Easy recipe Easy Recipe Knotty Pine Restaurant Buttered Almond Cake

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Knotty Pine Restaurant Buttered Almond Cake Cake about one/two cup butter (Recipes by ingridients butter) two/about three cup shortening about one about three/four cups granulated sugar (Recipes by ingridients sugar) seven eggs about three one third cups cake and pastry flour (Recipes by ingridients flour) four teaspoons baking powder (Recipes by ingridients baking powder) about one teaspoon salt about one about one/two cups milk (Recipes by ingridients milk) Cream Filling two cups plus two tablespoons milk (Recipes by ingridients milk) one third cup cornstarch one quarter cup granulated sugar (Recipes by ingridients sugar) about one pinch salt about three egg yolks one quarter teaspoon almond (Recipes by ingridients almond) flavoring Buttered Almond Icing about one/two cup butter (Recipes by ingridients butter) about one tablespoon margarine four cups icing sugar (Recipes by ingridients sugar) about six tablespoons table cream (Recipes by ingridients cream) about one cup chopped almonds, toasted CAKE: Cream butter (Recipes by ingridients butter) and shortening together. Easy Recipe Knotty Pine Restaurant Buttered Almond Cake. Add sugar (Recipes by ingridients sugar) and beat until mixture is smooth and light. Add eggs, one at a time and beat until well blended. Sift, flour (Recipes by ingridients flour) baking powder (Recipes by ingridients baking powder) and salt together. Add dry ingredients and milk (Recipes by ingridients milk) alternately to creamed mixture. Easy Recipe Knotty Pine Restaurant Buttered Almond Cake. Mix gently until well combined. Pour batter into two about ten inch or three nine inch round cake pans that have been lightly buttered and lined with wax paper. Bake at about three hundred and fifty degrees F for about twenty-five to thirty minutes. Let cool on racks for about about ten minutes then remove from pans and cool completely. CREAM FILLING: Heat about one about one/two cups milk (Recipes by ingridients milk) in the top of a double boiler, being careful not to scald. Make a paste of remaining, milk (Recipes by ingridients milk) cornstarch, sugar (Recipes by ingridients sugar) and salt. Easy Recipe Knotty Pine Restaurant Buttered Almond Cake. Add egg yolks and stir until well mixed. Easy Recipe Knotty Pine Restaurant Buttered Almond Cake. Add a little hot milk (Recipes by ingridients milk) to egg yolk mixture to warm it, then stir into milk (Recipes by ingridients milk) in double boiler. Cook over low heat, stirring constantly until filling is thickened and smooth and there is no raw starch taste - about five minutes. Easy Recipe Knotty Pine Restaurant Buttered Almond Cake. Stir in flavoring if desired. To prevent a skin from forming on top, cover with plastic wrap and stir occasionally during cooling. BUTTERED ALMOND ICING: Heat butter (Recipes by ingridients butter) and margarine in a small skillet or heavy saucepan until foam on top turns a golden brown. Stir occasionally. Do not over-brown or the flavor (Recipes by ingridients flavor) will be burnt rather than roasted. Cool slightly. Place icing sugar (Recipes by ingridients sugar) in mixing bowl and mix in, cream (Recipes by ingridients cream) then gradually stir in browned, butter (Recipes by ingridients butter) scraping pan well. Easy Recipe Knotty Pine Restaurant Buttered Almond Cake. Beat until icing is smooth and creamy. TO ASSEMBLE CAKE: Slice each about ten inch layer in half horizontally. Easy Recipe Knotty Pine Restaurant Buttered Almond Cake. (do not split nine inch layers) Top one cake layer with filling and repeat, topping with final cake layer. Cover top and sides of cake with a thin layer of icing. Immediately add almonds to top or sides of cake and refrigerate. Source: Knotty Pine Restaurant - Cambridge, Ontario, Canada What counts is not necessarily the size of the dog in the fight - its the size of the fight in the dog...... Dwight D. Eisenhower Contributed by: Catsrecipes Y-Group. Easy Recipe Knotty Pine Restaurant Buttered Almond Cake.