Cake Recipe

Who could imagine that a cookbook published by a group of nutritionists would have such fat- and calorie-laden recipes as Smith Island Cake (with a whole box of powdered sugar) or Eastern Shore Oyster Fritters fried in oil? But the members of the Maryland Dietetic Association, who produced Explore the Tastes of Maryland From the Mountains to the Sea (Favorite Recipes Press, 2002, $19.95) explain in the book's introduction their philosophy: "All foods can fit." So this book of nearly 200 recipes focuses on the many flavors of Maryland cuisine without too much concern for fat and calories.

A rum cake recipe using either walnuts or pecans was the request of Laverne Blake of Lutherville. Her response came from Beth Hunter of Timonium, who notes, "This may just be the rum pecan cake recipe Laverne Blake is seeking. It comes from 'Southern Heritage Company's Coming Cookbook.' "Rum Pecan CakeServes 241 (15-ounce) package raisins, chopped1 cup candied pineapple, finely chopped1 (8-ounce) package candied cherries, finely chopped8 cups chopped pecans4 cups all-purpose flour1 1/2 cups butter or margarine, softened2 cups sugar6 eggs2 1/2 teaspoons baking powder2 teaspoons ground nutmeg1 cup rum1 cup orange marmalade1/2 cup molassesCombine first 4 ingredients; dredge with 1 cup of flour, stirring to coat well.

It's hard to describe red velvet cake to the uninitiated."Oh, I wouldn't know how to start," said Gloria Hayter, prep cook at the Red Byrd Restaurant, a Western Maryland landmark known for its version of the red-tinted dessert."

Alice Smith of Catonsville requested a Butter Cake recipe. She wrote: "My mother-in-law always speaks wistfully of a butter cake from her childhood days in Philadelphia. She brought one back once from a bakery there. "It seemed yellow in color, very low, very rich and looked like a cheesecake with a smooth top. There was no icing, and I don't remember if it had a crust or not." Pat France of St. Augustine, Fla., responded with a recipe that she called "The one. I just made it last week, and it is delicious.

There's leafy-green mint in pesto and potato salads. Mint in fruit salsas, dressings and sauces. Mint in chocolate confections and atop sliced fruit. Yes, the perky taste is clean and cool -- a perfect flavor profile to add to warm-weather treats. This chocolate cake with mint whipped-cream frosting is simple to make and delicious. Prepare a cake-mix chocolate layer cake (doctored up by adding sour cream to make it rich) and top with a minty whipped cream. Garnish with fresh berries tossed with slivers of fresh mint and a little orange liqueur or raspberry liqueur.

Here's a fish cake recipe for Laura Graham of Glen Burnie. She had asked us for an old-fashioned codfish recipe using fresh codfish not canned. The recipe is from Marie T. Scotto of Ellicott City.Fish Cakes1 1/2 cups skinned, boned, cooked flaked fish, any kind1 1/2 cups seasoned mashed potatoes1 egg, lightly beaten2 tablespoons minced parsley1/8 teaspoon pepper1/2 teaspoon salt1 egg, lightly beaten with 1 tablespoon cold water1/2 cup toasted bread crumbs1/3 cup cooking oilMix fish with potatoes, egg, parsley, pepper and salt; taste for salt and add more if needed.

Eating pleasures this week include a top-of-the-stove rice pudding and a kiss-me-cake. Simple and not so simple, they are worth trying.Mary Connelly of Catonsville sent a note seeking "an Orange Kiss-Me Cake recipe which was a Pillsbury Bake-off winner many years ago."M. K. Grail, no address given, wanted a rice pudding cooked on top of the stove. "I know what all goes in it but not the quantity," she wrote.Both requests were winners with our readers who generously responded with recipes, many of which were similar with only slightly varied personal choice additions.

You won't be crabbing about this recipe, because the season has arrived and the crab cake recipe is here.Al Thomas of Hagerstown requested a recipe for "the fabulous crab cakes that are offered at Angelina's on Harford Road."Chef Gilles Syglowski chose two different recipes. One came from Jo Ann M. Nuetzel of Baltimore, who noted that her recipe was once published in The Sun. "It came from the late Robert Reilly, who operated Angelina's," she wrote.Nuetzel's crab cakes1 pound lump crab meat (picked)

Funnel cakes were the request of Richard W. Schaefer of Darlington, who wrote that with his wife, "We've gone through some 100 of our cookbooks without success. I want a recipe like the funnel cakes they sell on the boardwalk in Ocean City."Nancy Kos of Baltimore sent in chef Gilles Syglowski's choice. There were many responses, and most were identical.Kos' funnel cakesMakes 12 to 15 cakes2 eggs, beaten1 1/2 cups milk1 teaspoon baking powder2 cups sifted all-purpose flour1 teaspoon salt2 cups cooking oilIn a mixing bowl, combine eggs and milk.

Art Cox of Berlin wrote that he was seeking a cake recipe that "our elderly aunt calls a Midnight Chocolate Cake. She says it is a very chocolaty and delicious cake." Nancy Feierstein of Baltimore responded with a recipe she says is from "my 1972 Betty Crocker Cookbook. Perhaps it is the recipe Art Cox is seeking. It's great for birthdays!" Midnight Chocolate Cake Serves 12 2 1/4 cups all-purpose flour 1 2/3 cups sugar 2/3 cup unsweetened cocoa 1 1/4 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon baking powder 1 1/4 cups water 3/4 cup butter or shortening, softened 2 eggs 1 teaspoon vanilla extract Preheat oven to 350 degrees.