Feb 03 2009
VALENTINE CAKE
VALENTINE CAKE:
Cooking time: 20 minutes
Preparation time: 45 minutes
Main cooking utensils: Heart-shaped cake pan, saucepan, icing nozzle, pastry bag.
Oven temperature: 375F
Oven position: Center
For 8-10 servings you need:
* 1/2 cup butter
* 1/2 cup sugar
* Grated rind of 1 lemon
* 2 eggs
* 1 cup all-purpose flour sifted with 1 teaspoon double-acting backing powder.
ORANGE ICING:
* 1/2 cup butter
* 1-3/4 cups sifted confectioners sugar
* 3 tablespoons orange juice.
COATING:
* 3/4 cup fine graham cracker crumbs OR 1/2 cup chopped nuts.
GLACE ICING:
* 1-1/3 cups sifted confectioners sugar
* 1 tablespoon orange juice
* Little orange food coloring.
1. Cream the butter and sugar until soft and light, add the lemon rind.
2. Gradually beat in the eggs, adding a little sifted flour if the mixture shows signs of curdling.
3. Fold in the rest of the flour, if the eggs are small, add 2 tablespoons water (lemon juice could be used)
4. Put into the greased and floured pan.
5. Bake for the time and temperature given in the center of the oven.
6. Cream the butter, sugar and orange juice for the orange icing.
7. Use part of this to coat the side of the cake, then roll in the crumbs or nuts.
8. For the glace icing, blend the confectioners sugar and orange juice to a smooth mixture, then spread over the top of the cake. Allow to set.
9. Tint rest of orange icing a deeper color with a few drops of orange food coloring and use to pipe around the edge and in the center of the cake.
TO VARY: Flavor icing with lemon juice instead of orange juice.
TO STORE: In an airtight tin.
Another way to win someone’s heart!!
