85 currant cream cake Recipes

coarsely chopped walnuts, golden brown sugar, ground cinnamon, unsweetened cocoa powder, dried currants, cake flour, baking soda, baking powder, salt, unsalted butter, room temperature, sugar, eggs, vanilla extract, sour cream, powdered sugar, milk

dried currants, marsala wine, pitted dark sweet cherries, drained with syrup reserved, ricotta cheese, white sugar, heavy cream, prepared lb cake, semisweet chocolate, chopped, marsala wine, unsalted butter

spice cake mix, fat free egg substitute, applesauce, fat-free buttermilk, carrots, shredded, crushed pineapple in juice, drained, dried currant, pecans, chopped, light cream cheese (neufchatel), sugar

fine dry breadcrumbs, butter, canola oil, buttermilk, cake flour, baking powder, salt, eggs, at room temperature, sugar, pure vanilla extract, nonfat vanilla yogurt , drained overnight in a cheesecloth-lined sieve, mascarpone (italian cream cheese), sugar, grated orange zest, sugar, sugar mixed with 1/4 tsp ground cinnamon, for garnish, grand marnier or 1/4 cup orange liqueur, fresh strawberries, hulled and sliced, red currant jelly, melted

unsalted butter, melted, light brown sugar, finally chopped crystallized ginger plus additional for garnish, currants or raisins, larger macintosh or granny smith apple, peeled, cored, and sliced thin, fresh lemon juice, all-purpose flour, double-acting baking powder, salt, cinnamon, eggs, granulated sugar, vanilla, cream or vanilla ice as an accompaniment

wholemeal self-rising flour, plain flour, baking soda, cinnamon, nutmeg, brown sugar, oil, sour cream, eggs, carrots, grated and firmly packed, sultana, currants, macadamia nuts, chopped

coarsely chopped walnuts, brown sugar, cinnamon, unsweetened cocoa powder, dried currants, flour, baking soda, baking powder, salt, butter, at room temp, sugar, eggs, pure vanilla extract, sour cream (not low fat ), powdered sugar, milk, chopped walnuts

flour, baking soda, salt, ground cinnamon, ground ginger, sugar, eggs, vegetable oil, buttermilk, vanilla, carrots, peeled, grated, crushed pineapple in juice, well drained, currants, walnuts, toasted, cream cheese, room temperature, butter, temperature, orange peel, grated, vanilla, powdered sugar

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

flour , sifted, baking soda, granulated sugar, cocoa powder, butter, canola oil, water, eggs, sour cream, heavy cream, semi-sweet chocolate, chopped, marzipan, dipped poached pears , recipe follows, red currant puree, store bought or fresh , strained through cheese cloth, raspberry liqueur, granulated sugar, bosc pears, ripe, peeled , corded, semi-sweet chocolate, melted

margarine or 1/4 lb butter, softened, eggs, separated, sugar (150 g or 1/2 cup plus 3 tbsp ), flour (150 g or 1/2 cup plus 3 tbsp ), dry yeast, vanilla (or 1 tbsp sugar), milk (approximate), prepared custard (optional), fresh fruit such as strawberries (or kiwis, apricots, cherries), fruit jam mixed with a little water, to glaze (red currant, strawberry or apricot jam), freshly whipped cream, to serve

dried currants, sugar, water, dry sherry, recipe basic sponge cake, toasted slivered almonds, recipe creme anglaise, sweetened whipped cream, fresh mint sprigs, recipe from every day is a party , by emeril lagasse, with marcelle bienvenu and felicia willett, published by william morrow, 1999, milk, unsalted butter, eggs, sugar, bleached all-purpose flour, baking powder, salt, pure vanilla extract, recipe from every day is a party , by emeril lagasse, with marcelle bienvenu and felicia willett, published by william morrow, 1999, egg yolks, sugar, heavy cream, pure vanilla extract

imported milk chocolate (such as lindt), finely chopped, plus 1 1-inch piece of milk chocolate, fresh lemon or camellia leaves, wiped clean with moist paper towels, patted dry, good-quality white chocolate (such as lindt or baker s), finely chopped, plus 1 1-inch piece of white chocolate, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, plus 1 1-inch piece of bittersweet chocolate, nonstick vegetable oil spray, cake flour, baking powder, ground cinnamon, ground nutmeg, baking soda, salt, dried currants, chopped walnuts, unsalted butter, room temperature, golden brown sugar, eggs, whole milk, canned solid pack pumpkin, unsalted butter, room temperature, dark brown sugar, robust-flavored (dark ) molasses, vanilla extract, grated orange peel, chilled cream cheese, powdered sugar

yellow cake mix (regular size), cold milk, instant vanilla pudding mix, macaroons, crushed, currant jelly, heavy whipping cream, sugar, vanilla extract

honey syrup, oranges, honey, orange juice, cake, softened; unsalted butter, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground allspice, salt, eggs, room temp, all-purpose flour, baking soda, baking powder, half and half, lemon juice, dried currants, lindt white chocolate, chopped, softened, unsalted butter, softened, cream cheese, toasted sliced almonds, orange slices

egg whites, at room temperature, cream of tartar, white vinegar, superfine sugar, eggs, separated, granulated sugar, bittersweet chocolate, grated, ground walnuts, unflavored fine dry breadcrumb, fine ground coffee (not instant ), fresh lemon juice, heavy cream or 1 cup whipping cream, sugar (sometimes called icing or powdered), instant coffee powder, rum extract, red currant preserves, bittersweet chocolate, vegetable shortening, water

flour, sugar, shredded lemon zest, baking powder, margarine, softened, beaten egg, milk, vanilla, cream cheese , plus, cream cheese (low fat works fine ), sugar, egg, vanilla, lemon juice, sliced fresh strawberries, currant jelly (at room temperature ), fresh blueberries (to garnish ) or 1/2 cup toasted sliced almonds (to garnish)

chopped dried calimyrna figs (about 5 oz), dried currants, brandy, sugar, all purpose flour, unsweetened cocoa powder, baking soda, baking powder, ground cinnamon, ground allspice, ground nutmeg, prune juice (2/3 cup), buttermilk, unsalted butter, melted, cooled, eggs, whipping cream, unsalted butter , cut into pieces, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, chilled sour cream, chopped toasted walnuts, walnut halves, toasted