Cakes - Peppermint Candy Cake-- Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: --- cake ingredients ---
2/3 cup shortening
1 3/4 cups sugar
3 cups sifted cake flour
3 1/2 tsp baking powder
1/2 teaspoon salt
1 1/3 cups milk
4 egg whites
---3/4 cup (5 oz) peppermint candies, crushed and divided
-- Peppermint filling ---
1/3 C. butter or margarine
1 cup sugar
1/3 cup milk
1/2 tsp peppermint extract
---Fluffy Frosting--
1 C. sugar, 1/4 tsp. cream of tartar,
1/3 C. water
2 egg whites
1 tsp vanilla extract
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Directions: |
Directions:Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter. Pour batter into 3 greased and floured 8" round cakepans. Bake at 350 for 25 to 27 minutes or until a wooken pick inserted into center comes out clean. Cool in pans 10 minutes. Remove from pans; cool 10 minutes on wire racks. While warm, prick cake layers at 1" intervals with a fork. Place 1 layer on cake plate, spread with 1/3 cup peppermint filling and sprink with some crushed peppermint candy. Repeat with remaining layers. Frost top and sides with Fluffy frosting; sprinkle top and sides with peppermint candy.
-Peppermint filling-: Melt butter in a small saucepan. Add remaining ingredients and bring to a boil; stirring constantly. Boil 1 minute, stirring constantly. Yield: 1 cup
-Fluffy frosting-:Combine first 3 ingredients in saucepan. Cook over medium heat; stir constantly until clear. Cook without stirring, to soft ball stage (240 degrees). Beat egg whites until soft peaks form; beat, slowly adding syrup mixture. Add vanilla; continue beating until stiff peaks form and frosting is thick enough to spread. Yield: 5 cups.
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Cake flour is a low protein flour that helps produce a tender texture in baked goods, and is often called for in pies, biscuits, and cakes. It is sold in pretty small quantities, generally a 3-pound box, which anybody can use up, given a little imagination and initiative. But for only a third of a cup, you can certainly substitute all-purpose flour in your recipe. All-purpose flour absorbs water better than cake flour, so you may want to add a little extra moisture to the recipe to get the right consistency in your batter, or cut the amount of flour by a teaspoon or so.
Old time recipe from Southern Living.
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