Here's a wish come true. Joan Cornish had recently written to ask for a Wishing Well Cake recipe. Thanks to Gladys Blankman and S.M. Kujawa, both of Baltimore, for the recipe.
Gladys says this cake, which does not use baking powder or baking soda, is very good. "I clipped this recipe from the paper so long ago that it has yellowed with age. It is a very good cake served plain or with ice cream or fruit."
Wishing Well Cake
1 cup soft type margarine
2 cups sugar
3 to 4 teaspoons almond extract
1/2 teaspoon salt
2 cups sifted all-purpose flour
Blend together margarine and sugar. Add eggs, one at a time, beating well after each addition until light and fluffy. Stir in almond extract and salt. Gradually blend sifted flour into creamed mixture. Turn into ungreased tube pan. Bake in 325-degree oven for one hour and 20 minutes or until cake tester inserted in cake comes out clean. Allow cake to cool a few minutes, then turn out and cool completely. If desired glaze with confectioners sugar glaze.
Kujawa suggests making the glaze by combing one cup sifted confectioners' sugar with four teaspoons water. Spread on cake while warm.
This chiffon cake recipe is for Dorothy M. Richmond of Baltimore. The recipe is from M. Genevieve Libertini of Baltimore. Genevieve writes that it is very important to follow the directions to the letter. For example, the egg whites must be beaten into very stiff peaks. She likes to decorate the base of the cake with pink cream mints and place a small gladiola flower on top.
2 cups sifted all-purpose flour (Spoon lightly into measuring cup. Don't pack down hard.)
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 unbeaten medium-size egg yolks
3/4 cup cold water
2 teaspoons vanilla
2 teaspoons grated lemon rind (about 1 lemon)
1 cup egg whites, seven to eight egg whites total
1/3 teaspoon cream of tartar
In first bowl sift together flour, sugar, baking powder and salt.
Make a well in the center and add the oil, egg yolks, water, vanilla and lemon. Beat with a spoon until smooth.
In separate bowl beat together egg whites and cream of tartar. Beat into very stiff peaks, stiffer than for meringue. Do not underbeat.
Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper just until blended. Don't stir. Pour into ungreased ten-inch tube pan, four-inches deep. Bake 55 minutes at 325 degrees. Then increase to 350 degrees for ten to 15 minutes or until top springs back when lightly touched. Turn pan upside down, placing tube over neck of a bottle. Let hand, free of table, until cold. Loosen from sides and tube with spatula; turn over and hit edge sharply on table to loosen.
Ice as desired.
* Norma Miller of Perry Hall is looking for a tube cake recipe that includes cherry pie filling and chocolate chips. The recipe ran several years ago in a newspaper, she said.
* Mary Kirschner of Severna Park wants a recipe for the Ultimate Chocolate Chip Cookie. This mouthwatering confection includes crushed graham cracker crumbs, ground oatmeal, shaved chocolate and of course chocolate chips.
* Fay Bryant of Baltimore would like a recipe for onion loaf similar to that served at Charred Ribs Restaurant in Timonium. She says the loaf tastes like sourdough and has a crispy top. The bread is full of fried onions throughout.
* Gayle Curry of Baltimore is in search of a recipe for Chicken Val Dostana made with proscuitto, mushrooms, mozzarella and tomato sauce.