Tuesday, January 19, 2016

Dutch Maple - Blackberry Cake (1948)

  • 1 cup maple syrup
  • 1/2 cup butter, softened
  • 3 eggs, separated
  • 1 3/4 cups cake flour, sifted
  • 1 tspn soda
  • 1 tspn cinnamon
  • 1/2 tspn cloves
  • 1 cup blackberry jam
  • 2 tbspns cream or sour milk
  • 3/4 cup pecans, finely chopped
Combine the maple syrup and butter, and beat well with electric mixer.  Add the egg yolks.  (The mixture will appear clotted, but will clarify later.)

Add the dry ingredients, which have been sifted together, alternately with the blackberry jam and cream or sour milk. Then add the chopped nuts. Beat the egg whites stiff, and add to mixture.  

Pour into two 8-inch layer pans which have been greased, lined with wax paper, and greased again.  Bake in a moderate oven, 350 degrees, for 50 minutes.  Cool and frost with Maple Frosting (see recipe below). A thin layer of blackberry jam may be placed between layers before frosting, and an additional 1/4 cup of chopped nuts sprinkled over the top, if desired.

Maple Frosting
  • 1/4 cup maple syrup
  • 1/4 tspn cream of tartar
  • 2 egg whites
  • 3 tbspns brown sugar
Mix all ingredients together and place in the top of a double-boiler over rapidly boiling water. Stir well for 10 to 15 minutes. Remove from the heat, and beat with an electric mixer until the frosting stands in peaks.  Frosts one layer cake.

(Origin - "Mother Anderson's Famous Dutch Kitchens - 500 Recipes by Request" by "Belle Anderson Abner and Jeanne M. Hall, daughter and granddaughter of the Andersons who founded the hotel in Wabasha, Minnesota in 1896.")

More "Lost" Cake Recipes
Tomato Soup Cake with Cream Frosting (1951)

Lemon Marshmallow Refrigerator Cake (1939)

Mahogany Cake with Sour Cream (1936)

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