Thread: Raspberry Cake Report

On Feb 9, 4:10*pm, JeanineAlyse <Picky...@msn.com> wrote:
> On the Raspberry Cake questions that y'all gave me help with.
>
> I made two 6-inch pound cakes. *They came out near to four inches high
> and I cut each one into three lateral slices. *Spread raspberry jam
> onto the bottom two layers of each, topped each with the final "dome"
> layer, then put a fairly thick white glaze over to drizzed down the
> sides, topping that with dollups of jam to mush over just the top.
>
> They sure look pretty enough and are tasty, but I now know using a
> pound cake batter was wrong. *I was mistaken about needing a dense
> white cake, I should have made just a regular white cake with only
> half the normal sugar amount, cooled it well after baking, then sliced
> it thinner for *pouring* heated raspberry jam over each layer.
>
> The pound cake outer edges were very dense and dry. *The raspberry
> cake I was going for was only about 2.5 finished inches tall and light
> enough to fork down through all layers for one bite. *With the pound
> cake the layers fall apart from each other and the mouth feel is too
> dry, but otherwise they're good enough to finish eating the one I
> kept, and the second one went home with a friend who tasted and liked.
> ...PickyLearns

Sorry I steered you wrong! I have lots of recipes for a basic yellow
or white cake- let me know if you want me to post one.

On Feb 9, 4:18*pm, merryb <msg...@juno.com> wrote:
> On Feb 9, 4:10*pm, JeanineAlyse <Picky...@msn.com> wrote:
> > On the Raspberry Cake questions that y'all gave me help with.
> Sorry I steered you wrong! I have lots of recipes for a basic yellow
> or white cake- let me know if you want me to post one.
You did not steer me wrong at all, because I asked about a dense cake
and the pound one sure is that! I had thought the cake should be
dense, mostly to stand up to the spreading of jam over layers without
the cake consistency tearing up, but I was wrong. The solution will
be to use a light, not too sweet plain white cake, cut the layers
thinner, and heat the jam to pour over in a very thin layer instead of
spreading it.
....Picky

On Feb 9, 4:39*pm, JeanineAlyse <Picky...@msn.com> wrote:
> On Feb 9, 4:18*pm, merryb <msg...@juno.com> wrote:> On Feb 9, 4:10*pm, JeanineAlyse <Picky...@msn.com> wrote:
> > > On the Raspberry Cake questions that y'all gave me help with.
> > Sorry I steered you wrong! I have lots of recipes for a basic yellow
> > or white cake- let me know if you want me to post one.
>
> You did not steer me wrong at all, because I asked about a dense cake
> and the pound one sure is that! *I had thought the cake should be
> dense, mostly to stand up to the spreading of jam over layers without
> the cake consistency tearing up, but I was wrong. *The solution will
> be to use a light, not too sweet plain white cake, cut the layers
> thinner, and heat the jam to pour over in a very thin layer instead of
> spreading it.
> ...Picky
If your cake is cold or even slightly frozen, that will help. I also
would not heat up the jam- that is going to make a mess.

On Feb 9, 5:02*pm, merryb <msg...@juno.com> wrote:

> If your cake is cold or even slightly frozen, that will help. I also
> would not heat up the jam- that is going to make a mess.

I did know that and the cake will be ice cold before I slice it, just
as the pound cakes were. You're wrong about heated up jam making a
mess, it does not, it's only warm enough to pour instead of having to
spread it, just as I did this morning.
....Picks

On Thu, 9 Feb 2012 16:39:14 -0800 (PST), JeanineAlyse
<[email protected]> wrote:

>On Feb 9, 4:18*pm, merryb <msg...@juno.com> wrote:
>> On Feb 9, 4:10*pm, JeanineAlyse <Picky...@msn.com> wrote:
>> > On the Raspberry Cake questions that y'all gave me help with.
>> Sorry I steered you wrong! I have lots of recipes for a basic yellow
>> or white cake- let me know if you want me to post one.
>You did not steer me wrong at all, because I asked about a dense cake
>and the pound one sure is that! I had thought the cake should be
>dense, mostly to stand up to the spreading of jam over layers without
>the cake consistency tearing up, but I was wrong. The solution will
>be to use a light, not too sweet plain white cake, cut the layers
>thinner, and heat the jam to pour over in a very thin layer instead of
>spreading it.
>...Picky

Picky,
You might want to try this cake. It's not as dense as a typical pound
cake but has more body than a basic cake.

http://www.kokoscornerblog.com/mycor...hops-cake.html

or
http://tinyurl.com/7rplnj2

Here's the recipe

@@@@@ Now You're Cooking! Export Format

Bishop's Cake

cakes

1/2 pound (2 sticks) sweet butter
2 cups granulated sugar
2 cups unbleached all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
5 large eggs

Preheat oven to 350*F Grease and flour a 10-inch bundt pan.
Cream butter and sugar gradually; beat until fluffy.
Sift flour and add to butter mixture. Stir just enough to blend.
Add lemon juice and vanilla; stir well. Add eggs, one at a time,
mixing well after each addition.
Pour batter into the prepared bundt pan. Bake for 1 hour and 15
minutes, or until a cake tester inserted into the center of the cake
comes out clean.
(After about 30 minutes, cover cake closely with aluminum foil.)
When cake is done, cool in it's pan on a cake rack for 10 minutes.
Remove from pan and cool completely.

Notes: The Silver Palate Cookbook

Yield: 10 servings

** Exported from Now You're Cooking! v5.84 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

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