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Table of Contents The modern American housewife knows the value of wine in cake making. She is aware too that the alcoholic content is expelled by the heat of baking and there is left only the rich, full flavored quality characteristic of the liquors used. Sweet wines are the cooking wines. They are known as fortified wines. The alcoholic content of this type of wine is increased by the addition of grape brandy until it ranges from twenty to twenty-two per cent. These are heavy, strong wines, more highly flavored, and more syrupy in character than the lighter kinds. Sherry was originally a Spanish wine. It is the most prized of all the cooking wines. It retains its flavor better than any other sweet wine. Port, Sherry, Muscatel, Tokay and Angelica are sweet wines of high grade that are being produced in America. Any of these American wines may be substituted in a recipe calling for Sherry. Sift together 11/2 cups flour 1/2 cup butter 1/2 tsp. salt 1/2 cup brown sugar 2 tbsp. Sherry Mix the flour, butter and sugar together and blend until crumbly. Add the wine, a few drops at a time, and mix in lightly. Press the pastry into a shallow baking pan eight by ten inches. Bake at 300° F. until the cake begins to set, then spread with the following: Sift together 2 tbsp. flour 2 eggs beaten ten minutes 1/2 tsp. baking powder 1/8 tsp. salt Mix with 1 cup cocoanut 1 cup nuts chopped 11/2 cups brown sugar Stir the eggs into the cocoanut mixture. Spread on the slightly baked crust and finish baking at 325° F. It takes about thirty minutes. Cool the cake slightly and ice with lemon icing. 11/2 cups powdered sugar 1 tbsp. white wine (Mosifted selle) 2 tbsp. lemon juice Gradually add the lemon juice and wine to the sugar. Beat until smooth and glossy. Let stand for five minutes before spreading it on the torte. Let the torte cool, then cut it into narrow strips. Sift together 11/2cups flour 1/2 cup butter 1/4tsp. salt 1 egg yolk well beaten 1/4 cup sugar 1 tbsp. Sherry Blend the butter into the flour. Gradually add the egg yolk and wine and mix into a crumbly dough. Press the dough into a pan eight by eight inches. Spread with a heavy plum jam and bake at 300° F. for eight minutes. Then spread with the following mixture: 4 egg yolks unbeaten 1 cup sweet chocolate 4 egg whites beaten stiff grated 1 cup sugar 2 tbsp. Sherry Cream the egg yolks and sugar together for fifteen min utes. Add the chocolate and Sherry and fold in the egg whites. Spread on the partially cooked cake and bake at 325° F. for about thirty minutes. Allow to cool slightly and cut into small squares. Sift together 2 cups flour 1 cup butter softened 1/2 tsp. soda 1/2 tsp. salt Mix with 2 cups oatmeal (quick cooking kind) 2 cups brown sugar Blend the butter into the flour mixture. Divide the dough into halves. Press one part into a shallow pan, about eight by ten inches. Spread with the following fill ing: 1 lb. dates chopped 1 cup almonds blanched, 1 cup brown sugar browned in the oven, 1 cup Sherry cooled and then chopped 1/4 tsp. nutmeg 1/4 tsp. salt dash black pepper Cook the dates, sugar, wine, salt, nutmeg and pepper together until thick. Cool slightly and add the nuts. Spread the mixture on the dough in the pan. Have a sheet of wax paper the size of the pan on which to press the rest of the dough. The sheet of paper can then be lifted and laid dough side to the cake. Press down firmly and remove the paper. Smooth the dough evenly around the edges to keep the filling from boiling out. Bake at 350° F. for thirty minutes. Cool slightly and cut into small squares. Sift together 11/4 cups flour 1/2 cup butter 1/2 cup sugar 3 tbsp. Sherry 1 tsp. baking powder 3 egg yolks well beaten 1/4 tsp. salt 1/8 tsp. nutmeg Blend the butter into the flour until the mixture is mealy. Gradually add the egg yolks and wine. Spread thinly on a baking pan and sprinkle with: Mix together 1/3 cup sugar 1 tsp. cinnamon 1/4 cup pecans chopped 1/4 cup candied orange peel chopped After the mixture is evenly sprinkled on the cake press down with a broad bladed spatula so the nuts and orange peel will bake into the torte. Bake at 350° F. for about thirty minutes. Cut into small squares when cold. Sift together 12/3 cups flour 1/2 cup butter 2/3 cup sugar 1 egg slightly beaten 1/4 tsp. salt 2 tbsp. Sherry 1/4 tsp. nutmeg Blend the butter into the flour mixture. Gradually add the egg and wine and knead into a smooth dough. Roll thin and line a shallow baking pan to a depth of about one inch. Bake until slightly set at 450° F. Spread with the following mixture: 2/3 cup sugar 4 egg yolks unbeaten 1/2 cup black walnuts chopped 1/4 cup citron cut fine 1/2 cup butter � 1/8 tsp. salt 1/4 tsp. almond extract 2 tbsp. Sherry Cream the butter, sugar and egg yolks together for fifteen minutes. Add the wine, almond extract, salt and nuts. Sprinkle the citron over the partially baked cake. Spread the filling on top and bake at 325° F. for about thirty min utes. Cut into small squares while warm and allow to cool in the pan before removing the cakes. |
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