Martha Yorks Summer Bouquet Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Toasted pecans,
3 tbsp: Flour,
4 tsp: Baking powder,
6: Eggs,
1 cup: Sugar,
SYRUP
1/4 cup: Sugar,
1/4 cup: Water,
2 tbsp: Grand marnier or,
1/2 tsp: Orange flavoring,
FILLING
8 ounce: Cream cheese, softened
1/4 cup: Butter,
1/2 cup: Brown sugar,
1 tsp: Grated orange zest,
1 tsp: Orange flavoring,
FROSTING
1 1/2 cup: Whipping cream,
3 tbsp: Brown sugar,
1 1/2 tsp: Grated orange zest,
1 1/2 tsp: Orange flavoring,
CAKE
Directions:
NOTE: This recipe won the Favorite Cake Award this year at the Ky.
State Fair:
TO MAKE THE CAKE:
Toast pecans in 350 oven for 12-15 min. Stir 3 or 4 times as they
toast. Cool. Grease and flour 2 8in. pans. In a blender grind the
pecans in 2 batches. Combine pecans, flour and baking powder in a
small bowl. In a blender, process eggs and sugar till smooth. Add nut
mixture and blend until smooth, scraping sides as needed. Spread
batter in prepared pans and bake in 350 oven for 20-25 min. Cool the
pans for 10 min on racks, then remove the cakes and continue cooling.
TO MAKE SYRUP:
Combine sugar and water in a small pan and boil 5 min. Remove from
heat and stir in Grand Marnier or flavoring. Cool.
TO MAKE FILLING:
In a small bowl beat cream cheese and butter until fluffy. Gradually
add brown sugar beating until smooth. Stir in zest and flavoring. Cut
cakes in half horizontally to make 4 layers. Sprinkle cut sides with
orange syrup. When cool stack on serving plate spreading 1/3 of the
cream cheese between layers.
TO MAKE FROSTING:
Combine cream, sugar, zest, and orange liqueur in a bowl and beat
until soft peaks form. Spread on top and sides of cake. Refrigerate.
Serves 10-12
From: CONNIE KUHN
From : Sam Lefkowitz 1:229/15 Sun 27 Aug 95 18:04
Source from luhu.jp
State Fair:
TO MAKE THE CAKE:
Toast pecans in 350 oven for 12-15 min. Stir 3 or 4 times as they
toast. Cool. Grease and flour 2 8in. pans. In a blender grind the
pecans in 2 batches. Combine pecans, flour and baking powder in a
small bowl. In a blender, process eggs and sugar till smooth. Add nut
mixture and blend until smooth, scraping sides as needed. Spread
batter in prepared pans and bake in 350 oven for 20-25 min. Cool the
pans for 10 min on racks, then remove the cakes and continue cooling.
TO MAKE SYRUP:
Combine sugar and water in a small pan and boil 5 min. Remove from
heat and stir in Grand Marnier or flavoring. Cool.
TO MAKE FILLING:
In a small bowl beat cream cheese and butter until fluffy. Gradually
add brown sugar beating until smooth. Stir in zest and flavoring. Cut
cakes in half horizontally to make 4 layers. Sprinkle cut sides with
orange syrup. When cool stack on serving plate spreading 1/3 of the
cream cheese between layers.
TO MAKE FROSTING:
Combine cream, sugar, zest, and orange liqueur in a bowl and beat
until soft peaks form. Spread on top and sides of cake. Refrigerate.
Serves 10-12
From: CONNIE KUHN
From : Sam Lefkowitz 1:229/15 Sun 27 Aug 95 18:04
Source from luhu.jp