Louisiana cake proves a popular and sweet treat


August 17, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Correction: In last week's Recipe Finder, the first ingredient for the Louisiana Ring Cake topping should have read 3/4 cup of the cake batter.

Louisiana Ring Cake is moist, sweet and delicious and when four requests came in for this cake, it was obvious that this recipe was greatly in demand.

Jane M. Graham of Ellicott City along with Audrey Burkindine, Natalie Forton and S. Birckhead, all of Baltimore, requested the recipe, all noting that they wanted the one similar to that once sold at the old Rice's Bakery.


Chef Gilles Syglowski chose the recipe sent in by Jo Ann M. Nuetzel of Baltimore who wrote "this is exactly like the one from Rice's Bakery. It is from my mother's collection of recipes and was obtained from a newspaper article many years ago."

Louisiana Ring Cake

2 3/4 cups flour

2 teaspoons baking powder

1 1/2 teaspoons salt

1 3/4 cups sugar

1 cup shortening

3/4 cup milk

1 teaspoon orange extract

1/4 teaspoon almond extract

3 eggs, unbeaten


3/4 cup butter or margarine

2 tablespoons flour

3 tablespoons brown sugar

1/4 teaspoon orange extract

Mix topping ingredients together and blend well. Spread topping in bottom of well-greased tube pan. Set aside.

For the cake, sift together the flour, baking powder and salt. Add sugar. Mix well. Cut in shortening, add milk, extracts and eggs. Beat thoroughly. Pour batter on top of the topping and bake in a 370-degree oven 45 to 60 minutes. Remove from pan immediately or topping will stick to pan.

Per serving (one-tenth of cake): calories, 1,013; protein, 18 g; fat, 38 g; sodium, 1,172 mg; carbohydrates, 149 g.

Eileen Parker of Towson requested a salad dressing "made with cream of tomato soup and brown sugar but I do not know all of the proportions," she wrote.

Helen A. Hunter of Auburn, N.Y., sent in the chef's choice. Mrs. Hunter noted she prepared the dressing in a blender and, although it called for granulated sugar, "brown sugar could be substituted."

Hunters' Salad Dressing

1 (10 1/2 -ounce) can cream of tomato soup

1/2 cup corn oil

1/3 cup vinegar

2 tablespoons sugar

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon paprika

1 teaspoon salt

1 clove garlic (optional), finely minced (garlic powder to taste may be substituted)

Mix all ingredients by blender or processor. Store in refrigerator.

Per ounce: calories, 65; protein, 0 g; fat, 6 g; sodium, 451 mg; carbohydrates, 3 g.

Recipe requests

* Lee Connelly of Baltimore would like to know if someone knows how to make "those wonderful rum buns once served in the Chestnut Room of Hecht Co.," Charles and Fayette streets. "Of course that was many years ago. Good food is haunting," she wrote.

* John Frank of Hydes would like a recipe for McDonald's Oriental salad dressing.

* Michele Johnston of Dundalk wants a cream of crab soup recipe. "I love this soup along with everyone else in my family but it seems the only place to find a good one is in Ocean City at Crab Alley. Does anyone have this recipe?," she wrote.

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

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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