Plantation Cake Recipe
Yield: 1 cakeRecipe by luhu.jp
Ingredients:
1 cup: Butter, room temp.
1/2 tsp: Baking soda,
3/4 cup: Light brown sugar, not
2/3 cup: Molassas,
-packed down,
Lemon Sauce,
1/4 tsp: Salt,
-see below,
2 1/2 cup: All-purpose flour,
Whipped Cream Cheese,
2/3 cup: Water,
-see below,
Directions:
Preheat oven to 350F. Butter and flour a 9x9 inch cake pan.
In a large bowl cream butter, brown sugar and salt. Add the flour and
stir until mixture resembles coarse crumbs.
In a small bowl, stir together the water, baking soda and molassas.
Place 2 cups of the crumb mixture in the bottom or prepared pan;
press evenly over bottom of pan. Evenly pour 3/4 cup of the molassas
mixture over the crumb layer.
Sprinkle 1/2 cup crumb mixture over molassas mixture. Evenly pour
remaining molassas mixture over crumb mixture. Top with remaining
crumb mixture.
Bake 45 to 50 minutes or until a toothpick inserted in center comes
out clean.
Cool party on wire rack and serve warm (or reheat) with lemon sauce
and a dollop of whipped cream cheese.
LEMON SAUCE: In a 1 quart heavy saucepan stir together 1 cup
granulated sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt.
Gradually stir in 1 1/2 cups water until smooth;then add 2 lightly
beaten egg yolks. Stirring constantly over medium heat, cook until
thickened, clear and just starting to boil.
Remove from heat and stir in 3 tablespoons lemon juice and 2
tablespoon butter; mix well; add 1 1/2 teaspoons grated lemon rind.
Serve warm or reheat.
WHIPPED CREAM CHEESE: Beat together two 3 ounce packages cream
cheese, 1/2 teaspoon salt and 1 teaspoon granulated sugar until
smooth; gradually beat in 2 1/2 teaspoons light cream (or milk0 and
continue to beat until as fluffy as whipped cream.
Recipe from The Detroit News, MM formatted and entered by Didi Pahl
Source from luhu.jp
In a large bowl cream butter, brown sugar and salt. Add the flour and
stir until mixture resembles coarse crumbs.
In a small bowl, stir together the water, baking soda and molassas.
Place 2 cups of the crumb mixture in the bottom or prepared pan;
press evenly over bottom of pan. Evenly pour 3/4 cup of the molassas
mixture over the crumb layer.
Sprinkle 1/2 cup crumb mixture over molassas mixture. Evenly pour
remaining molassas mixture over crumb mixture. Top with remaining
crumb mixture.
Bake 45 to 50 minutes or until a toothpick inserted in center comes
out clean.
Cool party on wire rack and serve warm (or reheat) with lemon sauce
and a dollop of whipped cream cheese.
LEMON SAUCE: In a 1 quart heavy saucepan stir together 1 cup
granulated sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt.
Gradually stir in 1 1/2 cups water until smooth;then add 2 lightly
beaten egg yolks. Stirring constantly over medium heat, cook until
thickened, clear and just starting to boil.
Remove from heat and stir in 3 tablespoons lemon juice and 2
tablespoon butter; mix well; add 1 1/2 teaspoons grated lemon rind.
Serve warm or reheat.
WHIPPED CREAM CHEESE: Beat together two 3 ounce packages cream
cheese, 1/2 teaspoon salt and 1 teaspoon granulated sugar until
smooth; gradually beat in 2 1/2 teaspoons light cream (or milk0 and
continue to beat until as fluffy as whipped cream.
Recipe from The Detroit News, MM formatted and entered by Didi Pahl
Source from luhu.jp