Amalgamation Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Lightly spray bottom of 2 8 inch round baking pans.
• Combine cake mix, water and egg whites.
• Mix on low speed for 1 minute.
• Beat on low speed for 2 minutes.
• Pour batter into prepared pans.
• Bake for 32-36 minutes.
• Cool in pans on cooling rack for 15 minutes.
• Remove from pans.
• Filling:.
• In a double boiler combine egg yolks, flour 2 cups sugar and butter.
• Cook over low heat until thick.
• I used a large bowl and cooked it in the microwave on 50% until thickened.
• Add walnuts, pecans, raisins and coconut.
• Mix well.
• Spread filling between cooled layers and on side of cake.
• Frost top with any white frosting.

Steps:

• Preheat oven to 350F; grease and flour two 8" round cake pans.
• Cream butter and sugar until light and fluffy; add vanilla.
• Sift flour and baking powder together; add alternatively to butter mixture with milk.
• Beat eggs whites until stiff; fold into batter.
• Pour into greased and floured pans; bake for 35 minutes.
• When done, turn out onto grate to cool.
• While cake is baking, boil together sugar, butter, egg yolks, and coconut water until thick enough to spread. Remove from heat; stir in pecans and coconut.
• Spread between cooled layers.

Steps:

• Preheat oven to 350F; grease, flour and line with parchment or waxed paper three 8" round cake pans.
• Cream the butter and sugar.
• Add the jam, spices, buttermilk and soda.
• Add the flour and mix until blended. Beat the egg whites until stiff; gently fold into batter.
• Turn into prepared cake pans.
• Bake for 35-40 minutes.
• When done, turn out onto cooling grid.
• When completely cooled, frost.
• While the cake is baking, make the frosting.
• Mix all frosting ingredients and cook in a double boiler for 15 minutes.
• Add a little cream to thin if it gets too thick.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 8-inch cake pans.
• Mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside.
• Cream 2 cups sugar and 1 1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.
• In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans.
• Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost.
• To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 8-inch cake pans.
• Mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside.
• Cream 2 cups sugar and 1 1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.
• In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans.
• Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost.
• To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.