[gardeners] Vegetable cakes
asidv@fbg.net (gardeners@globalgarden.com)
Mon, 13 Jul 1998 19:43:39 +0000
Maybe it is because this was a struggling community (with bad soil,
lots of pests, Indians, and extremes in weather) but it abounds in
cakes made of vegetables. Or maybe it is because the locals
always camouflage their vegetables (but most
often they use Velveeta).
Of the vegetable cakes, sauerkraut is one, and beets; carrots
everyone knows about and zucchini has received its proper due. For
fun and good eating, try the following recipes -- they are all
vouched for and none "screams" of its vegetable base.
OLGA WELGEHAUSEN'S POTATO CAKE
2 cups sugar; 1/2 cup butter; 4 eggs; 1 cup warm mashed potatoes;
4 oz unsweetened chocolate grated; 3/4 cup water; 1 teaspoon
cinnamon; 2 cups flour; 3 teaspoons baking soda; 1/2 cup each of
raisins and chopped nuts.
Cream butter, sugar and yolks of eggs; add chocolate and cinnamon;
then add potatoes. Add flour and water alternately, add raisins
andnuts and lastly fold in stiffly beaten egg whites. Bake at 325
degrees F in greased tube pan for 1 hour.
MRS FIEDLER'S BEET SURPRISE CAKE
1 teaspoons lemon juice; 1 cup grated cooked, fresh or canned beets;
2 and 1/2 cups flour; 1 teaspoon salt; 2 teaspoons soda; 2 cups
sugar; 1/2 cup cocoa; 1 and 1/4 cups butter melted; 4 eggs, beaten; 2
tablespoons honey; 1/2 cup milk; 2 teaspoons vanilla.
Drain beets, sprinkle lemon juice over them and set aside. Combine
the next 10 ingredients ina large bowl, stir in beets. Beat for
two minutes at medium speed. Pour into a greased 13/9/2 inch pan.
Bake at 350 degrees F for 40 minutes. Cool, frost with cream cheese
frosting.
CREAM CHEESE FROSTING: 2 OR 3 tablespoons cream; one 3-oz package
softened cream cheese; 1 teaspoon vanilla; pinch of salt; one box
powdered sugar. Combine cream, cream cheese, vanilla and salt, add
powdered sugar, beating until fluffy. Spread on cooled cake. If
desired, sprinkle with chopped toasted pecans.
MRS BIERSCHWALE'S OATMEAL CAKE
1 cup brown sugar; 1 cup sugar; 1 stick margarine; 2 eggs; 1 cup
minute oatmeal; 1 and 1/4 cups boiling water; 1 and 1/3 cups flour; 1
teaspoon each of vanilla, soda, nutmeg and cinnamon.
Pour boiling water over oatmeal and let stand 20minutes. Cream sugar
and margarine; add eggs and cream well. Add oatmeal mixture, dry
ingredients and vanilla. Pour into greased and floured 9/13/2 inch
pan. Bake 45 minutes at 350 degrees F. Top with following frosting.
COCONUT AND PECAN FROSTING
1 cup evaporated milk; 1 cup sugar; 3 egg yolks; 1 stick margarine; 1
and 1/2 teaspoons vanilla. Blen together and cook over medium heat
until thickened; add 1 and 1/2 cups coconut and 1 cup chopped pecans.
Beat until thick enough to spread.
The closest I've been able to approximate sauerkraut cake (the
recipes for which are closely guarded family secrets) follows:
CHOCOLATE SAUERKRAUT CAKE
Rinse well 1 cup of sauerkraut. Chop it, and let drain while
preparing rest of cake.
Sift together and then set aside 2 and 1/4 cups flour, 1 teaspoon
each baking soda and baking powder.
Cream 2/3 cup shortening and 1 and 1/2 cups sugar. Add eggs, still
creaming, then 2 teaspoons vanilla, 1/4 tsp salt and 1/2 cup cocoa.
To this creamed mixture add, alternately, the dry ingredients and 1
cup of water. Lastly fold in the sauerkraut. Bake in greased and
floured 8 inch square pans, 375 degrees F for 40-45 minutes.
Serve with whipped cream or vanilla icecream -- and of course, around
here no cake is complete without a crown of toasted pecans.
Enjoy. Pat