour the melted butter over the flour mixture and rub together with your fingertips to form coarse, pea-size crumbs. Scatter the crumbs evenly over the pineapple and better.
Bake the cake for 55 to 60 minutes, until a knife inserted in the center comes out clean. Let cool in the pan for 15 minutes. Unmold onto a plate and remove the paper. Invert back onto a rack to cool. Serve warm or at room temperature.
| Brazil-nut date cake |
3 Cups whole Brazil Nuts (1 pound shelled or 2 pounds unshelled)
1 pound whole dates, pitted
1 cup whole maraschino cherries, drained
3/4 cup sifted flour
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1 tsp vanilla
To shell the nuts easily, cover with cold water, bring to a boil, and boil 3 minutes. Drain and cover with cold water, then drain again. Crack and remove whole nut.
DIRECTIONS: Put whole nuts, dates, and cherries into a large mixing bowl. Sift over this the dry ingredients. Mix well until coated. Beat eggs until foamy, add vanilla and stir into fruit mixture. Turn into a greased and waxed paper lined pan (9 1/2 X 5 1/2 X 2 1/2). Spread evenly. The pan will be full. Bake in slow oven (300 degrees) for 1 hour and 45 minutes.
The cake must be entirely cool before cutting. It will keep for a long time if you can keep the fingers out of it. Wrap and store as with any fruit cake.
Note: To store a fruitcake, the way I remember is to take some clean rags, soak them in wine, and wrap the cake. This is then wrapped in aluminum foil, and the whole thing put into a plastic bag. A fruitcake stored this way will last several years.
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