[l2ridehd]

Who still makes cake from scratch? Mine is carrot cake and my favorite recipe is the one from Frog Commissary in Philadelphia. Takes a bit to complete it but oh so good.

Frog Commissary Carrot Cake

Ingredients:
1-1/4 cups corn oil
2 cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins

Pecan Cream Filling:
1-1/2 cups sugar
1/4 cup flour
3/4 tsp. salt
1-1/2 cups heavy cream
3/4 cup unsalted butter
1-1/4 cups chopped pecans
2 tsp. vanilla

Cream Cheese Frosting:
8 oz. soft unsalted butter
8 oz. soft cream cheese
1 box (1 lb.) powdered sugar
1 tsp. vanilla extract

Assembly:
1-1/2 cups shredded, sweetened coconut
Directions:

Pecan Cream Filling:
In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

Carrot Cake:
Preheat oven to 350�F. Have ready a greased and floured 10" tube cake pan. In a large bowl, wisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.

Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.

Cheese Cream Filling:
Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room
temperature before spreading.

Assembly:
Preheat oven to 300�F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake.

[2BNTV]

My ex-MIL use to make a sour cream coffe cake that was addictive as it was moist and delicious. I googled it as she has passed away and wouldn't be able to get a recipe.

Sour Cream Bundt Coffee Cake Recipe | Taste of Home Recipes

BTW - Your carrot cake recipe sounds delicious.

[senior citizen]

Originally Posted by l2ridehd

Who still makes cake from scratch? Mine is carrot cake and my favorite recipe is the one from Frog Commissary in Philadelphia. Takes a bit to complete it but oh so good.

Frog Commissary Carrot Cake

Ingredients:
1-1/4 cups corn oil
2 cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins

Pecan Cream Filling:
1-1/2 cups sugar
1/4 cup flour
3/4 tsp. salt
1-1/2 cups heavy cream
3/4 cup unsalted butter
1-1/4 cups chopped pecans
2 tsp. vanilla

Cream Cheese Frosting:
8 oz. soft unsalted butter
8 oz. soft cream cheese
1 box (1 lb.) powdered sugar
1 tsp. vanilla extract

Assembly:
1-1/2 cups shredded, sweetened coconut
Directions:

Pecan Cream Filling:
In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

Carrot Cake:
Preheat oven to 350�F. Have ready a greased and floured 10" tube cake pan. In a large bowl, wisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.

Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.

Cheese Cream Filling:
Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room
temperature before spreading.

Assembly:
Preheat oven to 300�F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake.

That sounds absolutely DELICIOUS........and well worth all that effort.

This is an old one, given to us back in the early 1970's . Your wonderful Florida oranges and juice would come in handy here......it's fairly easy.
Baked and served in same pan..........it's the orange juice that makes this special..........plus the orange "zest" not pith as a reader states below recipe.....it's pleasantly sweet and fragrant.....not bitter at all when I make it.

Orange Kiss-Me Cake Recipe from Pillsbury.com#

[jblum315]

I used to make this every Christmas when I had a big kitchen and family: It's complicated but not difficult and really spectacular
BUCHE DE NOEL
(French Yule Log)
10 to 12 servings

1 cup sifted cake flour
1/4 tsp. salt
1 1/3 cups granulated sugar
4 eggs, separated
1 tsp. vanilla extract
Rum syrup (see recipe following)
Mocha cream (see recipe following)
Decorative frosting (see recipe following)(or use cake decorator
frosting in a tube)

1. Line a 10 1/2 by 13 1/2 inch jelly roll pan with wax paper.
2. Preheat oven to 400*
3. Mix the flour, salt and half the sugar. Sift together 3 times.
4. Beat the egg whites until stiff. Gradually beat in the remaining
sugar. Fold in the vanilla and the egg yolks, which have also been
stiffly beaten. Fold in the flour-sugar mixture, about 3 tablespoons
at a time.
5. Pour the batter into the prepared pan in parallel strips running
lengthwise of the pan. Spread evenly and bake until firm in the center,
about 15 minutes.
6. Turn the cake out onto wax paper, or a towel that has been
sprinkled with confectioners sugar. Remove the pan lining and cut
off the hard edges of the cake. Roll the cake as for jelly roll,
without removing the paper or towel. Cool and chill briefly (The paper
or towel will be on the inside of the roll.)
7. Unroll, brush with half the rum syrup and spread with mocha cream
frosting. Roll as a jelly roll, this time removing the paper or
towel. Wrap tightly in wax paper and chill thoroughly, or until the
frosting becomes firm.
8. Remove the wax paper and cut off the ends of the cake diagonally
for use as "branches."
9. Brush the outside of the cake and the "branches" with the remainder
of the rum syrup. Set "branches" aside. Frost cake with mocha cream,
using a pastry bag and notched tip and running the strips lengthwise
of the cake to give the appearance of bark.
10. Attach the "branches" to the "log" and press into the frosting.
Frost "branches" with mocha cream.
11. Frost the ends of the "branches" and "log" with alternating
rings of mocha cream and yellow decorative frosting, forcing them
through pastry tubes. Chill the "log" until frosting is firm.
12. Decorate the "log" as desired with "holly," "Noel," etc., using colored decorative frostings and pastry tubes. Refrigerate cake until
serving time.

RUM SYRUP
1/4 cup sugar
1/4 cup water
1 1/2 tablespoons rum
Boil the sugar and water together until syrupy, or about three minutes.
Cool and add the rum.

MOCHA CREAM FROSTING
2/3 cups granulated sugar
1/3 cup water
2 egg yolks
1 cup soft unsalted butter
1 1/2 squares unsweetened chocolate, melted
1 tablespoon very strong coffee
1 1/2 tablespoons rum

1. Boil the sugar and water together to 240* (syrup forms a soft
ball in cold water.)
2. Beat the egg yolks until fluffy. Add the syrup GRADUALLY, while
beating, and continue beating until mixture is cool.
3. Add the butter, bit by bit, until it all has been beaten in.
Beat in the chocolate, coffee and rum.

DECORATIVE FROSTING (About 1 cup)
2 tablespoons softened butter
1 cup confectioners sugar
Dash of salt
1/2 teaspoon vanilla extract
1 tablespoon or more milk or cream
Food coloring

1. Cream the butter, add about half the sugar. Cream
until fluffy.
2. Add the salt and vanilla. Add remaining sugar and
the milk alternately, using enough liquid to give
a good spreading consistency. Beat until the frosting
stands in sharp peaks.
3. Divide the frosting into three portions: color one
yellow, another red and the third green. Apply with
pastry decorating tubes.

[senior citizen]

Originally Posted by jblum315;59***9

I used to make this every Christmas when I had a big kitchen and family: It's complicated but not difficult and really spectacular
BUCHE DE NOEL
(French Yule Log)
10 to 12 servings

1 cup sifted cake flour
1/4 tsp. salt
1 1/3 cups granulated sugar
4 eggs, separated
1 tsp. vanilla extract
Rum syrup (see recipe following)
Mocha cream (see recipe following)
Decorative frosting (see recipe following)(or use cake decorator
frosting in a tube)

1. Line a 10 1/2 by 13 1/2 inch jelly roll pan with wax paper.
2. Preheat oven to 400*
3. Mix the flour, salt and half the sugar. Sift together 3 times.
4. Beat the egg whites until stiff. Gradually beat in the remaining
sugar. Fold in the vanilla and the egg yolks, which have also been
stiffly beaten. Fold in the flour-sugar mixture, about 3 tablespoons
at a time.
5. Pour the batter into the prepared pan in parallel strips running
lengthwise of the pan. Spread evenly and bake until firm in the center,
about 15 minutes.
6. Turn the cake out onto wax paper, or a towel that has been
sprinkled with confectioners sugar. Remove the pan lining and cut
off the hard edges of the cake. Roll the cake as for jelly roll,
without removing the paper or towel. Cool and chill briefly (The paper
or towel will be on the inside of the roll.)
7. Unroll, brush with half the rum syrup and spread with mocha cream
frosting. Roll as a jelly roll, this time removing the paper or
towel. Wrap tightly in wax paper and chill thoroughly, or until the
frosting becomes firm.
8. Remove the wax paper and cut off the ends of the cake diagonally
for use as "branches."
9. Brush the outside of the cake and the "branches" with the remainder
of the rum syrup. Set "branches" aside. Frost cake with mocha cream,
using a pastry bag and notched tip and running the strips lengthwise
of the cake to give the appearance of bark.
10. Attach the "branches" to the "log" and press into the frosting.
Frost "branches" with mocha cream.
11. Frost the ends of the "branches" and "log" with alternating
rings of mocha cream and yellow decorative frosting, forcing them
through pastry tubes. Chill the "log" until frosting is firm.
12. Decorate the "log" as desired with "holly," "Noel," etc., using colored decorative frostings and pastry tubes. Refrigerate cake until
serving time.

RUM SYRUP
1/4 cup sugar
1/4 cup water
1 1/2 tablespoons rum
Boil the sugar and water together until syrupy, or about three minutes.
Cool and add the rum.

MOCHA CREAM FROSTING
2/3 cups granulated sugar
1/3 cup water
2 egg yolks
1 cup soft unsalted butter
1 1/2 squares unsweetened chocolate, melted
1 tablespoon very strong coffee
1 1/2 tablespoons rum

1. Boil the sugar and water together to 240* (syrup forms a soft
ball in cold water.)
2. Beat the egg yolks until fluffy. Add the syrup GRADUALLY, while
beating, and continue beating until mixture is cool.
3. Add the butter, bit by bit, until it all has been beaten in.
Beat in the chocolate, coffee and rum.

DECORATIVE FROSTING (About 1 cup)
2 tablespoons softened butter
1 cup confectioners sugar
Dash of salt
1/2 teaspoon vanilla extract
1 tablespoon or more milk or cream
Food coloring

1. Cream the butter, add about half the sugar. Cream
until fluffy.
2. Add the salt and vanilla. Add remaining sugar and
the milk alternately, using enough liquid to give
a good spreading consistency. Beat until the frosting
stands in sharp peaks.
3. Divide the frosting into three portions: color one
yellow, another red and the third green. Apply with
pastry decorating tubes.

I'll bet it was gorgeous and baked with lots of love.
Those were the days......as that is very, very labor intensive.
I always loved mocha buttercream frosting.
Can't get it up here, that's for sure.
Hope you took pictures of those French Yule Logs....for posterity.

[senior citizen]

Bacardi Rum Cake — Duncan Hines®



When we first relocated from New Jersey to Vermont in 1970, there were NO BAKERIES such as N.J. and N.Y. had. That's when I began to bake in earnest, especially for the holidays..........



The Bacardi Rum Cake does have a shortcut in that it uses a Duncan Hines cake mix and also pudding..........but it is "to die for" and I've made it often over the years , plus given the recipe away..........it's moist and very "rum" flavored with the real deal......Bacardi rum. I use chopped walnuts.