Louisiana cake a fine classic

RECIPE FINDER

December 19, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Thelma Maisenholder of Fallston was looking for a recipe for a Louisiana Ring Cake like the one her mother used to buy many years ago from Rice's Bakery in Baltimore. Irene Gozdziewski of Baltimore, 84, sent in a copy of the recipe that she clipped some time ago from the newspaper. She, too, remembers buying the cake from the Rice's deliveryman in the '40s and '50s.

This is a classic, Southern-style ring cake. It is easy to make and is very moist and delicious with nice hints of orange and almond. It is similar to a poundcake but with a little added crunch.

This cake would be wonderful to serve as a treat warm out of the oven on Christmas morning or any time you want a simple, old-fashioned goodie.

Louisiana Ring Cake

Serves 10 to 12

2 3/4 cups all-purpose 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

TOPPING:

2 tablespoons all-purpose flour

3 tablespoons confectioners' sugar

3 tablespoons brown sugar

1/4 teaspoon orange extract

Preheat the oven to 375 degrees. Sift together flour, baking powder, salt and sugar. Add shortening, milk, extracts and eggs, and beat until batter is smooth. Remove 3/4 cup of batter and mix it with the topping ingredients.

Grease and flour a 9- or 10-inch tube pan. Spread the topping on the bottom and then pour the rest of the batter on top. Bake for 45 to 60 minutes, until cake tests done. Turn out immediately so that the top does not stick. Serve with topping side up.

Per serving (based on 12 servings): 416 calories, 5 grams protein, 18 grams fat, 7 grams saturated fat, 58 grams carbohydrate, 1 gram fiber, 54 milligrams cholesterol, 377 milligrams sodium

RECIPE REQUESTS

Sandra Kouwenhoven of Baltimore is looking for the recipe for the lobster that was served at the now-closed Marconi's restaurant in Baltimore. She says that the lobster was presented in the shell, which was inverted on the plate, in some sort of thermidorlike sauce.

Jane Raley of Lutherville would like to have the recipe for the crab dip that was served at Jasper's restaurant in Pikesville.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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