- 6 oz Almond Roca candy
- 2-1/2 cups flour
- 2 cups sour cream
- 4 eggs
- 2 tspns baking powder
- 2 tspns baking soda
- 1 cup shortening
- 1-1/3 cups sugar
- 2 tspns vanilla
- 1/2 tspn salt
Freeze candy overnight. Completely crush frozen candy in heavy plastic bag, using rolling pin. Preheat oven to 325 degrees. Grease heavily and lightly flour bundt pan.
Combine flour, baking powder, baking soda, and salt, and set aside. In a large bowl, beat shortening, sugar, and eggs until light and fluffy. Add vanilla. Add one-half of the flour mixture to the sugar mixture. Add the sour cream, then the remaining flour mixture. Beat well after each addition.
Pour one-third of the batter into the prepared bundt pan. Sprinkle with half of the crushed Almond Roca. Add another one-third of the batter, and top with remaining candy. Add remaining batter.
Bake 1 hour or until the cake tests done. Cool in pan 15 minutes before turning out. Continue cooling on wire rack.
If you wish, add vanilla glaze, which is 1 cup sifted confectioners' sugar, 1 tablespoon milk. 1 tablespoon light corn syrup, and 1/4 teaspoon vanilla extract. Combine in a small bowl, and spoon or drip over cooled bundt cake.
(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)
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