Eggnog Spice Cake with Bourbon (1985)

• 
  1 1/2 cups sugar
• 1 cup butter
• 2 eggs
• 3/4 cup prepared eggnog
• 1/4 cup Bourbon
• 2 1/4 cups flour
• 1 tspn baking powder
• 1 tspn baking soda
• 1 tspn cinnamon
• 1/2 tspn ground allspice
• 1/4 tspn ground nutmeg
• 3/4 cup chopped glaceed cherries
• 3/4 cup toasted slivered almonds
• Eggnog cream glaze (see below)

Cream together sugar and butter until ight and fluffy. Beat in eggs until blended. Beat in eggnog and Bourbon until blended. In a bowl, mix together the remaining ingredients and beat into egg mixture until nicely blended. Do not overbeat.

Spread batter evenly into a greased 10-inch tube pan, and bake in a 350 degree oven for about 55 minutes, or until a cake tester, inserted in the center, comes out clean. Allow to cool in pan.

When cool, remove from pan, and drizzle top with Eggnog Cream Glaze. Decorate top with whole glaceed cherries and toasted slivered almonds.  Serves 10 to 12.

Eggnog Cream Glaze

• 1 tbspn cream
• 1 tbspn eggnog
• 1 cup sifted powdered sugar

Stir all ingredients until blended, and spoon glaze over cake. 

More "Lost" Desserts with Bourbon

Kentucky Bourbon Apple Pie (1988)

New Orleans Bourbon Bread Pudding (1984)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

Ginger Snap Pumpkin Flourless Cake with Walnuts (1985)

• 
  3 eggs
• 3/4 cup sugar
• 2/3 cup pumpkin puree
• 2 1/4 cups ginger snap cookie crumbs
• 1 1/2 tspns pumpkin pie spice
• 1 cup chopped walnuts
• 1/2 cup golden raisins
• 1 tspn vanilla
• Cognac cream frosting (see below)

Beat eggs with sugar for about 3 minutes or until eggs are light and fluffy. Beat in pumpkin until blended. Beat in the remaining ingredients until blended.

Spread batter into a buttered 9-inch pie pan, and bake in a 350 degree oven for about 40 to 45 minutes, or until cake tester inserted in center comes out clean. Allow to cool, and then frost with Cognac Cream frosting. 

Refrigerate for 4 to 6 hours. Serves 8. Cake can be frozen with or without frosting.  (Note - This recipe doesn't call for flour, but flour may be present in the ginger snap cookie crumbs.)

Cognac Cream Frosting

• 1 cup cream
• 2 tbspns sugar
• 1/2 tspn vanilla
• 1 tbspn Cognac

Beat cream with sugar until soft peaks form. Add vanilla and Cognac, and beat until cream is stiff. 

More "Lost" Cake Recipes

Shaker Cider Cake (1880)

Williamsburg Carrot Spice Cake (1850)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

French-fried Ice Cream (1971)

For the batter:

• 2 cups all-purpose flour
• 1/2 tspn salt
• 1 envelope active dried yeast
• 2/3 cup warm water
• 1/2 cup Marsala wine
• 4 slightly beaten egg yolks
• 2 tbspns olive or safflower oil 1/3 cup water

For the ice cream:

• 1 cup oven-dried cake crumbs
• 1 cup chopped toasted almonds
• 8 slices brick ice cream (about 3-x-2-x-3/4 inches)
• Fat for frying

1. Prepare the batter 1-1/2 hours early. Sift flour and slat into bowl. Make well in center. Put yeast, water, and sugar in well. Let yeast soften, then add wine, egg yolks, and oil. Stir thoroughly until smooth. cover and let stand in warm place for 1 to 1-1/2 hours. Dough will bubble and double in volume. 

(Before using, add about 1/3 cup water. Batter should drip from the ice cream, but should adhere enough to cover the slice completely.)

2. Prepare ice cream: Combine cake crumbs and nuts. Coat ice cream slices on all sides. Place on foil or wax paper, and freeze until hard. 

3. To fry: Heat fat to 390 degrees. Dip one slice of the ice cream at a time in the batter. Use tongs. Let drain for a second, be sure that all sides are covered, then slip into hot fat. 

Fry on first side until golden (about 20 seconds). Turn with slotted spoon and fry other side about 10 seconds, until golden. Remove with slotted spoon and drain on paper towel. Serve immediately with favorite sauce.

More "Lost" Ice Cream Recipes

Orange Milk Sherbet (1946)

Tangerine Cream Ice (1885)

(Origin - "Ann Serrane's Frite Pan Cookbook" by Ann Serrance, a Copco Cooking Series cookbook, 1971. Anne Serrane (1913-1988) was afamed editor of Gourmet magazine and author of 20 cookbooks.)

Black Russian Cake with Kahlua (1982)

• 1 yellow cake mix
• 1/2 cup sugar
• 1 box (6-1/2 oz) chocolate instant pudding mix
• 1 cup vegetable oil
• 4 eggs
• 1/4 cup vodka
• 1/4 cup Kahlua
• 3/4 cup water
• PAM spray
• Kahlua glaze (see below)

Spray bundt pan with PAM spray and preheat oven to 350 degrees. 

Pour all liquid ingredients into dry ingredients at one time, and beat for 4 minutes. Pour into bundt pan and bake for 45 to 50 minutes at 350 degrees.  

Cool for 10 minutes, then invert the pan. Poke holes in the top so that glaze can soak into the cake.

Kahlua Glaze

Mix together 1/2 cup powdered sugar and 1/4 cup Kahlua, and let stand as cake is cooling. Pour over cake. You might want o dust the cake with powdered sugar. Serves 8.

More "Lost" Boozy Cakes

Grand Marnier Cake with Sour Cream (1984)

Kentucky Bourbon Fudge Cake (1983)

(Origin - "Fiesta Under the Sun" by the Junior League of Phoenix, Arizona, 1982.) 

San Francisco Spiced Cherries (1910)

• Nine pounds of fruit
• Four pounds of sugar
• One pint of malt or cider vinegar
• One-half ounce of cinnamon bark
• one-half ounce of whole cloves

"Make syrup of the ingredients, and boil for a few minutes before adding the cherries. Cook the fruit in the syrup until the skins burst. Take out the cherries, and boil the syrup down until thick.  Pour over the cherries while hot."

More "Lost" Cherries Recipes

Cherry Wine (1934)

Mississippi Cherry Torte (1965)

(Origin  - "The 1910 Hotel St Francis Cook Book" by Victor Hirtzler, "San Francisco's Legendary Master Chef." Republished in 1988 by Windgate Press.)

Bananas Newburg in Honey (1941)

• 4 large bananas
• 1 tbspn lemon juice
• 2 tbspns butter
• 3 tbspns honey
• 1/4 cup sherry
• Flour
• Salt

Select bananas which are slightly speckled with brown and without green tips. Pell and cut in half, lengthwise and crosswise. 

Moisten with lemon juice. Dredge with flour and salt mixed together, and saute in butter until light brown. Remove bananas, add sherry and honey, and simmer until thick. 

Pour sauce over bananas. Serves 4.

More "Lost" Recipes with Bananas

Banana Chocolate Chip Bundt Cake (1973)

Banana Foster Flambe (1980)

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

Kentucky Bourbon Apple Pie (1988)

• 1/2 cup raisins
• 4 tbspns bourbon, divided in 2 parts
• 6 to 7 cups peeled, cored apples, sliced
• 3/4 to 1 cup sugar (to taste)
• 2 tbspns flour
• 1 tspn cinnamon
• 1/8 tspn nutmeg
• 1/2 cup walnuts or pecans, chopped
• Dough for 9-inch 2-crust pie

Preheat oven to 425 degrees. Plump raisins in 2 tablespoons of bourbon.  Sprinkle the remaining 2 tablespoons of bourbon over sliced, plumped apples.

Combine sugar, flour, cinnamon, and nutmeg. Add sugar mixture, raisins, and nuts to apples, and mix thoroughly. Put in crust. 

Bake in lower third of oven for 50 to 60 minutes. 

More "Lost" Apple Recipes

Raw Apple Cake (1975)

Old-Fashioned Apple Cider Butter (1860)

(Origin - "Best of the Best from Kentucky - Selected Recipes from Kentucky's Favorite Cookbooks" edited by Gwen McKee and Barbara Moseley. Quail Ridge Press, 1983.  This recipe was originally from "Cordon Bluegrass")

Virginia Cherry Trifle (1975)

• Lady fingers
• Strawberry or raspberry jelly
• Grated lemon rind
• 1/2 pint Kirschwasser (German cherry brandy)
• Canned tart red cherries, drained
• Crushed macaroons
• 1 pint custard
• Slivered almond
• Heavy cream, whipped

Place ladyfingers in bottom of an 8-inch crystal bowl. Cost with jelly and grated lemon rind. Soak with Kirschwasser.

Cover with layer of cherries and crushed macaroons. Coat with thick custard, allow to set. Repat the above procedure for the second layer.

Top with whipped cream and slivered almonds. Serves 6 to 8.  (Note - A little gelatin may be added to custard to help it set more quickly.)

More "Lost" Virginia Recipes

Virginia Peanut Soup (1960)

Hot Virginia Dip with Beef, Pecans (1975)

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

Peg Bracken's Hootenholler Whiskey Cake (1960)

• 1/2 cup butter
• 1 cup sugar
• 3 beaten eggs
• 1 cup flour
• 1/4 cup milk
• 1/4 cup molasses
• 1/4 cup bourbon whiskey
• 1/2 tspn baking powder
• 1/2 tspn salt
• 1/2 tspn nutmeg
• 1/4 tspn baking soda
• 2 cups chopped pecans or walnuts
• 1 lb seedless raisins

"First, take the whiskey out of the cupboard, and have a small snort for medicinal purposes. Now, cream the butter with the sugar, and add the beaten eggs. 

"Mix together the flour, baking powder, salt, and nutmeg, and add it to the butter mixture. Then add the milk. Now put the baking soda in the molasses, mix it up, and add that. 

"Then add the raisins, nuts, and whiskey. Pour into greased and floured loaf pan, and bake it at 300 degrees for 2 hours. 

"Your Whiskey Cake keep practically forever, wrapped in aluminum foil, in your refrigerator. It gets better and better, too, if you buck it up once in a while by stabbing it with an ice pick and injecting a little more whiskey with an eye dripper."

More "Lost" Boozy Desserts
Grand Marnier Cake with Sour Cream (1984)

Trader Vic's Baked Bananas with Rum Sauce (1968)

(Origin - "The I Hate to Cook Book" by Peg Bracken, 1960. NOTE - Author Peg Bracken was a comedy and advertising writer who wrote this best-seller "for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible."  This hilarious, yet excellent, cookbook sold more 3 million copies in the 1960s.)

Mississippi Christmas Bourbon Nut Cake with Whiskey Sauce (1977)

• 1 cup butter, softened
• 2 cups sugar
• 6 eggs
• 4 cups flour
• 1 cup bourbon
• 2 lbs raisins
• 1 quart chopped pecans
• 1 tspn baking soda
• 1 tspn ground allspice
• 1 tspn cinnamon
• 1 tspn ground nutmeg
• Whiskey sauce (see below)

Cream together the butter and sugar; beat in eggs one at a time. Mix flour, raisins, pecans, and baking soda, and fold into butter mixture. Add spices, then slowly add bourbon.

Batter will be very stiff. Grease and flour 1 large or 2 small tube pans. Cut brown paper to fit the bottom, and grease it. Place a pan of water on the lower shelf of oven below the cake.  

Bake cake at 275 degrees for 2 hours for a large cake, or 1 hour for small cakes, or until done. Cake is done when a straw comes out of the middle clean.  

Cool cake and remove from pan. Leave cake inverted with brown paper on top until ready to cut. If cake becomes dry, pour more bourbon over it.  Prior to baking, cake may be decorated with candied fruits and nuts, and brushed with light corn syrup for added gloss. Serve with Whiskey Sauce.  Serves 10.

Whiskey Sauce

• 1-1/2 cups sugar
• 1 can (5.33 oz) evaporated milk
• 4 tbspns butter
• 1 egg, beaten
• 3 tbspns whiskey

Combine all ingredients except whiskey in to of double boiler. Place over boiling water and cook, stirring well, until thick. Keep warm until serving time or make ahead and keep in refrigerator. Do not add whiskey until just before serving. Good spooned over fruit, pound or unfrosted cakes, and topped with whipped cream and a dash of nutmeg. Makes 1-1/2 cups of sauce. 

More "Lost" Recipes from "Southern Sideboards"

Pink Squirrel Pie with Liqueurs (1977)

Shrimp Stroganoff (1978)
(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. George S.. Yeager, Jr.) 

Rum Poached Peaches (1792)

• 6 large, fresh peaches, skinned, stoned, halved
• 3 cups boiling water
• 1-1/2 cups sugar
• 1 tbspn lemon juice
• 1 tbspn butter
• 1/2 cup amber rum
• 1/4 tspn nutmeg
• Pinch of salt
• 1/4 cup chopped, to taste
• toasted almonds

Boil water, sugar, and salt 5 to 8 minutes to make a light syrup. Add lemon juice and peaches. Turn heat down and gently simmer peaches for 15 to 20 minutes, turning them occasionally.

Dip out peach halves carefully and place in bowl to cool. Add butter and rum to sauce. Continue to simmer sauce until butter has melted. 

Pour sauce over peaches. Cool. Serve toppped with whipped cream sprinkled with nutmeg and toasted almonds. Serves 6. 

(Origin - "The Old Farmer's Almanac Colonial Cookbook," by Clarissa Silitch. Published by Yankee Books, 1982. Based on recipes in "The Old Farmer's Almanac," published in 1792.) 

More "Lost" Peach Recipes

Fried Peaches with Bacon (1976)

Farmer's Butterscotch Peach Pie (1965)

Sweet Peach Pickles (1965)

Christmas Bourbon Chocolate Chip Balls (1961)

• 1 6 oz package chocolate chips
• 2 tbspns white corn syrup
• 1/2 cup bourbon
• 2-1/2 cups vanilla wafers, crushed
• 1 cup nuts, finely chopped
• 1/2 cup powdered sugar

Melt chocolate over warm water. Remove from stove, add corn syrup and bourbon, and mix well.

Add vanilla wafers and nuts. Mix with hands, and let sit for 20 minutes. Make into balls,then roll in powdered sugar.

(Origin - "The Gasparilla Cookbook" by the Junior League of Tampa, 1961.)

More "Lost" Recipes from "The Gasparilla Cookbook"

Queen Elizabeth Cake (1961)

Mango - Lime Butter (1961)

Abraham Lincoln's Christmas Shortbread Cookies with Brandy (1861)

• 1-1/2 cups unbleached flour (up to 1/2 cup more ma be needed)
• 1/2 cup sugar
• 4 tbspns salted butter, melted
• 1/4 cup brandy
• 1/3 cup dried currants, chopped
• 1/4 tspn each, ground cinnamon, nutmeg, mace

Preheat the oven to 350 degrees. Lightly grease a baking sheet. Make a mixed spice blend of cinnamon, nutmeg, and mace, and set aside.

In a mixing bowl, combine the flour and sugar. Measure out 1/4 teaspoon of the spice mixture, and add to the flour and sugar. (Reserve the rest of the spices for next time you bake shortbreads.)

With a fork, stir in the melted butter and brandy. Add the chopped currants. Knead with your hands until you have a smooth, non-sticky ball, adding more flour if needed. Divide the ball into 4 equal parts. Pat each piece out into a circle about 5 inches in diameter and about 1/4 inch thick. 

Place on the prepared baking sheet. Score each into 6 pie-shaped wedges by pressing a sharp knife through the circle of dough. Bake until shortbreads are just starting to turn golden and are firm to the touch, about 25 to 35 minutes. Makes 2 dozen shortbread wedges.

(Origin - "Abraham Lincoln in the Kitchen" by Rae Katherine Eighmey. Published by Smithsonian Books, 2013.)

More "Lost" Historic American Recipes
Martha Washington's Nutmeg Custard Pie (1770)
Thomas Jefferson's Macaroni and Cheese (1802)

Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

Williamsburg Rum Cream Pie with Chocolate (1790)

Williamsburg Rum Cream Pie with Chocolate (1790)

"Make a crumb pie shell (see below) in a glass serving dish. Beat 6 egg yolks until light, and add 1 scant cup sugar.  

"Soak 1 envelope of gelatin in 1/2 cup cold water. Put gelatin and water over a low flame, bring to a boil, and pour it over the sugar and egg mixture, stirring briskly.

"Flavor with 1/2 cup dark rum (Jamaica). Cool this until the mixture beings to set, then pour it into the pie shell.  Chill until firm.

"Sprinkle top of pie generously with shaved bittersweet chocolate curls. Garnish with shipped cream.  Serve cold."

Cream Pie Shell
"Crumb a 6 oz. package of Zwieback. Blend 2 tbspns sugar, 1/2 tspn cinnamon, and 1/2 cup soft butter with the Zwieback and mix well. Press this mixture evenly into the 10-inch glass serving dish."

"This recipe is a favorite dessert at the Campbell's Tavern at Williamsburg, Virginia." Per the Colonial Williamsburg Foundation, "Noted as George Washington's favorite for seafood, Christiana Campbell's Tavern is as alive today with conversation and political discussion as it was in the times of the founders. Menu items feature crab, shrimp, fish, and scallops - all items that were familiar to 18th-century Virginians."

(Origin - "Cookery Now and Then - 1776 to 1976" by the Daughters of the American Revolution, Sacramento chapter, 1976.  Recipe was by Myrtle Jensen.)

More "Lost" Historic Recipes
Acorn Bread (1776)
White House White Ginger Biscuits (1887)

Thomas Jefferson's Macaroni and Cheese (1802)

Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

Sweet Potato Bourbon Souffle with Marshmallows (1935)

"Bake enough sweet potatoes to make a casserole 3/4 full.  After baked, cool, and remove pulp from potatoes. Put into bowl to beat. Add:

• 3 eggs
• 1/2 cup sugar, brown or white
• 1/2 stick of butter 1/4 cup)
• 1/2 cup Bourbon
• 1/2 cup raisins (optional)
• 1/2 cup pecans. chopped
• 1 tspn vanilla

"Beat this mixture well, and pour into casserole. Should be thicker than pancake batter. Cover the top with marshmallows, and bake in oven at 350 degrees until fully heated and marshmallows lightly browned. 

"My grandmother always served this when the minister came for Sunday dinner, because she knew it was his favorite dish. She never had the heart to tell him the ingredients."

(Origin - "Cookery Now and Then - 1776 to 1976" by the Daughters of the American Revolution, Sacramento chapter, 1976.  Recipe was by Peggy Daniell.)

More "Lost" Boozy Desserts
Kentucky Bourbon Fudge Cake (1983)

Banana Foster Flambe (1980)
Brandy Alexander Souffle (1978)

Pink Squirrel Pie with Liqueurs (1977)

Harvey Wallbanger Bundt Cake (1973)

Flaming Rum Pineapple (1971)

• 2 pineapples, peeled and cut in wedges
• 2 cups of rum
• 1/4 cup honey
• 1/2 cup water
• 1/4 tspn cinnamon
• 1/4 tspn ground nutmeg

Place pineapple in refrigerator in covered dish until ready to serve.

Combine 1 cup of the run, honey, water, cinnamon, and nutmeg in a saucepan and bring to a boil.  Simmer 1 to 2 minutes.

Place pineapple in serving bowl.  Pour rum sauce over pineapple wedges.  When ready to serve, pour 1 cup of rum over the pineapple, and ignite.

(Origin - "Hawaiian Dinner Party" by William I. Kaufman, a Buzza Book, 1971.)

More "Lost" Hawaiian Recipes

Hawaiian Pineapple Bars (1967)

Hawaiian Pineapple French Toast (1941)

Hawaiian Preserved Figs with Lime (1920)

Hawaiian Pineapple Cake (1980)

Grand Marnier Cake with Sour Cream (1984)

• 1 cup butter, room temperature
• 1 cup sugar
• 3 eggs, separated
• 1 tbspn Grand Marnier
• 2 cups flour
• 1 tspn baking powder
• 1 tspn baking soda
• 1-1/4 cups sour cream
• 1 cup chopped walnuts or pecans
• Grated zest of 1 orange

Topping

• 1/2 cup sugar
• 1 cup fresh orange juice
• 1/3 cup Grand Marnier
• Silver almonds, toasted

Cream butter and sugar.  Beat in egg yolks, one at a time.  Sift dry ingredients together, and add to batter, alternating with sour cream.  Beat until smooth.  Stir in orange zest and nuts.  Beat egg whites until stiff and fold into cake batter. Pour into well-greased bundt cake pan.

Bake at 350 degrees for 50 minutes or until cake tester comes out clean.  Cool before removing from pan.

To make Topping, combine sugar, orange juice, and Grand Marnier.  When ready to serve, pour topping over cake.  Sprinkle with almonds.  Tuck orange slices under the base of the cake to create petals.  

(Origin - "Beyond Parsley: Beautiful Food by the Junior League of Kansas City, Missouri," 1984.)

More "Lost" Grand Marnier Recipes
Souffle Grand Marnier (1969)

Crepes Suzette (1969)

Trader Vic's Baked Bananas with Rum Sauce (1968)

• 8 bananas
• 2 tbspns melted butter
• 1/2 cup brown sugar
• 2 tbspns grated orange peel
• 1 cup orange juice
• 1/4 tspn ground cloves

Rum Sauce:

• 2 egg yolks
• 1/2 cup sifted powdered sugar
• 1/4 cup half-and-half
• 1 to 1-1/2 ounces Jamaican rum
• 2 egg whites
• 1/4 tspn salt

To make sauce, beat egg yolks until thick and lemon-colored.  Add sugar, half-and-half, and salt, and mix thoroughly.  Place in top of double boiler over hot water and beat until mixture thickens, about 5 minutes.  

Stir in rum gradually, and continue beating until smooth, often. Chill. Just before serving, beat egg whites until stiff, and fold into sauce.

Peel bananas, and place in shallow baking dish.  Brush with melted butter, and bake at 350 degrees for 10 minutes.  Meanwhile, mix brown sugar, cloves, grated orange peel. and orange juice.    Spoon mixture over bananas and return to oven for 15 minutes.  

Serve hot with chilled Rum Sauce.  Serves 8.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More "Lost" Trader Vic Recipes
Buttered Roast Chicken with White Wine (1968)

Celery Victor with Crab Legs or Shrimp (1946)

San Francisco Oyster Loaf (1968)

Between-the-Sheets Cocktail (1946)

New Orleans Bourbon Bread Pudding (1984)

• 1 loaf French bread (1-1/2 feet long)
• 1 quart milk
• 3 eggs, beaten
• 2 cups sugar
• 2 tbspns vanilla
• 1 tspn cinnamon
• 1 cup raisins
• 3 tbspns butter
• Bourbon sauce (see below)

Preheat oven to 375 degrees.  In a large bowl, break bread into bite-sized pieces.  Cover with milk combined with sugar and beaten eggs,  and soak for 1 hour. Stir in vanilla, cinnamon, and raisins.  Melt butter in a 13x9x2 baking dish, tilting to coat all sides.  Pour in bread pudding and bake 1 hour.

Bourbon Sauce for Bread Pudding

• 1 stick butter
• 1 cup sugar
• 1/4 to 1/2 cup Bourbon
• 1 egg, beaten

In top of a double boiler, melt butter and sugar. Gradually whisk egg. Cool slightly. Add Bourbon. If serving right away, our warm sauce over bread pudding. If not, warm sauce slightly before serving and serve in sauce boat.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" New Orleans Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)

New Orleans Gingerbread with Orange (1883)

New Orleans Gin Fizz (1963)

Rum Expresso Mousse Cake (1983)

• 5 tbspns rum
• 1-1/4 cups strong expresso
• 3 tbspns sugar
• 1 16-oz pound cake (baked or bought)
• 4 eggs, separated
• 10 oz semisweet chocolate, chopped or chips
• 1 tspn butter
• 1 cup heavy cream 
• 2 tspns rum (optional)
• 1 tspn sugar
• Walnuts or chocolate-covered coffee beans, for garnish

Line bottom and sides of a 9-inch springform pan with buttered waxed paper, extending it above the rim.

Combine rum, expresso, and 3 tablespoons of sugar.  Cut pound cake into 1-1/4 inch slices, and dip into rum-expresso mixture.  Places slices on bottom and along sides of the baking pan, reserving some slices for the top.

Beat egg yolks together with 1 teaspoon sugar until the yolks turn pale yellow. Melt 6 ounces of chocolate; mix into beaten egg yolks, and cool. Whip egg whites until they form stiff peaks.  Combine 1 tablespoon egg whites with yolks and chocolate; fold in remaining egg whites, and spoon over pound cake strips.  Cover with remaining pound cake strips dipped in rum-expresso mixture, and refrigerate overnight.

The following day, turn the pan over onto a flat serving platter, remove springform pan, carefully peeling off wax paper.  

To frost, melt remaining 4 ounces of chocolate with 1 teaspoon butter, and cover entire cake with a thin coat.  Refrigerate until chocolate hardens, about 45 minutes.  

Whip cream with rum, if desired, and decorate cake using a pastry bag fitted with a decorating tip.  Garnish with walnuts or chocolate-covered coffee beans.  Cut with serrated knife.  Serves 10.

(Origin - "The Seattle Classic Cookbook" by The Junior League of Seattle, 1983.)

More "Lost" Chocolate Cakes

Mahogany Cake with Sour Cream (1936)

Kentucky Bourbon Fudge Cake (1983)

Chocolate Sauerkraut Cake (1980)

Chocolate Chestnut Cake Tourinoise (1967)