Thanksgiving Cake
For this, a purist will chip, curl, peel-off fresh coconut strips. I
used a thin slicing mandolin. I suspect that using regular bagged and
shredded coconut is just as well. Toast the coconut in a 350 oven 3 to 5
minutes until they have turned golden brown. Set aside.
1 1/4 cup all-purpose flour
3/4 tsp. cream of tarter
1/4 tsp. baking soda
1/3 cup softened butter (never use margarine)
1 cup granulated sugar
3/4 cup milk
4 egg whites
1 cup chopped walnuts, pecans or hickory nuts
1/4 cup honey
2 tsp. finely shredded lemon peel
1 cup snipped dried Calimyrna figs
sifted powdered sugar. lots of it.
Preheat oven to 350. Grease a 15X10X1-inch baking pan. Carefully cut a
piece of wax paper or parchment paper to fit the bottom. Grease and
lightly flour the paper. Set pan aside.
Stir together the flour, cream of tarter and baking soda. Set aside.
In a medium mixing bowl, beat the softened butter about 30 seconds.
Gradually beat in the sugar until well combined. Add dry mixture and
milk alternately to butter mixture, beating on low speed after each
addition just until combined.
With clean, dry beaters, whip the egg whites on high until stiff peaks
form. (tips stand up straight). Turn the whites into another bowl, then
stir a small amount of the whites into the cake batter to lighten; fold
the batter into the remaining egg whites, careful to blend only, do not
over work the batter.
Spread the batter evenly into the prepared pan. Bake 12-15 minutes or
until toothpick comes clean. Remove and with a knife, loosen sides.
Immediately invert the cake onto a piece of parchment paper that has
been well dusted with powdered sugar. Remove the pan and peel off the
paper. Cool completely. When cool, carefully cut the sheet cake into
three even pieces, each being about 5x10 inches.
Meanwhile, in a small bowl, combine the chopped nuts with 2 Tbsp. of the
honey and 1-tsp. of the lemon peel. Set aside.
In another bowl, combine the snipped figs with 2 Tbsp. Honey and 1-tsp.
lemon peel and set aside.
In a large mixing bowl combine 1/3 cup pasteurized liquid egg
whites, 2 -Tbsp. lemon juice, 1 Tbsp. honey, and 1-Tsp. vanilla extract.
(The original recipe called for regular, raw egg whites) gradually beat
in 4-6 cups sifted powdered sugar seeking a frosting consistency that is
spreadable. This should be a large quantity of frosting.
Place one cake rectangle on a platter. Spread the nut mixture over the
cake layer. Carefully top the nuts with 1/3 of the frosting, spreading
evenly, allowing the frosting to ooze over the edges. Place a second
cake piece on top of that. Spread the fig mixture over cake. Top the
figs with another third of the frosting as before. Top that with the
third cake piece and spread the remaining frosting over it also allowing
the frosting to ooze over the sides. Top the cake with the toasted
coconut. Let the cake stand two hours before serving or cover and
refrigerate overnight.
Note: By allowing the frosting to ooze over the sides you create an old
fashioned presentation. If the frosting is thick enough, it will not
flow very far. the whole effect looking more like a gingerbread house
with icicles hanging down.
JD Cooper
Prepare to have your teeth ache while eating.
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