PALM BEACH POINCIANA CAKE
Dainty, delectable, and delicious. This cake comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300F and line four 9" cake pans with waxed paper.
- Beat egg whites to stiff peaks.
- Cream butter and sugar together until light and fluffy; add well beaten egg yolks with lemon juice, rind and salt.
- Beat.
- Add 1/2 cup flour alternately with stiffly beaten egg whites.
- Dredge fruit and nuts with remaining flour and add to batter.
- Pour evenly into prepared pans.
- Bake 40 to 50 minutes, or until cakes test done and is firm to the touch.
- Turn out onto cooling racks, peel waxed paper from cakes.
- When cool, spread poinciana filling between layers and frost with Twice-cooked or Seven-minute frosting (recipe #96449).
- To make the filling: Mix the cornstarch with a little cold water until smooth.
- Heat first four ingredients to boiling point.
- Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
- Add coconut and spread between cake layers.
Nutrition Facts : Calories 1069.5, Fat 58.7, SaturatedFat 26.9, Cholesterol 240, Sodium 373.1, Carbohydrate 127.3, Fiber 6, Sugar 87.1, Protein 17.1
PALM BEACH BROWNIES
From Maida Heatter's Book of Great Chocolate Desserts. Maida says, "These are the biggest, thickest, gooiest, chewiest, darkest, sweetest, mostest-of-the-most chocolate bars with an almost wet middle and a crisp-crunchy top." It is best to bake these a day before - they cannot be cut into bars when they are too fresh. The instructions may seem long, but Maida Heatter is very detailed! If you read through them, you will see how quickly the recipe goes!
Provided by Juenessa
Categories Bar Cookie
Time 1h15m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.
- Line a 9 x 13 x 2 inch pan as follows:.
- Invert the pan and cover the pan with a long piece of aluminum foil.
- Using your hands, press down on the foil around the sides and the corners to shape it like the pan.
- Remove the foil.
- Turn the pan right side up, and place the foil in the pan.
- Butter the foil with soft or melted butter. The easiest way is to:.
- Place a piece of butter in the pan and place the pan in the oven while it is warming up.
- When the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil.
- Set the prepared pan aside.
- Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 by 6 cup heavy saucepan over very low heat.
- Stick occasionally until the chocolate and the butter are melted.
- Stir to mix.
- Remove from the heat and set aside.
- In the large bowl of an electric mixer, beat the following for 10 minutes at high speed:.
- eggs, vanilla, almond extact, salt, dry instant coffee, and sugar.
- On low speed, add the chocolate mixture and beat until mixed.
- Add the flour and again beat only until mixed.
- Remove from the mixer and stir in the nuts.
- Turn into the prepared pan and smooth the top.
- Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking.
- At the end baking the brownies will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore.
- Remove the cake from the oven and let stand at room temperature until cool.
- Cover with a rack or a cookie sheet and invert.
- Remove the pan and the foil lining.
- Cover with a cookie sheet and invert again, leaving the cake right side up.
- Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be put in the freezer for 1-2 hours.
- Since the tip of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off.
- Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut.
- Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.
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