Wednesday, January 20, 2010

Old Fashioned Lemon Poppy Seed Cake- Recipe!!

Ok, ok, I did not make this recently, but I did make it and since I'm participating in a 21 day fast with my church, I'm not making cake for just a little while longer.   So, I thought I'd share some oldies and goodies with you!

I have a love of things old.  Hence my old house, my old antique stove- among the many!  So, I found this wonderful cookbook by the Brass Sisters, Heirloom Baking.  It is composed of recipes from days past.  The recipes have been collected from scraps of papers, journals, family cookbooks, and their own recipes that have been passed down from generation to generation.

Here is my flour, no they don't give the measurements for weighed amounts, but to insure a successful cake, I do measure each dry ingredient.  :)
My ingredients ready for mixing!
The batter looks yummy!  I am scraping the sides down after using my mixer.
All ready for the oven.
My finished cake.  I made a lemon sugar glaze for the top.  The crumb was perfect and the lemon taste was just the right amount.

Anyone want a slice?  mmmmmmm....
The cake was quite scrumptious, although a little on the sweet side.
Thank you to all the cooks that have come before me!

Lemon Poppy Seed Cake
from Heirloom Baking with the Brass Sisters

For Cake
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1/4 cup poppy seeds
3 tablespoon lemon juice
2 teaspoons grated lemon zest

For Lemon Glaze
1 cup confectioners' sugar
2 tablespoons lemon juice
pinch of salt

1.  Set the oven rack in the middle position.  Preheat the oven to 350degrees.  Coat an 8-cup Bundt pan or an 8-cup tube pan with vegetable spray or butter and dust with flour.
2.  To make the cake:  Sift together flour, baking powder, and salt.
3.  Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment.  With mixer running, add eggs, on at a time, and sour cream.  Add poppy seeds.  Fold in sifted dry ingredients in thrids.  Add lemon juice and lemon zest and mix well.
4.  Pour batter into pan.  bake 50 to 60 minutes, or until cake pulls away from sides of pan and tester inserted into cake comes out clean.  Cake may crack on top.  Place pan on a rack and cool about 20 minutes.  Run a butter knife around the edges.  Turn out cake onto a rack and allow to cool completely.
5.  To make the lemon glaze:  Mix together confectioners' sugar, lemon juice, and salt in a small bowl.  Slip a sheet of wax paper under rack to catch drips.  Use a teaspoon or fork to drizzle glaze over the top of cake.  After the glaze has set, store loosely covered with wax paper at room temperature.  Cake can be frozen and reheated.

Thanks for stopping by and have a great week!
Blessings, Rachel

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Friday, January 8, 2010

Angel Food Cake with Strawberries and Chantilly Cream

This old fashioned Angel food cake was baked in my old fashioned kitchen.  I covered this yummy Angel Food Cake with Chantilly Cream and layers of fresh strawberries.  I made this cake for my Father in Law's birthday.  I love my in law's they are so dear to me!  :)  I didn't have the proper pan so...
I had to borrow their pan.  This pan I'm sure has been around at least 10 maybe 30 years??  The descriptions in my cookbook- Baking At Home with The Culinary Institute of America, says you should have an Angel Food Pan that has legs.  The cake cools upside down, in the pan, I had to double check that, but it's true!  This pan has legs and a removable center, even better!
For just about every cake I make I use my Kitchen Aid mixer.  My Step Mom gave it to me this past year, it to is an oldie but a goodie!  It is at least 10 yrs old.  I love it!!
The next step is to measure out the ingredients.  I carefully weigh the dry goods.  Unfortunately the Baking At Home does not have the weights listed, but that's ok, I can figure it out.
Here are all my organic and natural ingredients!
I just found this King Arthur's Unbleached Cake Flour.  This is my first time using it.  I'm very happy about it!!  Yay!  Cake flour is heavliy processed, so thank you King Arthur!!
My egg whites and cream of tarter getting mixed up.  The cream of tarter makes little lumps in the eggs, but it turns into silky whites.
Here soft peaks of silky egg whites are formed.
I add the sugar a spoonful at a time.
I sprinkle on the flour and fold it into the egg whites.
The mix has been put in the pan and is ready for cooking!  I have to run to the store for strawberries. So,
I leave the timer with my trusty husband, and he will take the cake out of the oven when it dings!
My cake is cooked and cooled. It did not rise all the way, due to an oven temperature situation, but it seems to be ok.  I whip up some Chantilly Cream and start piping it on the cake.

Fresh strawberries cleaned and dried with the greens removed.
I am layering strawberries, whipped cream, strawberries, etc...

I used a silver platter to place the cake on.  One of my Christmas gifts from my Mother in Law, a heirloom to pass down to our girls.  Happy Birthday Kent!  Love, Rachel