[Fwd: Improving a cake mix]

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Joseph Littleshoes said:

Quoted message said:

> Try using a nice white wine the same way for a white (non

chocolate)

Quoted message said:

> cake, port or Madeira or sherry works well for chocolate cake if

any

Quoted message said:

> ones interested i have a "from scratch" white wine cake recipe.
>

I would be interested, Joseph!

Lynne A
[email hidden]

Here you go Lynne, i am attempting to post this from a saved file i
posted to another group some time ago. If it does not work i will re
type and re post it.
---
Joseph Littleshoes

--------------------------------------------------------------------------

-----------------------------------

Quoted message said:

Quoted message said:

While the following is usually made with a dry white wine i have used
a red Bordeaux, Port or Sherry as well (a chocolate version with port
or
sherry is very good). A good Sauterne and German Rieslings are very
good and when available a Loire valley pear wine. In a pinch a Gallo
Chablis or chenin blanc will be acceptable.

White wine cake
--------------------
[for two 9 inch layers]

3 cups good dry white wine

1 egg

2 cups sugar

1/2 cup canola oil

2 & 1/2 cups flour

1/4 teaspoon salt

2 & 1/2 teaspoons baking powder

1/2 vanilla bean, split, seeds removed

1 tablespoon vanilla

4 egg whites

1. Preheat the oven to 350 F. Lightly oil two 9 inch cake pans.

2. In a non reactive saucepan, heat the wine over low heat until the
liquid is reduced to one cup; cool

3. In a large mixing bowl cream the egg, sugar and oil and beat until
smooth. Stir in the wine.

4. Add the flour, salt, baking powder, and vanilla seeds and extract,
and mix well until blended.

5. In a separate bowl, whip the egg whites until stiff peaks are
formed.

6. Gently fold the whites into the batter. Divide the batter between
the pans.

7. Bake for 20 to 25 minutes or until a toothpick inserted into he
centre comes out clean.

------------------------------ ------------------------------
------------------------------ ----------------

and for an additional treat frost the cake with an...

Almond glaze
----------------

3 tablespoons butter, softened

3/4 cup honey

1 tablespoon heavy cream

1/2 teaspoon almond extract

Beat together butter and honey in a small bowl. Beat in cream and
almond extract. Pour over the individual cake layers and refrigerate
1 hour or double the recipe and pour over the first layer, place the
second layer on top of the first and pour remaining glaze over the top

layer and sides. Alternatively the glaze may be refrigerated for an
hour or so (to make a thicker, more spreadable consistency) and
spooned
over individual slices of the cake.
-------------

My original introduction to "White wine cake" was a French "fruit
cake"
where 3 layers of the preceding recipe were sliced to make a total
of 6 layers and between the (generously soaked in brandy) layers were
a
almost carmalized syrup of frozen fruit juice concentrate, candied
fruits and dried cranberries and chopped walnuts all stirred over
medium heat for about 10 minutes till forming a almost caramelized
syrup
that was spread between the layers.
--
JL

--
---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm

Thanks so much Joseph, I will definitely give it a go! I would try it today
for the SO's Bday cake, but he's not a big wine fan, sadly. I'm thinking I
will hit the liquor store when I go shopping next week though-thanks also
for the suggested wines since I really don't know much about wine. It will
make it much easier to find something suitable.

Will report back!

Lynne A
[email hidden]