Cheery cherries dot maraschino cake

Recipe Finder

September 18, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

When Maureen Newbold of Hope Mills, N.C., wrote requesting a recipe for maraschino cherry cake, little did she suspect how many answers she'd receive from Maryland, Illinois, Kentucky, North and South Carolina, Washington, Oregon and Pennsylvania, just to name a few states.

She wrote that "we used to bake this cake and called it 'party cake' in the late '40s and early '50s. It was a popular cake with my family in Pittsburgh, Pa., when I was a child. The recipe has slipped away from us."

Ann Dahne of Towson responded with Chef Gilles Syglowski's choice. She wrote that "this was my father's favorite and we always had it in June for his birthday and for Father's Day."

Dahne's maraschino cherry cake

1/2 cup butter

1 3/4 cups sugar

1 cup milk

2 1/2 teaspoons baking powder

2 1/2 cups cake flour

1/2 cup chopped nuts ("my mother used walnuts")

1 (4- or 6-ounce) bottle maraschino cherries, drained, juice saved, cherries chopped

4 stiffly beaten egg whites

Heat oven to 375 degrees.

In a large bowl, cream butter, add sugar gradually and beat well. In a small bowl, mix cake flour and baking powder; add chopped nuts and chopped cherries. Add milk alternately with flour mixture to creamed butter and sugar. Fold in egg whites. Pour into two greased and floured 9-inch layer cake pans. Bake for 25 to 35 minutes.

Frost with a butter cream icing using the cherry juice in place of milk.

Several similar recipes called for 1 teaspoon salt and for using 3/4 cup milk with one-fourth cup cherry juice as liquid. Some added 1 teaspoon vanilla and 2 teaspoons almond extract.

A blessed broth

A Polish broth is the request of Judy A. Kamys of St. Augustine, Fla., who wrote that her husband's grandmother made a meal of ham, kielbasa, hard-boiled eggs and crusty rye bread that she had taken to church to be blessed. Then the blessed ingredients were served whole at the table and each person cut off chunks to be placed in a large soup bowl. Over this a boiling broth was poured and the dish was flavored to taste with horseradish and beets. "In broken English she described the broth to me but I only remember it was a fermented oatmeal base of some sort."

Barb Rockcastle, also of St. Augustine, answered. "I'm sure this is the recipe she is looking for. If interested, she could contact me for other Polish recipes."

Rockcastle's broth

Serves 6.

2 cups oatmeal

2 cups warm water

crust of sour rye bread

1 pound Polish sausage

1 tablespoon horseradish

salt to taste

Mix oatmeal with water and add the bread. Let stand at least 24 hours until it sours. Strain. Cook sausage in water for one hour. Remove and skim the fat. Add liquid to the oatmeal mixture. Mix in a tablespoon of horseradish. Serve hot with slices of Polish sausage and hard-cooked egg, boiled potatoes or croutons.

Recipe requests

Mrs. Wanda Sluti of Bend, Ore., is seeking a Civil War ginger cake recipe.

Mrs. Houston of Wallula, Wash., wants a recipe called Mrs. Persons Fruit Cake, "which I found in the Farm Journal when I lived in Oregon in the early 1950s. The only ingredient I can remember is a one-pound package of mixed candied fruit. I believe the liquid was fruit juice."

Linda J. Leonardelli of Baltimore wants two recipes that are one-dish meals. She wants a chicken with corn-bread recipe, and one with beef, frozen peas and biscuits on top."

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, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 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.

Pub Date: 9/18/96

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