Dolly Varden Cake Recipes

Steps:

• Cream butter and sugar. Add beaten eggs and milk alternatively with sifted flour and baking powder.
• Divide mixture into three parts.
• Stir dates, cherries and cinnamon into one part.
• Stir lemon essence into second part.
• Stir cocoa and vanilla essence into third part.
• Transfer each mixture into separate greased 20cm round sandwich tins that have a base lined with baking paper.
• Bake at 190°C for about 25 minutes.
• When cold, place part one layer onto plate.
• Spread with icing.
• Cut other two layers into 4 triangles and then "cement" together on cake to make the dolls dress with the doll in the middle.
• Cover the rest of the dress so you cannot see the lines.
• Decorate how you wish.
• BUTTER ICING:.
• Cream butter until light and fluffy.
• Add essence.
• Gradually beat in icing sugar, beating until smooth.
• Add sufficient water to give a smooth spreading consistency.

Steps:

• Line the bottom of two 8 inch square or a 9 inch round baking pans with waxed paper.
• Butter the sides of the pans.
• Sift flour, measure and resift 3 times with baking powder and salt.
• Beat egg yolks, and set aside.
• Beat egg whites until stiff, and set aside.
• Cream butter, and add sugar slowly; cream well.
• Add beaten egg yolks and beat until light and fluffy.
• Add sifted flour mixture alternately with milk in 4-5 portions, beginning and ending with flour; beat until smooth after each addition.
• Fold in stiffly beaten egg whites.
• Divide batter into 2 equal portions.
• Add vanilla to one portion, stirring just enough to mix.
• Pour batter into prepared pan.
• To the remaining half of the batter, add the fruits and spices, and stir just enough to mix thoroughly.
• Pour batter into the second prepared pan.
• Bake layers in a 350 degree oven, the white layer 30 minutes, the dark layer 35 minutes.
• Cool in pans on wire racks about 10 minutes, then turn out onto racks to cool completely.
• Place spice layer on plate, and cover with a buttercream icing.
• Place white layer on top, cover top and sides of cake with buttercream icing.
• Slice with a very sharp knife.

Steps:

• Preheat oven to 350°F and grease and flour four 9-inch cake pans.
• Prepare the batter of the white cake mix, using 3 egg whites, 1/3 cup softened butter, and 1 cup water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
• Chop maraschino cherries and drain well on paper toweling.
• Fold into white cake batter.
• Pour into 2 greased and floured 9-inch cake pans.
• Bake 20 to 25 minutes, or until done when tested with a toothpick.
• Let cool briefly in cake pans, then turn out onto cooling rack to complete cooling.
• Place contents of spice cake mix in bowl. Stir in nutmeg and cardamom.
• Add remaining eggs, butter, and water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
• Fold in walnuts, currants and citron; mix well.
• Pour prepared cake pans.
• Bake 25 to 30 minutes, or until done when tested.
• Let cool briefly in pans, then turn out onto cooling rack to complete cooling.
• When cakes are cool, prepare your favorite fluffy white frosting, making more than enough for just one cake.
• Put cake together, alternating white and spice layers, with frosting between layers and on top and sides.
• Sprinkle toasted coconut on top and garnish with whole maraschino cherries.