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This is my favorite birthday cake recipe that my mom made
for me every year. Mom always made us feel special on our birthdays. We got our
favorite meal and she’d make whatever cake we wanted. This one was almost
always the one I requested. I made it for myself once I was out on my own and
finally realized just how much effort I made mom go through each year. But the
payoff was so worth it. I love this cake because it is unlike traditional cake
recipes. The taste and texture is so unique. I hope you like it. 3/4 cup butter |
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Soak the poppy seed in 3/4 cup milk overnight or at least 2 hours. Beat egg whites in a small bowl. Reserve the egg yolks for the caramel topping below. Combine all of the other ingredients and then add the egg whites. Pour into a 9 x 13 inch greased pan. Bake at 350 degrees for 40 to 45 minutes.
The following two recipes are the frosting for this cake.
Caramel Topping
4 egg yolks
1/2 cup chopped pecans
1/2 cup cream
1 cup white sugar
Combine above ingredients and cook until thick. Spread over the top of the cooled cake.
7 Minute Boiled Frosting
1 egg white
3/4 cup white sugar
1 tablespoon white syrup
2 1/2 tablespoons water
1 teaspoon vanilla
Put the first four ingredients in a double boiler and heat over medium heat. With an electric mixer, beat the mixture until it stands in peaks. It should look white and creamy. Add vanilla and spread frosting over caramel topping on cake.
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