Boston Tea Party Cake 1956 Recipes
BOSTON TEA PARTY CAKE (1956)
This is adapted from Pillsbury's 7th Grand National Cookbook from 1956. It was a winner for Mrs. Arnold C. Anderson in the Senior category. It's a Boston cream pie in reverse--chocolate cake with butterscotch filling, topped with whipped cream.
Provided by Chocolatl
Categories Dessert
Time 50m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Grease and flour the bottom of a 9" round cake pan.
- Sift flour, baking soda, salt, sugar and cocoa together in a large bowl.
- Add shortening and milk and beat at low speed for 1 1/2 minutes.
- Add egg and vanilla.
- Beat 1 1/2 minutes more.
- Turn batter into prepared pan.
- Bake 30-35 minutes, or until tester comes out clean.
- Cool.
- For filling:.
- Blend brown sugar, cornstarch and salt in a saucepan.
- Blend in egg yolk.
- Gradually add milk and mix thoroughly.
- Cook over moderate heat until thickened, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Cover and cool.
- For topping:.
- Whip cream until thick.
- Fold in sugar and vanilla.
- To assemble, slice cake in half horizontally to make 2 layers.
- Spread filling over bottom layer.
- Place second layer on top.
- Spread whipped cream on top of cake.
Nutrition Facts : Calories 377.4, Fat 16.8, SaturatedFat 7.5, Cholesterol 75.3, Sodium 393.6, Carbohydrate 52.1, Fiber 1.1, Sugar 33.8, Protein 5.4
REGENCY QUEEN CAKES FOR JANE AUSTEN'S AFTERNOON TEA PARTY
A wonderful and very well known Regency recipe for individual cakes studded with fruit and flavoured with rosewater and almonds; I am sure Jane Austen would have served these for afternoon tea on dainty plates with her bone china cups and saucers! I remember making these with my Mum when I was little, and of course licking the wooden spoon and scraping out the mixing bowl! They are easy to make and are delicious with an afternoon cuppa or for a lunch box treat. I have not found out the true meaning behind their name yet - but maybe they were aptly named as they were "fit for a Queen" to eat! The use of rosewater and almonds is a lingering memory left over from our Medieval cooking days and was still very much in evidence throughout the Regency period. This recipe makes about 24 to 30 Queen cakes - depending on the size of your tins, but the quantities can be cut back with ease. However, they DO freeze very well, so maybe making a full batch is a good idea - as long as they make it to the freezer!
Provided by French Tart
Categories Dessert
Time 45m
Yield 24-30 Queen Cakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 190C/374F/gas mark 5.
- Sift the flour and mace together.
- Beat the eggs.
- Melt the butter and allow to cool slightly.
- Beat the eggs, rose water and melted butter together.
- Make a well in the centre of the flour mixture.
- Add the liquid mixture and mix thoroughly.
- Add the currants, sugar and the ground almonds and mix well.
- Put a heaped spoon of the cake mixture in to the paper cases, or a well buttered patty or muffin tin.
- Bake for 15 to 25 minutes, until well risen, firm and golden brown.
- You can ice them if you wish, using a thin mixture applied with a brush, more like a glaze.
- Serve with elegant china and some freshly drawn English tea in the drawing room or the parlour!
Nutrition Facts : Calories 734, Fat 38.5, SaturatedFat 20.4, Cholesterol 173.1, Sodium 339.8, Carbohydrate 89.6, Fiber 3.7, Sugar 50.8, Protein 11.3
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