Mrs Leffertss New Years Cakes Recipes

MAJESTIC & MOIST NEW YEAR'S HONEY CAKE

Steps:

• I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.
• Preheat the oven to 350 degrees F (180 C).
• Lightly grease the pan (s).
• For tube and angel food pans, line the bottom with lightly greased parchment paper.
• For gift honey cakes, use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
• Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whiskey.
• Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
• Spoon the batter into the prepared pan (s) and sprinkle the top of the cake (s) evenly with the almonds.
• Place the cake pan (s) on 2 baking sheets stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top), and bake until the cake springs back when you touch it gently in the center.
• For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes.
• This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
• Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
• Note: If you prefer to not use the whiskey, replace it with orange juice or coffee.

MRS. LEFFERTS'S NEW YEAR'S CAKES

Steps:

• In a large bowl, combine the sugar, baking soda, salt and egg. Beat until the sugar begins to dissolve and the mixture is very glossy, about 10 minutes. Set aside.
• In another bowl, use a pastry cutter to combine the butter with the flour until it resembles coarse meal. Slowly stir the milk into the sugar mixture and strain it through a sieve into the flour and butter. Add the caraway seeds and zest, stirring until the mixture is just combined.
• Using your hands, divide the dough into 4 balls of equal size. Wrap each in plastic wrap and allow them to chill for at least 1 hour in the refrigerator. (The balls may be formed into logs about 2 inches in diameter, wrapped well in plastic and frozen for up to 1 month.)
• When ready to bake, preheat the oven to 325 degrees. Remove one of the balls of dough from the refrigerator and, on a lightly floured surface, roll the dough out to a thickness of about 16 inch. Using a 2-inch oval or round cookie cutter, cut out as many cookies as possible, reworking the scraps as you go. (If the dough is frozen, use a sharp knife to cut the logs into thin slices.)
• Transfer the cookie dough to ungreased baking sheets and bake until they are lightly golden and crisp, about 12 to 15 minutes. Cool on a wire rack. Repeat with the remaining dough balls, or save, refrigerated, for up to 3 days.