Ketchers Mitts And Layovers Cake Recipes

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KETCHERS MITTS AND LAYOVERS CAKE

A lovely cake to use up store cupboard dried fruits and spices.Make over a couple of days and feed over a week or more for a fantastic celebration cake.This recipe was handed down to me by Mr c's grannie.Homemade spice mix is best but shop bought is a good alternative if you don't keep much stock in.A good one to get children involved with as they can all have a stir.The creaming strengthens little arms.If you don't have children to teach but need help try a husband or I sometimes enlist the help of my friend Ken.Smells great cooking and is a nice moist fruit cake. I use whatever Sugar and fruit I have left in the cupboard from my Christmas cake baking for a quick celebration type cake.

Provided by chefabilitysioux

Categories     For Large Groups

Time 7h30m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 13



Ketchers Mitts and Layovers Cake image

Steps:

  • .Buy a new washing up bowl.
  • soak the dried fruit in leftover tea from the teapot for 24hours.
  • soak the cherries in brandy.I keep in an airtight container and enjoy sniffing from time to time.
  • Line a 9 inch tin with two layers of greaseproof paper and grease the paper.
  • Strain the soaking fruit retaining the cherry brandy for feeding the cake when cooked.Mix the fruit with the flour salt and spice.
  • Cream the butter and sugar in your nice new washing up bowl.
  • Beat in eggs one at a time.
  • Stir in fruit and flour.
  • Add nuts.
  • add a little milk if necessary to achieve a dropping consistency.
  • Add coffee.
  • Put mixture in tin and smooth over.
  • Bake for 1.5 hours at gas mark 2.
  • Reduce to gas mark 1/2 for 1.5 hours.
  • finish at gas mark 1/4 allowing 5 to 5.5 hours altogether.
  • Have friends in for coffee while its cooking.
  • Cool in tin.
  • feed with saved cherry brandy until all the brandy has gone.Can be done in a week but is better done over longer.
  • Ice as desired.

1 lb self raising flour
1/2 teaspoon salt
2 teaspoons mixed spice
2 1/2 lbs dried fruit
1/2 lb sliced almonds
3/4 lb glace cherries
12 ounces butter
12 ounces sugar (dark brown if available)
6 eggs
1 tablespoon good cold coffee
1 tablespoon milk
1/4 pint brandy
1/2 pint leftover tea

SEVEN LAYER CAKE FOR PASSOVER

This is a style of cake that is claimed by many cultures, each with a different name depending on heritage or the state you are standing in. A few popular iterations are Dobos Torte (Hungarian), Doberge Cake (New Orleans) and Seven-Layer (which I think of as a Jewish cake from New York, but as soon as I write this, I'm sure I'll hear from folks who will correct me). My cake is a bit of a twist on the theme, because I thought the poppy seeds would be a fantastic match for the layers of orange scented sponge cake and chocolate buttercream. It is also stunning to cut into the cake and see the speckled icing. I replaced the caramel with curls of chocolate on top of the cake.

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 20



Seven Layer Cake for Passover image

Steps:

  • To make the sponge:
  • Preheat oven to 350 degrees F. Prepare two baking sheets by greasing them and lining with parchment.
  • Sift the matzo cake meal, potato starch and salt together, set aside. In a mixer whip the eggs and sugar, for about 8 minutes.
  • The eggs should be very light in color and a thick foam. At the very end, add the vanilla and zest.
  • Sift the dry ingredients over the egg foam.
  • Very gently, but thoroughly, fold the dry ingredients into the egg foam.
  • Pour the batter into one of the prepared pans and spread evenly with a spatula.
  • Bake the cake for about 18 minutes or until golden and dry when poked with a cake tester. Repeat with the second cake layer.
  • To make the buttercream:
  • In a small pot, fitted with a candy thermometer, heat 2 cups sugar, water and cream of tartar to 242 degrees F. This will take several minutes, so get your eggs started.
  • Whisk together the eggs, yolks and 1/3 cup sugar. Beat the eggs on medium high speed until light in color and thick.
  • Once the sugar has reached 242 degrees F, add it very carefully and slowly to the eggs, while the beater is going on slow speed. Be sure to pour the syrup along the edge of the bowl, not directly onto the beater or it will splatter. Continue beating the egg mixture on medium-high speed until the eggs have cooled, about 8 minutes.
  • Once the eggs are cooled, add the butter 2 tablespoons at a time. The mixture will go through a stage when it looks soupy and curdled, but keep adding the butter and it will come together. After all the butter is added, mix in the vanilla.
  • The buttercream will be smooth and glossy.
  • Divide 1/3 of the buttercream into a separate bowl and add the poppy seed paste.
  • To the remaining buttercream, add the melted chocolate.
  • If you are not going to use the buttercream right away, cover it and leave it at room temperature for up to 24 hours. When you are ready to use it, give it a good stirring or put it back in the mixer and beat with the paddle attachment until smooth.
  • To make the soaking syrup:
  • In a small saucepan heat the sugar, water and zest over medium heat until the sugar has fully dissolved.
  • Cut each sheet of cake into 4 equal pieces (they will be about 4 inches wide and 12 inches long).
  • Lay the first layer of cake on the serving platter and brush with the soaking syrup. You want to dab the syrup on, but don't overly saturate the cake or it will be soggy.
  • Spread a thin layer of the poppy seed buttercream over the soaked layer.
  • Repeat with 5 more layers and then finish with the 7th layer of cake. This will leave you with one extra. Since my cake is not traditional anyway, you should feel free to use up that last layer. If you want to keep it to seven layers, then I suggest you use that lonely extra layer as a snack.
  • If your layers need squaring up, just trim them with a sharp serrated bread knife.
  • Stir the chocolate buttercream to make sure it is smooth and cover the entire cake in a nice even layer.
  • It is okay if it isn't perfectly smooth, because we're going to add some rough stripes to the outside.
  • Take a small blob of buttercream on the end of your spatula,
  • and starting at the end of the cake, on the bottom, spread that blob in a stripe along the cake. Repeat over and over again, but alternate which side you start on. Repeat this on the top as well.
  • You will end up with rough stripes all over the cake, which gives the cake some texture.
  • Using a sharp chef's knife, scrape the smooth side of a bar of chocolate with the blade, so that the chocolate curls up. If the chocolate is very cold and brittle, try sitting it in the sun for a few minutes and the curls will come more easily. Cover the top with the chocolate shavings.

3/4 cup matzo cake meal (not to be confused with regular matzo meal)
1/3 cup potato starch (not to be confused with potato flour)
1/4 teaspoon salt
6 large eggs, room temperature
1 1/3 cups sugar
1 teaspoon vanilla
1 tablespoon orange zest
3 large eggs, room temperature
3 large yolks, room temperature
2 1/3 cups sugar
3/4 cup water
1/2 teaspoon cream of tartar
1 1/2 pounds (6 sticks) unsalted butter, room temperature (You can use an unsalted non-dairy butter substitute if you want to make this a parve recipe.)
1 teaspoon vanilla
1/2 cup poppy seed paste (1/2 cup poppy seeds mixed with 1 tablespoon corn syrup, allow to sit together at least 15 minutes)
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
1 cup water
1 cup sugar
1 tablespoon orange zest
Bar of chocolate for shavings

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