Amalgamation Cake I Recipes

Steps:

• 1. CAKE: Roll raisins in flour; add next 3 ingredients and mix well.
• 2. Add sugar; mix thoroughly.
• 3. Melt butter; add eggs and jam.
• 4. Combine baking soda and buttermilk; add jam mixture.
• 5. Combine raisin mixture and jam mixture.
• 6. Pour into four 8-inch layer pans.
• 7. Bake at 350 degrees until cake tests done.
• 8. ICING: Beat eggs with sugar; add butter.
• 9. Cook until thickened. Remove from heat;
• 10. Stir in remaining ingredients.
• 11. Spread over cake layers. Lucille Matheny, Clerk Proctor City Church of God LWWB Tiptonville, Tennessee

Steps:

• Preheat oven to 350 degrees.
• Lightly spray bottom of 2 8 inch round baking pans.
• Combine cake mix, water and egg whites.
• Mix on low speed for 1 minute.
• Beat on low speed for 2 minutes.
• Pour batter into prepared pans.
• Bake for 32-36 minutes.
• Cool in pans on cooling rack for 15 minutes.
• Remove from pans.
• Filling:.
• In a double boiler combine egg yolks, flour 2 cups sugar and butter.
• Cook over low heat until thick.
• I used a large bowl and cooked it in the microwave on 50% until thickened.
• Add walnuts, pecans, raisins and coconut.
• Mix well.
• Spread filling between cooled layers and on side of cake.
• Frost top with any white frosting.

Steps:

• Preheat oven to 350F; grease and flour two 8" round cake pans.
• Cream butter and sugar until light and fluffy; add vanilla.
• Sift flour and baking powder together; add alternatively to butter mixture with milk.
• Beat eggs whites until stiff; fold into batter.
• Pour into greased and floured pans; bake for 35 minutes.
• When done, turn out onto grate to cool.
• While cake is baking, boil together sugar, butter, egg yolks, and coconut water until thick enough to spread. Remove from heat; stir in pecans and coconut.
• Spread between cooled layers.

Steps:

• 1. ****CAKE****Preheat oven to 350°. Cream the butter and sugar. Add the jam and buttermilk.
• 2. In separate bowl combine flour, baking soda, cinnamon, allspice, and raisins. Slowly add to mixture. Stir in pecans.
• 3. In a clean second bowl of an electric mixer fitted with the whisk attachment, beat the egg whites to stiff peaks, 3 to 5 minutes. Take a cup or so of the beaten whites and whisk it into the batter. Fold the remaining beaten whites into the batter.
• 4. Divide the batter between three 8 or 9 inch prepared pans. Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove to a rack to cool slightly. Invert the cake layers onto a rack to cool completely.
• 5. ****FROSTING****In a double broiler, add butter, sugar, egg yolks and cream. Stir until mixture gets thick enough to spread, about 15 minutes. If it gets too thick, add more cream. Remove from heat and stir in raisins, pecans and coconut.
• 6. Frost cooled cakes between layers and over top. Enjoy! ***Note*** It can take up to 24 hours for the filling/frosting to set so you may have to keep putting it back up on the cake from time to time. Cake can be kept in refrigerator and/or freezer too***