I know what it is like to miss someone else's cooking. My grandmother was a
fabulous cook, and my mother was the Queen of Rotisserie Cooking. Both passed
on when I was young, so I wasn't old enough to hover in the kitchen while they
were performing their culinary magic.
Your best bet is to start with a 1-2-3-4 cake recipe, then tweak it from
there. Here's one extracted from www.bigoven.com. The vanilla and allspice
should be to taste, but I would go with 1 teaspoon each to start. The salt and
nutmeg should be around 1/2 teaspoon, as they are enhancers more than flavors.
A light or white fruitcake batter recipe may also work, as you describe the
cake as being soaked in wine after baking.
Let us know what you come up with, and good luck.
Happy New Year -
Theresa
1-2-3-4 Cake
Ingredients
1 cup Butter 1 cup Milk 2 cups Sugar 2 teaspoons Baking Powder
3 cups Flour 1 teaspoon Vanilla 4 Eggs
InstructionsCream butter with vanilla. Add sugar gradually. Add eggs, 1 at a
time and beat until creamy. Add flour 1/3 at a time, alternately with cup of
milk at a time. Add flour last.
May be baked in large tube pan at 350 until done or 4 (8" or 9") pans. May vary
by adding 1 squares of melted chocolate to of the batter by adding alternately
with plain batter to make marble cake. Bake at 350 for 20 to 25 minutes.
jmargc <[EMAIL PROTECTED]> wrote: I'm want to recreate a nut cake recipe that
my mother used when I was
younger. She passed away and the family recipe is lost. I do however
remember most of the ingredients for the cake but not their amounts.
This recipe was in an old gray cookbook that she used and If I knew
the name of it, I'd search used book websites. The cake was baked in a
tube pan (and sometimes a bundt pan for variety) and tested for
doneness with a toothpick. After the cake was removed from the pan,
it was soaked with wine and covered with foil. The soaking continued
for a few days until it was served for dessert on Christmas. If
anyone can help me I would greatly appreciate it.
JMC
Nut Cake Ingredients:
butter (melted)
sugar
eggs
vanilla extract
flour, baking powder, salt (sifted together)
raisins, pecans, walnuts (rolled in flour before adding to batter)
nutmeg
allspice
manichewitz concord grape wine or port wine
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