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Tag Archives: Baking
Italian Love Cake
I am going to be honest here- I have never heard of the Italian Love Cake until I found this recipe card in a random recipe box that I found at Amvets. Should we tell Candy Rinaldo that the card she so nicely wrote out ended up at the thrift?
I did find some random websites that claimed that this cake was “made famous” by Mario Batali but this card appears to date before he made it famous. Who knows. It does look super-rich and sweet though.
Italian Love Cake
Ingredients
Cake layer
- 1 chocolate cake mix (with pudding in it)
- (additional ingredients as needed to for the cake mix)
Second Layer
- 2 lbs Ricotta Cheese
- 4 eggs
- ¾ tsp sugar
- 1 tsp vanilla
Third Layer
- 1 container Cool Whip
- 1 package instant chocolate pudding
- milk
Instructions
Cake Layer
- Prepare cake as instructed on box.
- Put in prepared 13"x9" pan
Second Layer
- Mix and pour over cake batter.
- Cook for 1 hour at 350°
Third Layer
- Mix a little milk with pudding mix until smooth.
- Add Cool Whip & amaretto (if desired) to reach desired consistency.
- Pour over each piece when served.
South Buffalo Cake (who knew that there was a cake specific to South Buffalo?)
Today in things I had not heard of until today- the South Buffalo Cake. Who knew that there was a cake named after a neighborhood here in the 716. I don’t know what makes this particular cake so special to South Buffalo (to play along with stereotypes there is nothing Irish about it). I was only able to find two other hits with the name of this recipe- one (with a chocolate glaze) was on another recipe website and the other was someone asking about it.
One of the key things to remember when doing baking is to use the correct type of flour for the recipe. Cake flour (which is what is called for in this recipe) has a lower protein content (10%) than all-purpose (King Arthur is 11.7%) and bread flour (King Arthur is 12.7%)
South Buffalo Cake
Ingredients
- 5 eggs
- 2 cups sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 cups cake flour
- 1 cup water
- 1 tsp vanilla
Instructions
- Separate eggs.
- Beat whites until stiff and fine grained, then gradually beat in 1 cup sugar.
- Beat yolks until very light and to yolks add the second cup of sugar and the vanilla.
- Sift flour, baking powder, and salt, add to yolks alternatively with the water, continue to beat.
- Fold in egg whites and mix carefully.
- Pour into ungreased cake pan.
- Bake in a 350° oven for about 1 hour, then turn heat off and continue to bake for about 15 minutes more.
- Remove from oven, invert and let hang until nearly cool, then loosen and pull from pan.
Cherry-Raisin Loaf slash cake thing
Cherry-Raisin Loaf
Equipment
- Loaf Pan
Ingredients
- 2 cups all-purpose flour sifted
- ½ cup sugar
- pinch salt
- ½ tsp baking soda
- 1 tsp baking powder
- ½ cup butter
- ½ cup seedless raisins
- 1 cup maraschino cherries coarsely cut
- 2 egg yolks beaten
- ½ cup buttermilk
Instructions
- Combine dry ingredients.
- Cut in butter as for pastry.
- Add fruit, mixing throughly.
- Add egg yolks.
- Slowly add buttermilk, mixing to form a stiff batter.
- Pour into butter 8"x4½"x2½" loaf pan.
- Bake in preheated 350° oven for 45 minutes or until a toothpick inserted into center comes out clean and loaf begins to pull away from sides of pan.
- Cool 15 minutes in pan; turn out onto wire rack
Cream Cheese Cookies
CREAM CHEESE COOKIES
Ingredients
- ⅓ cup butter
- 9 oz cream cheese
- ½ cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1½ cups flour
- 2 teaspoons baking powder
Instructions
- Thoroughly blend butter, cheese, sugar, and vanilla.
- Gradually work in sifted dry ingredients.
- Form into a roll and wrap in parchment paper or foil and chill overnight or until firm.
- Slice thin and place on greased baking sheets.
- Bake in a 425° oven for 8 to 10 minutes.
- Cool on racks, then store in a tight container.