With Seven Minute “icing”
For Cake: Sift together the sugar, flour, salt, and soda. Melt the chocolate in some of the maraschino juice. Add butter, milk, melted chocolate, egg, and vanilla. Mix thoroughly. Add the maraschino c
Ingredients
- Chocolate Cherry Nut Cake
- 1 cup sugar
- 1 egg, beaten
- 7/8 cup cake flour
- 0.3 cup walnuts or pecans, chopped
- 2 squares semisweet chocolate
- 0.5 cup butter, softened
- 1 cup sour milk
- 1 tsp baking soda
- 5-oz bottle maraschino cherries, sliced
- 1 pinch salt
- 1 tsp vanilla
- 50s Seven-Minute Frosting
- Double Boiler
- 0.8 cup sugar
- 1/3 cup water
- 1 pinch salt
- 1 tbsp white corn syrup
- 2 unbeaten egg whites
- 1 tsp vanilla
- sseveral Fourth of July sparklers
- 3 drop blue food coloring if you want a red, white and blue theme
Instructions
- 1
For Cake: Sift together the sugar, flour, salt, and soda. Melt the chocolate in some of the maraschino juice. Add butter, milk, melted chocolate, egg, and vanilla. Mix thoroughly. Add the maraschino cherries and nuts. Dust two 9- to10-inch cake pans with a mixture of flour and chocolate. Divide the batter between the two pans. Bake at 350° F for about 25 minutes. Use a toothpick to test doneness. The toothpick should come out clean. Remove from pans and let cool on rack or waxed paper. For Frosting: Fill the bottom part of the double boiler with water and bring to a simmer. Combine the sugar, water, corn syrup and egg whites in the top of the double boiler. Place the top portion of the double boiler over the bottom and beat the mixture with a rotary beater for 7 to 10 minutes or until peaks form. Remove the double boiler from the heat. Blend the vanilla and food coloring into the mixture. Place one layer of the cooled cake onto a pedestal cake stand. Cover with icing. Place the other layer on top of that and anchor with toothpicks. Ice it using all the frosting. Make little peaks in the frosting on top by pushing the icing with a knife and quickly pulling it upward. Just before serving put two or three sparklers on the cake and light them. Author’s Bio: THIS IS THE PLACE is fiction, but real events were my inspiration. So, when I needed recipes for this cookbook, I called my 84-year-old mother in Salt Lake City and had her raid her file box for the original recipes mentioned in it. She sent them to me typed in a ragged, red typeface. The typewriter was old—even back in the 50s —and refused to allow the fan of lead keys to reach for the black ink on the ribbon. This family party—where intolerance was passed around as freely as the slices of birthday cake— happened just after I became a staff writer at the Salt Lake Tribune. I also worked as a writer for Good Housekeeping Magazine and Eleanor Lambert Agency, a famous fashion publicist in New York. Carolyn Howard-Johnson is the author of This Is The Place, an award-winning novel about love, prejudice and redemption set in Utah in the ‘50s. All of the wonderful recipes she supplied for this cookbook are from her novel, This Is the Place. You are welcome to visit her web site at http://www.tlt.com/authors/carolynhowardjohnson.htm to find additional information or contact her at [email protected].