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Atlanta Daily World
Atlanta, Fulton County, Georgia
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Article on early American cake baking secrets, such as preparing butter and beating batter seasonally, followed by a simple modern recipe for a fluted chocolate nut cake using Duncan Hines mix, topped with almond frosting.
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Cookbooks of Early America were full of special secrets for cake baking. One was to wash the butter free of salt, and then to flavor it in a bath of rose water. Another suggested that in beating the batter it was better to use your hands in the winter and a wooden spoon in the summer.
A fluted pudding cake in Early American baking dishes known as Tuck's Heads will make a party dessert from a very simple chocolate nut cake recipe. Prepare a rich dark chocolate batter from a package of the new Early American Fudge Nut Cake Mix inspired by Duncan Hines. Put it in a cake mold which has been greased and floured and bake. Cool for 5 to 10 minutes before unmolding.
When cake is completely cooled, drizzle a sugar frosting over the top. For the frosting blend one cup of confectionery sugar with 1 teaspoon of cream, 1 teaspoon vanilla and a dash of salt. Before icing sets, sprinkle on 1/2 cup slivered toasted almonds.
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Early America
Event Date
Early America
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Early American cookbooks shared secrets like washing butter free of salt and flavoring it in a rose water bath, and beating batter with hands in winter or wooden spoon in summer. A fluted pudding cake using Early American Fudge Nut Cake Mix, baked in a greased and floured mold, cooled, then topped with sugar frosting blended from confectionery sugar, cream, vanilla, salt, and sprinkled with slivered toasted almonds.