Cake's key ingredient: cream soured by cook

Recipe Finder

October 24, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

June Cummins of Touchet, Wash., wrote: "My sister and I are seeking a recipe for Sour Cream Cake that our mother made. It was made with real cream, soured, not the cultured kind we buy.

"It was heavy and contained no shortening due to the cream and was frosted with brown sugar fudge-type frosting."

Joanne Young of Lexington Park responded. She wrote: "As soon as I saw the request for Sour Cream Cake, it brought back a lot of memories. I made this cake many years ago. This is out of the Betty Crocker's New Picture Cook Book, printed in 1961.

"I'm sure there are shortcuts that you can incorporate into the recipe that will make it easier to make."

Sour Cream Spice Cake

Serves 9 to 12

1 cup whipping cream

1 tablespoon lemon juice

1 1/2 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoons cinnamon

3/4 teaspoon cloves

3/4 teaspoon allspice

2 eggs

1 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon lemon extract

Using whipping cream that is 30 percent to 35 percent butterfat, put lemon juice in measuring cup and fill with cream. Stir gently and leave out overnight to sour.

Preheat oven to 350 degrees. Grease and flour an 8-inch-square pan. Sift together all dry ingredients and set aside. Beat eggs in a large mixing bowl until very thick (about 5 minutes). Beat in sugar gradually. Stir in flour mixture alternating with soured cream and extracts. Pour into prepared pan. Bake 35 to 40 minutes or until a cake tester comes out clean.

Tester Laura Reiley's comments: "Do not be alarmed if your `soured cream' has ribbons of different shades of white on its surface. The souring process may make the cream look clotty -- it is ready for use. This recipe will not work with commercial sour cream. The resulting spice cake is flavorful and moist, with a faint buttermilk-like flavor.

"The heavy poundcake consistency is extra delicious with a simple confectioners' sugar glaze or a classic brown-sugar penuche icing."

Recipe requests

Kathi Razor of Knoxville, Tenn., writes that she seeks a recipe for "strawberry-rhubarb pie or crisps like those from Jake's in Fairfield, Ohio. I can't find a recipe with a crumb topping like Jake's had."

Jeanette Yates of Annapolis writes that she loved the recipe her mother called Chow Chow.

"This one was made in the microwave, and it had pearl onions, cauliflower, red peppers, green tomatoes and more.

"It was wonderful with pork or turkey. I hope someone has it."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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