Crunchy-topped cake recalls lazy, daisy days of childhood


November 03, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Cherry chiffon and lazy daisy cakes are sweet memories for Barbara H. MacArthur of Barrington Hills, Ill. From her childhood, she writes, she remembers these two very different cakes and would like help finding their recipes.

Barbara Berry of McHenry, Ill., sent in Chef Gilles Syglowski's choice for a "Laisy" daisy cake which she wrote "is not misspelled because that is the way it was spelled in the newspaper or magazine I copied it from about 30 years ago." Of the many responses for this cake, this was the only one with the

spelling "laisy" instead of "lazy."

Berry's laisy daisy cake

1 cup flour

1 teaspoon baking powder

3/4 teaspoon salt

2 eggs

1 cup sugar

1/2 cup milk

1 tablespoon butter

1 teaspoon vanilla


5 tablespoons brown sugar

3 tablespoons cream

3 tablespoons butter

1/2 cup coconut

1/2 cup pecans (optional)

For cake, beat eggs, add sugar gradually and beat until fluffy. Sift together the flour, salt and baking powder, add egg mixture and beat thoroughly. Heat milk and butter to boiling point and add along with vanilla. Mix thoroughly. Pour into ungreased 8-by-8-inch pan. Bake at 350 degrees for 30 minutes. Add topping and place under broiler until browned.

For topping, mix all ingredients and heat just enough so it blends and can be spread.

Julia B. Robertson of Pocomoke City whose recipe was similar, suggested cooling the cake before spreading on the topping and placing under the broiler. "Watch carefully as it does burn if left too long," she wrote.

And, Ruth F. Connelly of Baltimore noted that the cake could become a lazy daisy spice cake with the addition of 1/2 teaspoon each of cinnamon and nutmeg and 1/8 teaspoon ground cloves to the flour.


Doris Sutton of Bend, Ore., sent in the chef's choice for a cherry chiffon loaf cake.

Sutton's cherry chiffon loaf cake

1 cup plus 2 tablespoons sifted cake flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup cooking oil

2 egg yolks

3 tablespoons cold water

3 tablespoons maraschino-cherry syrup

1 teaspoon vanilla

1/4 cup finely chopped walnuts

1/4 cup finely chopped maraschino cherries, well drained.

1/4 teaspoon cream of tartar

1/2 cup (4) egg whites

Sift first four ingredients into bowl. Make a well in center and add (in this order) oil, egg yolks, water, cherry syrup and vanilla. Beat until smooth. Fold in nuts and cherries.

Add cream of tartar to egg whites and beat until very stiff peaks form (stiffer than for meringue or angel cake). Pour egg yolk batter in thin stream over the entire surface of the egg whites gently cutting and folding just to blend. Pour into ungreased 9 1/2 -by-5-by-3-inch loaf pan. Bake in slow oven, 325 degrees for 50 to 55 minutes. Invert and cool. Ice with optional frosting.

Cherry fluff frosting

2 egg whites

1 1/2 cups sugar

-- of salt

3 tablespoons maraschino cherry syrup

3 tablespoons water

1/4 teaspoon cream of tartar

Put ingredients in top of double boiler and beat 1 minute with rotary beater to blend. Place over boiling water and beat constantly until frosting forms peaks, about 7 minutes. Don't overcook. Remove to mixing bowl and add 1 teaspoon vanilla and beat until spreading consistency, about 2 minutes.

Chef Syglowski, with chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* William Collevecchio of Baltimore is looking for a clam chowder recipe to make "on a conventional stove," he wrote.

* Mrs. Albert Gilbert of Annapolis writes, "Help! I'd like a recipe for soft chocolate chip cookies. My grandchildren are waiting."

* Linda Hughey of Montgomery, Ala., wants a recipe for "an old-fashioned peanut butter pie. It is not made with confectioners' sugar and it has a custard base with a rich peanut butter taste," she writes. If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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