New England Heirloom Cake Recipes

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NEW ENGLAND JOHNNY CAKE



New England Johnny Cake image

New England is famous for its Johnny Cake. Not as sweet as your typical Southern Cornbread, Johnny Cake is great with beans, stews, soups, chili and just about any meal you wish to serve it with. Also goes great with Mexican dishes!

Provided by Lindas Busy Kitchen

Categories     Breads

Time 40m

Yield 16 pieces

Number Of Ingredients 9

3/4 cup all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 1/4 cups yellow cornmeal
2 eggs, well beaten
1/4 cup white vinegar
1 cup evaporated milk (sweet milk)
1/4 cup shortening, melted

Steps:

  • Sift flour with baking soda, salt, and sugar.
  • Stir in cornmeal.
  • Combine eggs, vinegar, milk, and shortening. Add to dry ingredients, and stir just until dry ingredients are moist.
  • Turn into a greased 8x8x2" baking pan.
  • Bake at 400, for 30-35 minutes.

Nutrition Facts : Calories 121.3, Fat 5.4, SaturatedFat 1.8, Cholesterol 31, Sodium 180.4, Carbohydrate 15, Fiber 0.8, Sugar 1.7, Protein 3.2

NEW ENGLAND HEIRLOOM CAKE



New England Heirloom Cake image

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Walnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 11

2 cups sifted all purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups firmly packed golden brown sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
5 ounces unsweetened chocolate, melted and cooled
1 1/2 cups buttermilk, room temperature
Bittersweet Chocolate frosting
13 walnut halves (optional)

Steps:

  • Preheat oven to 350°F. Butter bottoms of three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper.
  • Mix flour, soda, and salt in small bowl. Using electric mixer, cream butter in large bowl until light. Gradually add sugar and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in yolks, then melted chocolate. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted in centers comes out clean, about 25 minutes. Transfer cakes to racks and cool 5 minutes. Run small sharp knife around pan sides to loosen. Unmold cakes onto paper towel-lined racks. Cool completely.
  • Peel paper off cakes. Place 1 cake layer on platter. Slide waxed paper strips just under sides of cake. Spread 3/4 cup frosting over, Top with second cake layer. Spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. Remove waxed paper strips. Arrange walnuts around top edge and center of cake if desired. (Can be prepared 1 day ahead. Cover with cake dome; store at room temperature.)

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