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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Candy Carnival Cake Recipe

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This recipe for Candy Carnival Cake is from The Fitzgerald Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 c. flour
1 1/2 c. sugar
2 1/2 tsp. baking powder
1 tsp. salt

3/4 c. shortening
3/4 c. milk - room temperature
1 tsp. orange extract
1/2 tsp. almond extract
3 eggs - room temperature

Icing ingredients:
1 1/2 c. light brown sugar - packed
1 1/2 c. white sugar
2 tsp. light corn syrup
1/4 c. shortening
1/4 c. butter
1/4 tsp. salt
1 tsp. orange flavoring (a little less)
3/4 c. cream or half & half
1 c. chopped toasted pecans
Directions:
Directions:
1. Sift all dry ingredients together. Add shortening, 1/2 cup of the milk, flavorings, and 1 of the eggs. Beat for 2 minutes on low speed.

2. Scrape bowl. Add remaining milk and eggs. Beat at low speed for 2 minutes. Place the batter in 2 greased and floured cake pans. (8" or 9") Bake at 350º for 30 minutes and center of cake tests done. Cool in pans on cake racks for about 15 minutes, then carefully remove and finish cooling on cake racks.

3. Icing: Place all ingredients except cream, orange flavoring, and pecans into a sauce pan. Bring slowly to a full rolling boil, stirring constantly. Boil for 2 minutes. Cool mixture to lukewarm. Stir in cream and orange flavoring - beat until thick and smooth. Add nuts. Frost cooled cake layers.
Personal Notes:
Personal Notes:
This cake is from Mom Worley's recipes. It's a unique cake and a nice change from the usual ones. I once went to a tea room and had a piece of cake which tasted just like this one.

 

 

 

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